Servings: 4 servings
Calories: 312kcal
Ingredients
- 2 packages konjac noodles rinsed and patted dry
- 200 g ground pork
- 1 tbsp avocado oil
- 2 tbsp chili oil plus more to taste
- 2 tbsp tahini
- 2 tbsp soy sauce
- 1 tbsp Chinkiang vinegar or rice vinegar
- 1 tsp Sichuan peppercorns toasted and ground
- 1 tsp allulose or preferred keto sweetener
- 2 cloves garlic minced
- 3 scallions sliced
- 1/4 cup chicken broth
Instructions
- Dry-fry the konjac noodles in a hot, empty pan for 2-3 minutes to remove excess moisture, then set aside.
- Heat avocado oil in a pan over medium-high heat. Cook the ground pork, breaking it apart, until browned and slightly crisp, 5-6 minutes.
- In a bowl, whisk together chili oil, tahini, soy sauce, vinegar, ground Sichuan peppercorn, allulose, garlic, and chicken broth to make the sauce.
- Divide the noodles among bowls. Pour the sauce over each, then top with the browned pork.
- Scatter with scallions and extra chili oil to taste.
Notes
Chef's Tip: Toasting and grinding whole Sichuan peppercorns yourself, rather than using pre-ground, makes a real difference in the numbing heat this dish is known for. Keto Swaps: konjac noodles replace wheat noodles entirely, letting the bold sauce stay the star of the dish.
Nutrition
Calories: 312kcal | Protein: 19g | Fat: 23g | Fiber: 3g
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About This Dish
Dan dan noodles are a Sichuan street food icon — a bold, numbing chili-sesame sauce poured over noodles and topped with crisp browned pork.
Konjac noodles replace wheat noodles entirely, letting the bold sauce stay the star of the dish.