Description

This classic Sichuan Dan Dan Noodles recipe features a bold, spicy, and savory sesame chili oil sauce paired perfectly with tender ground pork and fresh noodles. A traditional Chinese street food favorite, this dish combines flavorful seasonings like Chinese sesame paste, chili paste, soy sauce, and aromatic spices for a satisfying meal with a deliciously numbing kick from Sichuan peppercorns.

Ingredients

Scale

Sauce

2 tbsp Chinese sesame paste (substitute tahini if needed)
1.5 tbsp Chinese chili paste in oil (adjust for spiciness)
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) chili oil (preferably Chinese)
3/4 cup (185ml) hot low sodium chicken broth/stock
2 tsp hoisin sauce
1 tsp dark soy sauce
1 tbsp Chinese cooking wine (or substitute 2 tbsp extra chicken stock)
1/2 tsp Chinese five spice powder

Pork Mixture

1 tbsp vegetable oil
250g (8oz) pork mince (ground pork)
1 tsp vegetable oil
30g (1/4 cup) Sui Mi Ya Cai (preserved mustard greens), finely chopped

Noodles & Garnish

500g (1lb) white fresh noodles, medium thickness
16 choy sum stems, cut into 15cm pieces
2 green onions, finely sliced
1 tbsp peanuts, finely chopped (optional)

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Instructions

Prepare the Sauce: In a bowl, combine the Chinese sesame paste, chili paste in oil, light soy sauce, minced garlic, white sugar, Chinese five spice powder, Sichuan pepper powder, chili oil, hot chicken broth, hoisin sauce, dark soy sauce, Chinese cooking wine, and the additional five spice powder. Whisk all together until smooth and well blended. Set aside.
Cook the Pork Mixture: Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the ground pork and cook, stirring often, until browned and cooked through. Add the reserved vegetable oil and finely chopped preserved mustard greens. Stir to combine and cook for another 1-2 minutes until fragrant and heated through. Remove from heat.
Cook the Noodles and Vegetables: Bring a large pot of water to a boil. Add the fresh noodles and cook until just tender according to package instructions, usually 3-5 minutes. In the last 1-2 minutes of cooking, add the choy sum stems to blanch them until tender-crisp. Drain noodles and vegetables thoroughly.
Assemble the Dish: Toss the hot noodles and blanched choy sum with the prepared spicy sesame sauce until evenly coated. Add the cooked pork mixture and gently mix together to combine all flavors.
Serve: Divide the Dan Dan Noodles into bowls. Garnish with finely sliced green onions and chopped peanuts if using. Serve immediately while hot for the best experience.

Notes

Watch the video for step-by-step guidance on making the iconic spicy Sichuan Dan Dan Noodles at home.
The key is to prepare all the components ahead except the noodles, which should be cooked just before serving to retain heat and texture.
The preserved mustard greens add authentic flavor but can be omitted if unavailable.
Adjust chili paste and chili oil according to your preferred spice level.
This dish is best enjoyed fresh tossed so the heat from the noodles warms the sauce and pork perfectly.

Nutrition

Serving Size: 1 serving
Calories: 604 kcal
Sugar: 5 g
Sodium: 1364 mg
Fat: 34 g
Saturated Fat: 10 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 2 g
Protein: 21 g
Cholesterol: 41 mg