Dan Dan Noodles is one of the most classic noodle dishes in Sichuan cuisine. The minced meat is crispy and savory, mixed with preserved vegetables, crushed peanuts, and chili oil. The noodles are coated in a spicy, numbing, and aromatic sauce that’s incredibly addictive.
🌴 Ingredients:
· 200g noodles (thin or alkaline noodles recommended)
· 100g minced pork
🌴 Aromatics:
· 1 tbsp preserved mustard greens (about 15g, the soul of the dish)
· 1 tbsp crushed peanuts
· 1 stalk scallion (chopped)
· 2 cloves minced garlic
🌴 Seasonings:
· 2 tbsp light soy sauce (about 20ml)
· 1 tbsp Chinkiang vinegar (about 10ml)
· 2 tbsp chili oil (about 20ml, the soul of the dish)
· 1 tsp ground Sichuan peppercorn (key for the numbing taste)
· 1 tbsp sesame paste (about 15g, for aroma)
· 1 tsp sugar (about 5g, to enhance flavor)
· Cooking oil, as needed
🌴 Instructions:
- Stir-fry the Meat
Heat oil in a pan, add the minced pork, and stir-fry over medium heat until it changes color and releases oil. Add the preserved mustard greens and minced garlic, and stir-fry until fragrant. Add 1 tbsp of light soy sauce and a pinch of sugar, mix well, and set aside. ⚠️ Note: Never overcook the meat, or it will become dry and tough. I’ve tried it, and it turned hard like little stones. - Make the Sauce Base
In a noodle bowl, combine 1 tbsp of light soy sauce, 1 tbsp of vinegar, 2 tbsp of chili oil, 1 tsp of ground Sichuan peppercorn, 1 tbsp of sesame paste, and a pinch of sugar. Mix well. ⚠️ Note: Never add too much Sichuan peppercorn, or it will turn bitter. I’ve tried it, and the whole bowl tasted bitter. - Cook the Noodles
Bring a pot of water to a boil, add the noodles, and cook until 80% done (1 minute less than package instructions). Drain and place directly into the bowl with the sauce. ⚠️ Note: Never overcook the noodles, or they will break apart when mixing. I’ve tried it, and they all broke. - Add Toppings and Serve
Top the noodles with the cooked meat, crushed peanuts, and scallions. Before eating, mix thoroughly from the bottom to coat every strand with the chili oil and meat. ⚠️ Note: Always mix from the bottom to bring the sauce up.
💡 More Simple and Irresistible Noodles:
If you enjoy these dan dan noodles, you should also try my [Scallion Oil Noodles ] for another incredibly flavorful and satisfying noodle dish.
Want to explore more? Check out my full [Rice, Noodles & Dim Sum] category!
💡 Tips:
The key to Dan Dan Noodles is “spicy, numbing, and savory with coated noodles.” Fry the meat until crispy. Preserved mustard greens and crushed peanuts are the soul. Sichuan peppercorn is key for the numbing taste, but don’t overdo it. Mix from the bottom to coat every strand.
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