Description
Dan Dan Noodles are a classic Sichuan dish featuring chewy fresh noodles tossed in a rich, spicy, and nutty sesame-chili sauce, topped with savory ground pork and preserved mustard greens. This recipe balances the numbing spice of Sichuan pepper with aromatic five-spice, a touch of sweetness, and the deep flavor of Chinese sesame paste, creating a satisfying, restaurant-quality meal that can be made in just 30 minutes.
Ingredients
Scale
Dan Dan Sauce:
- 2 tbsp Chinese sesame paste (sub tahini if unavailable)
- 1.5 tbsp Chinese chili paste in oil, adjust to taste
- 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) Chinese chili oil
- 3/4 cup (185ml) hot low-sodium chicken broth
Pork topping:
- 2 tsp Hoisin sauce
- 1 tsp dark soy sauce
- 1 tbsp Chinese cooking wine (or 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, finely chopped (or substitute with finely chopped kimchi)
To Serve:
- 500g (1lb) fresh white 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, combine Chinese sesame paste, chili paste in oil, light soy sauce, minced garlic, white sugar, Chinese five spice powder, and Sichuan pepper powder. Stir well to mix thoroughly. Gently fold in the chili oil and hot chicken broth, ensuring the oil floats on top. Set the sauce aside to let flavors meld.
- Cook Pork Topping: In a small bowl, mix hoisin sauce, dark soy sauce, Chinese cooking wine, and Chinese five spice powder to create the pork sauce. Heat vegetable oil in a skillet or wok over high heat. Add the ground pork and cook, breaking up lumps, until the meat changes from pink to white. Pour in the prepared pork sauce and cook for another minute to combine flavors. Transfer the cooked pork to a bowl and set aside.
- Warm Preserved Mustard Greens: Reduce the heat to medium and return the skillet to the stove. Add 1 tsp vegetable oil to the center of the skillet, then add the finely chopped Sui Mi Ya Cai. Stir for about 30 seconds, just enough to warm through without losing texture. Remove from heat and set aside.
- Cook Noodles and Choy Sum: Bring a large pot of water to a boil. Add the fresh noodles and cook according to package instructions until al dente. During the last minute of cooking, add the choy sum stems to blanch. Drain noodles and choy sum together and set aside.
- Assemble the Dish: Ladle one-quarter of the Dan Dan Sauce into each serving bowl. Add a portion of noodles on top. Spoon over the cooked pork topping and preserved mustard greens. Arrange choy sum on the side. Garnish with finely sliced green onions and chopped peanuts if using.
- Serve and Enjoy: Before eating, mix all components well so the noodles are fully coated with the flavorful sauce. Enjoy your authentic Sichuan Dan Dan Noodles!
Notes
- Chinese Sesame Paste is thicker and more intense than sesame sauce, giving Dan Dan Noodles their signature nutty flavor. Tahini or peanut butter plus toasted sesame oil can be used as substitutes in a pinch.
- Chinese chili paste in oil adds essential spicy aroma. Brands like Fuyun Xiang La Wang are recommended. Adjust the amount to control spiciness.
- Use light soy sauce rather than dark soy sauce for the sauce base to avoid overpowering flavor.
- Chinese Five Spice Powder blends five aromatic spices: star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. It’s critical for authentic flavor.
- Sichuan pepper gives a unique numbing sensation and citrus note. Toast lightly and grind fresh if possible. White pepper can be a substitute if unavailable.
- Chili oil is key for flavor and mouthfeel; use plenty if you like it spicy.
- Sui Mi Ya Cai are preserved mustard greens from Sichuan; their salty, fermented flavor adds complexity. Kimchi is an acceptable substitute.
- For best texture and appearance use fresh white noodles, medium thickness (~3mm). If using dried noodles, increase quantity to 300g and follow package cooking instructions.
- The dish is traditionally moderately spicy. Adjust chili paste, Sichuan pepper, and chili oil to taste to reduce heat.
- The pork topping is meant as an accent rather than a large portion. Feel free to double if preferred.
- Adding steamed Asian greens like extra choy sum can complete the meal for more volume and nutrition.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 480
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: fifty-five grams
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
