DAN DAN NOODLES

A spicy Szechuan noodle dish packed with flavour. Perfect for weekend lunches or entertaining. 

Prep 00:20

Cook 00:20

Serves 4

Capable Cooks

Ingredients 

300g dried Dan Dan noodles, or fresh or dried Chinese wheat noodles

1 small bunch choy sum, washed and roughly chopped 

For the Sauce

2 garlic cloves, minced

1cm piece ginger, minced 

3 Tbsp Chinese sesame paste 

⅓ cup HQ chilli oil 

2 Tbsp light soy sauce 

1 Tbsp Chinkiang vinegar (Chinese black vinegar) 

1 tsp caster sugar

½ cup hot water (from the noodles)

For the Pork 

200g pork mince 

1 Tbsp Shaoxing cooking wine 

1 Tbsp light soy sauce 

1 tsp caster sugar 

½ tsp ground Szechuan pepper

½ cup sui mi ya cai (preserved mustard greens), roughly chopped 

To serve

HQ chilli oil

½ cup roasted peanuts, roughly chopped  

½ cup spring onions, finely sliced 

Method

Step 1. Mix all of the sauce ingredients except the hot water in a bowl and set aside. 

Step 2. To make the pork topping, heat some oil in a fry pan or wok over medium heat. Add the pork and cook until well browned. Add the Shaoxing wine, followed by the soy sauce, sugar and Szechuan pepper. Cook for around 5 minutes. Add the sui mi ya cai and cook for a further 2 minutes. Set aside. 

Step 3. Cook the noodles in boiling water until tender and briefly blanch the choy sum. Mix ½ cup of the noodle water into the sauce mix and divide the sauce between 4 bowls. 

Step 4. Add the noodles on top of the sauce, followed by the pork, choy sum, peanuts, spring onions and chilli oil. Toss together and enjoy. 

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