Dan Dan Noodles

Name: Dan Dan Noodles
Ingredients: 8 ounces Shanghai-style noodles (cu mian) or udon; 2 tablespoons vegetable oil; 12 ounces ground pork; Kosher salt and freshly ground black pepper; 2 tablespoons chopped peeled ginger; 3/4 cup chicken stock; 2 tablespoons or less chili oil; 2 tablespoons red wine vinegar; 2 tablespoons soy sauce; 4 teaspoon tahini (sesame seed paste); 1 teaspoon Sichuan peppercorns; Pinch of sugar; 2 tablespoons chopped roasted peanuts; 2 tablespoons thinly sliced scallions

14 ingredients

2 steps

Ingredients

8 ounces Shanghai-style noodles (cu mian) or udon
2 tablespoons vegetable oil
12 ounces ground pork
Kosher salt and freshly ground black pepper
2 tablespoons chopped peeled ginger
3/4 cup chicken stock
2 tablespoons or less chili oil
2 tablespoons red wine vinegar
2 tablespoons soy sauce
4 teaspoon tahini (sesame seed paste)
1 teaspoon Sichuan peppercorns
Pinch of sugar
2 tablespoons chopped roasted peanuts
2 tablespoons thinly sliced scallions

Directions

1

Cook noodles in a large pot of boiling water until just tender but still firm to the bite. Drain; transfer to a large bowl of ice water and let stand until cold. Drain well and divide between 2 bowls.
2

Heat vegetable oil in a medium skillet over medium heat. Add pork, season with salt and pepper, and stir, breaking up pork with a spoon, until halfway cooked, about 2 minutes. Add ginger; cook until pork is cooked through and lightly browned, about 2 minutes. Stir in chicken stock and next 6 ingredients; simmer until sauce thickens, about 7 minutes. Pour pork mixture over noodles; garnish with peanuts and scallions.