Nut-Free Dan Dan Noodles
Savor the bold, savory flavors of Nut-Free Dan Dan Noodles, a mouthwatering twist on the classic Sichuan dish. This recipe delivers all the rich umami and fiery spice you love, without the use of peanuts or tree nuts—making it allergy-friendly without compromising on taste. Ground pork is stir-fried with aromatic garlic, ginger, and Sichuan peppercorn-infused oil, then tossed in a creamy tahini-based sauce spiked with soy sauce, black vinegar, and chili oil. Tender wheat noodles form the base, topped with fresh blanched bok choy or spinach and a crunchy garnish of toasted sunflower seeds for nut-free texture. Perfect for weeknight dinners, this 35-minute recipe captures the essence of traditional Dan Dan Noodles while accommodating dietary needs. Serve it hot, and let the layers of spice and umami take center stage! Keywords: Nut-Free Dan Dan Noodles, Sichuan Cuisine, Allergy-Friendly, Quick Dinner Recipe, Spicy Noodle Dish.
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Recipe Information
Ingredients
- 400 g dried wheat noodles
- 200 g ground pork
- 4 tbsp tahini
- 3 tbsp soy sauce
- 2 tbsp black vinegar
- 4 tbsp Chili oil with sediment
- 1 tbsp toasted sesame oil
- 3 units garlic cloves
- 1 inch ginger
- 4 units scallions
- 1 tsp sichuan peppercorns
- 4 tbsp toasted sunflower seeds
- 200 g bok choy or spinach
- 2 tbsp cooking oil
- 1 tsp sugar
Instructions
Boil water in a large pot, add a pinch of salt, and cook the noodles as per package instructions until al dente. Drain and set aside.
While the noodles are cooking, prepare the sauce by combining tahini, soy sauce, black vinegar, chili oil, toasted sesame oil, and sugar in a bowl. Mix well until smooth.
Mince the garlic and ginger, and finely slice the scallions, separating white and green parts.
Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Add the Sichuan peppercorns and fry until fragrant, about 1 minute. Remove peppercorns and discard, leaving the infused oil.
Increase the heat to medium-high and add the ground pork to the skillet. Cook while breaking it apart with a spatula until browned and cooked through, about 5-6 minutes.
Lower the heat to medium and add garlic, ginger, and the white parts of the scallions to the pork. Cook for an additional 2 minutes until fragrant.
Pour the prepared sauce over the meat mixture, stirring to coat evenly. Let it simmer for about 2 minutes.
In a separate small pot, blanch the bok choy or spinach in boiling water for about 2 minutes until just tender. Drain and set aside.
To serve, divide the noodles into bowls. Top with the pork mixture, a handful of bok choy or spinach, and sprinkle generously with toasted sunflower seeds and the green parts of the scallions.
Enjoy your nut-free Dan Dan Noodles hot!
Nutrition Facts
Calories |
3723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.8 g | 264% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 349.0 g | 127% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 12.4 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5099 mg | 392% | |
| Iron | 21444.0 mg | 119133% | |
| Potassium | 2142 mg | 46% | |
*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.
