Dan Dan noodles is a traditional Sichuan dish that's beloved by heat seekers and known for its spice. We take the classic and give it a twist as a meat-heavy topping to our wonton nacho chips. This is a great dish to feed a crowd and give new spin on lifeless nachos. Although good on its own, a dollop of sour cream balances all the heat.
Dan Dan Nachos Serves 6-8 1 1/2 teaspoon sesame oil 1 lb ground pork or beef 2 teaspoons Sichuan peppercorns, coarsely ground 1 Tablespoon soy sauce pinch of sugar 1/2 Tablespoon black bean and garlic sauce 1 large garlic clove, minced 1/2 teaspoon minced ginger 1 1/2 Cup chicken stock 1/4 Cup of chile oil + more for finishing 1/4 Cup tahini paste/sesame paste 1 Recipe wonton chips 2 scallions, thinly sliced coarse salt and freshly ground pepper, to taste
Heat the sesame oil in a wok or large frying pan on medium-high heat. Add meat, season with salt and pepper and stir, breaking up any large chunks of meat with a spoon or spatula. Add the Sichuan peppercorns, soy sauce, sugar, and black bean sauce to the pan and cook until the beef is no longer pink, about 2-3 minutes. Remove beef from the pan and set aside in a bowl, reserving any liquid in the wok.
Return to medium high heat and the add ginger and garlic, cooking until aromatic. Stir in the chicken stock, 1/4 cup of the chile oil and tahini paste and cook on high until thickened, about 1-2 minutes.
To Serve: Arrange wonton nachos on a platter. Evenly distribute the beef over the nachos and repeat with the dan dan sauce. Garnish with scallions and a drizzle of chile oil. Serve immediately.