Best Dan Dan Mian Spicy Sichuan Noodles Recipes

Dan Dan Mian - Sichuan Spicy Noodles image

Provided by Andrew Mollmann

Time 25m

Yield 5 bowls, 5 serving(s)

Number Of Ingredients 14

8 ounces pork, minced
1 tablespoon dark soy sauce
3 tablespoons garlic, finely chopped
2 tablespoons ginger, peeled and finely chopped
4 tablespoons onions, finely chopped
2 tablespoons peanut butter
2 tablespoons dark soy sauce
2 tablespoons chili oil
1 teaspoon sesame oil
1 tablespoon szechuan peppercorns, ground
1/2 teaspoon salt
8 ounces chicken stock
12 ounces udon noodles (I used rice noodles)
1/2 cup peanuts, roasted, finedly chopped

Steps:

Combine pork and soy sauce in a small bowl and mix well.
Heat a wok or large skillet until hot. Stir-fry, stirring with a spatula to break it into small pieces. When the pork is lightly browned, about 3 minutes, remove and set aside.
Bring a large pot of water to boil. (This will be for the noodles.) While the water is heating, go to the next step.
Reheat the wok (add oil if needed) and stir-fry the garlic, ginger, and onions until aromatic, about 1 minute.
Add peanut butter, soy sauce, chilli oil, sesame oil, Sichuan pepper, salt, and chicken stock and simmer for 5 to 7 minutes.
Meanwhile, when the pot of water has come to boil, toss in noodles and cook according to package directions. Drain well.
To serve, divide noodles into individual bowls or put them all into a large bowl for sharing. Ladle the sauce on top, top with pork and chopped peanuts, and serve while hot.

Nutrition Facts : Calories 509.1, Fat 17, SaturatedFat 3.6, Cholesterol 40.4, Sodium 2219.8, Carbohydrate 60.5, Fiber 5.1, Sugar 2.5, Protein 29.3

Dan Dan Mian (Sichuan Noodles W/Spicy Pork Sauce) image

Provided by Member 610488

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons peanut oil
3 tablespoons preserved vegetables, rinsed drained finely chopped (Tianjin brand ya cai)
4 ounces ground pork
3 tablespoons sichuan red chili oil (hong you)
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 teaspoons chinkiang black vinegar
1 teaspoon shaoxing wine
1/2 teaspoon ground szechuan peppercorns
2 scallions, finely chopped
kosher salt, to taste
12 ounces fresh Chinese wheat noodles or 8 ounces dried Chinese wheat noodles

Steps:

Heat peanut oil in a 14 inch wok or large skillet over high heat.
Add preserved vegetables and cook, stirring constantly, until fragrant (30 seconds). Add pork and cook, stirring and breaking up meat into small pieces, until browned (2-3 minutes).
Remove from heat and stir in chile oil, soy sauces, vinegar, rice wine, ground peppercorns, and scallions. Set sauce aside.
While stir-frying, bring a large pot of salted water to a boil. Cook noodles until tender (7-9 minutes). Drain noodles and divide between 4 large serving bowls. Divide sauce over noodles.

Nutrition Facts : Calories 144.9, Fat 12.8, SaturatedFat 3.4, Cholesterol 20.4, Sodium 771.2, Carbohydrate 1.3, Fiber 0.3, Sugar 0.4, Protein 6.3

DAN DAN MIAN (SPICY SICHUAN NOODLES) image

Yield 2 to 4 servings

Number Of Ingredients 13

1/2 pound dround pork
dark soy sauce
1 teaspoon salt
1 cup peanut oil
3 tablespoons finely chopped garlic
2 tablespoons finely chopped peeled ginger
5 tablespoons finely chopped green onions
2 tablespoons sesame paste or peanut butter
2 tablespoons chili oil
2 teaspoons salt
1 cup chicken stock
12 ounces fresh chinese thin ergg noodles or dry chinese thin egg noodles
1 tablespoon sichuan peppercorns, roasted and ground

Steps:

Combine pork 1 tablespoon dark soy sauce and salt in small bowl and mix well. Heat wok or skillet until hot. Add oil and deep fry pork stirring with spatula to break it into small pieces. When crispy and dry about 4 minutes remove with slotted spoon and drain on paper towels. Pour off oil leaving 2 tablespoons i wok. Reheat wok and add garlic ginger and green onions and stir fry 30 seconds, Then add sesame paste 2 tablespoons dark soy sauce chili oil salt and chicken stock andd simmer 4 minutes. Cook fresh noodles in large pan of boiling water 2 minutes. Drain noodles well in colander then divide among bowls. Ladle on sauce garnish with fried pork and sischuan peppercorns and serve at once