Dan Dan Mian from Closet Cooking

Noodles in a tasty and spicy Sichuan pork sauce.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
  • 1 pound ground pork
  • 1 tablespoon shaoxing rice wine or dry sherry
  • 1 tablespoon oil
  • 2 tablespoons garlic, chopped
  • 2 tablespoons ginger, grated
  • 3 tablespoons sesame paste (or tahini or peanut butter)
  • 3 tablespoons soy sauce
  • 2 tablespoon Chinkiang black rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1-3 tablespoon chili oil or chili sauce
  • 1 teaspoon Sichuan peppercorns, toasted and ground
  • 4 tablespoons tianjin preserved vegetables (optional)
  • 1/2+ cup chicken broth or chicken stock
  • 3/4 pound noodles, cooked
  • 2 green onions, sliced
  • julienned cucumber to taste (optional)
  1. Cook the pork in a large pan over medium heat hitting it with a splash of rice wine, about 10 minutes and set aside.
  2. Heat the oil in the pan over medium heat, add the garlic and ginger and saute until fragrant, about a minute.
  3. Add the sesame paste, soy sauce, black rice vinegar, sesame oil, sugar, chili oil and Sichuan peppercorns and mix until smooth, about a minute.
  4. Add the pork, preserved vegetables and broth and simmer for 3 minutes.
  5. Divide the noodles between 4 bowls, top with the sauce, garnish with green onions and a side of cucumber and enjoy!