Dan dan noodles

Ingredients

• 1 lb, fresh or dried wheat noodles Rice Noodles
• ½ lb Ground Pork -- substitute: Chicken Thigh, Ground Beef, Ground Lamb, Ground Turkey, Sausage
• 3 tablespoons spicy bean paste (doubanjiang) Doenjang
• 4 cloves Garlic
• 1 tablespoon Fresh Ginger
• 4 Scallion -- substitute: Onion, Shallot
• 1 small Onion -- substitute: Shallot
• 3 tablespoons Tahini
• 2 tablespoons Sesame Oil
• 3 tablespoons Soy Sauce
• 1 tablespoon Rice Vinegar -- substitute: White Wine Vinegar
• 1 tablespoon, plus more for serving Chili Oil
• 1 teaspoon, ground Sichuan Peppercorns
• 1 teaspoon Granulated Sugar
• 2 tablespoons Vegetable Oil
• to taste Salt
• ½ cup, warm Water

Steps

1. Bring a large pot of salted water to a boil for the noodles.

   10 min — water is at a rolling boil

2. While water heats, mince the garlic and ginger, and slice the scallions (white and green parts separated). Dice the onion into small pieces.

   5 min — all aromatics are finely cut and ready

3. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the ground pork, breaking it apart with a spoon as it cooks until no pink remains, about 5 minutes. Drain excess fat if needed.

   5 min — pork is fully cooked and crumbly, no pink visible

4. Add the minced garlic, ginger, diced onion, and white parts of the scallions to the pork. Stir constantly until fragrant, about 1 minute.

   1 min — aromatics are fragrant and beginning to soften

5. Stir in 3 tablespoons of doubanjiang (spicy bean paste), 1 tablespoon of soy sauce, and 1 teaspoon of sugar. Cook, stirring, for 2 minutes until the paste is fully incorporated and darkened slightly.

   2 min — paste is evenly distributed and the mixture is glossy and fragrant

6. Transfer the pork mixture to a bowl and set aside. In a small bowl, whisk together 3 tablespoons tahini, 2 tablespoons sesame oil, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon chili oil, 1 teaspoon ground Sichuan peppercorns, and ½ cup warm water until smooth and pourable.

   3 min — sauce is smooth, creamy, and well combined with no lumps

7. Cook the noodles in the boiling salted water according to package directions until al dente. Reserve ½ cup of noodle cooking water, then drain the noodles well.

   4 min — noodles are tender but still have a slight chew, not mushy

8. Divide the cooked noodles among serving bowls. Pour the sesame sauce evenly over each portion, adding a splash of reserved noodle water if the sauce seems too thick. Toss gently to coat.

   2 min — noodles are evenly coated and glossy

9. Top each bowl with the cooked pork mixture, green parts of the scallions, and a pinch of ground Sichuan peppercorns. Drizzle with additional chili oil if desired.

   1 min — bowl is garnished and ready to serve

Plating ideas

• Garnish with toasted sesame seeds and thinly sliced cucumber for a cool, crunchy contrast to the spicy sauce. — The raw cucumber adds freshness and textural balance to the rich, numbing noodles.
• Serve with a side of pickled vegetables (pickled radishes or mustard greens) and extra chili oil on the table for diners to customize heat level. — Pickled vegetables are traditional in Sichuan noodle bowls and cut through the richness of the sauce.
• Top with a soft-boiled egg (halved) and a sprinkle of crispy fried shallots for added depth and texture. — The runny yolk mixes into the sauce, creating extra creaminess and richness.
• Finish with a drizzle of black garlic oil and a handful of fresh cilantro for an aromatic, complex garnish. — Black garlic adds subtle sweetness and umami that complements the numbing peppercorns beautifully.