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Dan Dan Noodles

Dan Dan Noodles is a modern Fusion recipe for a classic dish of spicy noodles served with crisp-fried minced (ground) pork. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Dan Dan Noodles.

prep time

25 minutes

cook time

55 minutes

Total Time:

80 minutes

Serves:

4

Rating:

Tags : Sauce RecipesSpice RecipesPork RecipesFusion RecipesFusion Recipes

Originating from Chinese Sichuan cooking, dan dan noodles were named for the carrying pole (aka dan dan) that street vendors used to carry baskets of noodles and sauce. This, however, is an American version of the dish that tends to be saucier than the soupy original, and often includes sesame paste, peanut butter, or tahini. As a result, this should be classed as Fusion food. Noodles are associated with the New Year and luck as super-long noodles are thought to bring long life in the New Year, especially if you can prepare them without breaking them in half; even more so if you can eat them whole without breaking them. Pork is also associated with prosperity, partly for the rotund nature of the pig and partly as the pig forages forwards, always advancing. So, this dish brings luck for two reasons. Note that the recipe calls for Chinese black vinegar. This is not always readily available and you can substitute a blend of 3 tbsp water, 1 tbsp balsamic vinegar, and 1 tbsp rice wine vinegar.

Ingredients:

For the chilli oil:
125ml (1/2 cup) vegetable oil
1 tbsp Sichuan peppercorns
2 tbsp crushed chilli flakes
1 tbsp sesame seeds
1/2 tsp Chinese five-spice powder

For the pork
1 tbsp vegetable oil
335g (3/4 lb) minced (ground) pork
1 tbsp hoisin sauce
1 tbsp Chinese black vinegar (see note, above)
2 tsp soy sauce

For the sauce
80ml (1/3 cup) tahini (or peanut butter)
3 tbsp water
3 garlic cloves, minced
2 tbsp soy sauce
2 tbsp freshly-grated ginger
2 tbsp prepared chilli oil (see above)
1 tbsp runny honey
1 tbsp toasted sesame oil
1 tbsp Chinese black vinegar

To finish:
500g (1 lb.) ramen noodles or thick egg noodles
60ml (1/4 cup) loosely-packed coriander (cilantro) leaves
30g (1/4 cup) toasted peanuts, coarsely chopped
2 spring onions, thinly sliced

Method:

Begin with the chilli oil: Add the vegetable oil and Sichuan peppercorns to a small saucepan and heat to 160°C (325°F) as measured on a sugar thermometer. Turn off the heat and add the chilli flakes, sesame seeds, and five-spice powder. Set the oil aside to cool completely.

For the pork: Heat the vegetable oil in a large frying pan over medium-high heat. Add the minced pork, breaking up the meat with a wooden spoon or spatula. Cook, stirring frequently, until the meat is deeply golden and crispy, then add the hoisin sauce, vinegar, and soy sauce. Continue cooking until all the liquid has evaporated away. Take off the heat and set aside to keep warm.

For the sauce, simply add all the ingredients together in a large bowl and whisk to combine.

Cook the noodles according to their package instructions then add to the bowl with the sauce, tossing gently.

Divide the noodles between serving dishes and top each with pork. Garnish with coriander leaves, toasted peanuts, and spring onions. Finally, drizzle over more chilli oil, if desired.