Recipes and Cooking Szechuan Dan Dan Noodles Skip the carryout menu. Our take on this popular Chinese Sichuan street food recipe features a spicy sauce, fresh vegetables, and ground pork. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 13, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 50 mins Servings: 6 Yield: 9 1/2 cups Jump to Nutrition Facts Ingredients 1 tablespoon canola oil 2 teaspoon Szechuan peppercorns* or 4 dried Thai chile peppers 1 pound ground pork 4 cloves garlic, minced 1 teaspoon Chinese five-spice powder 1 medium carrot, cut into thin, bite-size strips 2 medium shallots, thinly sliced 8 cup reduced-sodium chicken broth 2 tablespoon black bean paste* 6 ounce dried lo mein noodles 2 cup trimmed and thinly sliced Chinese broccoli* or broccolini 1 cup fresh snow pea pods, trimmed and thinly sliced lengthwise 2 tablespoon black vinegar* ½ cup chopped, lightly salted cocktail peanuts Directions In a 5- to 6-qt. Dutch oven heat oil and peppercorns over medium 1 to 2 minutes or until peppercorns are fragrant, stirring occasionally. Remove from heat. Let stand 2 minutes. Remove and discard peppercorns, reserving oil. Add ground pork, garlic, and five-spice powder to oil in Dutch oven. Cook over medium-high heat until meat is browned. Using a slotted spoon, remove meat. Add carrot and shallots to drippings. Cook 2 minutes, stirring occasionally. Add broth and bean paste to Dutch oven. Bring to boiling. Add noodles; return to boiling. Cook according to noodle package directions until tender, stirring occasionally and adding broccoli the last 2 minutes. Stir in cooked meat and pea pods; cook 2 minutes more. Stir in vinegar. Top servings with peanuts. *Shopping Tip Buy Szechuan peppercorns at Asian markets or spice stores. An Asian market is best for salty, garlicky black bean paste and leafy Chinese broccoli (aka gai lan). Black vinegar is occasionally at large supermarkets. (A good sub for it is 1 Tbsp. each rice vinegar and Worcestershire sauce.) Rate it Print Nutrition Facts (per serving) 397 Calories 20g Fat 30g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 397 % Daily Value * Total Fat 20g 26% Saturated Fat 5g 25% Cholesterol 51mg 17% Sodium 1178mg 51% Total Carbohydrate 30g 11% Total Sugars 4g Protein 25g Vitamin C 36.5mg 183% Calcium 72mg 6% Iron 2.8mg 16% Potassium 708mg 15% Folate, total 39mcg Vitamin B-12 0.7mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.