These Sichuan style noodles were a pleasant addition to my weekly menu a couple weeks ago. The recipe made plenty of noodles, and they were quite flavorful. My husband and I adapted the recipe to use ground beef rather than pork, and added some Sriracha sauce for a bit of heat. This was quite easy to make using udon noodles. It's probably not an ethnic Chinese dish the way it was made, but it certainly has the flavors and inspiration of Sichuan cuisine behind it.
Dan Dan Noodles (adapted from Serious Eats)
12 oz Shanghai style noodles or udon
2 T canola oil
1 lb ground beef
2 T chopped fresh ginger
3/4 cup low sodium chicken stock
Sriracha, to taste
2 T red wine vinegar
2 T soy sauce
4 tsp tahini
1 tsp Sichuan peppercorns, ground
pinch of sugar
4 T chopped peanuts
1 bunch of scallions, thinly sliced
Bring a large pot of water to boil and add the noodles. Cook until tender, drain and set aside. In a large 12 inch skillet or wok, heat oil over medium heat until smoking. Add beef and a pinch of salt and pepper and cook until partially cooked but still half pink. Add ginger and continue cooking until beef is cooked through. Stir in the chicken stock, siriracha sauce, red wine vinegar, soy sauce, tahini and peppercorns. Season with a little sugar and boil and simmer about 7-10 minutes until the sauce thickens. Add the noodles to the skillet and toss well in the sauce. Serve with peanuts and scallions.
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