Description
Dan Dan Noodles (Dan Dan Mian) is a classic Sichuan dish featuring tender ground pork cooked in a savory sauce paired with chewy noodles and fresh greens. The dish combines a rich, spicy, and slightly sweet sauce made from sesame paste, chili oil, soy sauce, and Sichuan peppercorns, delivering a perfectly balanced and bold flavor experience. It’s quick to prepare in about 30 minutes and serves six people, making it an ideal meal for spice lovers seeking authentic Chinese street food at home.
Ingredients
Scale
Meat and Aromatics
- 2 tablespoons peanut oil
- 1 pound ground pork
- 1 tablespoon ginger, minced
- 2 green onion stalks, minced
- 5 cloves garlic, finely minced
Sauces and Seasonings
- 4 teaspoons sweet bean sauce (or substitute hoisin sauce)
- 1 tablespoon Shaoxing wine
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar (for pork mixture)
- 1/3 cup Sui Mi Ya Cai (Sichuan preserved mustard greens)
- 1/3 cup sesame paste or tahini
- 1/3 cup light soy sauce
- 2 tablespoons Chinkiang Vinegar
- 2 tablespoons honey
- 1 teaspoon sugar (for sauce)
- 1/4 teaspoon five spice powder
- 1/2 teaspoon Sichuan peppercorns, ground
- 3 tablespoons chili oil with chili flakes
Others
- 1/4 cup warm noodle water
- 1 pound fresh or dried white noodles, medium thick
- 1 small bunch leafy greens (spinach or bok choy)
- Chopped roasted peanuts, for garnish
- Chopped green onion, for garnish
Instructions
- Cook the Pork: In a skillet or wok, heat 2 tablespoons of peanut oil over medium-high heat. Add the ground pork and cook until it is browned and crumbly.
- Add Aromatics and Seasonings: Stir in the minced ginger and green onions, then add 4 teaspoons sweet bean sauce, 1 tablespoon Shaoxing wine, 1 teaspoon dark soy sauce, 1 teaspoon sugar, and 1/3 cup Sui Mi Ya Cai (Sichuan preserved mustard greens). Cook, stirring often, until the liquid has evaporated and the mixture is fragrant.
- Prepare Noodles and Greens: Bring a pot of water to a boil. Cook 1 pound of fresh or dried noodles according to package instructions until al dente. In the last 1 minute of cooking, blanch the leafy greens such as spinach or bok choy. Reserve 1/4 cup of the hot noodle water and drain the noodles and greens.
- Make the Dan Dan Sauce: In a bowl, whisk together 1/3 cup sesame paste (or tahini), 1/3 cup light soy sauce, 2 tablespoons Chinkiang vinegar, 2 tablespoons honey, 1 teaspoon sugar, 1/4 teaspoon five spice powder, 1/2 teaspoon ground Sichuan peppercorns, the finely minced garlic, and 3 tablespoons chili oil with chili flakes. Thin the sauce with the reserved warm noodle water as needed to achieve a smooth, pourable consistency.
- Assemble the Dish: Divide the cooked noodles among serving bowls. Add the pork mixture and greens on top. Pour the prepared Dan Dan sauce over everything and toss gently to combine. Garnish with chopped roasted peanuts and chopped green onion. Add extra chili oil to taste if desired.
Notes
- If you can’t find Sui Mi Ya Cai (Sichuan preserved mustard greens), you may substitute with finely chopped preserved pickled mustard greens or omit entirely.
- Adjust the amount of chili oil based on your preferred spice level.
- For a vegetarian version, substitute ground pork with minced tofu or textured vegetable protein and adjust seasoning accordingly.
- Using fresh noodles yields a better texture, but dried noodles work well too.
- Chinkiang vinegar adds a unique tang; if unavailable, use a good quality black vinegar or balsamic vinegar as a substitute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Noodles
- Method: Stovetop
- Cuisine: Sichuan, Chinese
