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Dan Dan Noodles Recipe

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★★★★★

4.4 from 140 reviews

Authentic Dan Dan Noodles featuring a spicy, savory sauce made with Chinese sesame paste, ground pork, preserved mustard greens, and fresh Chinese wheat noodles. This classic Sichuan dish combines bold flavors like soy sauce, chili crisp, and Shaoxing wine, balanced by the crunch of roasted peanuts and the freshness of bok choy or gai lan. A quick and satisfying noodle meal packed with vibrant textures and intense, mouthwatering taste.

Ingredients

Scale

Sauce

  • 1/4 cup well-stirred Chinese sesame paste or tahini
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 to 2 tablespoons chile crisp, preferably Sichuanese, plus more for serving
  • 2 to 3 teaspoons brown sugar
  • 1/2 teaspoon Chinkiang vinegar or balsamic vinegar

Meat and Vegetables

  • 2 tablespoons vegetable oil
  • 1/2 cup ya cai (Sichuan preserved mustard greens) or other finely chopped Chinese pickled mustard vegetables
  • 1 large garlic clove, finely chopped
  • 8 ounces ground pork
  • 1 tablespoon Shaoxing wine or other rice wine
  • 1 tablespoon soy sauce
  • 2 teaspoons tian mian jiang (sweet wheat sauce) or hoisin sauce

Noodles and Garnishes

  • 1 pound fresh Chinese wheat noodles
  • 8 to 12 bok choy or gai lan (Chinese broccoli), optional
  • Chopped roasted salted peanuts, for topping
  • Ground Sichuan peppercorns, for topping
  • Finely sliced scallions, for topping

Instructions

  1. Start the sauce: Bring a large pot of water to a boil. While waiting, in a large bowl, combine the Chinese sesame paste, soy sauce, sesame oil, chile crisp, brown sugar, and vinegar. Stir well to mix into a thick paste. Taste and adjust by adding more chile oil or brown sugar as desired.
  2. Make the meat: Heat 1 tablespoon vegetable oil in a wok or large deep skillet over high heat. Add the preserved mustard greens (ya cai) and stir-fry for about 1 minute until softened and fragrant. Transfer half the greens into the sauce bowl. Add remaining oil to the wok, then stir in the garlic until fragrant, about 30 seconds. Add ground pork and cook, breaking it up into tiny pieces and mixing with the vegetables. When the pork loses its pink color, add Shaoxing wine, soy sauce, and tian mian jiang. Stir and cook until pork is fully cooked. Keep warm over low heat.
  3. Finish the sauce: Scoop about 1/4 cup boiling water from the pot into the sauce mixture. Stir until smooth and slightly runny. Add more boiling water one tablespoon at a time if needed to reach desired consistency.
  4. Cook the noodles and vegetables: Drop the noodles into the boiling water, stir immediately to separate, and cook until tender but still slightly firm in the center, about 1 to 2 minutes. Add bok choy or gai lan, if using, and cook until bright green and tender, about 1 minute more. Drain the noodles and vegetables and rinse quickly under hot tap water to remove excess starch.
  5. Assemble the dish: Place the noodles and greens on top of the sauce in the bowl. Spoon the pork and its sauce over the noodles. Sprinkle with chopped roasted salted peanuts, ground Sichuan peppercorns, and sliced scallions. Add more chile crisp if desired. Mix well before serving and enjoy immediately.

Notes

  • Chinese sesame paste is thicker and less sweet than tahini; if unavailable, use tahini but adjust sweetness accordingly.
  • Ya cai (Sichuan preserved mustard greens) adds an essential tangy umami; substitute with other Chinese pickled mustard vegetables if needed.
  • Fresh Chinese wheat noodles work best; dried noodles can be used but may alter texture.
  • Adjust the level of chile crisp to control spiciness.
  • To make the dish vegetarian, substitute ground pork with minced mushrooms or tofu, and omit Shaoxing wine.

Keywords: Dan Dan Noodles, Sichuan noodles, spicy noodles, Chinese sesame paste noodles, ground pork noodles, Sichuan cuisine, noodle recipe

Find it online: https://kitchenbyclara.com/dan-dan-noodles-recipe/