Dan Dan Noodles

Name: Dan Dan Noodles
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 (1") piece fresh ginger; 1 Tbsp. Chinese dark soy sauce; 2 Tbsp. Chinese light soy sauce; 3 scallions, green part only, thinly sliced; 2 Tbsp. hong you (chile oil); 1 tsp. Chinese black vinegar; 1 ⁄ 2 tsp. hua jiao mian (ground roasted sichuan peppercorns); 3 Tbsp. peanut oil; 4 Tbsp. Tianjin dong cai (Tianjin preserved vegetable), rinsed; 1 ⁄ 2 tsp. finely ground pork; 2 tsp. shaoxing jiu (Chinese rice wine); 12 oz. mian tiao (fresh thick wheat noodles); 4-8 leaves spinach, blanched

Serves
serves 4

Of all Sichuanese street snacks, this one is the best known.

Ingredients

1 (1") piece fresh ginger
1 Tbsp. Chinese dark soy sauce
2 Tbsp. Chinese light soy sauce
3 scallions, green part only, thinly sliced
2 Tbsp. hong you (chile oil)
1 tsp. Chinese black vinegar
¹⁄₂ tsp. hua jiao mian (ground roasted sichuan peppercorns)
3 Tbsp. peanut oil
4 Tbsp. Tianjin dong cai (Tianjin preserved vegetable), rinsed
¹⁄₂ tsp. finely ground pork
2 tsp. shaoxing jiu (Chinese rice wine)
12 oz. mian tiao (fresh thick wheat noodles)
4-8 leaves spinach, blanched

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Instructions

Step 1

Bring a large pot of water to a boil over high heat. Meanwhile, smash ginger with the flat side of a cleaver or a large kitchen knife, then put into a small bowl. Add dark soy sauce and 2 tsp. of the light soy sauce to bowl and let ginger infuse sauce for 5-10 minutes. Divide sauce between 4 warm bowls, discarding ginger. Add one-quarter of the scallions, chile oil, vinegar, and ground roasted peppercorns to each bowl.

Step 2

Heat 1 Tbsp. of the peanut oil in a wok over high heat. Add preserved vegetable and stir-fry for 30 seconds, then divide between bowls with sauce. Heat remaining peanut oil in wok and stir-fry pork, breaking up meat with a wooden spoon, for 1 minute. Add rice wine and remaining light soy sauce and stir-fry for 3 minutes more.

Step 3

Boil noodles in pot of boiling water unti lsoft, 4-5 minutes. Drain and divide evenly between bowls. Top noodles with some of the pork and garnish each with spinach.

Bring a large pot of water to a boil over high heat. Meanwhile, smash ginger with the flat side of a cleaver or a large kitchen knife, then put into a small bowl. Add dark soy sauce and 2 tsp. of the light soy sauce to bowl and let ginger infuse sauce for 5-10 minutes. Divide sauce between 4 warm bowls, discarding ginger. Add one-quarter of the scallions, chile oil, vinegar, and ground roasted peppercorns to each bowl.
Heat 1 Tbsp. of the peanut oil in a wok over high heat. Add preserved vegetable and stir-fry for 30 seconds, then divide between bowls with sauce. Heat remaining peanut oil in wok and stir-fry pork, breaking up meat with a wooden spoon, for 1 minute. Add rice wine and remaining light soy sauce and stir-fry for 3 minutes more.
Boil noodles in pot of boiling water unti lsoft, 4-5 minutes. Drain and divide evenly between bowls. Top noodles with some of the pork and garnish each with spinach.