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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
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).
More from
Discover what else is on CooklyBookly
Dan Dan Noodles
Sticky, nutty goodness in a bowl with a spicy kick!
favorite
print
share
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).
More from
Discover what else is on CooklyBookly