Opening the recipe box…
Greatest plates · Main
Dan Dan Noodles with Pork, Sesame Paste and Chilli Oil
A punchy Sichuan-style bowl of springy wheat noodles under a savoury sesame-and-chilli sauce, topped with crisp, spiced pork mince and wilted greens. Big on flavour and easily hits over 30 g of protein per serve.
Serves 4Prep 20 minCook 20 minPork
Containsgluten · peanut · soy · sesame
Protein 20%Carbs 43%Fat 37%
About 768 kcal a serve — 38 g protein, 82 g carbs, 32 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Boil the water
startBring a large pot of water to the boil for the noodles and greens. Keep a cup handy to scoop out the starchy water later.
Mix the sauce
sauceWhisk the sesame paste, light soy, black vinegar, chilli oil, sugar, ground Sichuan peppercorns and grated garlic together until smooth. Divide between 4 serving bowls.
In the bowlSauce →
whisk until smooth
Fry the pork
cookHeat the oil in a wok or large frying pan over high heat. Add the pork mince and fry, breaking it up, until browned and starting to crisp, about 6–8 minutes.
In the panPork →
high heat, 6–8 min
Season the pork
cookAdd the Shaoxing wine, dark soy, five spice and preserved mustard greens. Cook for another 2–3 minutes until dry and fragrant, then set aside.
In the panPork →
2–3 min until dry
Cook noodles and greens
cookCook the noodles in the boiling water per packet directions. In the last minute, add the bok choy to blanch. Before draining, scoop out the noodle water and stir it into the sauce bowls to loosen.
In the potNoodles →
per packet + 1 min greens
Assemble
finishDrain the noodles and greens and divide among the sauced bowls. Top with the spiced pork, sliced spring onions and chopped peanuts. Toss everything together at the table before eating.
In the bowlServe →
toss before eating
Cook's noteAdjust the chilli oil up or down to taste — the sediment carries most of the flavour. If your sesame paste is stiff, loosen it with a little extra warm noodle water. Sui mi ya cai adds authentic savouriness but the dish works without it.
Estimated per serve
768 kcal · 38 g protein · 82 g carbs · 32 g fatestimates, within ~10%
Every recipe in KalaPlate reads like this.
A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.
More recipes like this
Browse every recipeChinese mapo-style tofu with sticky rice
Chinese · Main
Chinese · Main
Sticky honey-garlic chicken bowls with sesame rice and quick pickles
Chinese · Main
Cantonese Steamed Whole Fish with Ginger, Spring Onion and Hot Oil
Chinese · Main