When the weather outside is frightful, there's nothing better than a warm bowl of spicy noodles to sooth the soul. Heck, we like noodles even when it's hot outside!
If you like spicy noodles as much as we do, you're going to love this recipe for traditional Chinese Dan Dan noodles from the chefs at Hutong. The international eatery has locations in New York City, Miami, London, Hong Kong and more, offering beloved Northern Chinese dishes and elegant decor. The Manhattan restaurant specifically is inspired by China and New York in the 1920s.
Dan Dan noodles, one of the restaurant’s signature dishes, is a dish of spicy minced pork in a sesame and peanut broth.
"Our Hutong Dan Dan noodles are served in a spicy minced pork, sesame and peanut broth," says Executive Chef Ken Lin of Hutong in New York City. "[It's] a classic dish originating from Chinese Sichuan street food cuisine, and served at each Hutong around the world. We gladly offer to you our recipe so you can try cooking your very own Dan Dan noodles at home. We modified the recipe, using ingredients that you might have on hand.
This recipe includes ingredients you can find in your cabinets or at your local grocery store. Below are the step-by-step instructions on how to make the perfect noodle dish!
Dan Dan Noodles
- 9 ounces dried Asian Udon noodles
- 1½ teaspoons toasted sesame oil
For the pork
- 1 tablespoon vegetable oil
- 8 ounces ground pork
- 1 inch piece of fresh ginger, minced (about 1 tablespoon)
- 4 garlic cloves, minced
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
For the sauce
- ¼ cup chunky peanut butter
- 1 tablespoon chili paste
- 1 tablespoon chili oil
- 14½-ounce pork broth (chicken or vegetable broth also works, but expect a slightly different flavor profile)
- Pinch of granulated sugar
- 4 scallions, thinly sliced
- ½ cup peanuts, rough chopped
- 1 teaspoon Sichuan peppercorns
- Top with dried shrimp (optional)
- Bring a large pot of water to a boil.
- Add the Udon noodles to boiling water and cook according to directions. Return the noodles to the pot and toss with sesame oil. Cover and set aside.
- Heat a large wok or skillet over medium high heat.
- Add the vegetable oil and the ground pork.
- Cook the pork until well browned, breaking up any chunks.
- Add the ginger and garlic and cook for 2 minutes. Add the hoisin and soy sauce.
- Cook for 2 more minutes.
- Remove the pork to a bowl, cover to keep warm.
- In the now empty skillet add the chili oil, soy sauce, peanut butter, chili paste and dried shrimp. Cook for a few minutes to combine, then gradually start adding the broth, stirring constantly.
- Keep adding the chicken broth until you reach your preferred consistency.
- Add a pinch of sugar and bring to a boil, stirring constantly.
- Reduce the heat to medium-low and simmer to meld the flavors, about 5 minutes more. Stir occasionally.
- Top with a portion of pork.
- Garnish with chopped peanuts and sliced scallions.
- Sprinkle with ground Sichuan peppercorns.