Easy No Fuss Spicy Dan Dan Noodles
There’s a special kind of magic in a bowl of dan dan noodles — that tingly, numbing, spicy‑savory swirl that somehow feels both bold and comforting.
Ingredients
- 8.5 oz mie noodles (250 g)
- 3 fresh spring onions
For the dan dan noodles sauce:
- 3 tbsp peanut butter
- 1.5 tbsp crispy chilli in oil (or more to taste)
- 4 tbsp light soy sauce
- 2 garlic cloves minced
- 1 tsp white sugar
- 1 tsp Sichuan pepper powder
- 3 tbsp chilli or vegetable oil
- 1 cup chicken broth/stock (240 ml)
- 1 clove
- 1 star anise
- 1/4 tsp cinnamon
For the pork crumble:
- 8.5 oz pork mince (250 g)
- 1 tbsp hoisin sauce
- 2 tsp light soy sauce
- 2 tbsp Chinese cooking wine (or chicken broth/stock)
- 1 tbsp vegetable oil
Instructions
-
1) Add all the ingredients for the dan dan sauce in a saucepan. Bring it to a light simmer and stir well until smooth. Add extra spice to taste. Add more chicken stock or peanut butter if you like more sauce. Cover the sauce and keep warm until needed later on.
-
2) In a pan add the vegetable oil and pork mince. Gently pan fry the mince until cooked thought, break up any large lumps. Then add the rest of the pork crumble ingredients. Cook a couple of minutes more until the pork mince has absorbed all of the liquid and hoisin sauce. It should be glossy and rich. Cover the sauce and keep warm until needed later on.
-
3) Cook the noodles, see package instructions.
-
4) Clean and trim the spring onions. Slice them into bite size chunks. If you don't digest raw onion well, place the spring onion in the microwave for 30 seconds until softer. That will take the edge off the strong flavor. You can also steam of blanch them.
-
5) Ladle the dan dan sauce into 2 large bowls (remove the clove and star anise first). Top with the cooked noodles, the pork crumble and the spring onions. Give your homemade dan dan noodles a good stir. Enjoy!
