Dan Dan Mein Spicy Szechuan Noodles
Dive into the bold and fiery flavors of Dan Dan Mein Spicy Szechuan Noodles—a tantalizing Chinese street food classic that’s perfect for spice lovers! This dish features tender wheat noodles topped with savory ground pork infused with aromatic Szechuan peppercorns, garlic, and fresh ginger. The rich, umami-packed sauce combines spicy chili bean paste, soy sauce, sesame paste, and a vibrant kick of chili oil, offering just the right balance of heat and depth. Finished with crunchy crushed peanuts, crisp green onions, and an optional touch of bok choy or bean sprouts, this recipe is a harmonious blend of textures and flavors. With only 35 minutes from start to finish, you can enjoy a restaurant-quality bowl of Dan Dan Noodles right at home. Perfect for a hearty dinner or an adventurous meal idea, this dish is sure to excite your taste buds!
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Recipe Information
Ingredients
- 400 g wheat noodles
- 250 g ground pork
- 1 tsp Szechuan peppercorns
- 2 tbsp vegetable oil
- 3 garlic cloves
- 1 tbsp fresh ginger
- 2 green onions
- 2 tbsp spicy chili bean paste (Doubanjiang)
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Chinese black vinegar
- 2 tbsp Tahini (or sesame paste)
- 4 tbsp chili oil
- 1 tsp brown sugar
- 3 tbsp crushed roasted peanuts
- 100 g bean sprouts (optional)
- 2 heads bok choy (optional)
- 1500 ml water (for boiling noodles)
- 1 tsp salt
Instructions
Bring a large pot of water to a boil, add 1 tsp of salt, and cook the wheat noodles as per the package instructions. Drain and set aside, tossing with a small amount of vegetable oil to prevent sticking.
Toast the Szechuan peppercorns in a dry skillet over medium heat until fragrant, about 1 minute. Grind them finely using a mortar and pestle or spice grinder, and set aside.
Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up into small pieces, until browned and slightly crispy, about 5–6 minutes.
Mince the garlic and ginger, and finely slice the green onions. Reserve the green onion tops for garnish.
Push the pork to one side of the skillet, and reduce the heat to medium. Add the garlic, ginger, and chili bean paste to the empty side. Cook for 1–2 minutes until fragrant, then mix everything together.
Stir in 2 tbsp of light soy sauce, 1 tbsp of dark soy sauce, 2 tbsp of black vinegar, and 1 tsp of brown sugar. Add a splash of water if needed to create a cohesive sauce.
In a small bowl, whisk together the tahini and chili oil until smooth. Pour this into the skillet and stir until combined and the sauce thickens slightly.
Prepare your serving bowls by dividing the noodles evenly among them. Ladle the pork mixture and sauce over the noodles.
Top each bowl with a sprinkle of ground Szechuan peppercorns, crushed roasted peanuts, sliced green onion tops, and additional chili oil if desired.
Optionally, blanch the bok choy and bean sprouts in boiling water for 30 seconds, then add them to the bowls as a garnish.
Serve immediately and enjoy the bold, spicy flavors of Dan Dan Mein!
Nutrition Facts
Calories |
2442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 8344 mg | 363% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 18.8 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 862 mg | 66% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2215 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
