Ingredients with Measurements:
- 8 oz. dried Chinese wheat noodles
- 1/2 lb. ground pork
- 2 tbsp. vegetable oil
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 2 tbsp. Sichuan peppercorns
- 1 tbsp. chili flakes
- 2 tbsp. soy sauce
- 1 tbsp. Chinese black vinegar
- 1 tbsp. sesame oil
- 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
- Strainer or colander
Step-by-step instructions:
1. Cook the noodles according to package instructions until al dente. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet 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 wok and stir-fry for 30 seconds.
4. Add the Sichuan peppercorns and chili flakes to the wok and stir-fry for another 30 seconds.
5. Add the soy sauce, Chinese black vinegar, and sesame oil to the wok and stir-fry for 1-2 minutes until everything is well combined.
6. Add the cooked noodles to the wok and toss everything together until the noodles are coated in the sauce.
7. Divide the noodles into bowls and top with chopped scallions, cilantro, and peanuts.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 40g
Protein: 23g
Sodium: 700mg
Sugar: 3g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Rice noodles or udon noodles can be used instead of Chinese wheat noodles.
- Regular vinegar can be used instead of Chinese black vinegar.
Variations:
- Add some chopped bok choy or spinach to the wok for some extra greens.
- Use shrimp or tofu instead of ground pork for a vegetarian version.
- Add some hoisin sauce or oyster sauce to the wok for some extra sweetness.
Tips and tricks:
- Make sure to cook the noodles until al dente so they don't become mushy when tossed with the sauce.
- If you can't find Sichuan peppercorns, you can use regular black pepper instead.
- Adjust the amount of chili flakes to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the noodles in the microwave or in a wok over medium heat until heated through.
Presentation ideas:
Serve the noodles in individual bowls and garnish with 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 noodles are too dry, add a splash of water or chicken broth to the wok to loosen up the sauce.
- If the noodles are too salty, add a bit of sugar or honey to balance out the flavors.
Food safety advice:
Make sure to cook the ground pork to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Dan Dan Noodles originated in Sichuan province in China and are named after the carrying pole (dan dan) that street vendors used to carry their noodles and sauce.
Flavor profiles:
Savory, spicy, nutty, and slightly sour.
Serving suggestions:
Serve the noodles hot and enjoy as a main dish.
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Region: Chinese