Dan Dan Noodles Recipe

BRB, dousing these in chili oil.

Delish

• Read when you’ve got time to spare.

Originating from Chinese Sichuan cooking, Dandan noodles were named for the carrying pole (aka dan dan) that street vendors used to carry baskets of noodles and sauce. While sometimes served as a soup in China, American versions are usually more saucy than soupy, and often include sesame paste, peanut butter, or tahini, like the recipe below.

Can’t find Chinese black vinegar in your local grocery store? No problem! Instead, use a mixture of 3 tbsp. water, 1 tbsp. balsamic vinegar, and 1 tbsp. rice wine vinegar. Whisk those three ingredients together, then measure out the amount called for in the recipe below.

Ingredients

For chili oil
1/2 c. vegetable oil
1 tbsp. Sichuan peppercorns
2 tbsp. crushed red pepper flakes
1 tbsp. sesame seeds
1/2 tsp. Chinese five-spice powder

For pork
1 tbsp. vegetable oil
3/4 lb. ground pork
1 tbsp. hoisin sauce
1 tbsp. Chinese black vinegar
2 tsp. soy sauce

For sauce
1/3 c. tahini
3 tbsp. water
3 cloves garlic, minced
2 tbsp. soy sauce
2 tbsp. freshly grated ginger
2 tbsp. prepared chili oil
1 tbsp. honey
1 tbsp. toasted sesame oil
1 tbsp. Chinese black vinegar

For serving
1 lb. ramen noodles or thick egg noddles
1/4 c. loosely packed cilantro leaves
1/4 c. toasted peanuts, roughly chopped
2 green onions, thinly sliced

Instructions

1. Make chili oil: Fit a small saucepan with a candy thermometer. Add vegetable oil and Sichuan peppercorns and heat to 325°. Turn off heat and add red pepper flakes, sesame seeds, and five-spice powder. Let oil cool completely.
2. Make pork: In a large skillet over medium-high heat, heat vegetable oil. Add pork, breaking up the meat with a wooden spoon. Cook until meat is deeply golden and crispy, then add hoisin sauce, vinegar, and soy sauce. Cook until all liquid has evaporated.
3. Make sauce: In a large bowl, whisk to combine all ingredients.
4. Cook noodles according to package instructions and add to bowl with the sauce, tossing to coat noodles in the sauce.
5. Divide noodles between serving dishes and top each with pork. Garnish with cilantro, toasted peanuts, and green onions, and drizzle with more chili oil, if desired.