Description

A classic Sichuan dish, Dan Dan Noodles are spicy, flavorful noodles tossed with a rich sesame chili oil sauce and savory ground pork, garnished with preserved mustard greens and crunchy peanuts. This recipe captures the authentic taste of this iconic street food with an easy-to-follow method, perfect for a comforting and delicious meal at home.

Ingredients

Scale

Sauce Ingredients

2 tbsp Chinese sesame paste (substitute with tahini if needed)
1.5 tbsp Chinese chili paste in oil (adjust 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) chicken broth/stock, hot, low sodium
2 tsp hoisin sauce
1 tsp dark soy sauce
1 tbsp Chinese cooking wine (or substitute with 2 tbsp extra chicken stock)
1/2 tsp Chinese five spice powder (additional for pork)

Pork Mixture

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

Noodles and Garnish

500g / 1 lb 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 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 an additional 1/2 tsp five spice powder. Stir well until smooth and set aside.
Cook the pork: Heat 1 tbsp vegetable oil in a skillet or wok over medium-high heat. Add the pork mince and cook, breaking it up with a spatula until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
Cook the preserved mustard greens: In the same pan, add 1 tsp vegetable oil. Add the finely chopped Sui Mi Ya Cai and stir-fry for 1-2 minutes until fragrant and heated through. Remove and combine with the cooked pork.
Prepare vegetables: Bring a large pot of water to boil. Blanch choy sum stems for 1-2 minutes until tender but crisp. Remove and drain.
Cook the noodles: Cook the fresh noodles in boiling water according to package instructions until just tender, typically 3-4 minutes. Drain well.
Assemble the dish: Return the hot noodles to the pot or a large bowl. Pour the prepared sauce over the noodles, then add the cooked pork and preserved mustard greens mixture. Toss well to combine so the hot noodles warm the sauce and pork thoroughly.
Add vegetables and garnish: Toss in blanched choy sum and sliced green onions. Mix gently. Serve the noodles topped with chopped peanuts if using for a crunchy texture.

Notes

The sauce components can be prepared ahead of time to make assembling quicker.
Adjust chili paste and chili oil quantities according to your preferred spice level.
Use freshly ground Sichuan pepper for the best authentic aroma and flavor.
Cook noodles just before serving to ensure they are hot and the sauce coats them perfectly.
If Chinese sesame paste is unavailable, tahini can be used as a substitute though the flavor will differ slightly.
Preserved mustard greens (Sui Mi Ya Cai) add authentic tangy depth, but can be omitted if unavailable.

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