Dan Dan Noodles

Note: This recipe makes enough for 2 people plus maybe 1 lunch leftover. Double the recipe for 4 people or for more leftovers. This dish can be rich so serve with some sechuan cucumber salad on side and steamed veggies.

Ingredients

1 tbsp (avocado) cooking oil

1 tsp finely chopped ginger (about 1” of ginger)

4 cloves garlic, minced

3.5 oz ground pork OR 10.5 oz minced wild oyster mushroom

1 tbsp Shaoxing wine

2 tsp sesame paste/tahini (more liquidy part)

1 tbsp soy sauce (or slightly more to taste)

1 tbsp chile oil

2 tsp Chinkiang vinegar

1 tsp roasted Sichuan pepper (ground)

10 oz fresh dried dan dan noodles (OR 6 blocks of GF ramen)

Garnish - 2 tbsp thinly sliced scallion greens

What To Do

Put a pot of water on to boil for the noodles.

Heat oil in a wok over medium heat. Add ginger and garlic and stir briefly under you can smell it then add pork (or mushrooms) and stir fry for a few minutes until it’s cooked. Add Shaoxing wine and stir for a few minutes. Add rest of ingredients except noodles and saute on low for a few minutes.

Boil noodles according to package then drain well. I add a few tablespoons of chile oil to the pot of drained noodles.

Place noodles in each bowl and added the pork topping. Garnish with scallions.