Dan Dan Noodles

About Me

Ingredients

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

PREPARATION

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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