Although there are tons of Dan Dan Noodle recipe variations, this one is wonderfully flavorful and filling. When done right, your Dan Dan Noodles will have bold and a mouthwatering aroma. Staying true to the authentic Sichuan flavor, this Good Chef Bad Chef recipe is tested and approved – so all you need is the ingredients and a dash of kitchen confidence.
In a large Swiss Diamond Fry Pan over medium-high heat, heat 2 tbsp extra virgin olive oil with the garlic, red onion, ginger and chopped chillis.
Allow to sweat down for a few minutes, then add the crushed Sichuan peppercorns and Chinese five spice. Add the beef mince and stir to coat, breaking it up with the back of your spoon. Fry until cooked through.
Cook the noodles according to packet directions. Reserve about ¼ cup cooking water.
Pour the Chinese rice wine, sweet soy sauce, hoisin sauce and chilli oil into the beef mixture.
Add the reserved noodle cooking water and stir to combine, cooking until the water as reduced and the sauce has come together.
Add the cooked noodles to the pan with the sauce and stir until everything is coated. Turn off the heat and distribute into bowls.
Garnish with pickled Chinese mustard greens, coriander, chopped peanuts and spring onion and some extra chilli oil, if desired.
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