Dan Dan Noodles with Asian Ginger Root Trenette

Serving Size:  4-6
Prep Time:  10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes


1 lb. Pappardelle's Asian Ginger Root Trenette
1 tsp. Szechuan peppercorns
2 Tbsp. sesame paste (or tahini)
1 Tbsp. rice vinegar
2 tsp. sugar
3 Tbsp. chili paste
2 Tbsp. plus 1 tsp. soy sauce
1 Tbsp. vegetable oil
10 oz. ground pork
1/2 tsp. five-spice seasoning
4 cloves garlic, finely chopped
Peanuts, to taste
Scallions, sliced, to taste


  1. Cook peppercorns in a small skillet over medium-high heat, tossing often, until slightly darkened and fragrant, about 2 minutes.
  2. Transfer to a mortar and pestle and let cool. Once cooled, finely grind.
  3. Stir peppercorns, sesame paste, rice vinegar, sugar, 2 Tbsp. chili paste, and 2 Tbsp. soy sauce in a small bowl to combine. Set aside.
  4. Meanwhile, heat oil in a large skillet over medium-high. Add pork, five-spice seasoning, and remaining 1 tsp. soy sauce to pan, breaking meat up into pieces with a wooden spoon. Cook until it begins to brown, about 3 minutes. Stir and continue to cook, breaking up meat into smaller pieces, until cooked through, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat and add peppercorn mixture. Set aside.
  5. Cook pasta in a large pot of boiling water, stirring occasionally, about 7-9 minutes or until 1 minute short of al dente. Reserve 1/2 cup pasta water, drain and set aside.
  6. Transfer pasta to skillet with sauce. Add reserved pasta water. Bring to a simmer and cook, tossing gently, until sauce is creamy, about 1 minute. Add in remaining 1 Tbsp. chili paste. Stir to incorporate. 
  7. Divide pasta among dishes and garnish with peanuts and scallions. Serve and enjoy!