Authentic Dan Dan Noodles
Experience authentic Sichuan Dan Dan noodles with this time-honored recipe.
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Servings: 2 personnes
Calories: 649kcal
Ingredients
- 200 g noodles dry weight
- 0.5 tsp whole Sichuan peppercorns
- 3 tbsp Yacai pickled mustard greens
- 200 g ground pork
- sliced green onions, for garnish
Cooking Seasonings
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
Sauce
- 4 tbsp Sichuan chili oil
- 2 tbsp sesame paste
- 6 tbsp light soy sauce
- 3 tbsp sugar
- 1 tsp monosodium glutamate
- 2 tsp black rice vinegar
Marinade
- 0.5 tsp salt
- 1 tsp sugar
- 0.5 tsp cornstarch
- 1 tsp sesame oil
- 1 tsp Shaoxing wine
- 1 tsp light soy sauce
Procédé
- Grind the Sichuan peppercorns.
- Warm all the sauce ingredients over medium-high heat for 1–2 minutes, just until they meld together. For a richer, thicker sauce, let it reduce a little longer; for a lighter consistency, take it off sooner. Remove from the heat and stir in the freshly ground pepper.
- Combine the pork with the marinade and let it sit for at least 10 minutes.
- Heat a wok over medium-high. Stir-fry the Yacai for about 30 seconds, then add the marinated pork. Season with the soy sauce and Shaoxing wine.
- Once the pork is browned and fragrant, transfer the mixture to a bowl.
- Cook the noodles according to the package directions, then rinse under cold water to stop the cooking.
- Spoon a few tablespoons of the warm sauce into the bottom of each serving bowl.
- Pile the noodles over the sauce, add a generous spoonful of the pork topping, then drizzle with extra chili oil and scatter with green onions.
- Toss everything together and dig in!
Nutrition
Calories: 649kcal | Féculents: 77g | Protein: 30g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 72mg | Sodium: 215mg | Potassium: 512mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
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