About Me

Silvio Mancini

Dan Dan Noodles

For chili oil
1/2 c.vegetable oil
1 tbsp.Sichuan peppercorns
2 tbsp.crushed red pepper flakes
1 tbsp.sesame seeds
1/2 tsp.Chinese five-spice powder

For pork
1 tbsp.vegetable oil
3/4 lb.ground pork
1 tbsp.hoisin sauce
1 tbsp.Chinese black vinegar
2 tsp.soy sauce
For sauce
1/3 c.tahini
3 tbsp.water
3cloves garlic, minced
2 tbsp.soy sauce 
2 tbsp freshly grated ginger
2 tbsp.prepared chili oil
1 tbsp.honey
1 tbsp.toasted sesame oil
1 tbsp.Chinese black vinegar 

For serving
1 lb.ramen noodles or thick egg noddles
1/4 c.loosely packed cilantro leaves
1/4 c.toasted peanuts, roughly chopped
2green onions, thinly sliced

  • Make chili oil: Fit a small saucepan with a candy thermometer. Add vegetable oil and Sichuan peppercorns and heat to 325°. Turn off heat and add red pepper flakes, sesame seeds, and five-spice powder. Let oil cool completely.
  • Make pork: In a large skillet over medium-high heat, heat vegetable oil. Add pork, breaking up the meat with a wooden spoon. Cook until meat is deeply golden and crispy, then add hoisin sauce, vinegar, and soy sauce. Cook until all liquid has evaporated.
  • Make sauce: In a large bowl, whisk to combine all ingredients.
  • Cook noodles according to package instructions and add to bowl with the sauce, tossing to coat noodles in the sauce.
  • Divide noodles between serving dishes and top each with pork. Garnish with cilantro, toasted peanuts, and green onions, and drizzle with more chili oil, if desired


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