The secret to these dan dan noodles is in the savory, spicy, and nutty sauce
Ingredients
1 cup low-sodium chicken broth or homemade Chinese chicken stock (see Recipe Notes)
3 tablespoons light soy sauce, divided
2 tablespoons Chinese sesame paste
1 tablespoon toasted sesame oil
2 teaspoons Chinese black vinegar
1 teaspoon kosher salt
1 teaspoon granulated sugar
1/2 teaspoon ground Sichuan peppercorns
1/4 teaspoon ground white pepper
4 cloves garlic
2 tablespoons neutral oil, such as rapeseed or canola
2 star anise pods
10 to 12 ounces ground pork or ground beef
1 tablespoon Shaoxing wine
1 teaspoon dark soy sauce
3 to 4 ounces suimiyacai (aka Yibin yacai) or other fermented mustard green
12 ounces dried thin wheat noodles
Handful of spinach or other dark leafy greens, such as yu choy (optional)
2 medium scallions (optional)
1/2 cup roasted peanuts
Chili crisp
Instructions
Make the dan dan sauce: Place 1 cup low-sodium chicken broth or homemade Chinese chicken stock, 2 tablespoons of the light soy sauce, 2 tablespoons Chinese sesame paste, 1 tablespoon toasted sesame oil, 2 teaspoons black vinegar, 1 teaspoon kosher salt, 1 teaspoon granulated sugar, 1/2 teaspoon ground Sichuan peppercorns, and 1/4 teaspoon ground white pepper in a medium bowl. Whisk until combined. Mince 4 garlic cloves, add to the bowl, and stir to combine.
Heat 2 tablespoons neutral oil to a wok or large skillet over low heat until shimmering. Add 2 star anise pods and cook, swirling the pods occasionally, until fragrant, about 2 minutes. Add 10 to 12 ounces ground pork or ground beef and break until into small pieces with a spatula or spoon. Stir fry until completely crumbled in texture and uniformly gray, about 5 minutes.
Increase the heat to medium-low. Add 1 tablespoon Shaoxing wine and stir-fry until all the liquid has evaporated and the pork is browned, about 10 minutes. Add the remaining 1 tablespoon light soy sauce and 1 teaspoon dark soy sauce, and stir-fry until evenly combined. Add 3 to 4 ounces suimiyacai and stir-fry until the yacai is fragrant, about 3 minutes more. The mixture should be loose and dry, and the meat chewy-crisp. Discard the star anise and transfer the mixture to a bowl.
When ready to serve, bring a large pot of unsalted water to boil. Add 12 ounces thin wheat noodles and cook according to package instructions. Meanwhile, mince 2 medium scallions if using. Place 1/2 cup roasted peanuts in a resealable zip-top bag and crush with a rolling pin or bottom of a pot.
Remove the noodles with a spider or tongs to a colander to drain. Add a handful of spinach or other greens to the noodle water and cook until wilted, about 1 minute. Drain.
Assemble each bowl of dan dan noodles in this order: A few spoonfuls of dan dan sauce, chili crisp to taste, noodles, about 1/2 cup ground pork, spinach, peanuts, and scallions. Remember that it’s not a ragu — you don’t need to overload the pork and the spinach. Let it be a symphony.
