Description
Dan Dan Noodles is a traditional Sichuan dish featuring a spicy, nutty sauce made with Chinese sesame paste, chili oil, and Sichuan pepper, served over fresh noodles and topped with savory minced pork and preserved mustard greens. This recipe balances bold flavors and textures, offering a vibrant and comforting meal that is both authentic and easy to prepare.
Ingredients
Scale
Dan Dan Sauce:
- 2 tbsp Chinese sesame paste (sub tahini)
- 1.5 tbsp Chinese chili paste in oil, adjust spiciness
- 4 tbsp light soy sauce
- 2 garlic cloves, minced
- 3 tsp white sugar
- 1/2 tsp Chinese five spice powder
- 1 tsp Sichuan pepper powder, preferably freshly ground
- 3 tbsp (or more) chili oil, preferably Chinese
- 3/4 cup (185ml) chicken broth/stock, hot, low sodium
Pork Topping:
- 2 tsp Hoisin sauce
- 1 tsp dark soy sauce
- 1 tbsp Chinese cooking wine (or sub 2 tbsp extra chicken stock)
- 1/2 tsp Chinese five spice powder
- 1 tbsp vegetable oil
- 250g (8oz) pork mince (ground pork)
Sui Mi Ya Cai (Preserved Mustard Greens):
- 1 tsp vegetable oil
- 30g (1/4 cup) Sui Mi Ya Cai (preserved mustard greens), finely chopped
To Serve:
- 500g (1lb) white fresh noodles, medium thickness
- 16 choy sum stems, cut into 15cm pieces
- 2 green onions, finely sliced
- 1 tbsp peanuts, finely chopped (optional)
Instructions
- Prepare Dan Dan Sauce: In a bowl, mix together Chinese sesame paste, Chinese chili paste in oil, light soy sauce, minced garlic, white sugar, Chinese five spice powder, and Sichuan pepper powder until well combined. Gently stir in the chili oil and hot chicken broth, ensuring the oil floats on the surface. Set the sauce aside to allow flavors to meld.
- Cook the Pork: In a small bowl, combine hoisin sauce, dark soy sauce, Chinese cooking wine, and Chinese five spice powder to make the pork sauce. Heat vegetable oil in a skillet or wok over high heat. Add the ground pork and cook, breaking it apart, until it changes from pink to white. Pour in the pork sauce and cook for an additional minute to infuse flavor. Transfer the cooked pork to a bowl and set aside.
- Warm Preserved Mustard Greens (Sui Mi Ya Cai): Return the skillet to medium heat. Add vegetable oil to the center and then add the finely chopped preserved mustard greens. Stir for about 30 seconds just to warm through. Remove from heat and set aside.
- Cook Noodles and Choi Sum: Bring a large pot of water to a boil. Cook the noodles according to package instructions. Add the choy sum stems to the boiling water during the last minute of noodle cooking. Drain both noodles and greens together.
- Assemble the Dish: Ladle about one-quarter of the Dan Dan Sauce into each serving bowl. Add a portion of the cooked noodles on top of the sauce, then pile the pork topping over the noodles. Arrange the warmed preserved mustard greens on the side along with the cooked choy sum. Garnish with finely sliced green onions and chopped peanuts if desired.
- Serve and Enjoy: To eat, mix all components thoroughly so the noodles are well coated with the spicy, nutty sauce, then enjoy your authentic Dan Dan Noodles!
Notes
- Chinese Sesame Paste has a thick, honey-like consistency and a strong sesame flavor; if unavailable, substitute with 3 tbsp tahini plus 2 tsp toasted sesame oil or 3 tbsp peanut butter plus 2 tsp toasted sesame oil in a pinch.
- Chinese chili paste in oil adds essential spiciness—use any Asian chili paste in oil or sambal oelek as substitutes, adjusting chili oil quantity as needed.
- Use light soy sauce rather than dark soy sauce in the sauce to avoid overpowering flavors; dark soy is only for the pork topping.
- Chinese five spice powder is a blend of star anise, fennel seeds, cloves, cinnamon, and Sichuan peppercorns, widely available in Asian and some regular grocery stores.
- Sichuan pepper powder provides a unique numbing spiciness; toast and grind fresh if possible, or substitute with white pepper as a last resort.
- Chili oil is key for authentic flavor and mouthfeel and can be increased according to preferred heat level.
- Sui Mi Ya Cai, preserved mustard greens, adds tang and texture—finely chopped kimchi can be a substitute if unavailable.
- Use fresh white noodles about 3mm thick for best results; dried noodles can substitute but adjust quantity to 300g.
- The recipe is moderately spicy; reduce chili paste, Sichuan pepper, or chili oil for milder flavor.
- The pork quantity is intentionally small for a balanced dish but can be doubled if desired.
- Add more steamed Asian greens to the meal for additional nutrition and volume.
Nutrition
- Serving Size: 1 serving (approx. 1 bowl)
- Calories: 480
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg
