Name: Dan Dan Noodles
Yield: Makes 2 servings
Ingredients: 8 ounces Shanghai-style noodles (cu mian) or udon; 2 tablespoons vegetable oil; 12 ounces ground pork; Kosher salt and freshly ground black pepper; 2 tablespoons chopped peeled ginger; 3/4 cup chicken stock; 2 tablespoons or less chili oil; 2 tablespoons red wine vinegar; 2 tablespoons soy sauce; 4 teaspoon tahini (sesame seed paste); 1 teaspoon Sichuan peppercorns; Pinch of sugar; 2 tablespoons chopped roasted peanuts; 2 tablespoons thinly sliced scallions; Ingredient info: Shanghai-style noodles, udon, and chili oil can be found at better supermarkets and at Asian markets. Sichuan peppercorns are available at some specialty foods stores and at Asian markets. Tahini is available at better supermarkets and Middle Eastern markets.

The great thing about making chef Chang's fiery cuisine at home is that you control the heat with the chili oil and Sichuan peppercorns. They give this dish its distinctive color, flavor, and heat.

Recipe information

Yield
Makes 2 servings

Ingredients

8 ounces Shanghai-style noodles (cu mian) or udon

2 tablespoons vegetable oil

12 ounces ground pork

Kosher salt and freshly ground black pepper

2 tablespoons chopped peeled ginger

3/4 cup chicken stock

2 tablespoons or less chili oil

2 tablespoons red wine vinegar

2 tablespoons soy sauce

4 teaspoon tahini (sesame seed paste)

1 teaspoon Sichuan peppercorns

Pinch of sugar

2 tablespoons chopped roasted peanuts

2 tablespoons thinly sliced scallions

Ingredient info: Shanghai-style noodles, udon, and chili oil can be found at better supermarkets and at Asian markets. Sichuan peppercorns are available at some specialty foods stores and at Asian markets. Tahini is available at better supermarkets and Middle Eastern markets.

Preparation

Step 1
Cook noodles in a large pot of boiling water until just tender but still firm to the bite. Drain; transfer to a large bowl of ice water and let stand until cold. Drain well and divide between 2 bowls.
Step 2
Heat vegetable oil in a medium skillet over medium heat. Add pork, season with salt and pepper, and stir, breaking up pork with a spoon, until halfway cooked, about 2 minutes. Add ginger; cook until pork is cooked through and lightly browned, about 2 minutes. Stir in chicken stock and next 6 ingredients; simmer until sauce thickens, about 7 minutes. Pour pork mixture over noodles; garnish with peanuts and scallions.

TagsUdon Noodle Noodle Pasta & Noodles Chinese East Asian Asian Ground Pork Pork Meat Ginger Herbs & Spices Tahini Peanut Nut Main Dinner Lunch Dairy Free Easy Lunar New Year Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes