Dan Dan Mien

PORK FOODSERVICE
13Ingredients
35Minutes

Ingredients

US|METRIC
  • 2 tablespoons peanut oil
  • 3 tablespoons Ya cai (finely chopped, Tianjin preserved vegetable, rinsed and drained)
  • 4 ounces ground pork (from the outside muscle)
  • 3 tablespoons Hong You (Szechuan red chile oil)
  • 2 tablespoons soy sauce (light)
  • 1 tablespoon soy sauce (dark)
  • 2 tablespoons Chinkiang black vinegar
  • 1 teaspoon Shaoxing wine (Chinese rice wine)
  • 1/2 teaspoon szechwan peppercorns (ground)
  • 2 scallions (finely chopped)
  • 2 tablespoons sesame paste
  • kosher salt (To taste)
  • 12 ounces Chinese wheat noodles (fresh, or 8 oz. dried)
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    Directions

    1. Heat peanut oil in a 14-inch wok over high heat. Add preserved vegetable; cook, stirring constantly, until fragrant, about 30 seconds. Add pork; cook, stirring and breaking up meat into small pieces, until browned, 2 to 3 minutes. Remove from heat; stir in chile oil, soy sauces, vinegar, rice wine, ground peppercorns, sesame paste, and scallions; set sauce aside.
    2. Bring a large pot of salted water to a boil; cook noodles until tender, 7–9 minutes. Drain noodles and divide between 4 large serving bowls; divide sauce over or under noodles.
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