Spicy Chinese Dan Dan Noodles

Ingredients

200g fresh egg noodles

2 to 3 heads choi sum or similar leafy greens

2 tablespoons Chinese sesame paste

1 teaspoon light soy sauce

1 teaspoon Chinkiang black vinegar

1 teaspoon sugar

1 to 2 tablespoons chilli oil

Splash chicken stock

The Pork Topping

200g pork mince

1 teaspoon light soy sauce

Drizzle sesame oil

Pinch white pepper

Pinch chilli powder

1 thumb-size piece ginger, finely minced

2 cloves garlic, finely minced

2 tablespoons ya cai or Sichuan preserved vegetable, finely chopped

Dash dark soy sauce

Chicken stock, to loosen

Spring onions, sliced

Fresh coriander

Crushed peanuts, optional

PREPARATION

Method

1. Prepare the Sesame Base In a bowl combine the sesame paste, light soy sauce, black vinegar and sugar.

Add chilli oil and mix thoroughly until smooth. If very thick, loosen with a small splash of chicken stock. Set aside in serving bowls.

2. Marinate the Pork

Place the pork mince into a bowl.

Add light soy sauce, sesame oil, white pepper and chilli powder. Mix thoroughly.

COOKING

3. Cook the Pork Topping

Heat a wok until smoking hot. Add a drizzle of oil.

Add ginger and garlic and stir briefly until fragrant.

Add the pork mince and stir fry on high heat. Allow the moisture to evaporate fully so the pork begins to fry in its own fat.

Add the preserved vegetable and stir fry together.

Add a dash of dark soy sauce for colour.

Cook until lightly caramelised and fragrant. Remove from heat and keep warm.

4. Blanch the Noodles and Greens

Bring a pot of water to the boil.

Blanch the egg noodles for about 1 minute, or until they float and are just tender. Drain immediately.

Blanch the choi sum for 1 to 2 minutes until bright green but still crisp. Drain.

5. Assemble

Place the drained noodles directly into the bowls with the sesame base.

Add a small ladle of hot chicken stock to loosen the sauce.

Top with the pork mixture and blanched greens.

Garnish generously with sliced spring onion and fresh coriander.

Add crushed peanuts if desired.

Finish with an extra drizzle of chilli oil.

Mix thoroughly before eating so the sesame base coats every strand.

School of Wok Tips

• Fry the pork until the moisture evaporates so it caramelises properly.

• Use preserved Sichuan vegetable for authentic savoury depth.

• Loosen the sesame base with hot stock just before serving.

• Always mix thoroughly at the table for full flavour distribution.

FAQs

What is Dan Dan Noodles?

Dan Dan Noodles are a Sichuan street food dish featuring noodles in a sesame and chilli sauce topped with minced pork and preserved vegetables.

Can I make this vegetarian?

Yes? Replace pork with finely chopped mushrooms and use vegetable stock instead of chicken stock.

Why is my sesame sauce too thick?

Chinese sesame paste is very dense. Loosen it with hot stock until it becomes silky and coats the noodles properly.