Taiwanese Danzai Noodles

A beloved Taiwanese street food classic featuring silky noodles tossed in a rich, aromatic sesame-chili sauce, topped with savory minced pork and refreshing cucumber.

Ingredients

• 200 g minced pork
• 3 cloves garlic, sliced
• 1 tbsp chili paste
• 2 tbsp soy sauce
• 1 tbsp cooking wine
• 1 cup green onions, chopped
• 1 cucumber, sliced cucumber
• 1 tbsp sugar
• 1 tsp apple cider vinegar
• 2 tbsp sesame paste
• 1 tbsp chili oil
• 200 g wheat noodles

Instructions

1. 1Brown the minced pork

   

   Place the raw minced pork into a pan and stir-fry over medium heat until the meat loses its raw pink color and begins to brown.

   Tip: Use a pair of wooden chopsticks to break up the meat as it cooks for an even texture.
2. 2Sauté the garlic

   

   Add the sliced garlic into the pan with the browned minced pork. Stir-fry together until the garlic becomes fragrant and lightly golden.

   Tip: Keep the heat controlled so the garlic toasts rather than burns.
3. 3Incorporate chili paste

   

   Add your desired amount of chili paste to the pan, adjusting for your personal spice preference. Stir the mixture thoroughly to ensure the paste is evenly distributed and the fragrance is fully released.

   Tip: Stir-frying the paste for a moment helps wake up the spices.
4. 4Season with soy sauce

   

   Pour a splash of soy sauce over the meat mixture. This will add depth and savory flavor to the base of your sauce.

   Tip: Add the soy sauce slowly to avoid over-seasoning.
5. 5Add green onions

   

   Add a large bowl of freshly chopped green onions into the pan. Stir-fry until they wilt slightly and the sauce begins to thicken.

   Tip: The green onions add freshness that balances the rich, savory pork sauce.
6. 6Prepare the cucumber garnish

   

   Place sliced cucumbers in a metal bowl and rub them with your hands to draw out excess moisture. Rinse them under cold water, then drain well.

   Tip: Removing the excess water is key to keeping the cucumbers crunchy.
7. 7Marinate the cucumbers

   

   Take the cucumber slices that have had their excess water removed and place them in a bowl. Sprinkle with a tablespoon of sugar and a splash of apple cider vinegar, then toss well. Allow them to marinate for 10 minutes to develop the flavor.

   Tip: Rubbing the cucumbers with your hands before rinsing effectively removes excess water, ensuring they stay crunchy rather than watery.
8. 8Prepare the sauce

   

   In a mixing bowl, combine the sesame paste and chili oil. Mix thoroughly to create a smooth, aromatic sauce base for the noodles.

   Tip: Adjust the amount of chili oil based on your personal heat tolerance for the perfect balance of flavor.
9. 9Toss the noodles

   

   Add the cooked noodles into the bowl containing the sesame and chili sauce mixture. Toss the noodles thoroughly until every strand is evenly coated in the rich, flavorful sauce.

   Tip: Toss the noodles while they are still warm so they absorb the sauce more effectively.

Storage & Reheating

Burn It Off

Frequently Asked Questions