Recipe: Dan Dan Noodles with Crispy Pork Belly and Brussels Sprouts

photo credit: Michael Piazza

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. A springy ramen noodle stands up best 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 natural)

• 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 noodles of your choice

• Neutral oil, for tossing noodles and cooking (optional)

• 8 ounces (225 g) roast pork belly, cut into bite-size chunks (or ground pork)

• 2 cups (165 g) Brussels sprouts, trimmed and thinly sliced

• ¼ cup (30 g) crushed peanuts, for garnish

• 2 scallions, thinly sliced, for garnish

Instructions

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 smooth.

Depending on whether you’ve used broth or water and the type of peanut butter, adjust with a pinch of salt or a splash more liquid if you prefer a thinner consistency.

Make the Noodles

Bring a large pot of salted water to a boil and cook the noodles according to the package directions until just tender. Drain, toss with a splash of neutral oil, and spread 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 using pork belly, you may not need additional oil; otherwise, add a splash of neutral oil.

Add the pork and cook until browned (if using ground pork, cook through completely). Add the Brussels sprouts, toss with the pork, and cook until bright green and lightly charred, about 4 minutes.

Transfer the noodles to a large serving bowl. Top with the pork and Brussels sprouts. Spoon most of the sauce over and toss to combine. Taste and add more sauce or chili oil as desired.

Top with crushed peanuts and sliced scallions, and serve immediately.