Better Than Take-Out Dan Dan Noodles

Serves 4


  • Toast Sichuan peppercorns in a small skillet over medium-high heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; finely grind. Stir ground Sichuan peppercorns, Chinese sesame paste or tahini, vinegar, sugar, 2 Tbsps chile crisp, and 2 Tbsps soy sauce in a small bowl to combine; set aside.
  • Meanwhile, heat oil in a large skillet over medium-high. Add ground pork, five-spice powder, and remaining 1 tsp soy sauce to pan, breaking meat up into pieces with a wooden spoon. Cook, undisturbed, until it begins to brown, about 3 minutes. Stir and continue to cook, breaking up meat into smaller pieces, until cooked through, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat and add Sichuan peppercorn mixture; set aside.
  • Cook egg noodles in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente. Using tongs, transfer pasta to skillet with sauce and pour in ½ cup noodle cooking liquid. Bring to a simmer and cook, tossing gently, until sauce is creamy and clings to pasta, about 1 minute. Drizzle in remaining 1 Tbsp chile crisp.
  • Divide pasta among plates and top with peanuts and scallions.

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