Dan Dan Noodles

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

Dan Dan Noodles Dan Dan Noodles
Of all Sichuanese street snacks, this one is the best known.
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
  • 12 tsp. hua jiao mian (ground roasted sichuan peppercorns)
  • 3 Tbsp. peanut oil
  • 4 Tbsp. Tianjin dong cai (Tianjin preserved vegetable), rinsed
  • 12 tsp. finely ground pork
  • 2 tsp. shaoxing jiu (Chinese rice wine)
  • 12 oz. mian tiao (fresh thick wheat noodles)
  • 4-8 leaves spinach, blanched

Instructions

  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.
  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.
  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.