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Three light pink bowls filled with noodles, one with them coming up out of the bowl, on a light pink tablecloth

Jing Gao's Dan Dan Noodles

The Fly By Jing founder shares her recipe for an iconic Sichuanese street food dish: dan dan noodles.
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Ingredients

Meat

  • neutral oil for frying
  • 2 tbsp Yibin Suimi Yacai
  • ΒΌ lb (115 g) ground beef or pork
  • 1 tsp light soy sauce
  • 1 tsp dark soy sauce

Sauce

  • 4 tbsp Sichuan Chili Crisp
  • 2 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 1 tsp Ground Roasted Sichuan Pepper plus more for garnish
  • 4 tbsp thinly sliced scallions green parts only, plus more for garnish
  • 1 lb (450 g) dried thin Chinese wheat noodles or noodles of your choice

Instructions
 

  • In a wok over high heat, warm the oil until very hot. Add the suimi yacai and stir-fry for 1 minute, until fragrant. Add the ground meat and both soy sauces and cook for 5 to 6 minutes, until the meat is brown but not dry.
  • In a small bowl, combine the chili crisp, both soy sauces, roasted Sichuan pepper and scallions. Divide the sauce evenly into four small bowls.
  • In a medium pot over high heat, bring water to a boil and cook the noodles according to the package instructions. Drain the noodles in a colander and rinse under cold water to stop them from cooking further.
  • When ready to serve, divide the noodles among the four bowls with the sauce and top with the ground meat. Garnish with the scallions and a dash of roasted Sichuan pepper.