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Asian-Style Dan Dan Noodles

10 to 15 minutes Cook time 20 minutes Prep time 4 servings


Pork ingredients

Sauce ingredients

Garnish ingredients

Homemade chili oil ingredients


On the stove

  1. In a wok or large skillet set over medium-high heat, heat oil and sauté pork for about 4–5 minutes or until lightly browned, stirring with a wooden spoon. Season with salt and pepper. Add hoisin sauce, ginger, Szechuan pepper and garlic and continue cooking for 1 minute. Keep warm.
  2. Meanwhile, in a large pot of salted boiling water, cook noodles according to package directions. Add bok choy 1 minute before cooking is completed. Continue cooking for 1 minute. Reserve 125 mL (½ cup) cooking water. Drain and set aside.
  3. In a bowl, combine all sauce ingredients. Add reserved noodle water and mix well.
  4. Divide noodles and vegetables into 4 large bowls and pour in sauce. Add pork to bowls, covering only half the noodles. Top with peanuts and green onions. Serve.

Chili oil preparation

  1. Heat oil in a medium saucepan set over medium heat. Remove from heat.
  2. In a small skillet set over medium heat, sauté cinnamon, star anise, cardamom, Szechuan pepper and bay leaf, shaking skillet constantly for about 2 minutes or until the spices begin to release their aroma. Pour into a large heatproof bowl. Add the crushed chili peppers and salt and gently pour in the hot oil. Beware of splashing.
  3. Pour into an airtight jar. Leave to infuse for a few days before using. The oil keeps for months in the refrigerator.

Nutritional value (per serving)

  • 896 calories
  • 45 g of protein
  • 38 g of fat
  • 97 g of carbohydrates
  • 8 g of fibre
  • 8 g of sugar
  • 1426 mg of sodium
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