Alright, let’s talk Dan Dan Noodles! This is one of those classic Sichuan dishes that calls my name whenever I’m in the mood for something boldly spicy. It’s got the heat, the savory, the hint of nuttiness, and that little numbing kick from Sichuan peppercorns.
I love how it all comes together! The noodles get coated in this deliciously spicy sauce, and then you’ve got the ground pork and those preserved mustard greens adding extra flavor in every bite. It’s the kind of dish that makes me want to dig in and keep eating until the bowl’s empty. Dan Dan Noodles comes with a story too. Originally, these noodles were sold by street vendors carrying their pots around, which is why they’re named after the pole, or “dan dan,” used to carry them. I will tell you all, keep on reading…
The first time I had Dan Dan Noodles was at this small Sichuan restaurant. I remember asking the server for something “authentic and spicy,” and they immediately recommended it. When the bowl arrived, it looked incredible, noodles piled high with caramelized pork, chili oil glistening, and a sprinkle of peanuts and greens. One bite, and I was hooked! From that moment, I knew I had to learn how to make it at home to bring that flavor back whenever I wanted!
But alright, let’s be real! Dan Dan Noodles isn’t one of those quick, throw-it-together dishes. It takes a little bit of effort and quite a few ingredients, but that’s what makes it special! You’ll need to gather some unique items, like Sichuan peppercorns, chili oil and preserved mustard greens, which really give it that authentic, bold flavor. And yes, there are a few steps involved! Mixing up the sauce, cooking the pork topping just right, giving the greens a quick stir-fry, and then, of course, getting the noodles perfect.
The key is taking each part step by step. Start with the sauce, get those flavors balanced, then move to the pork so it’s savory and slightly caramelized. Once you’ve got everything prepped, it all comes together beautifully in the bowl. Mix it up, and trust me, it’s worth every step. This is one of those dishes where the effort makes all the difference!
What are Dan Dan Noodles
Dan Dan Noodles (担担面, aka spicy Sichuan noodles) is a classic dish from Sichuan, China, known for its bold, spicy, and savory flavors. Traditionally, it’s made with wheat noodles topped with ground pork, preserved mustard greens, chili oil, Sichuan peppercorns, and a spicy sauce. The dish is layered with flavors, nutty, spicy, and slightly tangy, with a unique numbing heat from the Sichuan peppercorns that sets it apart from other spicy dishes.
The name “Dan Dan” actually comes from the way it was originally served by street vendors in Sichuan. “Dan dan” refers to the carrying poles that these vendors used to carry pots of noodles and sauce on their shoulders. Each vendor would walk the streets, ready to whip up a bowl for hungry passersby. Over time, Dan Dan Noodles became a restaurant staple, with each place adding its own twist. Today, it’s enjoyed worldwide, still carrying the essence of Sichuan street food but also making its way to kitchens and tables everywhere.
Ingredients Needed
Here’s everything I need to make Dan Dan Noodles, with a few special ingredients. Each of these ingredients has its own role, bringing layers of flavor that make Dan Dan Noodles so unique and delicious.
Chinese Sesame Paste or Tahini: Chinese Sesame Paste is tad bit different from tahini. It’s made from toasted sesame seeds, which gives it a deeper, nuttier flavor. It’s the secret to that creamy, slightly sweet taste in the sauce that pairs so well with the chili oil. You can find this in Asian grocery stores or online. I have used tahini instead which is almost similar flavor profile and can be always found in my pantry. That’s cooking any new food is all about. Don’t stop trying it for just one ingredient. You will find plenty of substitutions.
Sichuan Peppercorns: These little guys are game-changers. Unlike regular pepper, Sichuan peppercorns add a numbing, tingly sensation to the dish, balancing the heat with a unique buzz. I usually toast and grind them in my mortar and pestle fresh to get the most flavor.
Soy Sauce & Dark Soy Sauce: I use both regular soy sauce for its saltiness and dark soy sauce for its deeper color and slightly sweet flavor.
Hoisin Sauce: This sweet, savory sauce adds depth and a hint of sweetness to the pork topping, balancing out the spice and adding that signature umami flavor.
Shaoxing Wine: This Chinese cooking wine is perfect for flavoring the pork topping. It adds a slightly sweet, earthy flavor that deepens as it cooks, giving the meat an authentic taste. If I don’t have it on hand, I sometimes swap it with rice wine or dry sherry.
Chili Oil: Essential for that classic Sichuan spice, chili oil brings good, almost smoky depth to the dish. I like using my all time favorite Homemade Chili Oil, and it’s another staple on my counter.
Preserved Mustard Greens (Sui Mi Ya Cai): No need to worry if you can’t find this, it’s not a deal breaker for the recipe. Just a small sprinkle is added at the end when assembling the dish.
It’s a type of Chinese pickled mustard green from Sichuan, with a texture and saltiness similar to kimchi but without the heat. I use just a bit to bring a salty, slightly funky taste that complements the other flavors without overwhelming them. If you don’t find it, still just go ahead and make this recipe as very small amounts goes in individual portions as a little sprinkling.
Ground Pork: This is the main protein to top the noodles. I cook it with garlic, ginger, and sauces, creating a savory, flavorful topping.
Garlic and Ginger: These fresh aromatics give the pork topping a warm, slightly spicy base and add an extra layer of depth to the whole dish.
Peanuts: Traditionally, they’re simply added for a crunchy texture, bringing a bit of nuttiness that balances out the bold flavors in Dan Dan Noodles.
Plain Wheat Flour Noodles: I go for medium-thick noodles, which hold up well to the sauce and toppings. Spaghetti works in a pinch, but fresh Chinese wheat noodles are ideal for that chewy texture.
Leafy Greens: Usually, I add a handful of bok choy for a little bit of color and freshness. Blanched just briefly, they add a nice contrast to the rich, spicy sauce.
Dan Dan Noodles Recipe
Alright, here’s my go-to recipe for Dan Dan Noodles! This dish is all about building layers of flavor, from the rich, spicy sauce to the savory pork topping, cooking the noodles and then finishing it off with crunchy peanuts and fresh greens. Every layer brings something different to the dish and I recommend going through this work flow to make it easy for you.
Dan Dan Sauce
I start with the sauce since it’s the heart of the dish. I mix tahini or Chinese sesame paste, either one works great and adds that creamy, nutty base. Then I grate in a couple of fresh garlic cloves for that sharp, aromatic kick. Soy sauce gives it the salty base, and sometimes I add a splash of dark soy sauce for color and a bit of extra depth.
Then I add chili oil and that’s where the spice comes in. I adjust the amount depending on how hot I want it that day. For the signature Sichuan flavor, I add Sichuan pepper powder. To get the most out of it, I lightly toast the Sichuan peppercorns, then grind them fresh, this adds that numbing tingle and a hint of lemony flavor that I love. A touch of sugar balances everything, and I finish by thinning it with chicken broth or hot water from the noodles to make it smooth and silky, so it coats every noodle perfectly.
Pork Topping
For the pork, I start by heating some oil in a pan and then add ground pork, cooking until it’s nice and browned. Next, I throw in chopped garlic and ginger. Then I add soy sauce and dark soy sauce for saltiness and a rich color, along with a spoonful of hoisin sauce for sweetness and depth. A splash of Shaoxing wine adds that classic Chinese flavor, and if I don’t have any, I’ll use rice wine or even dry sherry. Finally, I season with just a dash of pepper and cook until everything’s fully combined and flavorful. Then I plate it out.
Sui Mi Ya Cai (Preserved Mustard Greens)
In the same pan, I add just a bit more oil and cook the Sui Mi Ya Cai (preserved mustard greens) for about 30 seconds, just enough to warm them up. These greens add a salty, umami touch that’s classic in Sichuan dishes. I get them from an Asian store, but they’re easy to find online if needed. Just a little goes a long way, but it’s okay to skip if you can’t find them, though it’s worth it if you can!
The Noodles and Bok Choy
For the noodles, I cook them according to the package directions and throw in a handful of bok choy for the last minute to blanch it.
How to Assemble
To serve, I start by spooning a generous amount of sauce into each bowl, then add the noodles on top. Next I layer on the pork, place the blanched bok choy on the side, then add a sprinkle of chopped peanuts for crunch and fresh scallions. A final drizzle of chili oil over everything, and it’s ready to enjoy!
Once everything’s in the bowl, give it a good stir, mixing all those layers together. Every bite has a bit of everything: the spicy sauce, savory pork, crunchy peanuts, and fresh greens. And that’s it! Dan Dan Noodles, with all its layers of flavor, ready to enjoy!
Alpana’s Tips
Adjust the Spice: I love a good kick, but if you want a milder heat, just go easy on the chili oil and Sichuan pepper powder. You can always add more at the end if you want!
Toast and Grind Fresh Sichuan Peppercorns: Freshly toasted and ground Sichuan peppercorns make a huge difference in flavor. I dry-toast them in a pan for a minute or two, then grind them, this brings out their unique, numbing kick.
Thin the Sauce : If the sauce feels too thick, I add a chicken stock or a little hot water from the noodles to get that smooth texture.
Prep Everything First: There are a few different steps here, so I find it’s easiest to have everything prepped and ready to go. It makes cooking faster and easy.
Customize Toppings: I stick with the basics like peanuts, scallions, and bok choy, but sometimes I add a soft-boiled egg, extra greens, or even some extra veggies to make it more filling.
Mix Well Before Eating: To get the full flavor experience, I give the noodles a good stir right before digging in. This way every bite has a bit of that spicy, savory, and nutty goodness!
And there you have it, my take on Dan Dan Noodles! It may seem like a few steps, but trust me, each layer of flavor is totally worth it. The numbing chili dan dan sauce that coats the tender noodes, the savory pork topped with crunchy peanuts, and green soft bok choy! Every bite packs a punch that’ll keep you coming back for more.
Don’t stress if you can’t find every ingredient. You can tweak it to make it your own. I love how versatile this dish is. It’s bold, comforting, and has that perfect balance of flavors that I can’t resist. So give it a try, dig in, and enjoy every delicious, messy bowlful!
Dan Dan Noodles, on our Gypsy Plate… enjoy!
More great Asian noodle recipes:
Pad See Ew
Yakisoba
Miso Ramen
Spicy Ramen
Rabokki
Pancit
Spicy Noodles
Dan Dan Noodles (Spicy Sichuan Noodles)
Dan Dan Noodles are a spicy dish from the Sichuan area of China featuring tender noodles and tasty ground pork in a fiery sauce.
Ingredients
Dan Dan Sauce
- 2 Tbsp tahini or Chinese sesame paste
- 2 garlic cloves, grated
- 2 Tbsp soy sauce
- 1 tsp dark soy sauce (optional)
- 2-3 Tbsp chili oil, or to taste (see note)
- 1-3 tsp Sichuan pepper powder (we dry toast it for a few minutes and freshly grind it) (see note)
- 1/2 Tbsp sugar
- 3/4 cup chicken broth or hot cooking water from noodles
Pork Topping
- 8oz ground pork
- 4-5 garlic cloves, finely chopped
- 1 tsp ginger, finely chopped
- 1 Tbsp soy sauce
- 1 tsp dark soy sauce
- 1 Tbsp hoisin sauce
- 1 Tbsp Shaoxing wine (Chinese cooking wine) or rice wine or dry sherry
- dash of pepper
- 2 Tbsp oil
Sui Mi Ya Cai (preserved mustard greens) (see note)
- 1 tsp oil
- 1/4 cup Sui Mi Ya Cai
The Noodles and Serving
- 12oz fresh or dried white noodles, medium thickness (spaghetti goes great here)
- 1 small bunch leafy greens (bok choy, or choy sum)
- chopped peanuts, for garnish
- scallions, for garnish
- chili oil, to serve
Instructions
- Make the Dan Dan Sauce: Mix together all the sauce ingredients. Taste and adjust seasoning to your liking by adding more or less chili oil and Sichuan peppercorn powder. Keep it aside.
- To Make the Pork Topping: Heat oil in a skillet or wok over high heat. Add pork and cook, breaking it up with spatula, for 4-5 minutes. Add in garlic and ginger and stir for 30 sec. Then add sauces (soy sauce, dark soy, hoisin sauce, Shaoxing wine) and a dash of pepper. Cook, stirring, until pork is fully cooked. Plate it out.
- Cook Sui Mi Ya Cai: In the same wok, heat 1 tsp oil and add Sui mi ya cai and stir for 30 seconds, just to warm through. Set aside on a plate.
- To Cook Noodles and Bok Choy: Cook the noodles according to package directions. Add bok choy to the boiling water and blanch for last 1 minute of cooking. Drain the bok choy and noodles.
- To assemble Dan Dan Noodles: Divide the sauce among 4-5 bowls, followed by the noodles. Top with bok choy. Add the cooked pork and sui mi ya cai over the top. Sprinkle with chopped peanuts, drizzle more chili oil and scallions. Serve immediately. To eat, mix everything together so noodles are well coated with sauce and chili oil.
Notes
- Chili oil and Sichuan pepper powder, use according to your taste, how mild or hot you like. Sichuan pepper adds a unique numbing sensation rather than the typical fiery heat of chili, along with a hint of lemony flavor that’s signature in Sichuan cuisine, like in Kung Pao Chicken. You can find it in most Asian markets and some specialty spice sections. For the best flavor, lightly toast and grind it fresh.
- Sui Mi Ya Cai, a type of preserved mustard green from Sichuan, is available in most Asian grocery stores. If you’re having trouble finding it, you can always buy this online, like we did. This ingredient adds just little salty, umami taste to the dish so it won’t impact the recipe much if omitted.
- The recipe has a good level of spice without being overwhelmingly hot. To tone it down, simply reduce the amount of chili oil, Sichuan pepper, and, if needed, though keep in mind, the chili oil is essential to the classic look and flavor of Dan Dan Noodles!
Nutrition Information
Yield 5 Serving Size 1Amount Per Serving Calories 599Total Fat 41gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 31gCholesterol 43mgSodium 913mgCarbohydrates 38gFiber 3gSugar 3gProtein 21g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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