Entree: China – Sichuan – 担担面 ➤ Dandan mian (Dandan noodles (spicy Sichuan pork noodles))

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) ground pork
- 12 oz (340 g) dried or fresh wheat noodles (thin)
- 3 tbsp (45 ml) chili oil (plus more to taste)
- 3 tbsp (45 g) sesame paste (or smooth tahini if unavailable)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Chinese black vinegar
- 1 tbsp (15 g) doubanjiang (fermented broad bean chili paste)
- 2 cups (480 ml) low-sodium chicken or pork stock
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic, minced
- 1 tbsp (6 g) ginger, minced
- 1 tsp (2 g) ground Sichuan peppercorns (toasted and ground)
- 1 tbsp (12 g) sugar
- 1/2 cup (60 g) roasted peanuts, coarsely chopped
- 3 scallions, thinly sliced
- 1 cup (30 g) blanched baby bok choy or chopped greens (optional)

Instructions

1. Whisk together 3 tbsp sesame paste, 2 tbsp soy sauce, 1 tbsp black vinegar, 1 tbsp sugar and about 1/2 cup (120 ml) hot stock until smooth; set aside as the sauce base.
2. Heat 2 tbsp vegetable oil in a skillet over medium heat; add minced garlic and ginger and stir until fragrant, then add 1 tbsp doubanjiang and cook 30–45 seconds.
3. Add 1 lb (454 g) ground pork and cook, breaking up, until browned and slightly crispy, about 6–8 minutes; pour in remaining stock and simmer 3 minutes.
4. Stir in 3 tbsp chili oil and 1 tsp ground Sichuan peppercorns, then remove from heat; taste and adjust with more chili oil, soy, or vinegar as desired.
5. Cook 12 oz (340 g) noodles according to package directions; drain and divide into bowls. If using greens, blanch them briefly and add to bowls.
6. Spoon sesame-sauce base over noodles, top with the hot pork mixture, scatter chopped roasted peanuts and sliced scallions, and drizzle additional chili oil if desired. Mix well before eating.