Fast Fast Dan Dan Noodles
Spicy, numbing, but still nuanced—this Sichuan classic consists of noodles enrobed in spicy minced pork with a zippy sauce that ping pongs between spicy, sweet, tangy and always lands on just plain delicious. This take comes together in the time it takes to make the noodles with a few shortcuts (like using jarred chili crisp—I use Fly by Jing). It’s also infinitely adaptable too—add baby spinach or bok choy, or even swap out the ground pork for extra firm tofu for a vegetarian take.
Note: I’ve used readily-available spaghetti noodles, but if you have access to Chinese noodles (lo mein) definitely use those and cook according to the package instructions.
Serves 4-6
INGREDIENTS
1 pound dry spaghetti noodles
2 teaspoons sugar
½ teaspoon Chinese five spice powder
2 teaspoons mirin
2 teaspoons hoisin sauce
1 teaspoon toasted sesame oil
2 tablespoons soy sauce
3 tablespoons tahini or smooth peanut butter
2 teaspoons vegetable oil
12 ounces ground pork
¼ cup chili crisp
3 scallions, thinly sliced at a steep bias (green parts only), plus extra for garnish
¼ cup roughly chopped peanuts, for garnish
METHOD
Bring a large pot of well-salted water to a boil and cook spaghetti according to package instructions to al dente.
While noodles are cooking, make the sauce. In a small bowl, whisk together ½ cup of water along with sugar, Chinese five spice, mirin, hoisin, sesame oil, soy sauce and tahini until smooth and sugar is dissolved. Set aside.
In a large sauté pan or wok over medium-high heat, add vegetable oil. When shimmering, add ground pork and cook, using a wooden spoon to break up into pieces—until browned and cooked through. Stir in chili crisp and sauté for 2 to 3 minutes until combined. Then add sauce and stir to combine.
Turn heat to medium low and add noodles directly from the pasta pot (some of the starchy water will help thicken the sauce), along with scallions. Stir until sauce and noodles are combined and sauce has thickened.
To serve, divide noodles amongst serving bowls, garnish with scallions and peanuts and serve hot.