Dan Dan noodles with Sichuan pork mince and Pink Lady® apple

Bold and spicy, this delicious noodle dish with savoury pork mince, silky Dan Dan sauce and crisp Pink Lady® apple is everything and more.

Cut:
  • Portions: 4
  • Prep: 20–30 minutes
  • cook: 20 minutes

Ingredients

For the Sichuan pork mince

  • 1 Tbsp (15 ml) vegetable oil
  • 500 g pork mince
  • 2 cloves garlic, minced
  • 2 tsp (10 ml) fresh ginger, grated
  • 4 spring onions, finely sliced, white and green parts separated
  • 4 Tbsp (60 ml) dark soy sauce
  • 1 Tbsp (15 ml) hoisin sauce
  • 3 tsp (15 ml) chilli crisp
  • 1 tsp (5 ml) Sichuan peppercorns, lightly toasted and finely ground
  • 2 tsp (10 ml) Chinese five-spice
  • ½ tsp (2.5 ml) brown sugar
  • ½ tsp (2.5 ml) sesame oil

For the noodles and Dan Dan sauce

  • 400 g fresh or dried wheat noodles
  • 4 Tbsp (60 ml) smooth peanut butter or tahini
  • 4 Tbsp (60 ml) soy sauce
  • 2 Tbsp (30 ml) chilli oil, plus extra for serving
  • 1 Tbsp (15 ml) black rice vinegar
  • 1 tsp (5 ml) brown sugar
  • 2 tsp (10 ml) sesame oil
  • 2–4 Tbsp (30–60 ml) reserved hot noodle cooking water

For the Pink Lady® apple topping

  • 1 large Pink Lady® apple, cut into thin matchsticks or diced finely
  • 2 tsp (10 ml) lemon juice
  • Green parts of the spring onions, sliced on the diagonal
  • A small handful of coriander, finely chopped
  • 1 red chilli, sliced

To serve

  • Sesame seeds, toasted (optional)
  • 50 g roasted and salted peanuts
  • Fresh coriander

Method

For the Sichuan pork mince:
Heat the vegetable oil in a large wok or frying pan over a medium-high heat. Add the pork mince and cook for 12–15 minutes, breaking it up with a wooden spoon until well browned and beginning to crisp. If necessary, add a splash more oil during cooking. Reduce the heat to medium. Add the garlic, ginger and the white parts of the spring onions and cook for 2 minutes, or until fragrant. Stir in the dark soy sauce, hoisin sauce, chilli crisp, ground Sichuan peppercorns, Chinese five-spice, brown sugar and sesame oil. Cook for a further 4–5 minutes until the pork is glossy and evenly coated.

For the noodles:
Cook the noodles according to the packet instructions. Before draining, reserve ½ C (125 ml) of the cooking water. Drain the noodles and set aside.

For the Dan Dan sauce:
Whisk together the peanut butter or tahini, soy sauce, chilli oil, black rice vinegar, brown sugar and sesame oil until smooth. Gradually whisk in 2–4 Tbsp (30–60 ml) of the reserved hot noodle cooking water until the sauce is smooth, creamy and pourable.

For the Pink Lady® apple topping:
Toss the Pink Lady® apple with the lemon juice to prevent browning. Combine with the green parts of the spring onions, the coriander and chilli.

To assemble:
Pour the Dan Dan sauce over the cooked pork and stir until well combined. Add the cooked noodles and toss until evenly coated. If the sauce is too thick, add a little more reserved noodle cooking water until it reaches a silky consistency. Divide the noodles between serving bowls. Top generously with the Pink Lady® apple topping.

To serve:
Finish with a sprinkle of toasted sesame seeds and peanuts. Garnish with fresh coriander.

Serving suggestion: Serve with quick-pickled cucumber on the side for extra crunch and freshness.