Dan Dan Noodles

Method11 steps · about 1 hr 30 min

1. 1

   Step 1: For the chili-oil (1 cup) batch, put all 2 tbsp Sichuan peppercorns, the single 1-inch piece of Chinese cinnamon (1 piece), 2 star anise and 1 cup oil in a small pot. Heat slowly over medium-low heat, watching the oil temperature with a suitable thermometer. When it reaches 325°F (about 163°C), turn off the heat.

   Uses 2 tablespoons Sichuan peppercorns · 1 piece Chinese cinnamon (gui-pi), 1 inch long · 2 star anise · 1 cup oil for the chili-oil batch

2. 2

   Step 2: Leave the spice-infused oil from step 1 off the heat for 6–7 minutes before removing the whole spices.

   Remove whole spices after the off-heat wait · 6 minUses Hot oil with whole Sichuan peppercorns, cinnamon and star anise

3. 3

   Step 3: Use a slotted spoon to remove and discard the whole peppercorns, cinnamon and star anise from step 2. Add all ¼ cup crushed red pepper flakes to the retained hot oil and let them steep until fragrant. Allow the chili oil to cool. This batch makes more than the sauce needs; keep the unused cooled oil in a clean glass jar in the refrigerator.

   Uses Infused oil and whole spices after the off-heat wait · ¼ cup crushed red pepper flakes

4. 4

   Step 4: Have the measured pork (8 oz) seasonings ready. Heat 1 tsp of the divided topping oil (1 tsp) in a wok over medium heat. Add all 8 oz ground pork, breaking it into small pieces, and brown it. Add 2 tsp sweet bean sauce, 2 tsp Shaoxing wine, 1 tsp dark soy sauce and the separate ½ tsp five-spice powder for the meat. Cook until the liquid evaporates and the ground pork is fully cooked to 71°C. Transfer the pork topping to a clean bowl.

   Uses 1 tsp oil for cooking the pork · 8 oz ground pork · 2 tsp sweet bean sauce · 2 teaspoons shaoxing wine · 1 teaspoon dark soy sauce · 1/2 teaspoon five spice powder

   
5. 5

   Step 5: Heat the remaining 2 tsp topping oil in the wok over medium heat. Add all ⅓ cup sui mi ya cai and sauté for a few minutes until fragrant and heated through, watching so it does not burn. Transfer the pickled-vegetable topping to a separate bowl.

   Uses Remaining 2 tsp oil for the pickled vegetables · ⅓ cup sui mi ya cai (Sichuan pickled vegetables)

   
6. 6

   Step 6: In a bowl, mix 2 tbsp sesame paste or tahini, 3 tbsp soy sauce, 2 tsp sugar, the separate ¼ tsp five-spice powder for the sauce, ½ tsp Sichuan peppercorn powder and the 2 very finely minced garlic cloves. Measure ½ cup of the prepared chili oil from step 3 and mix it in. Keep the remaining chili-oil batch refrigerated. Set this sauce base aside; it will be loosened with reserved hot noodle water.

   Uses 2 tablespoons sesame paste (tahini) · 3 tablespoons soy sauce · 2 teaspoons sugar · 1/4 teaspoon five spice powder · ½ tsp Sichuan peppercorn powder for sauce · 2 cloves garlic, very finely minced · ½ cup prepared chili oil from step 3

7. 7

   Step 7: Wash and drain the small bunch of leafy greens (1 small bunch) before heating the pot. Bring enough noodle-cooking water to a boil and cook all 1 lb fresh white noodles according to their package directions. Before draining, reserve exactly ¼ cup hot noodle water in a separate cup for the sauce, plus a little additional noodle water separately only if you want to loosen it further. Lift and drain the cooked noodles, keeping the remaining hot pot water for the greens.

   Uses 1 small bunch leafy greens (spinach, bok choy or choy sum) · clean water for washing the leafy greens · water, enough to cook the noodles and blanch the greens · 1 lb fresh white noodles, medium thickness

8. 8

   Step 8: Bring the retained noodle-pot water from step 7 back to a boil. Blanch all the washed leafy greens prepared in step 7 until tender and hot throughout. Lift and drain the greens, then discard the remaining pot water.

   Uses Retained hot noodle-pot water from step 7 · All washed leafy greens prepared in step 7

9. 9

   Step 9: Stir all the sauce base from step 6 with the separately reserved ¼ cup hot noodle water from step 7. Taste and, only if needed, loosen with a little of the additional reserved noodle water or add some extra Sichuan peppercorn powder. Keep any additional seasoning amount to taste.

   Uses All sauce base from step 6 · All separately reserved ¼ cup hot noodle water from step 7 · Additional reserved noodle water from step 7, only if needed · extra Sichuan peppercorn powder, optional and to taste

10. 10

    Step 10: Divide all the finished sauce from step 9 evenly among six bowls. Divide the drained noodles from step 7 and drained greens from step 8 among them, then top with all the cooked pork from step 4 and sautéed sui mi ya cai from step 5. Sprinkle each bowl with the desired amounts of optional chopped peanuts and scallion.

    Uses All finished Dan Dan sauce · All cooked noodles drained in step 7 · All blanched leafy greens lifted and drained · All cooked pork topping from step 4 · All sautéed sui mi ya cai topping in its bowl · chopped peanuts, optional garnish · chopped scallion, optional garnish

    
11. 11

    Step 11: Toss the contents of each of the six assembled bowls from step 10 thoroughly so the sauce coats the noodles and toppings. Serve promptly while the noodles and toppings are hot.

    Uses All six assembled Dan Dan noodle bowls