Dan Dan Noodles

Dinner | Chinese

Prep time: 10 min Cook time: 10 min Servings: 2

Today we're making Dan Dan Noodles which is a famous Sichuan street food. The name comes from the shoulder pole (dan dan) used by street vendors to carry their pots through the streets of Chengdu.

It's spicy, nutty, has a bit of tingle from the peppercorns, and heaps of umami. I’ve gone with the dry version here (no soup) because the sauce sticks to the noodles better, and it has a nice balanced between the sesame, vinegar and heat.

The sauce takes about 2 minutes to mix and the pork topping cooks in under 5, so the whole dish is on the table in 10 minutes once the noodles are boiling. The recipe serves 2 but scales easily. If you want it soupier, just thin the sauce with a little hot water or stock before serving.

Simple, quick, and tasty. This recipe is for two people but it's easy to scale up for a family or down for a meal for one.

Ingredient Notes

Chinese sesame paste: Chinese sesame paste is made from toasted white sesame seeds, giving it a deep, roasted flavour that is more intense than Middle Eastern tahini (which uses raw or lightly toasted seeds). It is the backbone of the dan dan sauce and is worth seeking out rather than substituting. Look for it at Asian supermarkets, usually in a jar labelled “sesame paste” or “zhima jiang.” If unavailable, dark roasted peanut butter is a better substitute than tahini, though the flavour will be different.

Black vinegar: Chinese black vinegar (Chinkiang or Zhenjiang vinegar) has a malty, slightly sweet depth that is very different from other vinegars. It adds the characteristic tang to dan dan sauce without the sharpness of white or rice vinegar. It is widely available at Asian supermarkets. If you cannot find it, a mix of balsamic vinegar and a small splash of rice vinegar is the closest substitute, though balsamic alone is too sweet and thick.

Sichuan peppercorn: Sichuan peppercorns are not true peppercorns but the dried husks of the prickly ash plant. They produce a distinctive numbing, tingling sensation on the tongue (known as ma la, or “numbing spice”) alongside a citrusy, floral aroma. They are available at Asian supermarkets and most spice shops. For the best flavour, toast them briefly in a dry pan before using. There is no direct substitute for the numbing effect, though a pinch of white pepper and a little lemon zest approximates the citrus note.

Equipment

Wok or large frying pan
Large pot (for boiling noodles)
Medium mixing bowl
Colander or spider strainer
Chopping board and chef’s knife
Serving bowls

Ingredients

Sauce
3 tbsp Chinese sesame paste
2 tbsp soy sauce
1 tbsp black vinegar
1 tbsp chilli crisp
1 tsp Sichuan peppercorn
1 tsp sugar
2 tbsp hot water
Topping
1 tbsp oil
1 clove garlic, finely grated
1 tsp ginger, finely grated
2 spring onions, finely sliced (reserve some for garnish)
200g pork mince
2 tsp light soy sauce
1 tsp Shaoxing wine
1 tsp Chinese five spice powder
Noodles and Greens
200g (7 oz) fresh wheat noodles (or dried)
1 bunch buk choy or choy sum, trimmed

Directions

Prep the sauce
Toast the peppercorns in a pan for 30-60 seconds over medium heat until fragrant. Then, use a mortar and pestle to ground the peppercorns.
Mix all the sauce ingredients in a medium bowl including the ground peppercorns until smooth, then set aside.
Cook the topping
Heat the oil in a wok over high heat. Fry the garlic, ginger and spring onion for 1 minute while tossing.
Add the pork, soy, Shaoxing wine and five-spice. Cook, stirring, until well browned.
Cook the noodles and serve
Cook the noodles in a large pot of salted boiling water according to packet directions.
Add the greens in the last 2 minutes of cooking, then drain.
Divide the sauce between serving bowls.
Top with the noodles, pork mixture, then cooked greens. Top with reserved spring onions, then toss together before eating.

Recipe notes

Chef Tips

Toast the Sichuan peppercorns before using

Dry-toasting the peppercorns in a pan for 30-60 seconds over medium heat before adding them to the sauce releases their oils and significantly amplifies the citrusy, numbing aroma. You can grind them briefly in a mortar or leave them whole for a milder effect. Do not over-toast: they burn quickly and turn bitter. They should be fragrant and just starting to smoke when you take them off the heat.

Cook the pork until properly browned

The pork topping needs to be well browned and a little sticky, not just cooked through and pale. This happens over high heat with minimal stirring at first so the mince can caramelise against the wok. That browning is where the savoury, umami depth of the topping comes from. If the wok isn’t hot enough or the pan is overcrowded, the pork will steam and stay grey.

Storage

Dan dan noodles are best eaten immediately after assembly as the noodles absorb the sauce and soften if left to sit. The sauce and pork topping can each be made ahead and stored separately in the fridge for up to 3 days. Cook the noodles and greens fresh and assemble just before serving. Reheat the pork in a wok or pan and bring the sauce to room temperature before using.

FAQs

Can I make this vegetarian? Yes. Replace the pork mince with finely chopped mushrooms (shiitake or king oyster work well) or firm tofu crumbled into small pieces. Cook over high heat until well browned and most of the moisture has cooked off so you get some caramelisation. The soy, Shaoxing, and five-spice quantities stay the same. Check the chilli crisp label as some contain fish or shrimp.

Can I use different noodles? Fresh wheat noodles are the traditional choice and give the best texture: thick enough to hold the sauce and with a good chew. Dried wheat noodles work well too. Thin rice noodles or glass noodles are not suitable as they lack the texture needed to stand up to the sauce. Udon noodles are a good alternative if fresh wheat noodles are unavailable.

Can I make this dish spicier or milder? The heat level is almost entirely controlled by the chilli crisp. Start with 1 tbsp for medium heat and increase from there. For a milder version use ½ tbsp or replace with a mild chilli oil. For more heat, add extra chilli crisp to taste or mix in a small amount of doubanjiang (Sichuan chilli bean paste) with the pork for a deeper, spicier result.