Recipe: Dan Dan Noodles with Crispy Pork Belly and Brussels Sprouts
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Welcome to our take on a Sichuan street snack that appears in many different incarnations in both China and the United States. Spiced liberally with fruity Chili Oil and tingly with Sichuan peppercorns, it’s a dish known for aggressively zinging your taste buds. We like to smooth it out with peanut butter and top it with crunchy, fatty bites of pork belly and stir-fried Brussels sprouts. We like a springy ramen noodle to stand up to the full-bodied sauce, but feel free to substitute the noodle of your choice. (Check out this and other great recipes in the cookbook, Double Awesome Chinese Food)
Serves 2 with leftovers, 4 with sides
DAN DAN SAUCE
One 2-inch piece fresh ginger, minced
2 cloves garlic, minced
Heaping ½ teaspoon
(3 g) Sichuan peppercorns, ground
2 small dried red chilies, minced, or 1 tablespoon
(5 g) chili flakes (optional)
⅓ cup (80 g) chicken broth or stock, or water,
or more as needed
¼ cup (60 g) unsweetened peanut butter, preferably a natural version with only peanuts
¼ cup (50 g) chili oil, or more to taste
3 tablespoons (45 g) soy sauce
1 tablespoon (15 g) hoisin sauce
1 tablespoon (15 g) black vinegar
1 tablespoon (10 g) Chinese sesame paste or tahini
1 teaspoon (7 g) honey
Kosher salt
OTHER INGREDIENTS
Kosher salt
1 pound (450 g) ramen noodles, preferably fresh or frozen, or 12 ounces (340 g) dried noodle of your choice
Neutral oil, for tossing the noodles and cooking (optional)
8 ounces (225 g) Roast Pork Belly cut into bite-size chunks, or ground pork
2 cups (165 g) trimmed and thinly sliced Brussels sprouts
¼ cup (30 g) crushed peanuts, for garnish
2 scallions, thinly sliced, for garnish
MAKE THE SAUCE
Combine the ginger, garlic, peppercorns, and chilies in a medium bowl or food processor and mix thoroughly. Add the remaining sauce ingredients and whisk or pulse until the mixture is uniform and relatively smooth. Depending on whether you’ve used broth or water and the type of peanut butter, you’ll want a pinch of salt or more liquid if you prefer a thinner consistency.
MAKE THE NOODLES
Bring a large pot of salted water to boil and cook the noodles according to the package directions until just tender. Drain, toss with a splash of neutral oil, and lay out on a plate so the noodles don’t overcook.
While the noodles are cooking, heat a wok or medium skillet over medium-high heat. If you’re using a nonstick skillet or including pork belly with its ample layer of fat, you shouldn’t need any oil; otherwise, add a splash of neutral oil to the pan. Add the pork and cook until browned (if using ground pork, make sure it’s cooked through). Add the Brussels sprouts, toss with the pork, and cook until the Brussels sprouts are bright green and lightly charred, about 4 minutes. Transfer the noodles to a large serving bowl and top with the pork and Brussels sprouts. Spoon most of the sauce on top and toss to combine. Taste for seasoning and add more sauce or chili oil if desired. Top with crushed peanuts and sliced scallions and serve immediately.