Sichuan Dan Dan Noodles
These noodles are great on cool day. My family tend to like tangy foods, so I increased the amount of vinegar used, which I find helps lighten the rich flavor of the sesame paste. I use cucumbers as a garnish in this recipe, which, in my opinion, also helps lighten the flavor and cools down the dish. Great for a hot summer day!
- 1 lb fresh Shanghai noodles (or any thick noodle)
- 2 cucumbers, cut into thin long strips
- 1 handful cilantro
- 1 to 3 tsp Sichuan hot chilli oil (optional, adjustable)
- 2 eggs (Optional, sliced thinly or cut into quarters)
- 1 tbsp sesame seed oil
- 1 tbsp Chinese spicy bean paste
- 1 to 4 tsp Sichuan chilli oil (adjust according to taste)
- 2 tbsp soy sauce, adjust according to taste
- 1 tbsp Chinese sesame paste (if not available, may substitute by adding another tbsp sesame seed oil)
- 4 tbsp black vinegar
- 1 lb ground pork
- 0.25 medium onion, chopped
- 3 cloves garlic, chopped
- ½ inch ginger, chopped
- 2 tbsp cooking oil
- salt to taste
- 1 to 3 tsp Sichuan hot chilli oil (optional, adjust according to taste)
- 2 to 3 stalks green onion - finely chopped
- Cook noodles in boiling water until al dente. Drain noodles and run cold water through noodles to reduce sticking.
- Mix together "Sauce" ingredients and stir into noodles until well mixed.
- Fry together chopped onion, garlic and ginger in cooking oil until fragrant.
- Add ground pork and stir frequently to avoid burning until well cooked. Add 1/2 cup water to pork, to get a more tender pork topping. Once pork is cooked and water is evaporated, may add Sichuan chilli oil if desired.
- Add salt and pepper to taste. Remove heat. Add chopped green onion.
- Divide noodles mixed in sauce into 4-6 bowls. Top with meat topping, cucumbers, cilantro, eggs, Sichuan hot oil.