# Sichuan Dan Dan Noodles

Dan dan noodles are a Sichuan street food of wheat noodles in a spicy, nutty, tingly sauce, topped with crispy seasoned pork, scallions and peanuts. The sauce sits in the bottom of the bowl, and you toss everything together before eating.

It is bold, savory and numbing, and a few pantry ingredients make a bowl you would pay a restaurant for.

- Total time: 30 min (prep 15 min, cook 15 min)
- Serves: 4
- Per serving (estimated): 640 kcal, 28 g protein
- Cuisine: Chinese. Category: Main course. Diet: dairy-free.

## Ingredients

- 340 g fresh or dried Chinese wheat noodles
- 225 g ground pork
- 2 tbsp neutral oil
- 2 tbsp Sichuan preserved vegetable (ya cai), rinsed and chopped (optional)
- 1 tbsp soy sauce, for the pork
- 1 tbsp Shaoxing wine
- 1 tbsp fresh ginger, minced
- 4 cloves garlic, minced, divided
- 3 tbsp Chinese sesame paste or tahini
- 4 tbsp soy sauce, for the sauce
- 2 tbsp chili oil with sediment
- 1 tbsp Chinkiang black vinegar
- 2 tsp sugar
- 1 tsp ground Sichuan peppercorn
- 2 heads baby bok choy, halved
- 3 scallions, thinly sliced
- 1/4 cup roasted peanuts, crushed

## Method

1. Whisk the sesame paste, 4 tbsp soy sauce, chili oil, black vinegar, sugar, Sichuan pepper and half the garlic in a bowl. Add 1/2 cup of hot water a little at a time, whisking until smooth and pourable.
2. Divide the sauce evenly among 4 serving bowls.
3. Heat the oil in a wok or 12-inch skillet over medium-high heat. Add the pork and cook 5 to 6 minutes, breaking it up, until browned and crisp at the edges and 160°F (71°C).
4. Add the ginger, remaining garlic and preserved vegetable. Cook 30 seconds until fragrant. Add 1 tbsp soy sauce and the Shaoxing wine, and cook 1 minute until the pan is nearly dry.
5. Boil the noodles in a large pot of water until just tender, following the package time. In the last minute, add the bok choy to the pot.
6. Lift the noodles and bok choy into the bowls with tongs. Spoon a little of the noodle water over each if the sauce looks thick.
7. Top each bowl with the pork, scallions and peanuts. Toss everything together well before eating, so the noodles are fully coated.

## Why it works

- Browning the pork until crisp adds roasted flavor and a pleasant chew that contrasts with soft noodles.
- Whisking sesame paste with hot water turns a thick paste into a smooth sauce that coats each noodle.
- Chili oil with sediment brings both heat and toasted flavor from the chili flakes.
- Black vinegar adds a mellow, malty acid that balances the richness of the sesame paste.
- Sichuan peppercorn gives a numbing tingle that makes the other flavors seem louder.

## The science

- **Why Sichuan pepper tingles.** Sichuan peppercorns contain a compound called hydroxy-alpha-sanshool, which stimulates the nerve endings in your lips and tongue to create a buzzing, numbing feeling. It is not heat. It also makes the chili heat feel more complex and layered.
- **Smooth sauce from a thick paste.** Sesame paste is a thick mixture of ground seeds and oil. Slowly whisking in hot water breaks it into tiny droplets that stay suspended, making an emulsion. Add the water bit by bit, or the paste will seize into clumps.

## Tips

- Add water to the sauce slowly while whisking so it turns smooth.
- Toast and grind your own Sichuan peppercorns for the best aroma.
- Mix everything well in the bowl so the sauce coats every noodle.

## Mistakes to avoid

- Adding all the water at once, which can make the paste clump, so add it a little at a time.
- Skipping the stir before eating, which leaves plain noodles on top, so toss the bowl thoroughly.
- Undercooking the pork, which is unsafe and chewy, so cook until crisp and 160°F (71°C).

## Variations and swaps

- Make it vegetarian with crumbled firm tofu or mushrooms instead of pork.
- Add blanched peanuts and cucumber for crunch.
- Increase the chili oil for a spicier bowl.
- Swap Chinese sesame paste for tahini plus 1 tsp of toasted sesame oil.
- Swap Chinkiang vinegar for balsamic vinegar mixed with a little rice vinegar.
- Swap ground pork for ground chicken or turkey.

## Storage

Store the cooked pork and sauce separately in the fridge for 3 days, and cook noodles fresh. Reheat the pork to 165°F (74°C), and assemble the bowls just before eating.

## FAQ

**What is in dan dan noodles?**

Dan dan noodles have wheat noodles, a spicy sesame sauce of chili oil, soy sauce and vinegar, and a topping of seasoned ground pork, preserved vegetable, scallions and peanuts.

**Are dan dan noodles very spicy?**

They are moderately spicy, and you can control the heat by changing the amount of chili oil. The tingling Sichuan pepper is numbing, not hot.

**Can I make dan dan noodles without Sichuan peppercorns?**

Yes, but they will lack the signature tingle. Add a little extra chili oil and a pinch of black pepper, or leave it as a spicy sesame noodle bowl.

**What can I use if I don't have Chinese sesame paste?**

Tahini is the easiest substitute, and peanut butter also works. Mix tahini with a little toasted sesame oil to get closer to the toasted flavor.

**Is dan dan noodles gluten-free?**

Not as written, because of the wheat noodles and soy sauce. Use rice noodles or gluten-free noodles and tamari to make it gluten-free.

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Source: https://cookingscientist.com/recipes/dan-dan-noodles (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846