Download a free cookbook with Munchery's top-20 all time highest rated recipes

logo
Subscribe
logo
dan dan noodles with fresh vegetables and sauce in a white bowl and chopsticks

Spicy Pork Dan Dan Noodles

peanuts, snow peas, chili oil

STARS

A classic Szechuan-style (read: spicy) noodle bowl with egg noodles, stir-fried seasoned ground pork, a rich ginger-sesame broth, topped with bean sprouts, snow peas, raw carrots and cilantro. Drizzle with the homemade black bean and anise chile oil and ground peanuts.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  12 hours
Active Time:  40 minutes
Ingredients

Chile Oil

  • 1 cup canola oil
  • 1 tablespoon chile flakes
  • 1 teaspoon szechuan peppercorns
  • 3 snar anise
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon paprika
  • 1 teaspoon dried chile de arbol pods
  • 1 tablespoon salted black bean paste
  • 1 tablespoon minced ginger
  • 2 garlic cloves, minced

Ginger Soy Marinated Pork

  • 1 pound ground pork
  • 3 scallions, minced
  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons minced ginger
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Sesame Pork Sauce

  • 2 cups pork stock
  • 1/2 cup tahini
  • 3 garlic cloves, minced
  • 2 tablespoons minced ginger
  • 2 tablespoons mirin
  • 2 tablespoons sambal oelek
  • 1 tablespoon sesame oil
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons sugar
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste

Bowls

  • 8 ounces egg noodles
  • 2 cups snap peas
  • 2 cups matchstick carrots
  • 2 cups mung bean sprouts
  • 1/2 cup cilantro, chopped
  • 1/4 cup roasted peanuts
  • 1/4 cup fried shallots
  • 2 scallions, minced
Directions
1
In a medium saucepan, combine all of the chile oil ingredients over high heat. Bring to a boil, reduce to a simmer and cook for 10 minutes. Purée with a blender or immersion blender. Chill overnight.
2
In a container or zip-top bag, combine the pork and marinade ingredients. Marinate for 4-12 hours.
3
In a large pot, combine all of the sesame pork sauce ingredients. Bring to a boil, reduce to a simmer and cook for 1 hour. If you like, purée the sauce in a blender or with an immersion blender. Season to taste.
4
Bring a large pot of salted water to a boil and cook the noodles according to the package directions. Add the snap peas during the last 2 minutes of cook time, just to soften. Drain the noodles and snap peas and return to the pot and toss with 1 tablespoon oil to prevent sticking. 
5
Heat a large skillet over medium heat. Cook the pork, stirring constantly, until no longer pink. Season with salt and pepper.
6
Divide the noodles, pork and sauce between bowls. Top with carrots, bean sprouts, cilantro, peanuts, fried shallots and scallions.

Spicy Pork Dan Dan Noodles

peanuts, snow peas, chili oil

STARS

A classic Szechuan-style (read: spicy) noodle bowl with egg noodles, stir-fried seasoned ground pork, a rich ginger-sesame broth, topped with bean sprouts, snow peas, raw carrots and cilantro. Drizzle with the homemade black bean and anise chile oil and ground peanuts.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  12 hours
Active Time:  40 minutes
Servings:  4

Ingredients

Chile Oil

  • 1 cup canola oil
  • 1 tablespoon chile flakes
  • 1 teaspoon szechuan peppercorns
  • 3 snar anise
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon paprika
  • 1 teaspoon dried chile de arbol pods
  • 1 tablespoon salted black bean paste
  • 1 tablespoon minced ginger
  • 2 garlic cloves, minced

Ginger Soy Marinated Pork

  • 1 pound ground pork
  • 3 scallions, minced
  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons minced ginger
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Sesame Pork Sauce

  • 2 cups pork stock
  • 1/2 cup tahini
  • 3 garlic cloves, minced
  • 2 tablespoons minced ginger
  • 2 tablespoons mirin
  • 2 tablespoons sambal oelek
  • 1 tablespoon sesame oil
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons sugar
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste

Bowls

  • 8 ounces egg noodles
  • 2 cups snap peas
  • 2 cups matchstick carrots
  • 2 cups mung bean sprouts
  • 1/2 cup cilantro, chopped
  • 1/4 cup roasted peanuts
  • 1/4 cup fried shallots
  • 2 scallions, minced

Directions

1
In a medium saucepan, combine all of the chile oil ingredients over high heat. Bring to a boil, reduce to a simmer and cook for 10 minutes. Purée with a blender or immersion blender. Chill overnight.
2
In a container or zip-top bag, combine the pork and marinade ingredients. Marinate for 4-12 hours.
3
In a large pot, combine all of the sesame pork sauce ingredients. Bring to a boil, reduce to a simmer and cook for 1 hour. If you like, purée the sauce in a blender or with an immersion blender. Season to taste.
4
Bring a large pot of salted water to a boil and cook the noodles according to the package directions. Add the snap peas during the last 2 minutes of cook time, just to soften. Drain the noodles and snap peas and return to the pot and toss with 1 tablespoon oil to prevent sticking. 
5
Heat a large skillet over medium heat. Cook the pork, stirring constantly, until no longer pink. Season with salt and pepper.
6
Divide the noodles, pork and sauce between bowls. Top with carrots, bean sprouts, cilantro, peanuts, fried shallots and scallions.