Dan Dan noodles are a delicious, super quick and simple, minced pork stir fry featuring peanuts, chillies, chilli oil and Szechuan pepper.
Chinese Pork Mince Stir Fry
I love the Chinese name of this heavenly spicy dish from the Szechuan province, Dan Dan Mian.
Dan Dan Noodles are often served as a “wet dish” resembling a soup, however it is best known here in the “west” as a dry dish.
Containing minced pork, chilli oil and Szechuan pepper it is no wallflower in the flavour department.
Just like my Szechuan chicken and Szechuan prawns recipe, it heavily features the zing of Szechuan peppercorns. It is also the dish that most influenced my ginger pork stir fry, which uses pork tenderloin rather than ground pork.
My version of dan dan noodles replaces the sesame paste with peanut butter for practical purposes. I add the sesame flavour with good toasted sesame oil in the sauce.
And just like many of my takeaway recipes, this cooks in under 30 minutes. This means that it is not only cheaper than a takeaway but quicker too!
Let me start off by saying that this dan dan noodles recipe needs unsweetened peanut butter!
Sweetened peanut butter will throw the balance off in this recipe completely. It should be available in most stores and should not be more expensive than the sweetened stuff.
If you are as daft as me you can even make it at home, it is super simple… you need peanuts, and erm that’s it! Check out my homemade peanut butter recipe for more details.
Or you can use sesame paste if you can get it, just omit the sesame oil in the sauce.
Next up Szechuan or Sichuan pepper. Do not try and substitute this for any other pepper, it will not work! This ingredient is a MUST for this recipe.
Finally if you are struggling for Hoisin sauce you can try this homemade recipe, it works a treat in a pinch.
There are two things that you need to do to get this pork mince stir fry, or indeed any stir fry bang on right.
The first is preparation!
GET EVERYTHING READY FIRST! I mean everything, soak and refresh your noodles, mix your sauce, toast and grind the Szechuan pepper and toast yer nuts.
Only when everything is done and put into little bowls should you put your oil in your wok and start cooking your dan dan noodles.
That leads neatly us onto the second secret.
Heat, and lots of it! Your wok should be searingly hot at all times.
If it is not things will not fry, they will braise, and that means soggy and flaccid dinner.
You should be able to see the air shimmer above the wok before you add your oil.
Then you just need to keep everything moving in the wok all of the time.
Do not try and toss your dan dan noodles around in the wok, this will remove it from the heat and stop it frying. Get a solid slotted spoon and use that to continually move the ingredients in the pan.
Dan Dan noodles is a spicy noodle stir fry dish traditionally featuring ground pork, chilli oil and Szechuan pepper, a perfect midweek fakeaway.
- 250 g (9 oz) Minced Pork
- 100 g (3.5 oz) Dried Egg Noodles
- 30 g (Thumb Sized Piece) Ginger
- 1 Garlic Clove
- 1 Red Chilli Pepper
- 50 g (1/3 Cup) Bamboo Shoots
- 2 Spring Onions
- 1/2 Tbsp Szechuan Pepper Corns
- 50 g (1/3 Cup) Peanuts
- 1 Tbsp Crunchy Peanut Butter
- 2 Tbsp Hoisin Sauce
- 2 Tbsp Shaoxing Wine
- 1 Tbsp Light Soy Sauce
- 1 Tbsp Dark Soy Sauce
- 2 Tbsp Chilli Oil
- 1 Tbsp Cooking Oil
- 1 Tbsp Toasted Sesame Oil
- Cook the noodles as per the instructions on the packet and then drain and refresh in cold water.
- Cut your ginger and chilli pepper into matchsticks sized pieces.
- Slice the garlic clove as finely as you can..
- Slice the spring onions into 4-5cm (1-1.5") lengths and then shred vertically as finely as you can.
- Place a quarter of the shredded spring onion into ice cold water.
- Mix together the soy sauces, hoisin sauce, Shaoxing wine, peanut butter, sesame and chilli oil.
- Heat your wok over a high heat and toast off your peanuts for 2-3 minutes, then remove and set aside.
- Add the Szechuan pepper to the hot wok and toast for 60-90 seconds, then grind in a pestle and mortar.
- Reheat the wok and when hot add the cooking oil.
- Add the ginger, garlic and chilli and stir-fry for 30 seconds.
- Then throw in the minced pork and stir fry for 3-4 minutes over a high heat.
- Add in the Szechuan peppercorns and spring onions that are not soaking in water, then cook for a further minute.
- Pour in the sauce, the noodles, bamboo shoots and the peanuts and toss through until they are hot. This should take no longer than 1-2 minutes.
- Finally, drain the soaked spring onions on kitchen towel and use them to garnish the dish.
Amount Per Serving: Calories: 856Total Fat: 52gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 128mgSodium: 1532mgCarbohydrates: 50gFiber: 8gSugar: 12gProtein: 50g
Calorific details are provided by a third-party application and are to be used as indicative figures only.