In the heart of our rural Midwest home, I’ve always found solace in bringing new flavors to traditional dishes. This baked dan dan noodles recipe merges the warmth of our heritage with a touch of Eastern inspiration. Originally a street food from Sichuan, China, dan dan noodles have a rich, spicy, and slightly nutty flavor that’s both comforting and invigorating. You might want to make this to surprise your family with something different yet soul-soothing, reminiscent of a cozy evening gathered around the kitchen table.
This dish pairs beautifully with a simple cucumber salad, offering a fresh crunch to balance the noodles’ warmth. A side of roasted vegetables, like Brussels sprouts or carrots, can add a delightful depth to the meal. And if you have some crusty bread on hand, it’s perfect for sopping up any extra sauce, making every bite a nostalgic hug on a plate.
Baked Dan Dan Noodles
Servings: 4
Ingredients
200g dried noodles (spaghetti or ramen works well)
1 tablespoon vegetable oil
1/2 pound ground pork
2 cloves garlic, minced
1 teaspoon ginger, minced
1/4 cup soy sauce
2 tablespoons sesame paste or peanut butter
1 tablespoon chili oil
1 teaspoon Sichuan peppercorns, crushed
1/2 cup chicken broth
2 green onions, sliced
1/4 cup chopped peanuts
1/4 cup panko breadcrumbs
Fresh cilantro for garnish
Directions
