Dan Dan Noodles

Dan 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. 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. 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. 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. 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. 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. 6 Serve immediately, with extra chilli oil or Sichuan pepper on the side for those who want more heat.