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Dandan Pasta

Name: Dandan Pasta
Total time: 20 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 200g Spaghetti; 150g Ground Pork; 3 tbsp Sesame Paste; 2 tbsp Chili Oil; 2 tsp Doubanjiang; 2 tbsp Soy Sauce; 1 clove Garlic; 1/2 tsp Sichuan Pepper; 1/2 bunch Komatsuna (or Spinach); 2 stalks Scallion

Main Dish

⏱ 20 min

👥 Serves 2

Difficulty ⭐⭐

The sesame sauce and chili oil of Sichuan dandan noodles, tingling and rich, tossed through pasta.

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📖 The Story Behind This Dish

Dandan noodles, originating in China's Sichuan province, are known for their brothless sauce of sesame paste, chili oil, and numbing Sichuan pepper. Swap the wheat noodles for spaghetti and the richness of the sesame paste and the fragrant chili oil come through just the same. Ground pork, seasoned firmly with doubanjiang and Sichuan pepper for both heat and tingle, is spooned generously over a sesame-sauced pasta — a dish that crosses noodle traditions.

🌆 Where it's eaten: A Roru original experiment designed to bring Sichuan's tingling heat to an approachable pasta form.

🥕 Ingredients (serves 2)

Spaghetti 200g
Ground Pork 150g
Sesame Paste 3 tbsp
Chili Oil 2 tbsp
Doubanjiang 2 tsp
Soy Sauce 2 tbsp
Garlic 1 clove
Sichuan Pepper 1/2 tsp
Komatsuna (or Spinach) 1/2 bunch
Scallion 2 stalks

👩‍🍳 Instructions

Bring a large pot of salted water to a boil and cook the spaghetti per the package instructions. If using komatsuna, blanch it briefly in the same pot.
Mince the garlic. Heat oil in a pan and fry the doubanjiang and garlic until fragrant.
Add the ground pork and stir-fry until crumbly, then add the Sichuan pepper.
In a bowl, mix the sesame paste, chili oil, soy sauce, and 4 tbsp of pasta water to make the sesame sauce.
Toss the cooked spaghetti with the sesame sauce.
Plate, top with the pork mixture and komatsuna, and scatter with chopped scallion.

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