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
Scale
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.
