Dan Dan Noodles
Dan Dan Noodles is a classic Sichuan street food featuring savory minced pork, rich sesame paste, and fiery chili oil. Each bite balances spicy, numbing, and tangy flavors.
Ingredients
17 items- Fresh alkaline noodles 400 grams
- Ground pork 200 grams
- Sui mi ya cai (pickled mustard greens) 50 grams
- Peanuts 30 grams
- Scallions 2
- Ginger 1 small piece
- Garlic 3 cloves
- Sesame paste 3 tablespoons
- Light soy sauce 2 tablespoons
- Shaoxing wine 1 tablespoon
- Chinese black vinegar 1 tablespoon
- Sugar 1 teaspoon
- Ground Sichuan pepper 1 teaspoon
- Chili oil 2 tablespoons
- Cooking oil as needed
- Dried chili segments 5 grams
- Sichuan peppercorns 1 gram
Nutrition
Steps （8 steps）
Prepare the toppings: slice scallions, mince ginger and garlic. Toast peanuts in a dry pan over low heat until golden, then crush. Finely chop the yacai.
Cook the meat sauce: Heat oil in a wok over medium, add ground pork and stir-fry for 3 minutes until dry and slightly browned. Add soy sauce, Shaoxing wine, and yacai; cook 1 more minute. Set aside.
Make the sauce: In a bowl, combine sesame paste, soy sauce, vinegar, sugar, ground Sichuan pepper, minced garlic, and chili oil. Gradually add 2 tablespoons hot water and stir until smooth.
Adjust seasoning: Taste the sauce and adjust with salt or sugar to achieve a balanced flavor of salty, sour, spicy, and numbing.
Cook the noodles: Bring a large pot of water to a boil. Add noodles and cook until just tender but still chewy (about 3 minutes). Drain well.
Assemble: Divide the sauce among 4 serving bowls. Place the drained noodles on top, then spoon the meat sauce over. Garnish with crushed peanuts and sliced scallions.
Optional sizzling oil: Heat 2 tablespoons oil in a small pan, add dried chilies and Sichuan peppercorns, cook on low until fragrant. Immediately pour over the noodles.
Before eating, toss everything thoroughly with chopsticks so that every strand is coated with sauce. Enjoy!
Tips
Ensure the pork is stir-fried until dry for the best texture. Thin the sesame paste with warm water first for easier mixing. Cook the noodles just until al dente to keep them springy. The final hot oil drizzle over the chilies and peppercorns releases an irresistible aroma.
You May Also Like
More recipes you might enjoy
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Jiaozi (Chinese Dumplings)
Jiaozi, a traditional Chinese delicacy, symbolizes family reunion and prosperity, especially during Chinese New Year. Thin-skinned, succulent, and savory, these dumplings burst with juicy goodness when dipped in a tangy vinegar-garlic sauce. Making them from scratch is a wonderful, fulfilling experience.
Kung Pao Chicken
Kung Pao Chicken is a classic Sichuan dish featuring tender chicken and crunchy peanuts with a spicy, numbing, and slightly sweet sauce. Its vibrant red color and complex flavors make it an irresistible meal.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.