Dan Dan Mian (Sichuan Noodles with Chili Sauce and Pork) for Two

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SERVES2

TIME1¼ hours

Dan Dan Mian (Sichuan Noodles with Chili Sauce and Pork) for Two

WHY THIS RECIPE WORKS

Sichuan's most popular street food consists of chewy noodles bathed in a spicy, fragrant chili sauce and topped with crispy, deeply savory bits of pork and plump, juicy lengths of baby bok choy. Gently heating Sichuan chili powder, ground S... Read More

GATHER YOUR INGREDIENTS

Sauce

Noodles

KEY EQUIPMENT

*

BEFORE YOU BEGIN

If you can't find Sichuan chili powder, substitute Korean red pepper flakes (gochugaru). Sichuan peppercorns provide a tingly, numbing sensation that's important to this dish; find them in the spice aisle at Asian markets. We prefer the chewy texture of fresh, eggless Chinese wheat noodles here. If they aren't available, substitute fresh lo mein or ramen noodles or 4 ounces of dried lo mein noodles. Ya cai, Sichuan preserved mustard greens, gives these noodles a savory and pungent boost; you can buy it online or at an Asian market. If ya cai is unavailable, omit it and increase the soy sauce in step 2 to 1 teaspoon. This dish can be served warm or at room temperature.

1

INSTRUCTIONS

 FOR THE SAUCE: Heat oil, chili powder, peppercorns, and cinnamon in 14-inch wok or 10-inch nonstick skillet over low heat for 10 minutes. Using rubber spatula, transfer oil mixture to bowl (do not wash wok). Whisk soy sauce, vinegar, wheat paste, and sesame paste into oil mixture. Divide evenly among 2 shallow bowls.

2

 FOR THE NOODLES: Bring 2 quarts water to boil in large pot. While water comes to boil, combine pork, Shaoxing wine, and soy sauce in medium bowl and toss with your hands until well combined. Set aside. Trim base from bok choy (larger leaves will fall off); halve lengthwise through core. Rinse well.

3

 Heat 1 teaspoon oil in now-empty wok over medium-high heat until shimmering. Add reserved pork mixture and use rubber spatula to smear into thin layer across surface of wok. Break up meat into ¼-inch chunks with side of spatula and cook, stirring frequently, until pork is firm and well browned, about 4 minutes. Push pork mixture to far side of wok and add garlic, ginger, and remaining ½ teaspoon oil to cleared space. Cook, stirring constantly, until garlic mixture begins to brown, about 30 seconds. Stir to combine pork mixture with garlic mixture. Remove wok from heat.

4

 Add bok choy to boiling water and cook until leaves are vibrant green and stems are crisp-tender, about 1 minute. Using slotted spoon or spider skimmer, transfer bok choy to plate; set aside. Add noodles to boiling water and cook, stirring often, until almost tender (center should still be firm with slightly opaque dot). Drain noodles. Rinse under hot running water, tossing with tongs, for 1 minute. Drain well.

5

 Divide noodles evenly among prepared bowls. Return wok to medium heat. Add ya cai and cook, stirring frequently, until warmed through, about 1 minute. Spoon equal amounts of pork topping over noodles. Divide bok choy evenly among bowls, shaking to remove excess moisture as you portion. Top with scallions and serve, leaving each diner to stir components together before eating.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.