When making this favorite noodle dish, for best results use a chili oil that’s homemade or has a lot of good “gunk” in the jar. You can prepare the noodles, sauce and greens ahead of time and serve at room temperature, adding the pork mixture just before serving.
Dandanmian (Dan Dan Noodles)
Ingredients
For the Sauce
¼ cup chili oil, plus more to taste
3 garlic cloves, minced
3 tablespoons soy sauce
2 tablespoons sesame paste (tahini)
1 tablespoon sugar
½ teaspoon five-spice powder
½ teaspoon freshly ground
Sichuan peppercorns, optional
For the Meat
1 tablespoon vegetable oil
6 oz. ground pork
¼ cup suì m yá cài (preserved mustard greens)
2 tablespoons Shaoxing wine
1 tablespoon hoisin sauce
2 teaspoons dark soy sauce
½ teaspoon five-spice powder
To Finish
¾ lb. fresh thin wheat-flour noodles
1 small bunch Chinese greens, like choy sum, bok choy or Chinese broccoli, roughly chopped
2 tablespoons chopped peanuts
2 scallions, thinly sliced
Instructions
Mix all sauce ingredients in a large mixing bowl and set aside.
To cook the meat, heat oil in a wok or skillet over medium-high heat. Add pork and cook, breaking it up as you go, until browned. Add suì m yá cài, wine, hoisin, soy and five-spice and cook until most of the liquid evaporates. Set aside, covered to keep warm.
To finish: While pork cooks, cook noodles according to package directions. When done, add the greens to the pot, wait 30 seconds, then drain well and add to mixing bowl with the sauce, tossing to coat.
Divide noodles among four bowls, top with pork, and garnish with peanuts and scallions. Serves 4.
This article originally appeared in the May 2024 of Wine Enthusiast magazine. Click here to subscribe today!
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The post Flecked with Chili Oil, Dan Dan Noodles Are a Sichuan Staple appeared first on Wine Enthusiast.
