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Spicy Szechuan Dan Dan Noodle Bowl Recipe Easy Homemade Pork Bowl

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A flavorful and easy-to-make spicy Szechuan Dan Dan noodle bowl with pork, featuring a numbing chili oil sauce and crunchy peanuts, perfect for quick weeknight dinners.

Ingredients

Scale
  • 1 pound ground pork (lean but juicy preferred)
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, finely grated
  • 3 stalks scallions, sliced
  • 2 tablespoons soy sauce (Kikkoman recommended)
  • 1 tablespoon Shaoxing wine or dry sherry (optional)
  • 1 teaspoon dark soy sauce
  • 3 tablespoons chili oil (homemade or store-bought, Lao Gan Ma brand works well)
  • 1 teaspoon Szechuan peppercorns, toasted and ground
  • 2 tablespoons smooth peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon black vinegar (or balsamic vinegar as substitute)
  • 1 teaspoon brown sugar or honey
  • 1/4 cup (60 ml) chicken broth
  • 8 ounces fresh Chinese wheat noodles or spaghetti
  • 1/4 cup crushed peanuts
  • Chopped scallions and cilantro for garnish
  • 2 tablespoons pickled mustard greens (optional)

Instructions

  1. Toast and grind Szechuan peppercorns: Heat a dry skillet over medium heat. Add 1 teaspoon of Szechuan peppercorns and toast for 1-2 minutes until fragrant, stirring frequently. Remove from heat and grind finely using a mortar and pestle or spice grinder. Set aside.
  2. Cook the noodles: Bring a large pot of salted water to a boil. Add 8 ounces of noodles and cook according to package directions until al dente (usually 3-5 minutes for fresh noodles). Drain and rinse under cold water to stop cooking and remove excess starch. Set aside.
  3. Prepare the pork topping: Heat 1 tablespoon of neutral oil in a skillet or wok over medium-high heat. Add minced garlic and grated ginger, stirring until fragrant (about 30 seconds). Add ground pork, breaking it up with a spatula. Cook until browned and cooked through, about 6-8 minutes. Season with 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine (optional), and 1 teaspoon dark soy sauce. Stir well and remove from heat.
  4. Make the sauce: In a mixing bowl, combine 3 tablespoons chili oil, 2 tablespoons soy sauce, 2 tablespoons smooth peanut butter, 1 tablespoon black vinegar, 1 teaspoon brown sugar, 1/4 cup chicken broth, and the freshly ground 1 teaspoon Szechuan peppercorns. Whisk until smooth and creamy. Taste and adjust seasoning as needed.
  5. Assemble the bowl: Place cooked noodles in serving bowls. Pour the sauce over noodles and toss to coat evenly. Top with the cooked pork mixture. Garnish with crushed peanuts, sliced scallions, chopped cilantro, and optional pickled mustard greens. Serve immediately.

Notes

Toast Szechuan peppercorns fresh to release essential oils for best flavor. Rinse noodles after cooking to prevent sticking. Adjust chili oil quantity to control spice level. Sauce can be made ahead and stored in fridge for up to 2 days. For gluten-free, substitute rice noodles and use gluten-free soy sauce. For vegetarian, swap pork with tofu or mushrooms and increase chili oil.

Nutrition

Keywords: Szechuan, Dan Dan noodles, spicy, pork, noodle bowl, easy dinner, Chinese cuisine, chili oil, peanut butter sauce

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