Dandan Noodles
A spicy and satisfying Sichuanese dish.
Equipment
- 1 Wok seasoned carbon steel
- 1 Pot to boil noodles
Ingredients
Main Ingredients
- 1 lb. Chicken Thigh or Pork Tenderloin diced
- 1 drizzle Cooking Oil
- 3 - 5 portions Noodles
- 1 Shallot diced
- 1 bunch Scallions/Green Onions whites and greens separated
- 1/2 in Fresh Ginger 1/2-in knob, peeled and minced
- 3 - 4 Baby Bok Choy whites and greens separated
- Zha cai or Ya cai (optional)
Sauce for Meat
- 2 tsp Hoisin
- 2 tsp Mirin
- 1 tsp Soy Sauce or Tamari
- 1 Tbsp Chili Crisp Oil
- 1/2 tsp Chinese Five Spice
- 1 splash Shaoxing Cooking Wine optional, to add acid, thin out sauce
Sauce for Noodles
- 3 Tbsp Soy Sauce or Tamari
- 2 Tbsp Sesame Paste an Asian one is best, but tahini works
- 2 tsp Sugar
- 1/2 tsp Chinese Five Spice
- 1/2 tsp Sichuan Peppercorns ground
- 1/3 cup Chili Crisp Oil
- 3 cloves Garlic minced or crushed
- 1 splash Shaoxing Cooking Wine optional, to thin out sauce
- 1 splash Reserved Noodle Cooking Liquid optional, to thicken/emuslify sauce
Garnish
- Scallion Greens optional
- Chinese Mustard Greens optional
- Microgreens optional
- Toasted Sesame Seeds optional
Instructions
- Start by prepping the green onions, shallot, ginger, and bok choy.
- Separate greens and whites from the green onions, slicing the whites regularly and the greens on a bias (for the aesthetic).
- Dice shallot, then peel and mince ginger (or use frozen minced ginger).
- Prepare bok choy how you like. I separate the whites and the leafy greens,then cut each into strips.
- If you didn’t do this beforehand, cut your meat into ½ to ¾ inch cubes.
- Mix meat sauce: hoisin, mirin, soy/tamari,five-spice, chili crisp oil, and the optional Shaoxing wine.
- Add oil to wok, then add meat and cook through. Add meat sauce and cook until well coated and thickened, then remove from heat.
- Heat water in a pot, then add noodles and the white portions of bok choy. Cook per package directions, then add the leafy greens of the bok choy at the end. Drain noodles and bok choy, but reserve some of the cooking water for later.
- Mix the noodle finishing sauce: soy/tamari,sesame paste, sugar, five-spice, ground Sichuan peppercorns, chili crisp oil,minced garlic, and optional Shaoxing cooking wine. Whisk until combined, then add reserved noodle cooking water to thicken the sauce.
- Add cooked meat, noodles, and noodle finishing sauce back to wok and mix everything together. (Optional) Add toasted sesame seeds for a little texture, as well as any Zha cai or Ya cai if you have it.
- Serve with your choice of garnish.
- The noodles will be at their spiciest when served fresh, but are still very delicious as reheated leftovers.