Ingredients

  • Serves 2 people
  • 400 g fresh or dried white noodles

  • ½ tsp Sichuan peppercorns (grinded)

  • 2 tbsp chilli oil

  • 1 tbsp sesame paste (Tahini paste)

  • 3 tbsp light soy sauce

  • 1½ tbsp sugar

  • 1 tsp dark vinegar

  • 2 tbsp oil

  • 3 tbsp sichuan ya cai

  • 100 g minced pork (marinated with ¼ tsp salt, ½ tsp sugar, ½ cornstarch, ½ sesame oil, ½ tsp Shaoxing wine, ½ light soy sauce)

  • ½ tbsp shaoxing wine

  • ½ tbsp light soy sauce

  • 4 dried chilli (deseeded)

  • 1 scallion (chopped)

Din Tai Fung Dan Dan Noodles
Recipe Courtesy of
Asian Food Network

Din Tai Fung Dan Dan Noodles

Love spicy, sweet and tangy noodles? Then you will enjoy our Din Tai Fung-inspired Dan Dan Noodles that features preserved vegetables, marinated minced pork and a spicy sauce of soy sauce, sugar, chili oil, sesame paste and Sichuan peppercorn. A little note about this dish –if you like to live on the dangerous side, feel free to toss in more peppercorn!
  • Medium
  • 20 min
  • 20 min
  • 10 min
  • 5 steps
  • 14 Ingredients
  • Medium
  • 5 steps
  • 14 Ingredients
  • 20 min
  • 20 min
  • 10 min

Instructions

  1. Prepare the sauce

    • In a small pan, heat up soy sauce, sugar, vinegar.
    • Assemble the sauce with this ratio: 2 parts soy/sugar mixture, 2 parts chilli oil, 1 part sesame paste. 
    • Sprinkle ground Sichuan peppercorn powder and mix thoroughly.


  2. Stir fry pork

    • Heat up a pan with oil. Add in dried chilli, toss them for 30 sec or so to flavour the oil. Once they start to turn colour, take them out and discard.
    • Add in the Yacai and continue frying on how heat for about 1 min, until they start to slightly wilt.
    • Up the heat to medium high and toss in the pork together with its marinade.
    • Stir fry for about 1-2 min, being sure to break up the pork mince.
    • Once pork has changed colour, add in ½ tbsp of cooking wine. Then add in the ½ tbsp soy sauce. Stir well until liquid is no longer visible.
    • Remove and set aside.
    Stir fry pork


  3. Boil the noodles

    • Put a pot of water to boil.
    • Boil noodles for about 3 min or according to package instructions
    • Once they are cooked, remove from heat and rinse them under cool water.
    Boil the noodles


  4. Assemble noodles

    • Scoop 3 spoonfuls of the sauce and spread over the bottom of a bowl.
    • Place the noodles over the sauce, then nestle the meat filling on top.


Garnish and Serve!

Scoop extra spoons of chilli oil around the noodles, and garnish with some scallions.

Garnish and Serve!

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Ingredients
  • Serves 2 people
  • 400 g fresh or dried white noodles

  • ½ tsp Sichuan peppercorns (grinded)

  • 2 tbsp chilli oil

  • 1 tbsp sesame paste (Tahini paste)

  • 3 tbsp light soy sauce

  • 1½ tbsp sugar

  • 1 tsp dark vinegar

  • 2 tbsp oil

  • 3 tbsp sichuan ya cai

  • 100 g minced pork (marinated with ¼ tsp salt, ½ tsp sugar, ½ cornstarch, ½ sesame oil, ½ tsp Shaoxing wine, ½ light soy sauce)

  • ½ tbsp shaoxing wine

  • ½ tbsp light soy sauce

  • 4 dried chilli (deseeded)

  • 1 scallion (chopped)

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