Spicy Sichuan Dan Dan Noodles Recipe with Pork

Ingredients

For the Pork Topping:

• 150g (5 oz) ground pork
• 1 tbsp soy sauce
• 1 tsp Shaoxing wine
• 1/2 tsp five-spice powder
• 1 tsp oil

For the Sauce (per bowl):

• 1 tbsp Chinese sesame paste (or tahini)
• 1 tbsp soy sauce
• 1 tbsp black vinegar
• 1 tsp sugar
• 1 tbsp chili oil (adjust to taste)
• 1/2 tsp minced garlic
• 1–2 tbsp hot noodle water (to loosen sauce)

Noodles and Garnish:

• 200g (7 oz) fresh Chinese wheat noodles
• 2 tbsp chopped preserved mustard greens (ya cai)
• Chopped green onions
• Crushed peanuts or sesame seeds (optional)

Instructions

1. Prepare the pork: Heat oil in a pan. Stir-fry ground pork until no longer pink. Add soy sauce, Shaoxing wine, and five-spice powder. Cook until browned and fragrant. Set aside.

2. Cook noodles: Boil noodles according to package instructions. Reserve some hot noodle water. Drain and set aside.

3. Make sauce: In each serving bowl, combine sesame paste, soy sauce, vinegar, sugar, chili oil, garlic, and hot noodle water. Stir until smooth.

4. Assemble: Place noodles into the sauce and mix well to coat. Top with sautéed pork, preserved mustard greens, green onions, and peanuts if using.

5. Serve immediately. Mix everything well before eating.

Notes

• Adjust chili oil and vinegar to your preferred spice and tanginess
• Ya cai (芽菜) is traditional and adds authentic Sichuan flavor
• Substitute pork with mushrooms or tofu for a vegetarian version
• Best enjoyed freshly tossed with hot noodles and sauce