Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon cooking oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup chili oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame paste
- 1 teaspoon sugar
- 1/2 teaspoon Sichuan peppercorns, ground
- 1 pound fresh egg noodles
- 1/4 cup chopped roasted peanuts
- 2 tablespoons chopped green onions
- 1/4 cup preserved mustard greens, chopped
Instructions
- In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain any excess fat.
- Add the cooking oil, minced garlic, and grated ginger to the skillet with the beef. Cook for 2-3 minutes until fragrant.
- In a small bowl, whisk together the chili oil, soy sauce, rice vinegar, sesame paste, sugar, and ground Sichuan peppercorns to make the sauce.
- Cook the noodles according to package directions until al dente. Drain well.
- Divide the cooked noodles among serving bowls.
- Spoon the ground beef mixture over the noodles.
- Pour the sauce over the noodles and beef.
- Garnish with chopped roasted peanuts, chopped green onions, and chopped preserved mustard greens.
- Toss everything together before serving.
Notes
- Adjust the amount of chili oil and Sichuan peppercorns to your preferred spice level.
- For a vegetarian version, substitute the ground beef with crumbled firm tofu or mushrooms.
- Leftover Dan Dan Noodles can be stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Sichuan
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 12g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg