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Low Carb Dan Dan Noodles Recipe

Lunch
Main Dishes
★★★★☆
4.4/5
(2705 reviews)
By Zylo Nutritionist Team
Low Carb Dan Dan Noodles
Zylo Recipes

Description

Experience the vibrant and fiery flavors of Dan Dan Noodles, a dish that tantalizes the taste buds with its complex blend of spice and savory goodness. This rendition features tender noodles embraced by a rich and aromatic Sichuan peppercorn oil sauce. The sauce, carefully crafted by infusing oil with Sichuan peppercorns, cinnamon, and red pepper flakes, delivers a layered heat that dances on your palate.

The base of the sauce is further enriched with the creamy depth of almond butter, complemented by the umami notes of soy sauce and the pungent kick of garlic. Ground Sichuan peppercorns amplify the characteristic tongue-tingling sensation, creating an unforgettable culinary experience. The careful balance of ingredients ensures a harmonious blend of flavors that is both bold and nuanced.

The preparation involves layering this exquisite sauce in a bowl, followed by a generous serving of hot, perfectly cooked noodles. A crown of savory five-spice ground pork adds a hearty element, while crushed peanuts provide a delightful textural contrast and nutty flavor. Freshly chopped scallions contribute a burst of freshness and a subtle oniony bite.

For an added touch of freshness and visual appeal, consider including blanched bok choy. Its mild, slightly sweet flavor complements the spiciness of the dish, while its crisp texture adds another layer of complexity. The versatility of this recipe extends to the protein choice; ground beef can be readily substituted for pork, offering a different, equally satisfying flavor profile.

The key to achieving the authentic flavor of Dan Dan Noodles lies in the Sichuan peppercorns. These unique peppercorns impart a distinctive, tongue-numbing spiciness that sets this dish apart. Adjust the amount of red chili flakes and Sichuan peppercorns to customize the heat level to your preference, ensuring a pleasurable and personalized dining experience.

A sprinkle of preserved mustard stems adds a layer of savory depth, enriching the overall flavor profile and contributing to the authenticity of this beloved dish.

Preparation Time

Prep Time
25 min
Cook Time
20 min
Total Time
45 min

Nutrition Information

Per 1 bowls serving
C
Calories
550 Kcal
C
Carbs
15 g
Fi
Fiber
7 g
Sugar
5 g
P
Protein
35 g
C
Fats
45 g
Saturated Fats 10 g
Unsaturated Fats 30 g
Cholestrol 75 mg
Sodium 800 mg
Potassium 400 mg
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Ingredients

    1.
    Avocado Oil
    Avocado Oil
    ⅓ cup
    2.
    Cinnamon Stick Whole
    Cinnamon Stick Whole
    1 x 1 stick
    3.
    Szechuan Peppercorns
    Szechuan Peppercorns
    14 gram
    4.
    Crushed Red Pepper by Simply Organic
    Crushed Red Pepper by Simply Organic
    2 tablespoon
    5.
    Avocado Oil
    Avocado Oil
    ⅓ cup
    6.
    Ground Pork
    Ground Pork
    1-½ pound
    7.
    Sherry Cooking Wine by Holland House
    Sherry Cooking Wine by Holland House
    1 tablespoon
    8.
    Dark Soy Sauce by Amoy
    Dark Soy Sauce by Amoy
    ½ tablespoon
    9.
    Suimiyacai
    Suimiyacai
    45 gram
    10.
    Chinese Five Spice Powder
    Chinese Five Spice Powder
    1 teaspoon
    11.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ½ tsp
    12.
    Soy Sauce
    Soy Sauce
    3 tablespoon
    13.
    Almond Butter
    Almond Butter
    1 tablespoon
    14.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    1 tablespoon
    15.
    Szechuan Peppercorns
    Szechuan Peppercorns
    14 gram
    16.
    Garlic
    Garlic
    1 clove
    17.
    Chinese Five Spice Powder
    Chinese Five Spice Powder
    1 teaspoon
    18.
    Bok Choy
    Bok Choy
    1-½ cup
    19.
    Peanuts
    Peanuts
    ¼ cup
    20.
    Scallions
    Scallions
    1 medium - 4 1/8" long
    21.
    Noodle Shirataki Rice by Miracle
    Noodle Shirataki Rice by Miracle
    24 ounce

Instructions

    1.
    In a small saucepan, combine 1/3 cup avocado oil, the cinnamon stick, and 2 tbsp whole Sichuan peppercorns. Simmer for one minute, then turn off the heat and let sit for 8 minutes.
    2.
    Strain the mixture and add the crushed red pepper flakes (start with half the amount if unsure of the spiciness). Set the oil aside.
    3.
    Heat a wok over high heat until smoking. Add 1 tbsp avocado oil, swirl to coat. Add ground pork, breaking it up. Add sherry wine, dark soy sauce, five-spice powder, and 1/2 tsp kosher salt. Cook until pork is cooked and liquid is evaporated.
    4.
    If using sui mi ya cai, push pork to the sides, add the preserved vegetable to the center (with residual oil). Stir-fry for 30 seconds, then stir into the ground pork. Turn off heat.
    5.
    Drain shirataki noodles and microwave on high for 3 minutes to release water. Drain again. Set aside hot noodles.
    6.
    Bring a pot of water to a boil and blanch the bok choy for 30 seconds, until bright green. Remove and set aside.
    7.
    To the chili oil, add soy sauce, almond butter, Swerve, ground Sichuan peppercorns, 1/2 tsp five-spice powder, and grated garlic clove. Mix well. Taste and add more red pepper flakes if desired. Divide sauce into four bowls.
    8.
    Top with hot noodles and the ground meat, dividing evenly between the four bowls.
    9.
    Top each bowl with crushed peanuts and sliced scallions. Serve immediately!