Dan Dan Noodles: The Spicy Chinese Street Food For Bolognese Lovers

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a nutty flavor with less saturated fat.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often less expensive.

Sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: white pepper

Black pepper provides a similar heat, while white pepper is more affordable.

Start with 100 g of ground pork, which is a good portion for one person.

Marinate the pork with about 1/2 teaspoon of soy sauce, 1 teaspoon of dark soy sauce, a little shaoxing cooking wine, a pinch of cane sugar, a pinch of salt, a few dashes of sesame oil, and 1 teaspoon of corn starch. Massage the marinade into the pork and set aside.

Prepare the Dan Dan sauce base by mixing 2 tablespoons of regular soy sauce, 3 tablespoons of dark soy sauce, 1 tablespoon of black vinegar, and 1 tablespoon of sugar in a bowl.

Add 1/4 teaspoon of MSG to the sauce mixture.

Grind 1 teaspoon of Sichuan chili peppers into a powder using a mortar and pestle or spice grinder.

Mince 1/2 piece of ginger and 1 clove of garlic, then set aside.

Add fermented mustard greens to the mixture, which adds a unique flavor to the dish.

Chop green onions for garnish, keeping them in a bunch for easier cutting.

Heat a nonstick pan over medium-high heat and add a touch of oil.

Add the marinated pork to the pan and break it up into small pieces with a flat-bottomed wooden spatula, browning the outside without overcooking it.

Once the pork is browned, push it to the side of the pan and add the fermented mustard greens, sautéing them together.

Add the minced garlic and ginger to the pan, cooking until fragrant.

Pour in the liquids: about half a cap of shaoxing wine, equal amounts of light soy sauce, dark soy sauce, and black vinegar, stirring to coat the pork evenly.

Ensure the bottom of the pan is relatively dry, then transfer the mixture to a bowl and set aside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens