If you’ve ever craved a dish that bursts with bold flavors, silky textures, and just the right amount of heat, then this Dan Dan Noodles Recipe is calling your name. Originating from Sichuan cuisine, Dan Dan noodles combine the richness of sesame paste, the fiery kick of chili oil, and the fragrant numbing sensation of Sichuan pepper to create a noodle bowl that’s vibrant, comforting, and utterly addictive. Every bite offers a harmonious balance of salty, spicy, sweet, and savory — making this dish a beloved classic that’s surprisingly easy to make at home.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each adding its own special touch to the Dan Dan Noodles Recipe. From the creamy sesame paste that gives a luscious mouthfeel to the aromatic five-spice powder that deepens the flavor profile, you’ll see how these components work in harmony to bring the dish alive.
- 2 tbsp Chinese sesame paste: Provides the nutty and creamy base essential for authentic texture (you can substitute tahini).
- 1.5 tbsp Chinese chili paste in oil: Delivers the perfect spicy punch; adjust to taste.
- 4 tbsp light soy sauce: Adds savory umami and saltiness.
- 2 garlic cloves, minced: Infuses the dish with a fragrant, pungent depth.
- 3 tsp white sugar: Balances the heat and salt for a well-rounded flavor.
- 1/2 tsp Chinese five-spice powder: Introduces subtle warm spice notes (used twice in this recipe).
- 1 tsp Sichuan pepper powder: Gives that signature numbing tingle (freshly ground is best).
- 3 tbsp chili oil: Adds heat and a beautiful red hue—Chinese chili oil is ideal.
- 3/4 cup chicken broth (hot, low sodium): Creates a flavorful sauce base and adds moisture.
- 2 tsp Hoisin sauce: Brings a sweet-savory depth.
- 1 tsp dark soy sauce: Provides richness and color.
- 1 tbsp Chinese cooking wine: Enhances aroma and complexity (or substitute with 2 tbsp extra chicken stock).
- 1 tbsp vegetable oil: For cooking and recipe layering.
- 250g pork mince: Adds protein and a savory bite.
- 30g Sui Mi Ya Cai (preserved mustard greens), finely chopped: Gives crunch and a tangy, pickled contrast.
- 500g white fresh noodles, medium thickness: The star base of the dish, perfect for soaking up sauce.
- 16 choy sum stems, cut into 15cm pieces: For a delightful fresh, green crunch.
- 2 green onions, finely sliced: Adds a fresh, slightly sharp finish.
- 1 tbsp finely chopped peanuts (optional): Provides extra texture and a nutty accent.
How to Make Dan Dan Noodles Recipe
Step 1: Prepare the Sauce Base
Start by combining the Chinese sesame paste, chili paste in oil, light soy sauce, minced garlic, white sugar, five-spice powder, Sichuan pepper powder, chili oil, hot chicken broth, hoisin sauce, dark soy sauce, and Chinese cooking wine in a bowl. Whisk these ingredients together until the mixture is smooth and well combined. This sauce is where all the magic happens, layering complex flavors that will coat the noodles perfectly.
Step 2: Cook the Pork Mince
Heat one tablespoon of vegetable oil in a pan over medium heat. Add the pork mince and cook, breaking it apart with your spatula, until browned and cooked through. Once the meat is ready, stir in the finely chopped Sui Mi Ya Cai (preserved mustard greens), allowing it to warm through and blend with the pork. The preserved greens add a delicious tang that balances the richness of the meat beautifully.
Step 3: Blanch the Vegetables and Noodles
Bring a large pot of water to a boil. Add the choy sum stems and blanch for about 1-2 minutes until tender-crisp, then remove and set aside. In the same pot, cook the fresh noodles according to the package instructions until just al dente. This careful timing ensures the noodles are perfectly tender to soak up all the sauce without becoming mushy.
Step 4: Assemble the Dan Dan Noodles
Divide the cooked noodles into serving bowls. Pour the prepared sauce evenly over the noodles, gently tossing to coat them thoroughly. Top with the cooked pork and preserved greens mixture, then neatly arrange the blanched choy sum on the side for a vibrant pop of green and added texture.
Step 5: Final Touches
Garnish the dish with finely sliced green onions and a generous sprinkle of finely chopped peanuts if you like that extra crunch. The different textures and fresh garnishes create a feast for the eyes and palate, rounding out this Dan Dan Noodles Recipe with irresistible appeal.
How to Serve Dan Dan Noodles Recipe
Garnishes
Garnishing with sliced green onions and chopped peanuts brings an extra layer of freshness and crunch to the dish. The green onions add a mild sharpness that cuts through the richness, while the peanuts contribute nuttiness and texture, making every bite ever more exciting.
Side Dishes
Dan Dan noodles pair wonderfully with light, simple side dishes. Consider serving them alongside stir-fried bok choy, steamed jasmine rice, or a crisp cucumber salad. These sides provide balance and keep the meal vibrant and wholesome.
Creative Ways to Present
For an elevated touch, try serving Dan Dan noodles in individual shallow bowls to showcase all the colorful ingredients beautifully. Alternatively, layer the noodles and toppings in a glass bowl for a striking visual effect or offer an array of extra chili oils, fresh herbs, and nuts at the table for guests to customize their bowls to their taste.
Make Ahead and Storage
Storing Leftovers
Store leftover Dan Dan noodles and the pork mixture separately in airtight containers in the refrigerator. This helps preserve the noodle texture and flavor of the sauce. Leftovers are best eaten within 2-3 days to enjoy freshness and taste.
Freezing
Freezing is possible for the cooked pork mince and sauce separately but not recommended for fresh noodles as they tend to lose their texture once thawed. Store the pork mixture in a freezer-safe container for up to 1 month, thawing overnight in the fridge before reheating.
Reheating
When reheating, gently warm the pork mixture on the stovetop or microwave until piping hot. Reheat noodles briefly by plunging them into boiling water for a few seconds to revive their texture, then toss everything together and serve immediately for best results.
FAQs
What is the difference between Dan Dan noodles and regular noodles?
Dan Dan noodles are distinguished by their signature spicy, savory sauce made with sesame paste, chili oil, Sichuan pepper, and preserved vegetables that coat the noodles, giving them a deeply flavorful and numbing sensation uncommon in plain noodles.
Can I make this Dan Dan Noodles Recipe vegetarian?
Yes! Simply swap the pork mince for crumbled tofu or cooked mushrooms, and use vegetable broth instead of chicken stock. The rich sauce ingredients ensure the dish stays satisfying without meat.
How spicy is this recipe?
The heat level can be adjusted by changing the amount of chili paste and chili oil used. If you prefer mild flavors, start with less chili oil and paste, then add more gradually to suit your palate.
What type of noodles work best for Dan Dan noodles?
Medium-thickness fresh wheat noodles or egg noodles work beautifully as they hold onto the sauce well but still provide a nice bite. Avoid overly thin noodles which might get lost in the sauce.
Is Sichuan pepper essential?
Absolutely! Sichuan pepper provides a unique, tingling numbing effect that defines the flavor profile of Dan Dan noodles. If unavailable, use ground black pepper, but note the dish will lack that special numbing sensation.
Final Thoughts
I truly hope you give this Dan Dan Noodles Recipe a try soon — it’s one of those dishes that makes you feel warm inside from the first fragrant, spicy bite. Perfect for a cozy night in or impressing friends with your cooking skills, it’s flavorful, comforting, and surprisingly easy to pull together. Once you taste it, I’m confident it will become a staple in your recipe rotation too!
Print
Dan Dan Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Noodles
- Method: Stovetop
- Cuisine: Chinese
Description
Dan Dan Noodles are a classic Sichuan dish featuring spicy, savory minced pork atop chewy noodles tossed in a flavorful sauce made from sesame paste, chili oil, soy sauces, and fragrant spices. This recipe balances heat, umami, and a touch of sweetness, finished with crunchy peanuts and fresh greens for a satisfying and authentic Chinese meal perfect for a quick lunch or dinner.
Ingredients
Sauce Ingredients
- 2 tbsp Chinese sesame paste (substitute with tahini)
- 1.5 tbsp Chinese chili paste in oil (adjust spiciness as preferred)
- 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) hot, low sodium chicken broth/stock
- 2 tsp hoisin sauce
- 1 tsp dark soy sauce
- 1 tbsp Chinese cooking wine (or substitute with 2 tbsp extra chicken stock)
Meat and Vegetables
- 1 tbsp vegetable oil (for cooking pork)
- 250g (8 oz) pork mince (ground pork)
- 1 tsp vegetable oil (for preserved mustard greens)
- 30g (1/4 cup) Sui Mi Ya Cai (preserved mustard greens), finely chopped
- 16 choy sum stems, cut into 15cm pieces
- 2 green onions, finely sliced
Noodles and Garnishes
- 500g (1 lb) white fresh noodles, medium thickness
- 1 tbsp peanuts, finely chopped (optional)
Instructions
- Prepare the Sauce: In a mixing bowl, combine the Chinese sesame paste, chili paste in oil, light soy sauce, minced garlic, white sugar, half a teaspoon of Chinese five spice powder, freshly ground Sichuan pepper powder, chili oil, chicken broth, hoisin sauce, dark soy sauce, and Chinese cooking wine. Whisk thoroughly until smooth and well integrated. Set aside to allow the flavors to meld.
- Cook the Pork and Mustard Greens: Heat one tablespoon of vegetable oil in a skillet over medium-high heat. Add the ground pork mince and stir-fry until fully cooked and browned, breaking up any large pieces. Remove the pork from the skillet and set aside. Add one teaspoon of vegetable oil to the skillet and sauté the finely chopped Sui Mi Ya Cai (preserved mustard greens) until fragrant and slightly softened, about 2 minutes.
- Cook the Noodles and Vegetables: Bring a large pot of water to a boil. Add the medium thickness white fresh noodles and cook until al dente according to package instructions, usually about 3-4 minutes. In the last 1-2 minutes of noodle cooking, add the choy sum stems to blanch for freshness and crunch. Drain the noodles and choy sum thoroughly.
- Assemble the Noodles: Toss the drained noodles and blanched choy sum in the prepared sauce to coat evenly. Divide the coated noodles between four serving bowls.
- Top and Serve: Evenly distribute the cooked ground pork over each bowl of noodles. Garnish with the sautéed preserved mustard greens, finely sliced green onions, and a sprinkle of chopped peanuts if using. Serve immediately while warm, enjoying the spicy, savory flavors combined with crunchy and fresh textures.
Notes
- Note 1: Chinese sesame paste is thick and richer than tahini, but tahini can be used as a substitute if unavailable.
- Note 2: Adjust the amount of chili paste according to your preferred spice level.
- Note 3: Light soy sauce provides saltiness without overpowering; use low sodium if sensitive to salt.
- Note 4: Chinese five spice powder adds warmth and complexity; ensure fresh for best flavor.
- Note 5: Sichuan pepper powder delivers the signature numbing sensation essential to Dan Dan noodles.
- Note 6: Traditional Chinese chili oil works best; adjust quantity based on heat preference.
- Note 7: Dark soy sauce adds color and mild sweetness.
- Note 8: Sui Mi Ya Cai (preserved mustard greens) impart unique tangy saltiness; substitute with pickled mustard greens if not found.
- Note 9: Use fresh medium-thickness white noodles for the best texture; dried noodles can be substituted but may alter mouthfeel.
