Ingredients with Measurements:
- 8 oz dried Chinese wheat noodles
- 1/2 lb ground pork
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/4 cup Sichuan peppercorns
- 1/4 cup chili oil
- 2 tbsp soy sauce
- 2 tbsp black vinegar
- 1 tbsp sugar
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. Cook the noodles according to package instructions until al dente. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the ground pork and cook until browned and crispy, breaking it up into small pieces with a spatula.
3. Add the minced garlic and ginger to the pork and stir-fry for 1-2 minutes until fragrant.
4. In a mortar and pestle or spice grinder, grind the Sichuan peppercorns until they are a coarse powder.
5. Add the chili oil, soy sauce, black vinegar, sugar, and ground Sichuan peppercorns to the wok with the pork. Stir-fry for 1-2 minutes until well combined and heated through.
6. Divide the cooked noodles into bowls and top with the pork mixture. Garnish with chopped scallions, cilantro, and peanuts.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 38g
Protein: 20g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for the ground pork.
- Regular vegetable oil can be substituted for the chili oil.
Variations:
- Add sliced bok choy or other vegetables to the pork mixture for added nutrition.
- Use udon noodles or spaghetti instead of Chinese wheat noodles.
- Add a spoonful of peanut butter to the pork mixture for a creamier sauce.
Tips and tricks:
- Be careful not to burn the Sichuan peppercorns when grinding them.
- Adjust the amount of chili oil to your desired level of spiciness.
- Reserve some of the pork mixture to use as a dipping sauce for vegetables or dumplings.
Storage instructions:
Store any leftover pork mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork mixture in a wok or skillet over medium heat until heated through.
Presentation ideas:
Serve the noodles in individual bowls and garnish with a sprinkle of chopped scallions, cilantro, and peanuts.
Garnishes:
Chopped scallions, cilantro, and peanuts
Pairings:
Serve with a side of steamed vegetables or a simple cucumber salad.
Suggested side dishes:
Steamed broccoli, sautéed bok choy, cucumber salad
Troubleshooting advice:
If the pork mixture is too dry, add a splash of chicken broth or water to loosen it up.
Food safety advice:
Make sure to cook the ground pork until it is fully cooked through to avoid any risk of foodborne illness.
Food history:
Dan dan noodles are a popular Sichuan street food that originated in Chengdu, China. The dish is named after the bamboo pole (dan dan) that street vendors used to carry the noodles and sauce on their shoulders.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve the noodles hot and enjoy with chopsticks.
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Region: Chinese