Dan Dan Noodles with Pickled Mustard Greens
Take your taste buds on a journey to the heart of Sichuan cuisine with these irresistible Dan Dan Noodles with Pickled Mustard Greens. This flavorful recipe combines chewy fresh egg noodles, savory ground pork, and tangy, umami-rich pickled mustard greens (zha cai) for an authentic taste of Chinese street food. Infused with the distinctive heat and tingle of toasted Sichuan peppercorns and the smoky richness of chili oil, these noodles are elevated by a creamy sesame paste-based sauce with hints of soy sauce and Chinese black vinegar. Quick to prepare and bursting with bold flavors, this dish is perfect for a satisfying weeknight dinner. Garnished with scallions and a dusting of Sichuan spice, it’s a mouthwatering bowl you’ll want to toss together again and again.
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Recipe Information
Ingredients
- 400 grams Fresh egg noodles
- 200 grams Ground pork
- 100 grams Pickled mustard greens (zha cai)
- 4 cloves Garlic
- 1 tablespoon Ginger
- 3 stalks Scallions
- 1 teaspoon Sichuan peppercorns
- 5 tablespoons Chili oil
- 3 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 2 tablespoons Chinese black vinegar
- 1 teaspoon Sugar
- 2 tablespoons Sesame paste (tahini or Chinese sesame paste)
- 2 tablespoons Vegetable oil
- 120 milliliters Chicken stock or water
Instructions
Finely chop the garlic and ginger. Thinly slice the scallions, separating the white and green parts. Rinse and finely chop the pickled mustard greens.
Toast the Sichuan peppercorns in a dry pan over medium heat until fragrant. Grind them into a powder using a mortar and pestle or spice grinder.
Heat 1 tablespoon of vegetable oil in a pan over medium-high heat. Add the ground pork and cook until browned and slightly crispy, breaking it into small pieces with a spatula.
Add the chopped garlic, ginger, and the white parts of the scallions to the pork. Stir-fry until aromatic, about 1 minute.
Stir in 1 tablespoon of soy sauce and dark soy sauce. Remove the pork mixture from heat and set aside.
In a saucepan, heat the remaining 1 tablespoon of vegetable oil. Add the chopped pickled mustard greens and stir-fry for about 2-3 minutes. Set aside.
In a small bowl, prepare the sauce by whisking together sesame paste, soy sauce, dark soy sauce, Chinese black vinegar, sugar, chili oil, and chicken stock (or water). Adjust seasoning to taste.
Cook the fresh egg noodles according to the package instructions. Drain well.
Divide the sauce equally among serving bowls. Add the cooked noodles on top, followed by the stir-fried pork and mustard greens.
Garnish each bowl with the ground Sichuan peppercorns and the green parts of the scallions.
Toss everything together before eating and serve immediately for the best flavor.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1159 mg | 50% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.5 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 338 mg | 7% | |
*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.
