Sichuan Noodles with Spicy Pork Sauce (Dan Dan Mian)

For this beloved dish of China's Sichuan province, a tangle of wheat noodles is topped with a spicy, pungent pork sauce. This recipe is adapted from one in Fuschia Dunlop's Land of Plenty (W.W. Norton & Company, 2003). Inspired by an article in SAVEUR No. 154 (March 2013), it first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article 20 Years of SAVEUR: Capital of Heat.

Sichuan Noodles with Spicy Pork Sauce (Dan Dan Mian)
For this beloved dish of China's Sichuan province, a tangle of wheat noodles is topped with a spicy, pungent pork sauce.
Yield: serves 4

Ingredients

  • 2 tbsp. peanut oil
  • 3 tbsp. finely chopped ya cai (Tianjin preserved vegetable), rinsed and drained
  • 4 oz. ground pork
  • 3 tbsp. hong you (Sichuan red chile oil)
  • 2 tbsp. light soy sauce
  • 1 tbsp. dark soy sauce
  • 2 tsp. Chinkiang black vinegar
  • 1 tsp. shaoxing (Chinese rice wine)
  • 12 tsp. ground Sichuan peppercorns
  • 2 scallions, finely chopped
  • Kosher salt, to taste
  • 12 oz. fresh Chinese wheat noodles, or 8 oz. dried

Instructions

  1. Heat peanut oil in a 14″ wok over high heat. Add preserved vegetable; cook, stirring constantly, until fragrant, about 30 seconds. Add pork; cook, stirring and breaking up meat into small pieces, until browned, 2–3 minutes. Remove from heat; stir in chile oil, soy sauces, vinegar, rice wine, ground peppercorns, and scallions; set sauce aside.
  2. Bring a large pot of salted water to a boil; cook noodles until tender, 7–9 minutes. Drain noodles and divide between 4 large serving bowls; divide sauce over noodles.
Sichuan Noodles with Spicy Pork Sauce (Dan Dan Mian)
Sichuan Noodles with Spicy Pork Sauce (Dan Dan Mian)Saveur