Dan Dan Noodles
Sichuan noodles in a spicy, numbing, nutty sauce.
About Dan Dan Noodles
Noodles are tossed in a fiery sauce of chilli oil, Sichuan pepper, sesame paste and preserved vegetables, topped with crumbled pork. Once carried on shoulder poles by street vendors, they pack a numbing, savoury punch.
🏛️ History & Culture
Dan dan noodles originated in the Sichuan province of China, where they were historically sold by street vendors carrying the ingredients on a shoulder pole (dan dan) — a practice that gave the dish its name. The classic version features a spicy, numbing sauce made with chili oil, Sichuan pepper, sesame paste, and preserved vegetables, often topped with minced pork.
Regional variations exist across China and abroad, with some versions using a drier, meat-heavy topping (as in Chengdu) and others incorporating a soupier sauce (common in Chongqing). The dish's cultural significance lies in its representation of Sichuan's bold flavors and street-food heritage, though its exact historical origins are debated — with no single documented creator or date of invention.
🍳 How to make Dan Dan Noodles
AI-assisted, not kitchen-testedDan Dan Noodles (担担面)
A fiery Sichuan street-food classic: chewy wheat noodles tossed in a numbingly spicy sauce of chilli oil, Sichuan pepper, and sesame paste, topped with crumbled pork and preserved vegetables.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 2
- Difficulty
- Medium
Recipe ingredients
- 200 g (7 oz) fresh wheat noodles (or 150 g/5½ oz dried), Use thin, egg-free wheat noodles if possible.
- 150 g (5½ oz) minced pork
- 30 g (1 oz) ya cai (Sichuan preserved mustard greens), Rinse and finely chop. Substitute with 2 tbsp Tianjin preserved vegetable or chopped pickled mustard greens if unavailable.
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp Chinese sesame paste (tahini), If using tahini, add ½ tsp sesame oil to approximate flavour.
- 2 tbsp chilli oil (with sediment), Homemade or store-bought; adjust to taste.
- 1 tsp Sichuan peppercorns, ground, Freshly ground for best aroma.
- 2 tbsp light soy sauce
- 1 tbsp Chinkiang black vinegar, Substitute with balsamic vinegar if needed.
- 1 tsp sugar
- 4 tbsp chicken stock or water, Use low-sodium stock if possible.
- 2 tbsp vegetable oil, For cooking pork and sauce.
- 2 stalks scallions, finely sliced, For garnish.
- 1 handful roasted peanuts, chopped, Optional garnish.
Steps
- 1 Make the sauce: In a small bowl, whisk together sesame paste, chilli oil, Sichuan pepper, soy sauce, vinegar, sugar, and 2 tablespoons of chicken stock (or water). Set aside.
- 2 Cook the pork: Heat 1 tablespoon vegetable oil in a wok or skillet over medium-high heat. Add minced pork and cook, breaking it up with a spatula, until browned and no longer pink, about 5–7 minutes. If using a thermometer, ensure internal temperature reaches 74°C (165°F). Add the ya cai, garlic, and ginger; stir-fry for 1 minute until fragrant. Remove from heat and keep warm.
- 3 Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package instructions until just tender (al dente). Fresh noodles take 2–3 minutes; dried take 4–6. Drain, reserving about ½ cup (120 ml) of the cooking water.
- 4 Assemble: Divide the sauce evenly between two large bowls. Add a splash of hot noodle water (about 2 tablespoons per bowl) to loosen the sauce, then mix gently. Place the cooked noodles on top of the sauce.
- 5 Top with the pork mixture, then garnish with sliced scallions and chopped peanuts if using. Toss everything together before eating, ensuring the sauce coats the noodles evenly.
- 6 Serve immediately, with extra chilli oil or Sichuan pepper on the side for those who want more heat.
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