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This is a typical Szechuan dish that is now widely available all over China + Taiwan.  There ARE “Dan Dan” noodles, but it’s not a big deal if you can’t find any because I’ve made this with rice cakes (the oval-shaped “noodles”), Korean fresh noodles, ramen noodles...and honestly they would be good with even udon noodles; the only noodles I wouldn’t use are: soba (weird texture and taste for this), instant noodles (will break too easily), noodles that are very thin (e.g. vermicelli) or those yellow egg noodles (taste is too strong).  For fresh noodles (vs. dry), just remember that they will stick together easily so make sure to keep some of the noodle-cooking-hot water and/or drizzle some oil over the noodles as soon as you drain to keep from sticking together too much.

I completely forgo the veggie that is usually in this dish for this recipe — it’s too difficult to find, I don’t think it adds much in terms of flavor, and I’m used to family style meals where there is a separate veggie dish entirely anyways.  It’s called sui mi ya tsai just FYI.  If you really want to add a leafy green (different from the sui mi ya tsai), blanched watercress, A-tsai, and bok choy are all fine.

The sauce for this dish is also usually made with CHINESE white sesame paste; while this is conceptually tahini IT IS NOT the same, flavor-wise.  Please DO NOT use tahini because it will taste gross.  A perfect substitute is just a natural, unsweetened peanut butter; I promise it’s also really good but would really recommend a natural one that has minimal other flavors.  You can use chunky or smooth, doesn’t really matter 🥜

Makes 4 portions~

For the sauce:

• ⅔ cup Szechuan chili oil 

• ½ cup sesame paste (or peanut butter)

• ⅓ cup soy sauce

• 4 - 5 cloves garlic, minced

• 2 green onions, chopped

• 2 TBSP sugar

• Drizzle of Chinkiang vinegar (optional) ^

^ I do like how this cuts the creaminess of the sauce, so can experiment with rice vinegar if you don’t have Chinkiang vinegar; would NOT recommend white vinegar

For pork topping:

• Neutral-tasting oil that can handle high heat

• 1 - 1 ½ lbs ground pork

• 3 cloves garlic, minced

• 2 stalks scallions, chopped

• 3 TBSP fermented black beans, rinsed and rough-chopped

• 2 TBSP Shaoxing cooking wine

• 1 tsp sugar

• Sprinkling of five spice powder, to taste (I use ~ 1 tsp per lb of pork)

• 1 tsp of slightly ground up Szechuan peppercorn (optional)

• 1 tsp ginger, minced (optional - I never make it with ginger, but some people like it)

Noodles (duh) ~ 1 - 1.5 lbs

Additional toppings (all optional):

• Roasted, chopped peanuts

• More scallions, finely chopped

• More Szechuan chili oil or Lou Gan Ma

For the sauce:

1. Whisk together half of the chili oil, sesame paste/peanut butter, sugar, and soy sauce together until well incorporated; drizzle in the vinegar (if using)

2. Mix in green onions and garlic

3. Taste and adjust spices and spiciness level; set aside to let all the flavors meld

For the pork topping:

1. In a Dutch oven, wok, or other pot that handles high heat well, drizzle in neutral oil + a little of the chili oil (optional) and turn to medium-high heat

2. Throw in the ground Szechuan peppercorns (if using) and quickly stir, taking care to not let burn

3. Add pork and stir fry until browned

4. Add in the garlic, fermented black beans, Shaoxing cooking wine, sugar, and five spice (and ginger, if using)

5. Once the pork is fully cooked, turn off and remove from heat

Finally:

1. Cook noodles according to package instructions; drain and reserve some of the cooking water just in case

2. Lightly blanche the leafy greens if you’re using (you can just do this at the end of the noodles’ cooking time in the same pot)

3. Layer bowl(s) with some of the sauce on the bottom, noodles, and then more sauce on top -- stir to combine well; if it’s too “sticky” or dry, add some of the noodle cooking water and/or more chili oil to break up

4. Add leafy greens on top (if using), pork topping, and any other toppings you’re using

This is pretty straightforward on how to enjoy.  Just a couple notes:

• I like eating very spicy, so if you’re not sure, use less chili oil to begin

• This CAN store well if you keep everything you know you’re not going to finish eating in that seating separate; noodles don’t store well so only cook however much you know you’re going to eat

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