Dan Dan Noodles
Ingredients
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- 12 ounces dried thin wheat noodles
- 1 teaspoon Sichuan peppercorns – toasted and finely ground
- 2 cloves garlic – finely minced
- 1 teaspoon ginger – finely minced
- 3 scallions – thinly sliced (for serving)
- 1 1/2 tablespoons neutral oil
- 8 ounces ground pork
- 1 tablespoon Shaoxing wine
- 3 ounces Sichuan preserved mustard stem (ya cai) – finely chopped
- 4 tablespoons Chinese sesame paste
- 4 tablespoons light soy sauce
- 3 tablespoons Chinese black vinegar
- 8 tablespoons Sichuan chili oil with sediment
- 1/4 cup roasted peanuts – coarsely chopped (for serving)
Instructions
1. Bring a large pot of water to a boil for the noodles.
2. Heat the neutral oil in a skillet over medium-high heat. Add the ground pork and cook, breaking it up, until it loses its pink color, 3–4 minutes. Add the ginger and the Shaoxing wine and stir-fry until the pork is browned with some crisp edges, 2–3 minutes more. Add the Sichuan preserved mustard stem (ya cai) and stir-fry until very fragrant, 1–2 minutes. Transfer the pork mixture to a bowl and keep warm.
3. Salt the boiling water lightly, add the dried thin wheat noodles, and cook until just tender but springy, 2–4 minutes depending on thickness. Reserve 0.75 cup of the hot noodle water, then drain the noodles well.
4. In a large mixing bowl, whisk the Chinese sesame paste, light soy sauce, Chinese black vinegar, Sichuan chili oil with sediment, and garlic until smooth. In a small dry skillet over medium heat, toast the Sichuan peppercorns until fragrant, 1–2 minutes; grind to a fine powder and whisk into the bowl. Gradually whisk in enough of the reserved hot noodle water (about 0.5–0.75 cup) until the sauce is the consistency of heavy cream.
5. Add the drained noodles to the bowl and toss until evenly coated, 30–60 seconds. Divide among bowls, spoon the pork and ya cai mixture over the top, and finish with the scallions and roasted peanuts. Serve immediately while hot and slick with sauce.
Dan Dan Noodles are a beloved Sichuan street dish built on contrast: springy wheat noodles, a nutty-savoury sauce, chili oil heat, and a numbing citrusy tingle from Sichuan peppercorns. The topping of minced pork fried with intensely aromatic ya cai (Sichuan preserved mustard stem) gives deep umami and a slight sweetness, while black vinegar and soy provide brightness and backbone. The finished bowl should be glossy, spicy, and fragrant, with each strand coated yet not soupy.
Originating from Chengdu, the dish was historically sold by vendors carrying poles (dan dan) with baskets of noodles and sauce—hence the name. Over time, versions spread across China and abroad, with some becoming saucier, sweeter, or heavy with sesame or peanuts. The core Sichuan style, however, remains defined by hong you (red chili oil), mala balance (spicy and numbing), and the distinctive funk of ya cai.