- Prepare the Ingredients
Gather all ingredients: 8 oz dried wheat noodles, 1/2 lb ground pork, 2 tbsp vegetable oil, 1 tsp Sichuan peppercorns, 3 cloves garlic (minced), 1 tbsp minced ginger, 3 tbsp soy sauce, 1 tbsp Chinese black vinegar, 2 tbsp sesame paste, 2 tbsp chili oil, 1/2 cup chicken broth, 2 green onions (chopped, white and green parts separated), 1/4 cup crushed roasted peanuts, and 2 small heads bok choy (optional, trimmed).
- Cook the Noodles and Bok Choy
Bring a large pot of salted water to a boil. Add the dried wheat noodles and cook according to package instructions until al dente, about 4-5 minutes. In the last minute of cooking, add the bok choy to blanch. Drain everything and set aside.
- Make the Pork Topping
Heat vegetable oil in a wok or large skillet over medium heat. Add Sichuan peppercorns and toast for 30 seconds until fragrant. Remove peppercorns and grind them coarsely. In the same oil, add white parts of green onions, minced garlic, and ginger. Stir-fry for 30 seconds, then add ground pork. Cook, breaking it up, until browned and crispy, about 5-7 minutes. Stir in 1 tbsp soy sauce and the ground peppercorns, then remove from heat.
- Whisk the Dan Dan Sauce
In a medium bowl, combine remaining 2 tbsp soy sauce, Chinese black vinegar, sesame paste, chili oil, and chicken broth. Whisk vigorously until smooth and emulsified, about 1-2 minutes. The sauce should be silky and well-combined.
- Assemble and Serve
Divide the cooked noodles and bok choy among four bowls. Drizzle each with the dan dan sauce, then top with the pork mixture. Garnish with green onion greens and crushed peanuts. Serve immediately, tossing everything together at the table.
- Calories:450 kcal
- Protein:20 g
- Carbohydrates:40 g
- Sugar:5 g
- Salt:2 g
- Energy:1880 kJ
- Fat:25 g
I still remember the first time I tasted authentic dan dan noodles in a cramped Sichuan eatery—the heat, the nuttiness, the sheer umami punch that made my scalp tingle. It was a revelation, and I’ve been chasing that perfect bowl ever since. Today, I’m sharing my version of this iconic dish, a dan dan noodles recipe that balances fiery chili oil with rich sesame paste and savory ground pork. It’s the kind of meal that turns a weeknight into an occasion.
The Story Behind Dan Dan Mian
The name “dan dan” comes from the carrying pole (dan) that street vendors once used to haul their noodles and sauces through the streets of Sichuan. This humble origin belies a complex flavor profile that has made dan dan mian a beloved staple far beyond China. It’s a dish built on contrast: the numbness of Sichuan peppercorns against the heat of chili, the richness of pork against the brightness of vinegar.
What Makes This Dan Dan Noodles Special
My twist? I toast the Sichuan peppercorns whole before grinding them, which unlocks a more aromatic, citrusy note that cuts through the fat. The sauce isn’t just mixed; it’s whisked into a silky emulsion that clings to every strand of noodle. And by using both soy sauce and a touch of black vinegar, you get a depth that store-bought versions can’t match.
The Pro-Tip: Emulsify Your Sauce
Here’s the secret to restaurant-quality dan dan noodle sauce: whisk it vigorously while slowly drizzling in the chili oil. This creates a stable emulsion that won’t separate when tossed with hot noodles. I used to just stir everything together, but this small step makes the texture luxuriously smooth.
Serving & Pairing Ideas
Serve this condiment immediately after assembling, while the sauce is warm and the noodles are springy. A crisp, cold lager or a floral jasmine tea pairs beautifully to cool the heat. For a side, try a quick-pickled cucumber salad—its acidity balances the richness perfectly.
Variations & Substitutions
This recipe is wonderfully adaptable. For a dan dan noodles vegan version, swap the ground pork for minced mushrooms and use vegetable broth. If you prefer chicken dan dan noodles, ground chicken works just as well. Want it less fiery? Adjust the chili oil to taste. For a soupier take, add extra broth to create a dan dan noodle soup. And if you’re new to Asian spicy noodles, start with half the Sichuan peppercorns and chili oil. The dan dan sauce is key, so feel free to tweak it to your liking for an easy dan dan noodle recipe.
Make-Ahead & Storage Tips
The mixture can be made up to three days ahead and stored in the fridge—just give it a good whisk before using. Cooked pork topping also keeps for a couple of days. However, I recommend cooking the noodles fresh for the best texture.
Frequently Asked Questions
Can I make this dan dan noodle recipe easy for weeknights? Absolutely! Prep the sauce and topping ahead, and simply boil the noodles when ready to eat. It comes together in under 30 minutes.
Is dan dan noodles spicy? Traditionally, yes, but you control the heat. The chili oil provides the spice, so adjust according to your tolerance.
I hope this recipe brings a bit of Sichuan warmth to your kitchen. Once you try making dan dan noodles from scratch, you might never go back to takeout. Don’t forget to explore our recipe collection for more inspiration, and for deep dives into technique, I always trust Serious Eats. Now, go grab your whisk—your perfect bowl awaits.
