Spicy Szechuan Dan Dan Noodles (Dandan Mian)

Name: Spicy Szechuan Dan Dan Noodles (Dandan Mian)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 lbs Fresh noodles (thin egg noodles or ramen); 0.5 lbs Ground pork; 0.25 cup Preserved Szechuan yacai (or pickled mustard greens); 1 tbsp Cooking oil; 3 cloves Garlic (minced); 1 tbsp Ginger (minced); 3 tbsp Chili oil with flakes; 1 tsp Szechuan peppercorn powder; 2 tbsp Tahini or Chinese sesame paste; 2 tbsp Soy sauce; 1 tbsp Black vinegar; 0.25 cup Chicken broth; 1 tsp Sugar; 1 cup Blanched spinach or bok choy; 0.25 cup Green onions (chopped)

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Raja Singh

Time

40 minutes

Servings

Calories

779

A popular Szechuan street food featuring springy noodles topped with a rich, spicy, and savory ground pork sauce, crisp vegetables, and a tantalizing chili oil dressing.

779

cal

28.8g

protein

87.2g

carbs

35.2g

fat

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Fresh noodles (thin egg noodles or ramen)	1 lbs	436	16g	81g	5g
Ground pork	0.5 lbs	149	10g	0g	12g
Preserved Szechuan yacai (or pickled mustard greens)	0.25 cup	3	0g	1g	0g
Cooking oil	1 tbsp	31	0g	0g	4g
Garlic (minced)	3 cloves	3	0g	1g	0g
Ginger (minced)	1 tbsp	2	0g	0g	0g
Chili oil with flakes	3 tbsp	93	0g	0g	11g
Szechuan peppercorn powder	1 tsp	3	0g	1g	0g
Tahini or Chinese sesame paste	2 tbsp	45	1g	2g	4g
Soy sauce	2 tbsp	6	1g	1g	0g
Black vinegar	1 tbsp	1	0g	0g	0g
Chicken broth	0.25 cup	1	0g	0g	0g
Sugar	1 tsp	4	0g	1g	0g
Blanched spinach or bok choy	1 cup	2	0g	0g	0g
Green onions (chopped)	0.25 cup	2	0g	0g	0g

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Fresh noodles (thin egg noodles or ramen)	1 lbs	436	16g	81g	5g
Ground pork	0.5 lbs	149	10g	0g	12g
Preserved Szechuan yacai (or pickled mustard greens)	0.25 cup	3	0g	1g	0g
Cooking oil	1 tbsp	31	0g	0g	4g
Garlic (minced)	3 cloves	3	0g	1g	0g
Ginger (minced)	1 tbsp	2	0g	0g	0g
Chili oil with flakes	3 tbsp	93	0g	0g	11g
Szechuan peppercorn powder	1 tsp	3	0g	1g	0g
Tahini or Chinese sesame paste	2 tbsp	45	1g	2g	4g
Soy sauce	2 tbsp	6	1g	1g	0g
Black vinegar	1 tbsp	1	0g	0g	0g
Chicken broth	0.25 cup	1	0g	0g	0g
Sugar	1 tsp	4	0g	1g	0g
Blanched spinach or bok choy	1 cup	2	0g	0g	0g
Green onions (chopped)	0.25 cup	2	0g	0g	0g

Directions

Step 1
In a dry pan, lightly toast Szechuan peppercorns then grind to a fine powder. Or use pre-ground.
Step 2
Heat cooking oil in a wok over medium-high heat. Add ground pork and stir-fry until crispy and browned. Add yacai and cook for 2 minutes. Set aside.
Step 3
For the sauce: In a bowl, combine chili oil, Szechuan peppercorn powder, tahini, soy sauce, black vinegar, chicken broth, sugar, minced garlic, and ginger.
Step 4
Cook noodles according to package directions. Drain well, reserving a small amount of cooking water.
Step 5
Divide the sauce evenly among serving bowls. Place a portion of hot noodles over the sauce.
Step 6
Top each bowl with a spoonful of the crispy pork mixture and blanched vegetables. Garnish with chopped green onions.
Step 7
Before eating, vigorously mix all ingredients in the bowl to coat the noodles evenly.

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