Spicy Szechuan Noodles Dan Dan Mian
Indulge in the bold, fiery flavors of Spicy Szechuan Noodles Dan Dan Mian, a Sichuan classic that tantalizes the taste buds with its perfect balance of heat, umami, and creaminess. Featuring tender fresh wheat noodles smothered in a rich, spicy sauce made from doubanjiang (Sichuan chili bean paste), tahini, and a splash of chili oil, this recipe brings authentic Chinese street food straight to your kitchen. The savory ground pork, fragrant with ginger, garlic, and tingly Sichuan peppercorns, pairs beautifully with crisp bok choy and crunchy toppings of scallions and peanuts. Ready in just 35 minutes, this comforting dish is sure to impress dinner guests or satisfy your spicy noodle cravings. Perfect for lovers of Sichuan cuisine, this recipe is a must-try for anyone seeking bold, vibrant flavors in every bite!
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Recipe Information
Ingredients
- 250 grams ground pork
- 400 grams fresh wheat noodles
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, finely minced
- 2 cloves garlic, finely minced
- 1 teaspoon Sichuan peppercorns
- 2 tablespoons doubanjiang (Sichuan chili bean paste)
- 3 tablespoons soy sauce
- 2 tablespoons chinkiang vinegar (Chinese black vinegar)
- 3 tablespoons tahini or Chinese sesame paste
- 3 tablespoons chili oil
- 1 cup chicken stock
- 3 stalks scallions, finely sliced
- 3 tablespoons peanuts, roughly chopped
- 1 teaspoon sugar
- 2 cups bok choy or other leafy greens (optional)
Instructions
Bring a large pot of water to a boil. Cook the fresh wheat noodles according to package instructions (usually 4-6 minutes). Drain, rinse under cold water, and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the ground pork and cook until browned, breaking it into small pieces with a wooden spoon, about 5-7 minutes. Remove the pork from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced ginger, minced garlic, and Sichuan peppercorns, and cook for 1-2 minutes until fragrant.
Stir in the doubanjiang (Sichuan chili bean paste) and cook for another 1-2 minutes, allowing the flavors to bloom.
Lower the heat and add soy sauce, chinkiang vinegar, tahini or sesame paste, chili oil, sugar, and chicken stock to the skillet. Whisk together until smooth and bring to a gentle simmer.
If using bok choy or other leafy greens, blanch them in boiling water for 1-2 minutes, then drain and set aside.
Divide the cooked noodles among individual serving bowls. Top each portion with the cooked pork, sauce, and leafy greens (if using).
Garnish with sliced scallions, chopped peanuts, and an extra drizzle of chili oil, if desired.
Serve hot and enjoy your Spicy Szechuan Noodles Dan Dan Mian!
Nutrition Facts
Calories |
2527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.9 g | 214% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 3882 mg | 169% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 13.5 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1294 mg | 28% | |
*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.
