Dan Dan Noodles (Spicy Sichuan Style)
A classic Sichuan street food dish featuring springy noodles, a savory and spicy pork topping, and a rich, nutty sauce with a unique numbing spice. A bold and flavorful meal for two.
Prepare the spicy sauce base
In a large serving bowl (or divide between two bowls), combine 4 tablespoons Sichuan chili oil, 2 tablespoons Chinese black vinegar, 2 tablespoons soy sauce, 1 tablespoon Chinese sesame paste or tahini, 1 tablespoon granulated sugar, 1 teaspoon Sichuan peppercorn powder (a spice that creates a numbing sensation), and 2 cloves minced garlic. Whisk all the ingredients together until they are well combined. This is the sauce that will coat your noodles.
💡 Pro Tips:
- •Sichuan peppercorn powder is crucial for the authentic numbing sensation of Dan Dan noodles.
- •Whisking well ensures the sauce is smooth and blended.
Cook the pork topping
Heat 1 tablespoon cooking oil in a skillet or wok over medium-high heat. Add 1/2 pound ground pork and cook, breaking it apart with a spoon, until it is browned and cooked through. Drain any excess fat. Stir in 1 tablespoon Shaoxing wine (Chinese cooking wine) or dry sherry and 1 tablespoon soy sauce. Cook for 1-2 minutes until the liquid has reduced (cooked down and become thicker). Remove from heat.
💡 Pro Tips:
- •Reduced means cooked down to be thicker and more flavorful.
- •Shaoxing wine adds a distinct flavor to Chinese dishes.
Cook the noodles
Bring a large pot of water to a rolling boil. Add 8 ounces fresh or dried Chinese wheat noodles and cook according to package directions until they are al dente (tender but still firm to the bite). Reserve 1/4 cup of the pasta cooking water before draining the noodles. Drain the noodles well.
💡 Pro Tips:
- •Al dente means cooked so that it is still firm when bitten.
- •Reserving pasta water helps make the sauce cling to the noodles.
Assemble and serve
Add the hot, drained noodles directly into the bowl with the prepared spicy sauce. Add a tablespoon or two of the reserved noodle cooking water if the sauce seems too thick. Toss the noodles vigorously with tongs to ensure they are thoroughly coated in the sauce. Divide the noodles evenly between two serving bowls. Spoon a generous amount of the cooked pork topping over each bowl of noodles. Garnish with 4 tablespoons chopped green onions. Serve immediately.
💡 Pro Tips:
- •Toss noodles quickly while hot to absorb the sauce better.
- •Dan Dan noodles are best served fresh and warm.
- Large serving bowl (or two individual bowls)
- Small bowl (for sauce)
- Skillet or wok
- Large pot (for noodles)
- Whisk
- Tongs
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡Authentic Sichuan chili oil is essential for the best flavor. It often contains chili flakes, Sichuan peppercorns, and other spices.
- 💡Chinese sesame paste (zhī ma jià ng) is thicker and nuttier than tahini; use it if possible for a more authentic taste. Tahini is a good substitute.
- 💡Adjust the amount of Sichuan chili oil and Sichuan peppercorn powder to your preferred level of spiciness and numbing sensation.
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