We used rice noodles instead of traditional wheat-based cu main or udon for this version of the Chinese Sichuan noodle dish. We made this specifically for weekday lunches, as it’s easy to portion and travels well. We also added steamed broccoli since the original recipe didn’t include any veggies.
Dan Dan Noodles (Wheat-Free)
- 8 oz Rice Noodles
- 2 tbsp vegetable oil
- 12 oz ground pork
- Kosher salt to taste
- freshly ground black pepper to taste
- 2 tbsp fresh ginger peeled and chopped
- 3/4 cup chicken stock
- 1 1/2 tbsp chili oil
- 2 tbsp red wine vinegar
- 2 tbsp gluten-free soy sauce
- 4 tsp tahini
- 1 tsp Sichuan peppercorns ground
- pinch coconut sugar
- 2 tbsp peanuts chopped and roasted
- 2 tbsp green onions thinly sliced
- 1 head broccoli steamed
- Cook the noodles in a large pot of boiling water until just tender but still firm, following the package instructions. Drain in cold water and let stand.
- Steam the broccoli: add florets to a steamer basket sitting atop a pan of boling water. Steam for about 5 minutes, until the veggies are softened and vibrant green.
- Prepare the pork and sauce: heat the vegetable oil in a skillet over medium heat. Add the pork, seasoning with salt and pepper to taste, and stir, breaking up pork with a spoon, until halfway cooked.
- Add the ginger and cook until the pork is cooked through and lightly browned. Stir in the chicken stock and add the chili oil, red wine vinegar, gluten-free soy sauce, tahini, and ground Sichuan peppercorns.
- Simmer until the sauce thickens, about 7 minutes. Quickly toss in the steamed broccoli and pour the mixture over your noodles. Sprinkle with peanuts and scallions, and enjoy!