Spicy Sichuan noodles, also known as dan dan mian, are a delicious and vibrant dish that brings together a variety of flavors and textures. In this recipe, Chinese noodles are coated in a rich and savory sauce made with browned ground pork seasoned with garlic, ginger, Asian sesame paste, and chiles. We’ve enhanced the flavors of this streamlined version by browning the pork with rice wine, soy sauce, and white pepper, creating a flavorful base. Sautéed garlic, ginger, and red pepper flakes add an aromatic background, while a combination of chicken broth, soy sauce, rice vinegar, oyster sauce, peanut butter, toasted sesame oil, and ground Sichuan peppercorns contribute depth and complexity to the sauce. Whether using fresh Chinese noodles or dried linguine, this dish is sure to satisfy your craving for a spicy and savory noodle dish.
INGREDIENTS:
- 8 ounces of ground pork
- 3 tablespoons soy sauce
- 2 tablespoons Chinese rice wine or dry sherry
- White pepper
- ¼ cup smooth peanut butter
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1¼ cups low-sodium chicken broth
- 1 tablespoon vegetable oil
- 6 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- ¾ teaspoon red pepper flakes
- 1 tablespoon toasted sesame oil
- 1 pound of fresh Chinese noodles or 12 ounces of dried linguine
- 3 scallions, sliced thin
- 4 ounces (2 cups) bean sprouts
- 1 tablespoon Sichuan peppercorns, toasted and ground (optional)
PREPARATIONS:
- Toss the ground pork, 1 tablespoon of soy sauce, rice wine, and a pinch of white pepper together in a bowl. In a separate bowl, whisk together the remaining 2 tablespoons of soy sauce, peanut butter, oyster sauce, rice vinegar, and a pinch of white pepper. Then, whisk in the chicken broth.
- Heat vegetable oil in a 12-inch skillet over high heat until just smoking. Add the pork and cook, breaking it into very fine bits, until well browned, about 5 minutes. Stir in the minced garlic, grated ginger, and red pepper flakes, and cook until fragrant, about 1 minute. Stir in the broth mixture and bring it to a boil, whisking often. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 3 minutes. Remove from heat and stir in the toasted sesame oil.
- Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the noodles and cook, stirring often, until tender. Drain the noodles and divide them among individual bowls. Ladle the pork sauce over the top and sprinkle with sliced scallions, bean sprouts, and ground Sichuan peppercorns, if desired. Serve.
YIELD: This recipe serves 4 people.
SPECIAL INSTRUCTIONS:
- Browning the ground pork enhances its flavor and adds depth to the dish.
- Toasting and grinding the Sichuan peppercorns (if using) brings out their unique aroma and heat.
TIPS:
- Adjust the spiciness by adding more or less red pepper flakes according to your preference.
- If you prefer a milder flavor, reduce the amount of red pepper flakes or omit them altogether.
- For a vegetarian version, substitute the ground pork with crumbled tofu or mushrooms.
- Garnish with chopped peanuts or cilantro for extra crunch and freshness.
NUTRITIONAL INFORMATION PER SERVING:
- Calories: 542
- Fat: 25g
- Saturated Fat: 7g
- Cholesterol: 43mg
- Sodium: 1064mg
- Carbohydrates: 53g
- Fiber: 5g
- Sugars: 4g
- Protein: 26g
With their bold flavors and enticing textures, Spicy Sichuan Noodles (dan dan mian) make for an unforgettable meal. The combination of savory ground pork, aromatic garlic and ginger, and spicy red pepper flakes creates a rich and satisfying sauce. The addition of peanut butter, soy sauce, and toasted sesame oil enhances the depth and complexity of the dish. Whether you choose fresh Chinese noodles or dried linguine, you’re sure to enjoy the delicious interplay of flavors in this spicy noodle dish. Don’t forget the scallions, bean sprouts, and ground Sichuan peppercorns for added freshness and heat. Prepare to delight your taste buds with this mouthwatering and comforting noodle recipe.
