Dan Dan Mian is one of our family favorites. We tried many versions of this simple Sichuan pork-and-noodles staple and never had a bad one.
This version from the Milk Street Magazine is attractive with its super streamlined process — dinner comes together within minutes it takes to boil pasta and calls for the ingredients that are always on hand.
WHAT WENT IN
— 1 lb linguine
— 3 Tbsp crunchy peanut butter
— 3 Tbsp soy sauce
— 3 Tbsp oyster sauce
— ground black pepper
— 1 lb ground pork
— 2 garlic cloves, peeled, crushed
— 2 Tbsp fresh ginger, peeled, grated
— 2 Tbsp balsamic vinegar
— 2 tbsp sriracha
— 1 tsp red pepper flakes
TO GARNISH
— scallions
— toasted sesame seeds
THE PROCESS
1. Cook pasta according to the package instructions, sopping at some point 1/2 of boiling water into a bowl.
2. In a large pan, cook pork in oil, breaking up pieces, until browned.
3. While pasta and pork are cooking, to the bowl with hot water, add peanut butter, soy sauce, oyster sauce, and about 1/2 tsp black pepper.
4. In another bowl, mix garlic, ginger, vinegar sriracha and pepper flakes.
5. Once pork is no longer pink, add garlic-ginger mix and stir it in for about a minute.
6. When pasta is almost ready, using tongues, movie into the pan with pork and followed with peanut butter-soy mix.
7. Stir pasta in until it is ready and garnish with scallions and sesame seeds.