RECIPE
Poh ' s Dan Dan Noodles
Feeds about 4 Dairy free
I promise this will be one of the most explosive dishes you’ ll ever experience – rich, nutty, fiery, sweet and salty all at once. Please don’ t let the list of ingredients put you off. It’ s all so doable and most importantly, it’ s mind-blowingly delicious!
Ingredients SZECHUAN CHILLI OIL 2 Tbsp Szechuan peppercorns 1 small cinnamon stick 2 star anise ¼ cup dried chilli fakes 1 cup vegetable oil
DRESSING 3 Tbsp light almond butter 3 Tbsp light soy 2 Tbsp Chinkiang vinegar 2 tsp caster sugar ½ tsp Chinese Five Spice powder ½ tsp ground Szechuan peppercorns ½ cup prepped Szechuan chilli oil 2 cloves garlic, peeled and crushed ½ cup noodle soaking water
STIR FRY SAUCE 2 Tbsp vegetable oil or olive oil 3 cloves garlic, peeled and finely chopped 2cm fresh ginger, peeled and finely chopped 250g pork mince Dash of white pepper ½ tsp Chinese Five Spice powder 2 tsp dark soy 1 tsp light soy 1 Tbsp Shaoxing rice wine
GARNISH 1 ⁄ 3 cup( 40g) salted roasted almonds, chopped( optional) ½ cup chopped spring onions ½ cup roughly chopped coriander, including stalks
1 bunch any Asian greens, sliced into 10cm lengths, blanched in boiling water and drained
TO SERVE 400g dry wheat noodles
Method To make the Szechuan chilli oil, combine all Szechuan chilli oil ingredients in a small saucepan over medium heat until it’ s bubbly and fragrant. Stir and remove from heat. Cool to room temperature and strain the oil through a sieve to remove all the spices. To make the dressing, combine all the dressing ingredients in a clean glass jar and shake until mixed thoroughly. To make the stir fry, combine the oil, garlic and ginger in a small frypan over medium-high heat and stir until golden and fragrant. Add the pork and cook until golden. Stir through the remaining stir fry ingredients until combined, then remove from the heat. Cook the wheat noodles in salted boiling water( 1 tablespoon salt per 1 litre water). When they are cooked al dente( not all the way through, but with a residual springy bite), drain in a sieve briefly before placing back into the pot. Add three quarters of the dressing and toss gently with tongs or chopsticks to coat all the noodles well. Divide between four bowls, top with the stir fry and garnishes. Serve immediately.
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46 In A Nutshell- Spring 2026 Vol 27 Issue 3