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Sichuan Dan Dan Noodles (Spicy Sesame Noodles with Crispy Minced Pork)
The iconic Chengdu street-food noodle dish: springy noodles layered over a rich, fiery sauce of sesame paste, chili oil, dark soy, and numbing Sichuan pepper, crowned with crispy spiced minced pork and greens.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
2servings
- Chinese wheat noodles200 g
- Ground pork150 g
- Soy sauce2 tbsp
- Chinese sesame paste or tahini2 tbsp
- Garlic cloves, minced2 clove
- Scallions, sliced2 stalk
- Fresh spinach or baby bok choy100 g
- Warm broth or noodle water100 ml
Preparation Steps
1
In a dry skillet, brown minced pork with 1 tbsp soy sauce and garlic until deeply browned and crisp.
6 min timer
2
In two serving bowls, divide sesame paste, remaining soy sauce, and 50 ml hot broth each, whisking into a smooth sauce base.
2 min timer
3
Boil noodles in boiling water for 3-4 minutes. Add spinach leaves during the last minute of boiling, then drain well.
4 min timer
4
Place hot noodles and spinach over the sauce in bowls, top with crispy pork, and garnish with scallions.
1 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
