Dan Dan Noodles


For the pork topping: 

2 tbsp TyLing sesame oil

3 cloves of garlic, chopped

1/2” piece of ginger, chopped

1 lb ground pork

2 tsp rice wine vinegar

1 tbsp soy sauce

1/2 cup Sui Mi Ya Cai (Chinese preserved mustard greens)

For the sauce:

1/4 cup Chinese sesame paste

1/4 cup soy sauce

3 tbsp rice vinegar

3 cloves of garlic, grated

1/2” piece of ginger, grated

3 green onions, chopped

1 tbsp honey

1/2 tsp Sichuan peppercorns

1 tbsp chili oil

2-3 tbsp chili oil (homemade or store bought)

2 cups baby bok choy, chopped

1 package TyLing Chinese Style Noodles

Chopped green onions, for serving 


  1. Heat sesame oil in a large skillet over medium high heat. When the oil is hot, add the chopped garlic and ginger and cook for 1-2 minutes, until fragrant. Add the ground pork and break up using a wooden spoon. Season with a large pinch of salt and let cook, without stirring for about 5 minutes, until the bottom of the pork is deeply browned. Stir and continue to cook for 2-3 minutes more, until all of the pork is cooked through. Stir in the rice wine vinegar, soy sauce, and Sui Mi Ya Cai and cook 1-2 minutes more. Remove from heat and set aside. 
  2. While the pork is cooking, make the sauce by combining all ingredients in a large bowl and whisking until smooth. 
  3. Meanwhile, bring a large pot of water to a boil. Add the bok choy and cook for 1-2 minutes, just until bright green and softened. Remove from the water using a slotted spoon and set aside. Bring the water back to a boil and cook noodles according to package instructions. Before draining, save 1/2 cup of the boiling water. 
  4. Add that 1/2 cup of noodle water to the sauce and stir just to combine. 
  5. To serve, place 1-2 tsp chili oil (depending on spice preference) in the bottom of a bowl. Spoon in a ladle of sauce, followed by a serving of noodles. Toss gently to coat. Spoon pork topping and bok choy on top of the noodles and garnish with green onions. Serve immediately.