Dan Dan Noodles
- 12 ounces Shanghai-style noodles or udon
- 3 tablespoons vegetable oil
- 3/4 pound ground pork
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped peeled ginger
- 3/4 cup chicken stock
- 2 tablespoons chili oil, or to taste
- 2 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 4 teaspoons tahini (sesame seed paste)
- 1 teaspoons Sichuan peppercorns, ground in a mortar and pestle
- Pinch of sugar
- 4 tablespoons chopped roasted peanuts
- 1 bunch scallions, thinly sliced
- Produce
- Ginger (2 tablespoons)
- Peanuts, roasted (4 tablespoons)
- Scallions (1 bunch)
- Meat
- Ground pork (3/4 pound)
- Canned Goods
- Chicken stock (3/4 cup)
- Condiments
- Red wine vinegar (2 tablespoons)
- Soy sauce (2 tablespoons)
- Tahini (4 teaspoons)
- Cooking & Baking
- Chili oil (2 tablespoons)
- Kosher salt and freshly ground black pepper (1)
- Sichuan peppercorns (1 teaspoons)
- Sugar (1 Pinch)
- Vegetable oil (3 tablespoons)
- Pasta & Grains
- Shanghai-style noodles or udon (12 ounces)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
84.2Rating
1-100
1-100
101Tweets
77Facebook
Shares
Shares
9,105StumbleUpon
Views
Views
1,088PinterestPins
Recipe Stats
Published September 29, 2011 (1 year ago).
188 people saved this recipe.
