Chinese
Dan Dan Noodles
Sichuan noodles tossed with doubanjiang, black vinegar, pork, peanuts, and numbing peppercorn.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
Doubanjiang, black vinegar, roasted peanuts, and Sichuan peppercorns build the dish's signature savory, tangy, hot, and numbing character.
Watch it come together
Ingredients
- 8 ounces dried Chinese egg noodles
- ¼ cup vegetable oil
- ¼ cup minced pork (optional)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons Sichuan spicy bean sauce (doubanjiang)
- 2 tablespoons soy sauce
- 1 tablespoon black vinegar
- 1 teaspoon sugar
- ½ cup chicken broth
- ¼ cup chopped green onions, white and green parts separated
- ¼ cup roasted peanuts, crushed
- 1 teaspoon Sichuan peppercorns, toasted and ground
- Chili oil (optional)
- Chopped cilantro, for garnish
Method
- 1
Cook the noodles according to the package instructions. Drain and set aside.
- 2
Heat the oil in a wok over medium-high heat. Cook the pork, if using, until browned; remove and set aside.
- 3
Add the garlic and ginger to the same pan and stir-fry for one minute. Add the doubanjiang and cook for another minute.
- 4
Add the soy sauce, black vinegar, sugar, and chicken broth. Stir well.
- 5
Add the noodles and toss until coated. Return the pork, if using, and toss again.
- 6
Divide among bowls and garnish with green onions, peanuts, Sichuan peppercorns, chili oil, and cilantro.
Substitutions
- Omit the optional pork for a meatless version and use vegetable broth.
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