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Serves
US | Metric
Ingredients
For the Pork
  • 200 g Pork Mince
  • 2 tsps Hoisin Sauce
  • 1 tsp Soy Sauce
  • 2 tsps Shaoxing Wine
  • ½ tsp Five Spice
  • 3 tsps Veg/Groundnut Oil
For the Noodles
  • 2 Nests of Egg Noodles
  • 2 tbsps Peanut Butter
  • 3 tbsps Soy Sauce
  • 2 tsps Sugar
  • ¼ tsp Five Spice
  • ½ tsp Sichuan Peppercorn powder (finely ground)
  • 1 tbsp Chilli Paste
  • 2 Sliced Garlic Cloves
  • 2 Spring Onions (finely sliced)
  • 2 cm of Ginger (minced)
Dan Dan Noodles Dan Dan Noodles
Dan Dan Noodles

Sticky, nutty goodness in a bowl with a spicy kick!

Prep 30 minutes
Total 30 minutes
  • Pop all the ingredients for the Pork in a hot non-stick wok/ frying pan and fry while breaking up the pork into the smallest possible pieces. Fry until the pork is golden & crispy then set aside.
  • Turn the pan down to a medium heat and fry off the the garlic, ginger & onion until softened.
  • Meanwhile, cook the noodles to pack instructions & drain, reserving a cup of the noodle water.
  • Combine all other ingredients in a bowl & stir then add to the wok & cook for a few minutes.
  • Add the noodles into the sauce along with the water and stir well to combine.
  • Serve the noodles into a dish and sprinkle with the pork, sliced ends of the spring onions & red chillies (if you prefer).
Dan Dan Noodles Dan Dan Noodles
Dan Dan Noodles

Sticky, nutty goodness in a bowl with a spicy kick!

favorite
print
like
Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
For the Pork
  • 200 g Pork Mince
  • 2 tsps Hoisin Sauce
  • 1 tsp Soy Sauce
  • 2 tsps Shaoxing Wine
  • ½ tsp Five Spice
  • 3 tsps Veg/Groundnut Oil
For the Noodles
  • 2 Nests of Egg Noodles
  • 2 tbsps Peanut Butter
  • 3 tbsps Soy Sauce
  • 2 tsps Sugar
  • ¼ tsp Five Spice
  • ½ tsp Sichuan Peppercorn powder (finely ground)
  • 1 tbsp Chilli Paste
  • 2 Sliced Garlic Cloves
  • 2 Spring Onions (finely sliced)
  • 2 cm of Ginger (minced)

  • Pop all the ingredients for the Pork in a hot non-stick wok/ frying pan and fry while breaking up the pork into the smallest possible pieces. Fry until the pork is golden & crispy then set aside.
  • Turn the pan down to a medium heat and fry off the the garlic, ginger & onion until softened.
  • Meanwhile, cook the noodles to pack instructions & drain, reserving a cup of the noodle water.
  • Combine all other ingredients in a bowl & stir then add to the wok & cook for a few minutes.
  • Add the noodles into the sauce along with the water and stir well to combine.
  • Serve the noodles into a dish and sprinkle with the pork, sliced ends of the spring onions & red chillies (if you prefer).