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Spicy Sichuan Noodles

Spicy Sichuan Noodles (Dan Dan Mian recipe image
This authentic Sichuan-style Dan Dan Mian delivers a powerful punch of flavor with every bite. The dish combines tender egg noodles with a complex sauce made from chili oil, dark soy, and ground Sichuan peppercorns, creating a numbing, spicy heat that is truly addictive. Crispy fried ground pork adds a delightful textural contrast and savory depth, while fresh garlic, ginger, and scallions provide aromatic freshness. It&# 226;€™s a quick, satisfying weeknight dinner that brings restaurant-quality excitement to your home kitchen. Perfect for those who love bold, spicy flavors and hearty comfort food.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 778.7
Description
This authentic Sichuan-style Dan Dan Mian delivers a powerful punch of flavor with every bite. The dish combines tender egg noodles with a complex sauce made from chili oil, dark soy, and ground Sichuan peppercorns, creating a numbing, spicy heat that is truly addictive. Crispy fried ground pork adds a delightful textural contrast and savory depth, while fresh garlic, ginger, and scallions provide aromatic freshness. It's a quick, satisfying weeknight dinner that brings restaurant-quality excitement to your home kitchen.
Ingredients
  • 1/2 pound Ground pork
  • 1 tablespoon Dark soy sauce
  • 1 teaspoon Salt
  • 1 cup Peanut oil
  • 3/4 pound Chinese thin egg noodles
  • 3 tablespoons Finely chopped garlic
  • 2 tablespoons Finely chopped ginger
  • 5 tablespoons Finely chopped scallions
  • 2 tablespoons Sesame paste or peanut butter
  • 2 tablespoons Chili oil
  • 1 cup Chicken stock
  • 1 tablespoon Sichuan peppercorns, roasted and ground
Directions
  1. 1
    Combine ground pork, 1 tablespoon dark soy sauce, and 1 teaspoon salt in a small bowl; mix well.
  2. 2
    Heat a wok or large sauté pan over high heat until very hot.
  3. 3
    Add peanut oil to the hot wok, then add the seasoned pork. Stir-fry, breaking up the meat into small pieces, until crispy, dry, and browned, about 4 minutes.
  4. 4
    Remove crispy pork with a slotted spoon and drain on paper towels.
  5. 5
    Carefully pour off excess oil from the wok, leaving about 2 tablespoons.
  6. 6
    Reheat the wok and add chopped garlic, ginger, and scallions. Stir-fry for 30 seconds until fragrant.
  7. 7
    Add sesame paste (or peanut butter), remaining dark soy sauce, chili oil, remaining salt, and chicken stock to the wok.
  8. 8
    Simmer the sauce mixture for 4 minutes, stirring occasionally, until slightly thickened and aromatic.
  9. 9
    Meanwhile, cook egg noodles in a large pot of boiling water for 2 minutes if fresh, or 5 minutes if dried, according to package directions.
  10. 10
    Drain noodles well in a colander.
  11. 11
    Divide noodles among 4 individual serving bowls.
  12. 12
    Ladle the hot spicy sauce generously over the noodles in each bowl.
  13. 13
    Top with the reserved crispy fried pork.
  14. 14
    Sprinkle with ground Sichuan peppercorns and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 778.7kcal
% Daily Value *
Total Fat 72.6g112%
Saturated Fat 14.6g73%
Cholesterol 60.7mg21%
Sodium 5405.0mg226%
Total Carbohydrate 13.1g5%
Dietary Fiber 0.9g4%
Sugars 0.4g
Protein 20.2g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

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Keywords: sichuan, dan dan mian, chinese noodles, spicy noodles, ground pork, chili oil, sesame paste, egg noodles, asian cuisine, quick dinner, numbing spice, sichuan peppercorn, garlic ginger, street food, noodle soup, spicy pork, comfort food, wok cooking, umami, scallions
Read it online: https://www.chefs-mate.com/recipe/spicy-sichuan-noodles-dan-dan-mian-2/