An Italian Learning Real Dandan Noodles 🍜

In this new series, I’m challenging myself to cook the Asian dishes I’ve fallen in love with over the years, the ones I keep craving, thinking about, and coming back to. Some are famous, some are less known.
Let’s start with one of my personal favorites: Dandan Noodles 🍜.

🧾 Ingredients (2 servings)
Pork
• Pork belly, hand-chopped: 200 g
• Neutral oil: as needed (generous)

Sauce
• Peanut sauce: 2 tbsp
• Chili oil: 1–2 tbsp
• Rendered pork fat: 1–2 tbsp
• Soy sauce: 1½ tbsp
• MSG: ½ tsp
• Chili paste: 1 tbsp
• Sichuan pepper, ground: ½ tsp
• Ya cai (preserved mustard greens): 1 tbsp
• Garlic, minced: 1 small clove

Other
• Wheat noodles: 200 g
• Scallions, sliced: to finish

👨‍🍳 Method
1. Heat plenty of oil in a pan and cook the pork belly until sizzling and crispy.
2. Separate the crispy pork from the rendered fat.
3. Mix all the sauce ingredients, using some of the pork fat.
4. Place the sauce at the bottom of the bowl.
5. Add the cooked noodles, then top with the pork.
6. Finish with sliced scallions. Mix and eat.

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