Sichuan-Style Spicy Dan Dan Noodles with Ground Pork and Pickled Vegetables
Noodles tossed in a fiery Sichuan peppercorn and chili oil sauce, topped with savory ground pork and crunchy pickled vegetables for a vibrant, bold flavor. This chinese-inspired noodles ready in about 30 minutes pairs dried Chinese wheat noodles, ground pork, whole Sichuan peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz dried Chinese wheat noodles
- 6 oz ground pork
- 1 tsp whole Sichuan peppercorns
- 3 tbsp chili oil
- 2 tbsp soy sauce
- 1 tbsp Chinese black vinegar
- 2 cloves minced garlic cloves
- 1 tsp minced ginger
- 2 sliced scallions
- 1/4 cup chopped pickled mustard greens
- 2 tbsp crushed roasted peanuts
- 2 tbsp sesame paste
- 1 tsp sugar
- 2 tbsp vegetable oil
Instructions
- Step 1: Bring a large pot of water to a boil and cook 8 oz dried Chinese wheat noodles for 5-6 minutes until just tender, then drain and rinse under cold water to stop cooking.
- Step 2: While noodles cook, toast 1 tsp whole Sichuan peppercorns in a dry skillet over medium heat for 2 minutes until fragrant. Grind with a mortar and pestle or spice grinder into a coarse powder.
- Step 3: Heat 2 tbsp vegetable oil in a pan over medium-high heat. Add 6 oz ground pork, 2 minced garlic cloves, and 1 tsp minced ginger. Cook for 5 minutes, breaking up pork until browned and fragrant.
- Step 4: In a bowl, whisk together 3 tbsp chili oil, 2 tbsp soy sauce, 1 tbsp Chinese black vinegar, 2 tbsp sesame paste, 1 tsp sugar, and the ground Sichuan peppercorns to form a spicy sauce.
- Step 5: Toss the cooked noodles with the spicy sauce until evenly coated. Plate noodles and top with cooked ground pork, 1/4 cup chopped pickled mustard greens, 2 sliced scallions, and 2 tbsp crushed roasted peanuts.
Frequently asked questions
How long does Sichuan-Style Spicy Dan Dan Noodles with Ground Pork and Pickled Vegetables take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sichuan-Style Spicy Dan Dan Noodles with Ground Pork and Pickled Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried chinese wheat noodles from drying out.
Can I substitute ingredients in Sichuan-Style Spicy Dan Dan Noodles with Ground Pork and Pickled Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sichuan-Style Spicy Dan Dan Noodles with Ground Pork and Pickled Vegetables for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sichuan-Style Spicy Dan Dan Noodles with Ground Pork and Pickled Vegetables?
Chinese noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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