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Konjac Dan Dan Noodles

Konjac Dan Dan Noodles

Sichuan's fiery, numbing noodle bowl - ground pork in a chili-sesame sauce over konjac noodles.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main
Cuisine: Chinese
Keyword: Pork, Sichuan, Spicy
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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