Sichuan dan dan noodles
Wheat noodles with browned pork, sui mi ya cai, and a sauce of sesame, soy, chili oil, and Sichuan pepper.
This Sichuan version combines cooked wheat noodles with stir-fried pork and sui mi ya cai, fermented mustard greens used in this preparation. Mix the sauce in the bowl and, if needed, loosen it at the end with a little noodle-cooking water.
Ingredient allergens
Allergen listDocumented presence
-
Soybeans
Soy sauce
Depends on the product
-
Cereals containing gluten
Soy sauce
Ingredients without verified allergen data 13
Ingredients without verified allergen data: Wheat noodles, Ground pork, Shaoxing wine, Hoisin sauce, Dark soy sauce, Chinese five-spice powder, Sui mi ya cai (preserved mustard greens), Vegetable oil, Chinese sesame paste, Sugar, Ground Sichuan pepper, Garlic, Sichuan chili oil.
Method
- 01
Make the sauce
In a bowl, combine the Chinese sesame paste, soy sauce, sugar, 4 g of the five-spice powder, ground Sichuan pepper, chopped garlic, and chili oil. Stir until evenly mixed.
Ready to continue when: The sauce looks even, with no large lumps of sesame paste.
- 02
Brown the pork
Heat some of the vegetable oil in a skillet over high heat. Add the ground pork and break it up as it browns. Stir in the Shaoxing wine, hoisin sauce, dark soy sauce, and the remaining 2 g of five-spice powder. Cook until the liquid has evaporated and the meat is browned.
Ready to continue when: The meat is browned and no liquid is visible in the skillet.
- 03
Stir-fry the sui mi ya cai
Heat the remaining vegetable oil in a skillet over medium-high heat. Add the sui mi ya cai and stir-fry, stirring, until fragrant and slightly crisp.
Ready to continue when: The sui mi ya cai is fragrant and its pieces feel slightly crisp.
4 min - 04
Cook the noodles
Boil the wheat noodles according to the package directions. Drain them when done, reserving a little cooking water to loosen the sauce if needed.
Ready to continue when: The noodles are cooked according to the package and drained, with no water pooling around them.
- 05
Assemble and serve
Divide the sauce among four bowls. Add the noodles, then top with the browned pork and sui mi ya cai. If the sauce is too thick, stir in a little of the reserved cooking water. Mix before eating.
Ready to continue when: The noodles are coated in sauce, and the pork and sui mi ya cai are distributed among the bowls.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Tabla de temperaturas de seguridad alimentaria | Alimentia www.alimentiaformacion.com/blog/tabla-temperaturas-seguridad-alimentaria
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- Lee Kum Kee (ES) - Recetas - Fideos chinos Dan-Dan de Sichuán, al estilo vegano de Ken Hom es.lkk.com/recetas.php?receta=fideos-chinos-dan-dan-de-sichuan-al-estilo-vegano-de-ken-hom
State: Published after documentary validation; no “Tested” label is shown.