Ingredients for Spicy Szechuan Noodles Dan Dan Mian
- Ground Pork
- Soy Sauce
- Dry Sherry
- White Pepper
- Oyster Sauce
- Peanut Butter
- Rice Vinegar
- Chicken Broth
- 2 tbsp peanut oil
- Fresh Ginger
- Garlic Cloves
- 1-2 tsp red pepper flakes (adjust to taste)
- Toasted Sesame Oil
- Asian Noodles
- 2 scallions, thinly sliced (for garnish)
- 1/2 cup bean sprouts (for garnish)
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How to Make Spicy Szechuan Noodles Dan Dan Mian
- In a small bowl, combine ground pork, soy sauce, Shaoxing rice wine, and cornstarch. Mix well and let rest for 15 minutes.
- In a medium bowl, whisk together soy sauce, rice vinegar, sesame paste, chili oil, brown sugar, and ground Sichuan peppercorns until smooth.
- Add chicken broth and whisk until well combined.
- Bring 4 quarts of water to a boil in a large pot. Add noodles and cook according to package directions, usually 8-10 minutes, until al dente. Drain and set aside.
- Heat a 12-inch skillet over high heat for 2 minutes. Add peanut oil and swirl to coat.
- Add the pork mixture to the hot skillet and cook, breaking it up with a spatula, until browned, about 5 minutes.
- Stir in ginger, garlic, and red pepper flakes. Cook for 1 minute until fragrant.
- Pour the sauce mixture into the skillet. Whisk to combine and bring to a boil.
- Reduce heat to medium-low and simmer for 5 minutes, allowing the sauce to thicken slightly.
- Stir in sesame oil just before serving.
- Divide cooked noodles into bowls. Top generously with the spicy pork sauce.
- Garnish with sliced scallions and bean sprouts. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
18g
Fat
36g
Carbs
3g
