Sichuan dan dan noodles
Wheat noodles with browned pork, sui mi ya cai, and a sauce of sesame, soy, chili oil, and Sichuan pepper.
This Sichuan version combines cooked wheat noodles with stir-fried pork and sui mi ya cai, fermented mustard greens used in this preparation. Mix the sauce in the bowl and, if needed, loosen it at the end with a little noodle-cooking water.
Method
- 01
Make the sauce
In a bowl, combine the Chinese sesame paste, soy sauce, sugar, 4 g of the five-spice powder, ground Sichuan pepper, chopped garlic, and chili oil. Stir until evenly mixed.
- 02
Brown the pork
Heat some of the vegetable oil in a skillet over high heat. Add the ground pork and break it up as it browns. Stir in the Shaoxing wine, hoisin sauce, dark soy sauce, and the remaining 2 g of five-spice powder. Cook until the liquid has evaporated and the meat is browned.
- 03
Stir-fry the sui mi ya cai
Heat the remaining vegetable oil in a skillet over medium-high heat. Add the sui mi ya cai and stir-fry, stirring, until fragrant and slightly crisp.
4 min - 04
Cook the noodles
Boil the wheat noodles according to the package directions. Drain them when done, reserving a little cooking water to loosen the sauce if needed.
- 05
Assemble and serve
Divide the sauce among four bowls. Add the noodles, then top with the browned pork and sui mi ya cai. If the sauce is too thick, stir in a little of the reserved cooking water. Mix before eating.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.