Hot And Spicy Szechuan Noodles (Dan Dan Mian)

Name: Hot And Spicy Szechuan Noodles (Dan Dan Mian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon szechuan peppercorns; 1 1/2 tablespoons peanut oil; 1 teaspoon peanut oil, extra; 8 ounces ground pork (250gm); 2 cups chicken stock (500ml); 1/2 cup japanese pickled radishes, diced; 4 tablespoons soy sauce; 1 1/2 tablespoons black vinegar; 1 tablespoon minced garlic; 2 teaspoons sesame oil; 1 teaspoon chili oil; 1/4 teaspoon white pepper; 1 lb udon noodles (500gm) or 1 lb fresh wheat noodles (500gm); 4 spring onions, finely sliced, for garnish

Servings: persons

1/2 tablespoon szechuan peppercorns
1 1/2 tablespoons peanut oil
1 teaspoon peanut oil, extra
8 ounces ground pork (250gm)
2 cups chicken stock (500ml)
1/2 cup japanese pickled radishes, diced
4 tablespoons soy sauce
1 1/2 tablespoons black vinegar
1 tablespoon minced garlic
2 teaspoons sesame oil
1 teaspoon chili oil
1/4 teaspoon white pepper
1 lb udon noodles (500gm) or 1 lb fresh wheat noodles (500gm)
4 spring onions, finely sliced, for garnish

1
Heat a wok over low heat and dry-fry the Szechuan peppercorns for 2-3 minutes until fragrant.
2
Add the peanut oil and cook over low heat for 10 minutes to infuse it with the flavour of the peppercorns.
3
Cool, then strain the oil into a saucepan, discarding the peppercorns.
4
Add the chicken stock, preserved radish, soy sauce, black vinegar, garlic, sesame oil, chili oil and white pepper to the peppercorn oil in the saucepan.
5
Keep warm over medium heat.
6
Meanwhile, either soak udon noodles for a few minutes in hot water, drain and add to stock mixture, or cook wheat noodles for 2 minutes in boiling water, drain and add to mixture.
7
Heat the extra oil in wok over high heat and stir fry the pork til brown and crispy, about 3-5 minutes.
8
Divide noodle/broth mixture into four soup bowls, top with the pork and garnish with spring onion.
9
Eat, slurp and make appreciative noises at will!

895

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 tablespoon szechuan peppercorns, 1 1/2 tablespoons peanut oil, 1 teaspoon peanut oil, extra, 8 ounces ground pork (250gm), and more.

Yes, Hot And Spicy Szechuan Noodles (Dan Dan Mian) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!