Entree: China – Central Culinary Region – 担担面 ➤ Dàndàn miàn (Spicy, savory wheat noodles topped with a numbing Sichuan pepper and chili oil seasoned meat sauce and preserved vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 12 oz (340 g) fresh wheat noodles or 10–12 oz (280–340 g) dried Chinese-style noodles
- 1/2 lb (227 g) ground pork
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) doubanjiang (Sichuan broad‑bean chili paste)
- 2 cloves garlic, minced
- 1 tbsp (15 g) minced fresh ginger (about 1 tbsp / 15 g)
- 2 tbsp (30 ml) chili oil with sediment, plus extra for serving
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) Chinese black vinegar or rice vinegar
- 2 tbsp (30 ml) sesame paste or tahini
- 1 tbsp (15 ml) Shaoxing wine or dry sherry (optional)
- 1 tbsp (15 ml) sugar
- 1/2 tsp (2.5 ml) ground Sichuan peppercorns, toasted and ground
- 1/2 cup (120 ml) chicken stock or warm water
- 1/2 cup (75 g) finely chopped preserved mustard greens (zha cai or suan cai)
- 1/2 cup (75 g) roasted peanuts, roughly chopped
- 2 scallions, sliced thin (white and green parts separated)
- Salt to taste

Instructions

1. Bring a large pot of water to a rolling boil. Cook noodles according to package directions until al dente, drain, and rinse briefly under warm water to keep them from sticking; set aside.
2. In a small bowl, whisk together sesame paste, soy sauce, black vinegar, sugar, 2 tbsp (30 ml) chili oil, ground Sichuan pepper, and 2 tbsp (30 ml) chicken stock or warm water to form a smooth sauce; set aside.
3. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium‑high heat. Add doubanjiang and stir 30 seconds until aromatic.
4. Add ground pork and cook, breaking up with a spatula, until browned and slightly crispy, about 6–8 minutes. Add minced garlic, ginger, and Shaoxing wine (if using); cook 1–2 minutes more. Add 2–3 tbsp (30–45 ml) chicken stock or water if pan becomes dry.
5. Stir in chopped preserved mustard greens and 1–2 tbsp (15–30 ml) of the reserved cooking liquid; cook 1 minute to combine. Remove from heat.
6. Divide cooked noodles among four bowls. Spoon the sesame‑chili sauce over the noodles, add a generous portion of the pork mixture on top.
7. Scatter chopped roasted peanuts and sliced scallions over each bowl. Add a splash of hot chicken stock (about 1–2 tbsp / 15–30 ml) to loosen the sauce if desired.
8. Drizzle additional chili oil to taste and mix thoroughly before eating so noodles are evenly coated. Adjust salt or vinegar if needed and serve immediately.