[ ./recipes/noodles/dan-dan-noodles.md ]
★ CHINESE · NOODLES
Dan Dan
Noodles.
SERVES
2
TOTAL
35m
ACTIVE
20m
LVL
MEDIUM
// SUMMARY
Classic Sichuan street food featuring chewy wheat noodles in a spicy, numbing sauce topped with savory minced pork. The combination of chili oil, Sichuan peppercorns, sesame paste, and preserved greens creates an addictive flavor that's both fiery and deeply satisfying. Perfect for a quick weeknight dinner when you're craving bold flavors.
// INGREDIENTS
| 1.5 | tbsp | Chinese sesame paste (or tahini) |
| 1 | tbsp | light soy sauce |
| 1 | tbsp | Chinkiang black vinegar |
| — 1-2 tbsp chili oil with flakes, to taste | ||
| 0.5 | tsp | toasted ground Sichuan pepper (more to taste) |
| 1 | tsp | sugar (or to taste) |
| — 2-4 tbsp hot noodle cooking water, to loosen | ||
| 200 | g | minced pork |
| 1 | tbsp | neutral oil |
| 1 | tbsp | Sichuan chili bean paste (doubanjiang) |
| 1 | tbsp | ya cai (Sichuan preserved mustard greens), finely chopped (optional but traditional) |
| 1 | tsp | light soy sauce |
| 1 | tbsp | Shaoxing wine (or dry sherry) |
| 1 | tsp | sugar |
| 1 | clove garlic, finely minced | |
| 1 | tsp | ginger, finely minced |
| — 200-250 g wheat noodles (Chinese alkaline noodles are ideal; spaghetti works) | ||
| 2 | small handfuls baby bok choy or Chinese greens (or spinach) | |
| 2 | spring onions, finely sliced | |
| — Optional: crushed roasted peanuts or sesame seeds | ||
// METHOD
- 01
Toast Sichuan peppercorns in a dry pan for 30-60 seconds until fragrant, then grind (or use pre-ground).
- 02
Heat oil in a pan over medium-high. Add pork, break it up, and fry until it starts to brown and crisp.
- 03
Add garlic and ginger, stir for 10 seconds.
- 04
Add doubanjiang (and ya cai if using). Fry for 30-60 seconds until the oil turns red and it smells deep.
- 05
Add Shaoxing wine, soy sauce, and sugar. Cook for 30 seconds more, then turn off the heat.
- 06
Cook noodles until just done. In the last 30-60 seconds, blanch the greens in the same pot. Reserve a mug of noodle water, then drain.
- 07
In each serving bowl, stir together sesame paste, soy sauce, vinegar, chili oil, Sichuan pepper, and sugar. Add 2-4 tbsp hot noodle water and stir until glossy and creamy.
- 08
Add noodles to each bowl and toss to coat.
- 09
Top with greens, pork mixture, spring onions, and optional peanuts or sesame seeds. Adjust chili oil or vinegar to taste.
// NOTES
- — Doubanjiang is the backbone of the pork topping. If it is mild, add more chili oil in the bowl.
- — Sesame paste plus noodle water creates the creamy, clingy sauce. Add water gradually so it stays glossy.
- — Vinegar should be noticeable but not sharp; adjust at the end.
- — Sichuan pepper provides the numbing "ma la" sensation. Start modestly and add more for a stronger tingle.
// VARIATIONS
- → Vegetarian: Replace pork with crumbled firm tofu or mushrooms. Use vegetable stock instead of noodle water.
- → Dry-style (Gan Ban): Reduce sauce liquid for a drier, more intense version.
- → Cold noodles: Serve with chilled noodles in summer for a refreshing twist.