Description
Experience the bold and savory taste of Dan Dan Noodles, a delightful Sichuan dish featuring tender noodles enveloped in a creamy sauce made with ground pork, garlic, ginger, and spicy doubanjiang. This quick and satisfying meal is perfect for any night of the week!
Ingredients
Scale
- 8 oz. fresh or dried Chinese wheat noodles
- 1 tablespoon vegetable oil
- 1/2 pound ground pork (or chicken, if preferred)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons doubanjiang (spicy bean paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon peanut butter (or tahini for a different flavor)
- 1 cup chicken broth (or water)
- 2 green onions, chopped (for garnish)
- 1/4 cup roasted peanuts, crushed (for garnish)
- 1 tablespoon chili oil (optional, for extra heat)
- Fresh cilantro (for garnish, optional)
Instructions
- Boil a large pot of water with a pinch of salt.
- Add the Chinese wheat noodles. Fresh noodles will cook in 2-3 minutes; dried noodles may take 5-7 minutes.
- Stir occasionally to prevent sticking.
- Drain and rinse the noodles under cold water. Set aside.
- Heat vegetable oil in a large skillet or wok over medium heat.
- Add ground pork (or chicken) and sauté until browned, about 5-7 minutes.
- Stir in minced garlic and ginger; cook for 1 minute until fragrant.
- Add doubanjiang and mix well with the meat.
- Pour in soy sauce, rice vinegar, and sesame oil; stir for 2 minutes.
- Incorporate peanut butter (or tahini) until creamy.
- Gradually add chicken broth (or water) while stirring; let simmer for 3-5 minutes to thicken.
- Add cooked noodles to the skillet with the sauce.
- Toss to coat the noodles; add more broth or water if the sauce is too thick.
- Cook for an additional 2-3 minutes to heat through.
- Remove from heat and transfer to serving bowls.
- Garnish with chopped green onions, crushed peanuts, and chili oil if desired.
- Optionally, sprinkle with fresh cilantro.
- Serve immediately and enjoy!
Notes
- For a vegetarian option, substitute ground meat with finely chopped mushrooms or tofu.
- Adjust spiciness by varying the amount of doubanjiang and chili oil.
- Add vegetables like bok choy or spinach for extra nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes