Plat principal · Chine · Chengdu

Dan Dan Noodles 🌶️

Name: Dan Dan Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2-4 servings
Cuisine: Cuisine du Sichuan
Ingredients: 200 g thin wheat noodles (or fresh ramen); 80 g minced pork; 1 tbsp Sichuan peppercorns, toasted & ground; 2 tbsp chilli oil (laohu jiang ok); 1 tbsp black vinegar; 1 tbsp sesame paste; 1 tbsp peanut butter or crushed roasted peanuts; 1 tsp soy sauce; 2 tsp preserved mustard stem (zhacai), minced; 2 scallions, sliced; 1 tsp grated ginger; 2 tbsp oil; Salt to taste

Chengdu's legendary street bowl: thin wheat noodles under a sesame-peanut blanket, chilli oil and a crisp minced-pork topping, finished with Sichuan pepper that leaves your lips buzzing. Salted, sweet, hot and numbing in one slurp.

Asia Cuisine du Sichuan ⏱ 25 min Intermédiaire

Méthode

1

Toast Sichuan peppercorns in a dry pan until fragrant; cool and grind to a fine powder.
2

Fry minced pork in 2 tbsp oil over medium-high heat, breaking it up, until crispy and golden; add ginger and preserved mustard stem, fry 1 minute more.
3

Loosen sesame paste with 2-3 tbsp warm water until it pours off a spoon like cream.
4

Whisk chilli oil, vinegar, soy and 1 tsp of the ground Sichuan pepper into the sesame paste.
5

Boil noodles until just tender; divide among bowls with a splash of cooking water.
6

Spoon the sauce and pork topping over; scatter scallions and crushed peanuts. Toss hard before eating.
7

Season with salt and more pepper powder to taste.

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Dan Dan Noodles 🌶️

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