Dan dan noodles is one of my favourite dishes that comes from Sichuan; it's spicy, nutty, flavour packed noodle dish that's definitely going to have you reaching for more! And another great thing...you can have it whipped up 30 minutes, definitely one that's going to be a regular in your kitchen.

ingredients

pork topping:

• 220g minced pork
• 1 tsp grated ginger
• white part of 1 spring onion, finely minced
• 2 tsp sweet bean paste (tianmianjiang) or hoisin sauce
• 1/2 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1.5 tbsp light soy sauce
• 1 tsp dark soy sauce
• 2 tbsp preserved mustard greens (sui mi ya cai), chopped

noodle sauce:

• 2 tbsp light soy sauce
• 1.5 tbsp sesame paste or smooth peanut butter
• 2-3 tbsp chilli oil
• 1 tbsp Chinese black vinegar or rice vinegar
• ½ tsp Sichuan peppercorn powder
• ½ tsp sugar
• 1 tsp sesame seeds
• a pinch of MSG (optional)
• a pinch of five-spice powder
• 2 garlic cloves, finely minced
• around ¼ cup (3-4 tbsp) reserved noodle cooking water

toppings:

• 200 wheat or egg noodles (
• a handful of green vegetables (e.g., bok choy, choi sum)
• greens of spring onion, finely sliced
• soy marinated egg yolk or soft boiled egg
• extra chilli oil and sesame seeds for garnish

method

1. Cook the pork topping - heat a tablespoon of neutral oil in a wok or skillet over medium-high heat. Add the minced pork and fry until it starts to brown and release its fat (about 4-6minutes). Then add the minced ginger, chopped whites of the spring onion and stir-fry for 1-2 minutes until fragrant.
2. Season the pork - Pour in the Shaoxing wine, light soy sauce, and dark soy sauce to deglaze the pan. Add the sweet bean paste, oyster sauce, and chopped preserved mustard. Stir everything together, reduce heat to low, and let it simmer for 2-3 minutes until it looks glossy but also a bit caramlised. Transfer to a bowl and set aside.
3. Make the sauce base - In a bowl, combine the light soy sauce, sesame paste, chili oil, black vinegar, sugar, Sichuan pepper, five-spice powder, MSG (if using), sesame seeds, and minced garlic. Whisk vigorously until it forms a smooth, thick paste. Then divide the sauce into two bowls.
4. Cook the noodles - Cook the noodles according to package instructions. In the last minute of cooking, add your green vegetables to blanch. Before draining, carefully scoop out about ½ cup of the starchy noodle water.
5. Assemble the bowls - Divide the drained noodles into the two bowls. Add a bit of noodle water and give everything a good mix until the sauce coats the noodles nicely.
6. Serve and enjoy - Top each bowl with vegetables, the cooked pork mince. Then garnish with the marinated egg yolk, sliced spring onion greens, sesame seeds and an extra drizzle of chili oil. Enjoy as soon as you make it, making sure to give everything a good mix!

notes:

• Preserved mustard greens is a classic ingredient that provides a crucial crunchy texture and tangy flavor to the topping however if you can't find it, no worries, you can skip it and your dan dan noodles will still taste amazing!
• The sauce is designed to be spicy, savory, and nutty all in one! Feel free to taste the sauce and adjust to your liking - eg add less chilli oil if it's too spicy or more sugar for sweetness.