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Spicy Dan Dan Noodles
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Ingredients
0 of 18 gathered
Step by step
Method
5 steps
- 1
Mix 8 oz ground pork with 1 tablespoon soy sauce, 2 teaspoons dry sherry or Shaoxing wine, and a pinch of white pepper. Let it sit while you make the sauce — even 10 minutes helps.
- 2
Whisk 2 tablespoons peanut butter or Chinese sesame paste, 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, a pinch of white pepper, and 1¼ cups chicken broth until smooth. Lumps of peanut butter will melt once they hit heat, but whisk hard now.
- 3
Bring a large pot of water to a boil for the noodles. Heat a 12-inch skillet or wok over high heat until hot — a drop of water should skitter. Add 2 tablespoons peanut or neutral oil, then the pork; cook, breaking it up, until well browned with crispy bits, about 5 minutes. Stir in 1 tablespoon minced fresh ginger, 3 minced garlic cloves, and ½–1 teaspoon red pepper flakes; cook until fragrant, about 1 minute.
- 4
Pour in the sauce; bring to a boil, then lower to medium-low and simmer while the noodles cook so it reduces slightly and turns silky. Stir in 1 teaspoon toasted sesame oil just before serving.
- 5
Cook 12 oz fresh or dried wheat noodles (or spaghetti) until tender; drain. Divide among bowls, ladle the pork sauce over the top, and finish with ¾ cup sliced scallions and optional 1 cup bean sprouts. You want spicy, nutty pork sauce over springy noodles with a sesame finish — not bland noodles under a thin watery gravy.