Description
A spicy and flavorful Sichuan classic, Dan Dan Noodles feature a savory ground pork topping combined with a rich, tangy, and spicy sesame-chili sauce served over tender noodles and fresh greens. This recipe perfectly balances numbing Sichuan peppercorns with crisp preserved mustard greens and a hint of sweetness, making it an authentic and satisfying meal that can be prepared quickly from start to finish.
Ingredients
Scale
Meat and Aromatics
- 2 tablespoons peanut oil
- 1 pound ground pork
- 1 tablespoon ginger, minced
- 2 green onion stalks, minced
- 5 cloves garlic, finely minced
Sauce and Condiments
- 4 teaspoons sweet bean sauce (or substitute hoisin sauce)
- 1 tablespoon Shaoxing wine
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar (for meat mixture)
- 1/3 cup Sui Mi Ya Cai (Sichuan preserved mustard greens)
- 1/3 cup sesame paste or tahini
- 1/3 cup light soy sauce
- 2 tablespoons Chinkiang Vinegar
- 2 tablespoons honey
- 1 teaspoon sugar (for sauce)
- 1/4 teaspoon five spice powder
- 1/2 teaspoon Sichuan peppercorns, ground
- 3 tablespoons chili oil with chili flakes
Other Ingredients
- 1/4 cup warm noodle water
- 1 pound fresh or dried white noodles, medium thick
- 1 small bunch leafy greens (spinach or bok choy)
- Chopped roasted peanuts (for garnish)
- Chopped green onion (for garnish)
Instructions
- Cook Pork Mixture: In a skillet or wok, heat the peanut oil over medium-high heat. Add the ground pork and cook, stirring occasionally, until it is browned and cooked through. Then, add minced ginger, green onions, sweet bean sauce, Shaoxing wine, dark soy sauce, sugar, and the Sichuan preserved mustard greens. Stir everything together and cook until the liquid evaporates and the mixture becomes fragrant and slightly caramelized.
- Prepare Noodles and Greens: While the pork cooks, bring a large pot of water to a boil. Cook the fresh or dried white noodles according to package instructions until tender but still firm (al dente). In the last 30 seconds of the noodles’ cooking time, blanch the leafy greens (spinach or bok choy) until just wilted. Reserve 1/4 cup of the noodle cooking water before draining the noodles and greens.
- Make the Sauce: In a bowl, whisk together the sesame paste, light soy sauce, Chinkiang vinegar, honey, sugar, five spice powder, ground Sichuan peppercorns, minced garlic, and chili oil with chili flakes. Gradually stir in warm noodle water to thin the sauce to a smooth, pourable consistency, adjusting as needed.
- Assemble and Serve: Divide cooked noodles and greens among serving bowls. Spoon the pork mixture over the noodles, then drizzle generously with the prepared sauce. Garnish each bowl with chopped roasted peanuts and chopped green onions. Add extra chili oil if desired for more heat. Serve immediately while warm.
Notes
- Sichuan preserved mustard greens (Sui Mi Ya Cai) are key for authentic flavor but can be substituted with finely chopped pickled mustard greens if unavailable.
- Adjust chili oil quantity to control spiciness level according to your preference.
- Sesame paste adds nuttiness and creaminess; tahini can be used as a substitute but will slightly alter the flavor.
- Use fresh noodles if possible for better texture, but dried medium-thick noodles work well too.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
- This dish can be made vegetarian by substituting the ground pork with crumbled tofu or textured vegetable protein and increasing the amount of preserved greens and seasonings.
