Ingredients with Measurements:
- 8 oz. dried Chinese wheat noodles
- 1/2 lb. ground pork
- 2 tbsp. vegetable oil
- 1 tbsp. Szechuan peppercorns
- 3 cloves garlic, minced
- 2 tbsp. ginger, minced
- 2 tbsp. chili oil
- 2 tbsp. soy sauce
- 1 tbsp. black vinegar
- 1 tbsp. sugar
- 1/4 cup chicken broth
- 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
- Colander
- Mixing bowl
Step-by-step instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the Szechuan peppercorns and stir-fry for 30 seconds.
3. Add the ground pork and stir-fry until browned and cooked through, about 5-7 minutes.
4. Add the garlic and ginger and stir-fry for 1-2 minutes.
5. Add the chili oil, soy sauce, black vinegar, sugar, and chicken broth. Stir to combine and bring to a simmer.
6. Add the cooked noodles to the wok and toss to coat in the sauce.
7. Divide the noodles among bowls and top with chopped scallions, cilantro, and peanuts.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 45g
Protein: 22g
Sodium: 700mg
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork.
- Rice noodles or udon noodles can be used instead of Chinese wheat noodles.
- Rice vinegar can be used instead of black vinegar.
Variations:
- Add vegetables such as bok choy, bell peppers, or mushrooms.
- Use tofu instead of meat for a vegetarian version.
- Add a beaten egg to the sauce for a creamier texture.
Tips and tricks:
- Use a non-stick wok or skillet to prevent sticking.
- Adjust the amount of chili oil to your desired level of spiciness.
- Reserve some of the cooking water from the noodles to add to the sauce if it becomes too thick.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with chopsticks and a spoon.
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, or cucumber salad.
Troubleshooting advice:
- If the sauce is too thick, add a bit of the reserved cooking water from the noodles.
- If the noodles are too dry, add a bit more sauce or a drizzle of sesame oil.
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 are a popular street food in Szechuan province, China. The dish is named after the carrying pole (dan dan) that street vendors used to carry the noodles and sauce.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese