Dan Dan Noodles
Making chili oil from scratch is easy and adds a delicious complex flavor to this dish, but you can use regular hot chili oil instead in a pinch.
- Total Time:
- Servings: 2
Photography: Bryan Gardner
- Coarse salt
- 8 ounces fresh noodles, preferably ramen-style
- 1 small bunch (4 ounces) dark leafy greens, such as spinach, mustard greens or tatsoi
- 1 pound ground pork
- 1/2 teaspoon Chinese five-spice powder
- 1/4 cup safflower oil
- 2 tablespoons minced ginger (from a 2-inch piece)
- 2 tablespoons minced garlic (4 cloves)
- 1/4 cup minced scallions
- 1/4 cup Chinese cooking wine
- 1/4 cup low-sodium soy sauce
- 2 tablespoons tahini, well stirred
- 3/4 cup chicken stock
- Szechuan Chili Oil, chopped roasted peanuts, and scallion greens, for serving
In a large pot of boiling salted water, cook noodles according to package instructions. Add greens 1 minute before the noodles are ready. Drain, rinse under cool water, and drain again. Divide noodles and greens between 2 bowls.
Mix pork with five-spice powder and 1/2 teaspoon salt. Heat oil over high in a large skillet. Add pork in 1 layer and fry, breaking up pieces with a wooden spoon, until crisped and beginning to brown, 6 to 8 minutes. Add ginger, garlic, and scallions and cook until fragrant, 1 minute. Stir in wine, soy sauce, and tahini, scraping up any browned bits from bottom of pan. Add chicken stock. Cook until thickened slightly, about 4 minutes. Divide pork mixture evenly between the bowls. Drizzle generously with chili oil and sprinkle with peanuts and scallions. Mix thoroughly before eating.