Dan Dan Noodles
Blackbrick Chinese, Dim Ssam a gogo Food Truck, Sakaya Kitchen, and Sakaya Kitchen Downtown, Miami
In this spin on Chinese dan dan noodles, sesame paste adds some welcome relief to the scorching heat of Sichuan chile oil.
- 1/3 cup sesame paste (or smooth peanut butter)
- Water as needed
- 1 tablespoon white vinegar
- Salt to taste
Sichuan Pork Sauce:
- 1 tablespoon cooking oil, such as canola or vegetable oil
- 1/2 pound ground heritage pork
- 3 cloves garlic, minced
- One 1-inch piece of ginger, peeled and minced
- 1 teaspoon chicken powder
- 1 tablespoon chile bean paste
- 1 teaspoon finely ground Sichuan peppercorns
- 1/2 cup soy sauce
- 1 tablespoon Shaoxing cooking wine
- 1 tablespoon roasted sesame oil
- 1 teaspoon oyster sauce
- 2 tablespoon Sichuan chile oil
- 1 teaspoons sugar to taste
- Zhenjiang black vinegar to taste
- 1/2 pound fresh wheat noodles
- 1 tablespoon toasted peanuts, chopped
- 2 scallions, chopped
- 1 teaspoon toasted benne seeds
Make the sesame sauce: in a wok over medium heat, combine the sesame paste and enough water to loosen the mixture to a sauce-like consistency. Stir well. Add vinegar and salt to taste. Remove from the heat and set aside.
Make the Sichuan pork sauce: heat the wok and add the oil. Add the ground pork, garlic, ginger, chicken powder, chile bean paste, and Sichuan peppercorns. Toss well. Add the soy sauce, Shaoxing wine, sesame oil, oyster sauce, and Sichuan chile oil. Toss to coat the pork. Continue cooking, stirring occasionally, until the pork has browned and cooked through. Season with sugar and a dash of black vinegar. Taste and add more Sichuan chile oil and Sichuan peppercorn to taste. Remove from the heat and set aside.
Bring a salted pot of water to boil. Add the noodles and cook until soft but still a little chewy, about 5 to 6 minutes. Drain the noodles and combine with the sesame sauce. Toss to coat.
Divide the noodles among serving bowls. Top with pork sauce. Garnish with chopped peanuts, benne seeds, and scallions. Serve.