Dan Dan Noodles

This version of dan dan noodles from chef and cookbook author Susanna Foo was inspired by her grandmother and their family’s home province of Shanxi. With less heat and chile oil than Szechuan style, this dish leans on nutty sesame paste and an umami-rich ground pork sauce, spiced with warming Chinese five-spice powder, for ultimate comfort. Toss the hot linguine in the sesame sauce immediately after draining, and let the heat melt and loosen the creamy sauce.

Notes from the Food & Wine Test Kitchen

Transferring the bok choy to ice water after cooking helps to immediately stop the cooking process. This ensures the bok choy retains its bright green color and tender-crisp texture. Ask your butcher for coarsely ground pork; a finer grind will work but will give the spiced pork a crumblier texture.

Suggested pairing

A peachy, medium-bodied white blend, like Troon Vineyard Druid’s White, would pair well with a bowl of these comforting noodles.

Make ahead

Sesame sauce can be stored in an airtight container in the refrigerator for up to one week. Let stand at room temperature while cooking spiced pork.