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Dan Dan Noodles

These authentic Sichuan dan dan noodles are ready in just 35 minutes. Homemade dan dan noodles combine springy wheat noodles, crispy ground pork, and a rich sesame-chili sauce with numbing Sichuan pepper. This easy dan dan noodles recipe tastes better than takeout and brings real Chengdu street food flavor to your kitchen. Dan Dan Noodles

By Sefa Tedik Published

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Bowl of Sichuan dan dan noodles topped with crispy ground pork, red chili oil, bok choy, scallions, and chopped peanuts
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Instructions

  1. Start your dan dan noodles by making the crispy pork topping. Heat 1 tablespoon neutral oil in a wok or large skillet over medium-high heat. Add 12 ounces ground pork and break it up with a spatula. Cook for 6 to 8 minutes, stirring occasionally, until the pork is browned and crispy at the edges. Add 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, and 1 teaspoon sugar, and stir-fry until the liquid has evaporated, about 1 minute. Stir in ¼ cup rinsed preserved mustard greens, if using, and cook 1 to 2 minutes more. Transfer the dan dan pork topping to a bowl and set aside.

  2. Next, make the dan dan noodle sauce. Toast 1 to 2 teaspoons Sichuan peppercorns in a dry skillet over medium-low heat for 1 to 2 minutes, until fragrant, then grind them finely in a spice grinder or mortar and pestle. In a small bowl, whisk together 3 tablespoons Chinese sesame paste, 3 tablespoons light soy sauce, 1 tablespoon Chinkiang black vinegar, 1 tablespoon sugar, 3 minced garlic cloves, and the ground Sichuan pepper until smooth. Divide the dan dan sauce among 4 serving bowls, about 2 tablespoons per bowl. Spoon 1 tablespoon Sichuan chili oil into each bowl (¼ cup total), or up to 1⅓ tablespoons per bowl for extra heat.

  3. Bring 4 quarts of water to a boil in a large pot. Add 8 ounces baby bok choy and blanch for 30 to 60 seconds, until bright green, then remove with a slotted spoon. Add 1 pound fresh wheat noodles (or 12 ounces dried) to the same pot and cook according to the package directions. For the best dan dan noodles, cook them just until tender with a slight chew so they hold up in the sauce. Before draining, reserve 1 cup of the hot noodle cooking water.

  4. Add 2 to 3 tablespoons of the reserved hot noodle water to each bowl and stir to loosen the sauce. Divide the noodles evenly among the 4 bowls, then top each with a quarter of the bok choy, a quarter of the crispy pork, about ½ tablespoon sliced scallions (2 scallions total), and 1 tablespoon chopped peanuts (¼ cup total). Toss your dan dan noodles right before eating so every strand is coated in the spicy sesame sauce.

Tips

Crispy pork is the secret to great dan dan noodles, so don't rush it: let the pork sit undisturbed in the pan for 1 to 2 minutes between stirs to build golden, crunchy bits. Chinese sesame paste is made from toasted sesame seeds and has a deeper, nuttier flavor than tahini, but the same amount of tahini (3 tablespoons) works in a pinch. Start with 1 teaspoon Sichuan peppercorns and increase to 2 teaspoons next time if you want more of the tingling, numbing effect.

Storage

Store the cooked dan dan pork topping and the sauce in separate airtight containers in the refrigerator for up to 4 days. The pork topping also freezes well for up to 3 months. Always cook the noodles fresh when serving, since leftover dan dan noodles turn soft and absorb the sauce.

Serving suggestions

Serve immediately while the noodles are hot, and toss at the table. Dan dan noodles pair well with smashed cucumber salad, pork dumplings, or garlicky stir-fried greens. For a milder bowl, use ½ tablespoon chili oil per bowl and serve extra on the side.

  • Autumn
  • Main Courses
  • Pan fried
  • Winter

Source: https://panfold.com/recipe/dan-dan-noodles

Dan Dan Noodles