How to Make Dan Dan Mian (Sichuan Noodles with Chili Sauce and Pork)

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is often less expensive and nut-free.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos provide a soy-free alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable option for cooking.

Add 1/4 cup vegetable oil to a 12-inch non-stick skillet.

Stir in 1 tablespoon Sichuan chili powder and 2 teaspoons finely ground Sichuan peppercorn, then add 1/4 teaspoon ground cinnamon.

Set burner to low and let the mixture infuse for 10 minutes.

Transfer the infused oil mixture to a bowl.

In the same skillet, add 2 tablespoons soy sauce, 2 teaspoons Chinese black vinegar, 2 teaspoons sweet wheat paste, and 1.5 teaspoons Chinese sesame paste to the bowl and whisk together.

In a separate bowl, combine 8 ounces ground pork with 2 teaspoons Shaoxing wine and 1 teaspoon soy sauce, mixing with hands until evenly seasoned.

Heat 2 teaspoons vegetable oil in the skillet over medium-high heat until shimmering.

Add the seasoned pork, flatten it into an even layer, and break it into quarter-inch pieces with a spatula, cooking for about 5 minutes until browned.

Push the pork to the side of the skillet and add 1 teaspoon vegetable oil, 3 minced garlic cloves, and 2 teaspoons grated ginger, cooking until browned and then mixing it into the pork.

Trim the bottoms from 2 small heads of baby bok choy and split them in half lengthwise, then rinse to remove grit.

Bring 4 quarts of water to a boil and add the bok choy, cooking until it develops a jade green color, about 1 minute.

Add 1 pound of Chinese sweet noodles to the boiling water, stirring to prevent sticking, and cook for about 4 minutes.

Drain the noodles and rinse them under warm water to remove excess starch, tossing to prevent clumping.

Reheat the pork mixture over medium heat and add 1/3 cup ya cai, warming through for about 2 minutes.

In serving bowls, add a spoonful or two of the sauce mixture to the bottom, followed by the noodles, and then top with the pork.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens