Dan Dan Noodles, a popular Sichuan street food, is a fiery, flavorful dish that perfectly balances heat, umami, and tanginess. This classic Chinese recipe features a savory minced pork topping, crunchy peanuts, and a rich, spicy sauce that clings to every strand of the chewy noodles. It’s a dish that brings together bold flavors in a satisfying way, making it a perfect choice for those who love a bit of spice. This homemade version is easy to prepare and can be customized to suit different tastes, whether you prefer a milder sauce or want to turn up the heat. With this recipe, you’ll have a restaurant-quality meal on your table in under 30 minutes.
Ingredients
For the Sauce:
- 2 tablespoons Sichuan peppercorns
- 4 tablespoons soy sauce
- 2 tablespoons Chinese black vinegar
- 1 tablespoon sesame paste (or peanut butter)
- 1 tablespoon chili oil (adjust to taste)
- 1 tablespoon Chinese sesame oil
- 2 cloves garlic, minced
- 1 teaspoon sugar
For the Noodles:
- 300g wheat noodles (or your preferred type)
- 200g ground pork (or ground chicken/turkey for a leaner option)
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon vegetable oil
- 1 tablespoon ginger, minced
- 2 tablespoons preserved mustard greens (optional but recommended)
- 1/4 cup chicken broth (or water)
- 1/4 cup roasted peanuts, chopped
- 2 stalks green onions, finely chopped
- Fresh cilantro, for garnish (optional)
Steps to Make Dan Dan Noodles
Prepare the Sauce:
Start by toasting the Sichuan peppercorns in a dry pan over medium heat until fragrant. Grind them into a fine powder using a mortar and pestle. In a small bowl, mix the ground Sichuan peppercorns with soy sauce, black vinegar, sesame paste, chili oil, sesame oil, minced garlic, and sugar. Stir until smooth and set aside. This spicy, tangy sauce is the heart of your Dan Dan Noodles, so make sure it’s well-balanced to suit your taste.Cook the Noodles:
Bring a large pot of water to a boil and cook the wheat noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside the noodles while you prepare the topping.Prepare the Pork Topping:
Heat vegetable oil in a large pan over medium heat. Add minced ginger and cook until fragrant. Add the ground pork, breaking it up with a spoon as it cooks. Stir in soy sauce, Shaoxing wine, and preserved mustard greens, if using. Cook until the pork is browned and slightly crispy. Pour in the chicken broth and let it simmer until the liquid has reduced and the pork is nicely coated with the sauce.Assemble the Dish:
Divide the cooked noodles into serving bowls. Spoon the spicy sauce over the noodles, followed by a generous portion of the pork mixture. Top with chopped peanuts, green onions, and fresh cilantro. Toss the noodles to coat them evenly in the sauce before digging in.
Tips for Variation
- Vegetarian Version: Replace the ground pork with crumbled tofu or tempeh. For a richer texture, you can also use finely chopped mushrooms.
- Gluten-Free Option: Use gluten-free noodles, such as rice noodles, and ensure all your sauces are gluten-free.
- Lower Spice Level: Reduce the amount of chili oil or substitute it with a mild chili sauce to control the heat level.
- Add Veggies: Incorporate sautéed bok choy, spinach, or sliced bell peppers for added nutrition and color.
- Nut-Free Variation: Skip the peanuts and garnish with toasted sesame seeds or sunflower seeds for a similar crunch.
- Extra Tang: For a more tangy flavor, increase the amount of Chinese black vinegar in the sauce.
- Sweet Touch: Add a teaspoon of honey or brown sugar to the sauce for a sweet and spicy contrast.
- Different Protein: Swap the pork for ground chicken, turkey, or beef to change the flavor profile.
Macros (Per Serving):
- Calories: 580
- Protein: 26g
- Carbohydrates: 55g
- Fat: 28g
- Fiber: 5g
- Sugar: 4g
Frequently Asked Question
- Can I make Dan Dan Noodles ahead of time?
- Yes, you can prepare the sauce and pork topping ahead of time and store them in the refrigerator for up to three days. When ready to serve, cook the noodles fresh and assemble the dish.
- What can I use if I can’t find Sichuan peppercorns?
- If Sichuan peppercorns are hard to find, you can substitute with a mix of black pepper and ground coriander, though the flavor won’t be as authentic.
- Is there a substitute for Chinese black vinegar?
- Balsamic vinegar or a combination of rice vinegar and a bit of soy sauce can substitute Chinese black vinegar.
- How can I make the dish less oily?
- To reduce the oil content, you can use less chili oil and sesame oil. Additionally, draining excess fat from the cooked pork can help make the dish lighter.
- Can I freeze Dan Dan Noodles?
- While the noodles are best enjoyed fresh, you can freeze the sauce and pork topping separately for up to two months. Thaw and reheat them before serving with freshly cooked noodles.
Spice Up Your Dinner with Authentic Dan Dan Noodles Recipe
Ingredients
For the Sauce:
- 2 tablespoons Sichuan peppercorns
- 4 tablespoons soy sauce
- 2 tablespoons Chinese black vinegar
- 1 tablespoon sesame paste or peanut butter
- 1 tablespoon chili oil adjust to taste
- 1 tablespoon Chinese sesame oil
- 2 cloves garlic minced
- 1 teaspoon sugar
For the Noodles:
- 300 g wheat noodles or your preferred type
- 200 g ground pork or ground chicken/turkey for a leaner option
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon vegetable oil
- 1 tablespoon ginger minced
- 2 tablespoons preserved mustard greens optional but recommended
- ¼ cup chicken broth or water
- ¼ cup roasted peanuts chopped
- 2 stalks green onions finely chopped
- Fresh cilantro for garnish (optional)
Instructions
Prepare the Sauce:
- Toast 2 tablespoons of Sichuan peppercorns in a dry pan over medium heat until fragrant. Grind into a fine powder.
- In a small bowl, mix the ground Sichuan peppercorns with 4 tablespoons of soy sauce, 2 tablespoons of Chinese black vinegar, 1 tablespoon of sesame paste (or peanut butter), 1 tablespoon of chili oil, 1 tablespoon of Chinese sesame oil, 2 minced garlic cloves, and 1 teaspoon of sugar. Stir until smooth and set aside.
Cook the Noodles:
- Bring a large pot of water to a boil. Cook 300g of wheat noodles according to the package instructions. Drain and rinse under cold water to stop cooking. Set aside.
Prepare the Pork Topping:
- Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add 1 tablespoon of minced ginger and cook until fragrant.
- Add 200g of ground pork (or your preferred protein) to the pan, breaking it up as it cooks.
- Stir in 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, and 2 tablespoons of preserved mustard greens (optional).
- Cook until the pork is browned and slightly crispy, then add 1/4 cup of chicken broth. Let it simmer until the liquid reduces.
Assemble the Dish:
- Divide the cooked noodles into serving bowls.
- Spoon the spicy sauce over the noodles, followed by the pork mixture.
- Top with chopped peanuts, green onions, and fresh cilantro.
- Toss the noodles to coat them evenly in the sauce and serve immediately.