Dan Dan Noodles

The perfect weeknight dinner! This recipe for Dan Dan Noodles is interesting and complex enough but also not too tricky that you can’t whip it up in around 30 minutes! You can always add more Chilli Oil if you want, traditionally it’s meant to be really hot but I find 2 tbsp the perfect amount.

Dan Dan Noodles

Serves 2

02_09_18_CFM_BLogg_Pork_StirFry_

Photo by Jamie Orlando Smith

Pork Mixture:
1 tbsp Sunflower Oil
200g Pork Mince
2 tbsp Hoi Sin Sauce
2 tsp Shaoxing
2 tsp Dark Soy Sauce
1 tsp Chinese Five Spice

Noodle Sauce:
2 tbsp Tahini
2 tbsp Light Soy Sauce
1 tbsp Dark Soy Sauce
2 tsp Caster Sugar
1/2 tsp Chinese Five Spice
1/2 tsp Sichaun Pepper, ground
2 tbsp Chilli Oil (I use Chiu Chow )
100g Udon Noodles
2 Garlic Cloves, sliced
1 Red Pepper, sliced
1 Pak Choi, trimmed
50g Mangetout or Green beans
2 Spring Onions, sliced
1 tbsp Sesame seeds

In a large frying pan, heat the sunflower oil. Add the pork mince to the pan and break up to a fine mince, cook on medium-high until crisp.

In a pan of boiling water, cook the udon noodles according to the packet instructions (reserve half a mug of the cooking water) and then drain and cool. Set aside until needed.

Once the pork is beginning to crisp, combine the other pork mixture ingredients in a bowl. Add the sliced garlic cloves to the pork and mix through the sauce. Cook on medium until the sauce starts to thicken. Add in the pepper, pak choy and mangetout and stir fry.

Meanwhile, mix together the noodle sauce ingredients in a bowl. The mixture may look slightly separated but that is ok. Add the noodles into the pan and toss through until well combined. Turn off the heat and then add in the noodle sauce. Working quickly, toss the noodles well with a little splash of the noodle water, the sauce will thicken quite quickly with the heat. Add enough water until you have a silky sauce that clings to the noodles. Serve immediately with the spring onions and sesame seeds on top.

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