Famous Dan Dan Noodles from Every Grain of Rice Cookbook

Serves 2


  • Toast the peppercorns in a dry, hot wok or frying pan until fragrant, then grind and set aside. Heat the oil in a frying pan or wok over a high heat until shimmering, then add the pork and stir-fry until brown and beginning to crisp. Add the preserved vegetables, the whites of the spring onions and the ground pepper, and stir-fry for a couple of minutes. Add the wine and soy sauce and continue to cook until dryish and crunchy.
  • Whisk together the ingredients for the sauce in a heatproof bowl, adding two tablespoons of chili oil at this point.
  • Cook the noodles in just enough boiling water to cover until springy, then scoop out a cupful of cooking water and set aside. Drain the noodles.
  • Whisk four tablespoons of cooking water into the sauce, then taste and add more chili oil, if you think it needs it. Divide between bowls, add the noodles and sprinkle over the pork and spring onion greens. Serve immediately, with extra chili oil on the side.

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