Pork, beef & lamb· GF · DF · NUTS

Dan Dan Pork Noodle Sauce

Name: Dan Dan Pork Noodle Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 500g pork mince; 250g pak choi, sliced; 150g carrot, finely diced; 45ml (3 tbsp) Sichuan chilli oil; 50g tahini or smooth peanut butter; 40ml soy sauce; 15ml rice vinegar; 4g (2 tsp) Sichuan peppercorns, toasted and ground; 4 cloves (20g) garlic; 15g fresh ginger; 10g sugar; 4 (60g) spring onions, sliced; 10ml rapeseed oil; 1 cube chicken stock cube; 300ml water, to make up the stock

Sichuan-style crispy pork mince with chilli oil, sesame, Sichuan pepper and pak choi, for spooning over wheat noodles.

makes 15 blocks, about 54p each

Jump to recipe

BatchJoy

batchjoy.com/recipes/dan-dan-pork-noodle-sauce/

Illustration of a bowl of Dan Dan Pork Noodle Sauce

Time: 25 min10 min prep · 15 min cook
Makes: 15 blocks
Cost per blockPer block: 54p
Calories per blockCalories: 108 kcal
Spice: 4 of 5

You’ll need

Batch size

blocks

500gpork mince
250gpak choi, sliced
150gcarrot, finely diced
45ml (3 tbsp)Sichuan chilli oil
50gtahini or smooth peanut butter
40mlsoy sauce
15mlrice vinegar
4g (2 tsp)Sichuan peppercorns, toasted and ground
4 cloves (20g)garlic
15gfresh ginger
10gsugar
4 (60g)spring onions, sliced
10mlrapeseed oil
1 cubechicken stock cube
300mlwater, to make up the stock

Allergens: Peanuts, Sesame, Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Spooned over wheat noodles with a soft egg · With cucumber ribbons · Over rice with extra chilli oil

Method

Step 1: Heat the oil in a wok or large pan over a high heat and fry the mince for 10 minutes until crisp and dark brown. Add the carrot, garlic and ginger for 2 minutes.
Step 2: Whisk the chilli oil, tahini, soy, vinegar, sugar and half the Sichuan pepper into the stock.
Step 3: Pour the sauce over the pork and simmer for 3 minutes until slightly thickened.
Step 4: Stir in the pak choi until just wilted, then the spring onions.
Step 5: Cool quickly and freeze in 70g blocks. Keep the rest of the Sichuan pepper for serving.

Milder: halve the chilli oil and the Sichuan pepper.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	108	8.4g	3.8g	6.6g	1g	0.77g
Per 3 blocks	324	25.2g	11.4g	19.8g	3g	2.31g

Cook’s notes

To serve 1: cook 1 nest of wheat noodles, reheat 3 blocks with a splash of the noodle water, then toss together.
For a 3, halve the chilli oil.
Sprinkle the rest of the Sichuan pepper over at serving for the tingle.

Serve it

Spooned over wheat noodles with a soft egg · With cucumber ribbons · Over rice with extra chilli oil.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 324 kcal and 25.2g protein before rice, bread or potatoes.

Dan Dan Pork Noodle Sauce questions

Should I use tahini or peanut butter?

Tahini gives a nuttier, slightly bitter sesame flavour that is closer to Chinese sesame paste, while peanut butter is sweeter and rounder. Both thicken the sauce in the same way.

What if I can't find Sichuan peppercorns?

They give the numbing tingle that defines dan dan, and nothing else quite matches it. Leave them out and add a little ground black pepper for warmth; the sauce will still be savoury and spicy.

Can I use chicken or turkey mince?

Either works, though they are leaner and won't crisp as deeply as pork. Keep the heat high and fry the mince a few minutes longer until it is well browned.