Sichuan Dan Dan Noodles with a Smoky Twist: Elevate Your Noodle Game!

If you're a fan of bold flavors and unique culinary experiences, you're in for a treat with this Sichuan Dan Dan Noodles recipe. This beloved Chinese classic is known for its spicy, savory, and umami-packed punch, but we're taking it to the next level with a smoky twist and a touch of creamy decadence. Perfect for adventurous foodies and noodle lovers alike, this dish is guaranteed to impress!

Ingredients:

For the Chili Oil:

1/2 cup vegetable oil

3 cloves garlic, minced

1-inch piece ginger, minced

1 tablespoon Sichuan peppercorns

2 tablespoons red chili flakes

1 teaspoon smoked paprika

1/2 teaspoon sugar

1 tablespoon soy sauce

1/2 teaspoon salt

For the Sauce:

2 tablespoons sesame paste (tahini can be used as a substitute)

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon sugar

2 tablespoons chicken broth or water

For the Pork:

200g (7 oz) minced pork

1 tablespoon soy sauce

1 tablespoon Shaoxing wine (or dry sherry)

1 teaspoon cornstarch

1 tablespoon vegetable oil

For the Noodles:

300g (10 oz) fresh wheat noodles or thin egg noodles

2-3 green onions, finely chopped

1/4 cup crumbled blue cheese

1 small cucumber, julienned (optional, for garnish)

Instructions:

In a small saucepan, heat the vegetable oil over medium heat.

Add the minced garlic, ginger, and Sichuan peppercorns to the oil. Sauté until fragrant, about 2-3 minutes.

Reduce the heat to low and add the red chili flakes, smoked paprika, sugar, soy sauce, and salt. Simmer for 1-2 minutes, stirring constantly to prevent burning.

Remove the saucepan from heat and let the chili oil cool slightly. Strain out the solids if desired, and set the oil aside.

In a bowl, mix together the sesame paste, soy sauce, rice vinegar, sugar, and chicken broth (or water) until smooth and well combined.

Add 2-3 tablespoons of the prepared chili oil to the sauce and stir well.

In a bowl, mix the minced pork with soy sauce, Shaoxing wine, and cornstarch until well coated.

Heat the vegetable oil in a pan over medium-high heat.

Add the minced pork to the pan and cook until browned and crispy, about 5-7 minutes. Break up any clumps with a spatula.

Remove from heat and set aside.

Cook the noodles according to the package instructions until al dente.

Drain the noodles and rinse them under cold water to stop the cooking process.

In serving bowls, divide the sauce evenly at the bottom.

Add the cooked noodles on top of the sauce.

Top with the cooked minced pork, finely chopped green onions, and crumbled blue cheese.

Drizzle additional chili oil over the top as desired.

Garnish with julienned cucumber for a fresh crunch if using.

Mix the noodles thoroughly before eating to combine the sauce, pork, and toppings.

Enjoy your Sichuan Dan Dan Noodles with a smoky and creamy twist!