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Ingredients
- Serves 2 people
400 g fresh or dried white noodles
½ tsp Sichuan peppercorns (grinded)
2 tbsp chilli oil
1 tbsp sesame paste (Tahini paste)
3 tbsp light soy sauce
1½ tbsp sugar
1 tsp dark vinegar
2 tbsp oil
3 tbsp sichuan ya cai
100 g minced pork (marinated with ¼ tsp salt, ½ tsp sugar, ½ cornstarch, ½ sesame oil, ½ tsp Shaoxing wine, ½ light soy sauce)
½ tbsp shaoxing wine
½ tbsp light soy sauce
4 dried chilli (deseeded)
1 scallion (chopped)
Din Tai Fung Dan Dan Noodles
Love spicy, sweet and tangy noodles? Then you will enjoy our Din Tai Fung-inspired Dan Dan Noodles that features preserved vegetables, marinated minced pork and a spicy sauce of soy sauce, sugar, chili oil, sesame paste and Sichuan peppercorn. A little note about this dish –if you like to live on the dangerous side, feel free to toss in more peppercorn!
- Medium
- 20 min
- 20 min
- 10 min
- 5 steps
- 14 Ingredients
- Medium
- 5 steps
- 14 Ingredients
- 20 min
- 20 min
- 10 min
Instructions
-
Prepare the sauce
- In a small pan, heat up soy sauce, sugar, vinegar.
- Assemble the sauce with this ratio: 2 parts soy/sugar mixture, 2 parts chilli oil, 1 part sesame paste.
- Sprinkle ground Sichuan peppercorn powder and mix thoroughly.
-
Stir fry pork
- Heat up a pan with oil. Add in dried chilli, toss them for 30 sec or so to flavour the oil. Once they start to turn colour, take them out and discard.
- Add in the Yacai and continue frying on how heat for about 1 min, until they start to slightly wilt.
- Up the heat to medium high and toss in the pork together with its marinade.
- Stir fry for about 1-2 min, being sure to break up the pork mince.
- Once pork has changed colour, add in ½ tbsp of cooking wine. Then add in the ½ tbsp soy sauce. Stir well until liquid is no longer visible.
- Remove and set aside.
-
Boil the noodles
- Put a pot of water to boil.
- Boil noodles for about 3 min or according to package instructions
- Once they are cooked, remove from heat and rinse them under cool water.
-
Assemble noodles
- Scoop 3 spoonfuls of the sauce and spread over the bottom of a bowl.
- Place the noodles over the sauce, then nestle the meat filling on top.
Garnish and Serve!
Scoop extra spoons of chilli oil around the noodles, and garnish with some scallions.
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Ingredients
- Serves 2 people
-
400 g fresh or dried white noodles
-
½ tsp Sichuan peppercorns (grinded)
-
2 tbsp chilli oil
-
1 tbsp sesame paste (Tahini paste)
-
3 tbsp light soy sauce
-
1½ tbsp sugar
-
1 tsp dark vinegar
-
2 tbsp oil
-
3 tbsp sichuan ya cai
-
100 g minced pork (marinated with ¼ tsp salt, ½ tsp sugar, ½ cornstarch, ½ sesame oil, ½ tsp Shaoxing wine, ½ light soy sauce)
-
½ tbsp shaoxing wine
-
½ tbsp light soy sauce
-
4 dried chilli (deseeded)
-
1 scallion (chopped)
Nutrition
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