INDULGE’s Daily Dish: Blackbrick’s spicy and saucy Dan Dan Mian is the only #noods we need tonight

The second photo in Blackbrick’s Instagram feed suggests to “carbe diem” with their signature Dan Dan Mian, and we couldn’t be more ready to seize all the carbs in the name of the saucy menu item. A popular Sichuan street food, this warming and tasty noodle dish keeps its traditional ingredients in Chef Richard Hales’ version where sesame sauce, pork and chili oil take center stage. Whether the end result is more soupy or zesty is all up to the at-home chef, but we do advise seizing the opportunity to spice up an average Tuesday night.

BLACKBRICK’S DAN DAN MIAN NOODLES (2 servings)

Ingredients:

For the sesame sauce

1/3 cup sesame paste (or smooth peanut butter)

Water as needed

1 tablespoon white vinegar

Salt to taste

For the Sichuan pork sauce

1 tablespoon cooking oil, such as canola or vegetable oil

1/2 pound ground heritage pork

3 cloves garlic, minced

One 1-inch piece of ginger, peeled and minced

1 teaspoon chicken powder

1 tablespoon chili bean paste

1 teaspoon finely ground Sichuan peppercorns

1/2 cup soy sauce

1 tablespoon Shaoxing cooking wine

1 tablespoon roasted sesame oil

1 teaspoon oyster sauce

2 tablespoon Sichuan chili oil

1 teaspoons sugar to taste

Zhenjiang black vinegar to taste

To serve

1/2 pound fresh wheat noodles

1 tablespoon toasted peanuts, chopped

2 scallions, chopped

1 teaspoon toasted benne seeds

Preparation

Make the sesame sauce: in a wok over medium heat, combine the sesame paste and enough water to loosen the mixture to a sauce-like consistency. Stir well. Add vinegar and salt to taste. Remove from the heat and set aside.

Make the Sichuan pork sauce: heat the wok and add the oil. Add the ground pork, garlic, ginger, chicken powder, chili bean paste, and Sichuan peppercorns. Toss well. Add the soy sauce, Shaoxing wine, sesame oil, oyster sauce, and Sichuan chili oil. Toss to coat the pork. Continue cooking, stirring occasionally, until the pork has browned and cooked through. Season with sugar and a dash of black vinegar. Taste and add more Sichuan chili oil and Sichuan peppercorn to taste. Remove from the heat and set aside.

Bring a salted pot of water to boil. Add the noodles and cook until soft but still a little chewy, about 5 to 6 minutes. Drain the noodles and combine with the sesame sauce. Toss to coat.

Divide the noodles among serving bowls. Top with pork sauce. Garnish with chopped peanuts, benne seeds, and scallions. Serve.

Blackbrick is taking delivery and pickup orders directly online and by calling 305-573-8886.