dan dan

Quick, comforting and above all delicious, this rice dish will brighten up any meal.

Pork and egg dan dan rice

(80 milliliters) sunflower oil

Sichuan peppercorns (from Asian food shops), coarsely ground

pork mince

tbs light soy sauce

red chillies, seeds removed, torn

spring onions, chopped, plus extra finely chopped spring onion

garlic cloves, crushed

tbs tahini

tbs dark soy sauce

Chinese black (chinkiang) vinegar (from Asian food shops)

tbs chilli oil (from Asian food shops)

packet microwave jasmine rice

eggs & salted peanuts,

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Dan dan noodles are spicy noodles with pork originating from Chinese Sichuan cuisine.

Spicy Dan Dan Noodles with Bok Choy & Crunchy Chili Oil

Sichuan peppercorns

star anise

garlic, (chopped)

shallots

vegetable oil

red pepper flakes

Chinese egg noodles (chow mein noodles)

sesame oil, (divided)

ginger

garlic, (minced)

pork

soy sauce

chicken stock

rice wine vinegar

sesame seeds

bok choy, (sliced)

green onions

¼ cup chopped, roasted, unsalted peanuts

Add the Sichuan peppercorns and star anise to a small piece of cheesecloth and tie with string to close.

Add the spice satchel, garlic, shallots and vegetable oil to a small saucepan. Bring the mixture to a simmer over medium heat until the garlic and onion are just golden brown, careful not to overcook, about 10 minutes.

Remove the pot from heat then remove the spice satchel and discard. Stir in the crushed red pepper flakes and let the oil cool completely.

For the crunchy chili oil:

Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the noodles and cook, stirring occasionally, until al dente, about 10 minutes. Drain and toss with 1 tablespoon of the sesame oil then set aside.

Heat a wok over medium-high heat, add the vegetable oil and heat through. Add the ginger and garlic and stir for a few seconds until fragrant.

Add the ground pork and cook, using a spatula to break up the meat, until cooked through and the edges are slightly crispy, about 6 minutes.

Add the sesame oil, soy sauce, chicken stock, rice wine vinegar, and sesame seeds stirring to combine. Add the noodles and bok choy and toss to combine.

For the dan dan noodles:

Divide the noodles between warmed pasta bowls and top with the crunchy chili mixture, green onions and peanuts and serve immediately.

For serving:

This Dan Dan-Style Udon recipe is inspired by (as the name suggests) Chinese Sichuan Dan Dan Noodles! I put together the rich and spicy sauce I love from dan dan noodles with chewy Japanese sanuki udon to create an incredibly satisfying recipe. These Dan Dan-Style Udon Noodles are easy to make - just mix the sauce, stir-fry the tofu (which you can do in advance) to make the mince, prepare the udon, and put everything together!

Dan Dan-Style Udon Noodles

oz extra firm tofu

neutral oil

tbsp Shaoxing wine

tbsp soy sauce (adjust

1.5 tsp dark soy sauce

hoisin sauce

sugar

tbsp Asian sesame paste (or plain peanut butter)

tbsp warm water

tsp sugar

tsp sichuan pepper (ground)

tbsp chili oil

garlic (minced)

tbsp sesame oil

servings frozen Sanuki udon

Noodle water

onions

peanuts

Chili oil

PAN-FRYING THE TOFU: Heat a medium non-stick pan or skillet over medium heat. Add the oil. Once hot, add the crumbled/shredded tofu.

Spread the tofu and leave untouched for 4-5 minutes until it starts to turn golden brown. Flip or mix the tofu to cook the remaining sides.

As the tofu cooks, excess water will start to evaporate and the tofu will begin to resemble minced ‘meat’.

AIR-FRYING THE TOFU: I prefer this for a more hands-off approach. Place the crumbed/shredded tofu on the lined air fryer basket (I use parchment paper).

Leave to air-fry for 12-15 minutes at 350F or until the tofu is golden brown and lightly crisp around the edges. Flip halfway through cooking. Don’t over cook since these can become really tough.

COOKING THE TOFU (AIR-FRYING OR PAN-FRYING)

In the pan, add the shredded/minced tofu. Over medium high heat, add the Shaoxing wine.

Lower the heat then season with soy sauce, dark soy sauce, hoisin sauce, and sugar. Mix well to coat the tofu.

Leave the tofu to cook for 3-4 minutes to allow the sugars to cook and caramelize the tofu. Lower the heat as needed to prevent the sugars from burning.

Once cooked and seasoning to your liking, turn off the heat and set the tofu aside.

TOFU ‘MINCE’

Mix the sauce in a large bowl and adjust the seasonings depending on your preferred taste.

SAUCE

For the noodles, you can opt to boil or microwave the udon.

If boiling, heat a large pot of water and add the noodles in when the water starts to boil. Cook according to package instructions or until the udon has separated and is still very chewy. Set aside some noodle water.

If microwaving, place the noodles in a microwave safe bowl. Cover the noodles and microwave for 2-3 minutes or until the noodles are soft and can easily be separated.

Run the noodles through hot running water to remove any excess starch.

NOODLES

Immediately place the noodles in the bowl of sauce. Mix well. Add some noodle water or hot water, if needed, to loosen the noodles.

Top with the tofu ‘mince’, green onions, chopped peanuts, and more chili oil, if desired. Enjoy!

MIX THE SAUCE AND NOODLES

Soooo good!!! My mom is a super picky eater but she begs me to make her your tofu meat replacement recipes all the time :) Better than real meat imo

This time I used vegan mince and I also got my hands on chinese sesame paste. We love this dish sooo much, it's like being tugged in by grandma.
最好 is what I wanted to write above, embarassing :D

I cooked this with peanut butter and loved it very much. I will try it again soon, maybe using vegan mince instead to see how that goes. 四川菜与i好啦！

Such a tasty recipe, and I use the fried tofu part in many other dishes now. Thanks so much 💖

“Dan dan is China’s answer to spaghetti bolognaise—slurpable noodles doused in a meaty, soupy sauce. This version is lighter than the classic recipe, with chilli and spices infused into the mixture instead of being heavy on chilli oil.” - Marion Grasby


Dan dan noodles

tsp dried chilli flakes,

tsp peppercorns black peppercorns

garlic cloves, finely chopped

20.00 ml finely grated fresh ginger

milliliters (1 cup) chicken style liquid stock

milliliters (1/4 cup) light soy sauce

31.20 gm smooth peanut butter

20.00 ml white vinegar

tsp sesame oil

packet dried udon noodles

green shallots, thinly sliced lengthways, curled (see tips)

Lebanese cucumber, finely chopped

Step 1

Heat the vegetable oil in a wok or large frying pan over medium heat. Add the chilli flakes, Sichuan peppercorns and star anise. Stir-fry for 1 minute or until aromatic. Add the garlic and ginger. Stir-fry for a further 30 seconds.

Step 2

Add the pork mince and stir-fry, breaking up any lumps with a wooden spoon, for 3-5 minutes or until just cooked through. Stir in stock, soy sauce, peanut butter and vinegar. Simmer for 2-3 minutes until combined and slightly reduced, then remove from heat and stir in sesame oil. Use tongs to remove and discard the star anise.

Step 3

Meanwhile, cook the noodles in a saucepan of boiling water following packet instructions. Drain and divide among serving bowls.

Step 4

Ladle the pork and plenty of soupy sauce over the noodles. Top with shallot and cucumber. Sprinkle with extra chilli flakes, if you like.

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The most viewed dan dan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine