Spicy Sichuan Noodles
Submitted by becksheeze
Spicy Sichuan noodles (dan dan mian) with crispy ground pork, sesame paste, chili oil, Sichuan peppercorns, garlic, and ginger. A fiery, numbing Chinese noodle bowl ready in 30 minutes.
YIELD
3 servingsPREP
10 minCOOK
20 minREADY
30 minThese Sichuan noodles hit every note: spicy from chili oil, nutty from sesame paste, savory from dark soy sauce, and tingly-numb from Sichuan peppercorns. Crispy deep-fried ground pork crumbles get scattered over the top like meaty, salty sprinkles.
The pork fries in peanut oil until completely crispy and dry, almost like bacon bits. This is important. Soft, steamed ground pork wouldn’t give you that textural contrast against the slippery noodles and rich sauce.
Garlic, ginger, and scallions stir-fried in the remaining oil build the aromatic base, then sesame paste, soy sauce, chili oil, and chicken stock simmer into a thick, fiery sauce that coats every strand.
Pro Tips
- Fry the pork until it’s genuinely crispy and dry, about 4 minutes. If it’s still soft, it’ll turn soggy in the sauce.
- Use Chinese sesame paste (zhima jiang), not Middle Eastern tahini. Chinese sesame paste is made from toasted sesame seeds and has a deeper, more roasted flavor.
- Drain the noodles well. Waterlogged noodles dilute the sauce and make the bowl soupy instead of saucy.
- Toast the Sichuan peppercorns in a dry pan and grind them fresh for the most potent numbing effect.
Variations
- Add blanched bok choy or baby spinach to each bowl for greens.
- Use fresh Chinese wheat noodles for the best texture. Dried work fine but fresh have a chewier bite.
- Top with chopped roasted peanuts and extra scallions for crunch and color.
Ingredients
Directions
COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well.
Heat a wok or sauté pan until it is hot.
Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces.
When the pork is crispy and dry, about 4 minutes, remove it with a slotted spoon and drain on paper towels.
Pour off the oil, leaving 2 tablespoons in the wok.
Reheat the wok and add the garlic, ginger and scallions, and stir-fry for 30 seconds.
Then add the sesame paste, soy sauce, chili oil, salt and chicken stock and simmer for 4 minutes.
Cook the noodles in a large pot of boiling water for 2 minutes if they are fresh or 5 minutes if they are dried.
Drain the noodles well in a colander.
Divide them into individual bowls or put in large soup tureen.
Ladle on the sauce.
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