Dan Dan Noodles

Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers

Dan dan noodles is a classic Chinese Sichuan dish featuring a spicy sauce served over noodles. 

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 541
  • Fat: 17.2g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 8.2g
  • Polyunsaturated fat: 4.2g
  • Protein: 31g
  • Carbohydrate: 66.1g
  • Fiber: 3.9g
  • Cholesterol: 43mg
  • Iron: 1.6mg
  • Sodium: 914mg
  • Calcium: 54mg

Ingredients

  • 1 pound frozen fresh wide Chinese egg noodles, thawed
  • 2 tablespoons canola oil
  • 1/3 cup dry-roasted peanuts
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sambal oelek (ground fresh chile paste)
  • 1 teaspoon sugar
  • 2 garlic cloves
  • 1 (1/2-inch) piece fresh ginger, peeled
  • 8 ounces lean ground pork
  • 1/8 teaspoon salt
  • 3 tablespoons fresh lime juice
  • 3/4 cup thinly diagonally sliced green onions
  • 1 1/4 cups chopped seeded peeled cucumber
  • 1/4 cup chopped fresh cilantro

Preparation

  1. 1. Cook noodles in 6 quarts boiling water for 3 minutes. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Place noodles in a large bowl.
  2. 2. Heat oil in a large nonstick skillet over medium-high heat. Add peanuts to pan; sauté 2 minutes or until fragrant. Remove from heat; cool slightly. Combine peanut mixture, soy sauce, and next 4 ingredients (through ginger) in a mini chopper; process until finely ground.
  3. 3. Cook pork and salt in skillet over medium-high heat 8 minutes or until done, stirring to crumble. Add peanut mixture and 3/4 cup cooking liquid to pork; bring to a boil. Cook 1 minute, stirring frequently. Add pork mixture, juice, and onions to noodles; toss well. Place about 1 3/4 cup noodle mixture in each of 4 bowls; top each serving with 5 tablespoons cucumber and 1 tablespoon cilantro.
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