Friday, March 30, 2012

Sichuan Dan Dan noodles

  • Another Friday is here! Made this about a month ago, and it was delicious and reminded me of pad thai, and it's simple!
I found the recipe here.


  • 12 ounces wide rice noodles
  • 3 Tbs vegetable oil
  • 3/4 pound ground pork
  • Kosher salt and freshly ground black pepper
  • 2 Tbs chopped peeled ginger
  • 3/4 cup chicken stock
  • 2 Tbs oil
  • 2 Tbs red wine vinegar
  • 2 Tbs soy sauce
  • 4 tsp tahini (sesame seed paste)
  • Pinch of sugar
  • 4 Tbs chopped roasted peanuts
  • 1 bunch scallions, thinly sliced

  1. Bring a pot of salted water to a boil, cook the noodles according the package directions.
  2. In a large skillet or wok, heat oil over medium-high heat. Add pork and a pinch of salt and pepper and cook until partially cooked but still half pink. 
  3. Add ginger and continue cooking until pork is cooked through and starting to brown.
  4. Stir in chicken stock, chili oil, red wine vinegar, soy sauce, tahini, and fresh ground pepper. Season with a little sugar, then bring to a boil and simmer until the sauce thickens, 7-10 minutes.
  5. Add noodles to the skillet and toss well in the sauce. Once noodles are heated through, taste for salt and sugar. Transfer to bowls and top with peanuts and scallions. Serve immediately.

Enjoy your weekend!

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