dan dan noodles

A Dan Dan Noodles recipe that&#x27;s tried, true, and authentic. With this recipe, you can try out this spicy, numbing Sichuan classic at home!

Dan Dan Noodles

Sichuan peppercorns

cinnamon

star anise

red pepper flakes

pork ((225 grams))

sweet bean sauce

shaoxing wine

soy sauce

five spice powder

sui mi ya cai

sesame paste (tahini)

sugar

Sichuan peppercorn powder ((we ground whole Sichuan peppercorns

garlic ((very finely minced))

hot cooking water

peanuts

scallion ((optional))

To make the chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 325 degrees, and then turn off the heat. Wait 6 - 7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon. Add the crushed red pepper flakes and allow them to steep in the hot oil. It should start smelling fragrant, almost like popcorn. Allow the oil to cool. This makes more chili oil than you’ll need, but you’ll be glad to have it on hand for use in other dishes. Store in a glass jar and keep refrigerated.

To make the meat mixture: In a wok, heat a teaspoon of oil over medium heat, and brown the ground pork. Add the sweet bean sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated. Set aside. Heat the other 2 teaspoons of oil in the wok over medium heat, and sautee the sui mi ya cai (pickled vegetables) for a few minutes. Set aside.

To make the sauce: Mix together all the sauce ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot water, add more Sichuan peppercorn powder, etc.

To prepare the noodles and veggies: Cook the noodles according to package directions and drain. Blanch the greens in the noodle water, and drain.

Divide the sauce among four bowls, followed by the noodles and the leafy greens. Add the cooked pork and sui mi ya cai over the top. Sprinkle with chopped peanuts (optional) and scallions.

Mix everything together and enjoy!

Black Sesame Dan Dan Noodles 2 ways: Cold &amp; Hot. Kurogoma Tan Tan Men is a Japanese take on Dan Dan Noodles, the classic Sichuan noodle dish. Here’s the popular black sesame flavor served with chili oil and garlic chips.

Black Sesame Dan Dan Noodles

soy milk ((120 ml))

½ Tbsp black sesame paste ((See Notes for substitute))

chicken broth ((480 ml))

Tbsp rice vinegar

tsp sugar

salt

garlic

ginger

Tbsp sesame oil (roasted)

oz pork ((170 g))

sake

tsp black pepper

tsp Tianmianjiang (sweet bean sauce) ((or use miso))

tsp Doubanjiang (spicy chili bean sauce/broad bean paste) ((See Notes))

Tbsp peanuts ((roasted) (you can use walnut) (10 g))

Tbsp toasted black sesame seeds ((7 g))

bok choy

green onions/scallions

bean sprouts

oz Dan Dan Noodles ((340 g))

Tbsp fried garlic chips ((8 g, or more))

tsp la-yu (Japanese chili oil) ((or more))

Gather all the ingredients.

Combine ½ cup soy milk and 1 ½ Tbsp black sesame paste. Using your silicone spatula, press the black sesame paste against the liquid measuring cup (or bowl) to dissolve the paste.

Once the paste is dissolved, transfer to the pot and heat up the soup. Add 2 cups chicken stock. NOTE: We like a creamier soup, but if you prefer a thinner soup, add more chicken stock.

Add 1 Tbsp rice vinegar, 1 Tbsp soy sauce, and 1 tsp granulated sugar.  Increase the amount if you add more chicken stock.

Mix well and taste the soup. Adjust the amount of kosher salt based on your chicken stock. I added ½ tsp kosher salt.

If you want to have COLD black sesame dan dan noodles, remove the soup from the heat and chill the soup in iced water. Then refrigerate until the rest of preparation is ready. You can keep in the refrigerator up to 24 hours. Here I took half of the soup to chill (for me) and keep the hot soup for Mr. JOC.

To make soup

Grate the garlic and ginger. You don’t have to grate the entire ginger.  I use about 1 tsp grated ginger.

Heat 1 Tbsp sesame oil over medium heat and cook the grated garlic and ginger until fragrant. Careful not to burn them.

Add the ground pork and continue to stir with a spatula and separate the meat.

Add 1 tsp sake and ¼ tsp freshly ground black pepper.

Add 2 tsp Tianmianjiang and 1 tsp Doubanjiang.

Add 1 tsp soy sauce and 1 tsp sugar.

Stir and coat the meat with the sauce.

To Make Meat Sauce

Grind 1 Tbsp peanuts with mortar and pestle (or put peanuts in a plastic bag and crush them using a rolling pin).

Grind 1 Tbsp black sesame seeds.

Cut the bok choy into quarters lengthwise.

Cut the green onion in half separating green part and white parts.  Cut the white parts in half lengthwise and keep the green parts for later.

Cut the white parts into julienned strips. Then soak in iced water to remove the bitterness and to make it crisp.

Chop the green parts of green onion into fine rounds.

Bring a pot of water to a boil. Once boiling, blanch the bok choy first for 2-3 minutes (depending on its size). Then add the bean sprouts. Cook for 10 seconds and remove both bok choy and bean sprout from the water to drain completely.

To Prepare Toppings

Cook the noodles according to the package instructions. I recommend cooking 15-20 seconds less than what package says, as remaining heat will continue to cook the noodles.

For COLD dan dan noodles, soak the noodles in iced water until chilled and drain completely. Transfer the noodles to a large bowl and pour in the chilled black sesame soup.

Place the bok choy, bean sprouts, and meat sauce on top of the noodles.&nbsp;

Garnish with peanuts, black sesame seeds, and garlic chips, and drizzle 2 tsp la-yu (Japanese chili oil). The COLD dan dan noodle&nbsp;is ready to be served.

For HOT dan dan noodles, serve the hot noodles in a large bowl and pour in the hot black sesame soup. Place the bok choy, bean sprouts, and meat sauce on top of the noodles.&nbsp;

Garnish with peanuts, black sesame seeds, and garlic chips, and drizzle 2 tsp la-yu (Japanese chili oil). Enjoy!

To Assemble

This recipes is part of Chinese Restaurant Appetizer Week Perhaps the biggest key to making excellent Dan Dan Noodles is to make your own roasted chili oil. When done right, it get a rich, fruity, smoky flavor that none of...

Dan Dan Noodles Recipe

For the Roasted Chili Oil Vinaigrette

chili oil (see note)

Chinkiang vinegar (see note)

garlic,

To Serve

noodles

vegetable oil

pork

peanuts,

Sichuan peppercorns, finely ground in a mortar and pestle

garlic, grated on a microplane

scallion greens

For the Roasted Chili Vinaigrette: Combine all vinaigrette ingredients in a bowl and stir vigorously to mix.

To Finish: Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. Drain. While noodles are cooking, heat oil in a wok or a small skillet over high heat until smoking. Add pork and preserved vegetable and cook, stirring and shaking constantly, using spatule or spoon to break up pork until cooked through, about 1 minute. Transfer to a small bowl and set aside.

Transfer noodles to serving bowl and top with pork mixture. Stir vinaigrette and spoon over and around the noodles (you may not want to use all of it). Sprinkle with roasted peanuts, sichuan peppercorn, grated garlic, and scallion greens. Serve immediately.

Skip the takeout and make your own Dan Dan Noodles from Delish.com tonight. 

c. vegetable oil

tbsp. crushed red pepper flakes

sesame seeds

Chinese five-spice powder

hoisin sauce

Chinese black vinegar

tahini

water

tbsp. ginger

tbsp. prepared chili oil

honey

sesame oil

lb. ramen noodles egg noddles

c. cilantro leaves

c. toasted peanuts, roughly chopped

green onions, thinly sliced

Excellent! I've made as is, or with slight adjustment depending on what I have (no tahini? Sunbutter!) and its been great.

This meal, which I followed to the letter, is very much in the realm of "okay".

We made this and loved it! I used black peppercorns and had to sub the vinegar (used above tips) I also did ground chicken instead of pork. We are excited to make again!

I dunno, I’ve made it twice, followed recipe exactly and my family raved. They are very picky. Delicious.

Time consuming.  Flavors not well balanced.  Wouldn't make it again.

https://streaming.hearstdigitalstudios.com/402304a0-65c1-47c3-8448-f8c538bdcae3/video_rover_16x9_1080p_hd_1576849082_22080.mp4

Made with an easy Sichuan peppercorn chili oil and sesame sauce, this bowl of noodles is devilishly spicy and blissfully creamy.

Dan Dan Noodles Are Addictively Spicy

Tantanmen（担々麺）is the Japanese Dan Dan noodles. ramen noodles are swimming in a deliciously balanced soup with hot spiciness and a melow nutty sweetness.

Tantanmen

250 g pork mince

½ tbsp soy sauce

½ tbsp tenmenjan Chinese sweet miso paste

cm 2 inch finely chopped shallots (white part)

tsp rice vinegar

tbsp Chimajyan sesame paste

tbsp Rayu (Japanese chili oil)

tsp torigara soup (granules)

150 ml soy milk

ramen noodle

¼ pak choy (parboiled)

Bean sprouts (optional)

Make miso pork

Cook the pork mince in a frying pan over medium heat.

When the mince changes colour, add the sake, soy sauce, and tenmenjan.

Cook the mince further until the sauce thickens and all the mince is coated in sauce.

Turn the heat off and set aside.

Make Noodles

Chop the zasai finely and set aside.

Chop the shallots finely and set aside.

Place zasai, shallots, vinegar, soy sauce, sesame paste, rayu in a ramen bowl.

Boil 150ml water in a small saucepan and dissolve the torigara soup granules.

Add soy milk to the saucepan and turn the heat off just before it boils.

Pour the soy milk soup base into the ramen bowl.

Stir all soup ingredients together.

Cook ramen noodle in a separate pot.

Drain the noodle and add it to the ramen bowl.

Top with pork mince, pak choy and bean sprouts.

Garnish with chopped shallots.

Recipe video above. The iconic spicy Sichuan Dan Dan Noodles, made at home! Am intensely flavoured spicy sesame chilli oil sauce tossed with noodles and pork. Don&#x27;t be daunted by the list and steps, there&#x27;s no need to rush. Cook and prepare all the parts except the noodles. Cook the noodles just before serving so they&#x27;re piping hot because the idea is to toss hot noodles with the pork and sauce so the heat warms everything else up. That&#x27;s the Dan Dan way!

tbsp Chinese sesame paste ((sub tahini, Note 1))

tbsp light soy sauce ((Note 3))

garlic (, minced)

tsp white sugar

tsp Chinese five spice powder ((Note 4))

tsp Sichuan pepper powder (, preferably freshly ground (Note 5))

(185 milliliters) chicken broth/stock (, hot, low sodium)

tsp Hoisin sauce

tsp dark soy sauce ((Note 7))

Chinese cooking wine ((sub 2 tbsp extra chicken stock))

pork mince ((ground pork))

(1/4 cup) Sui

500 grams/1lb white fresh noodles (, medium thickness (Note 9))

choy (,

green onions (, finely sliced)

peanuts (, finely chopped (optional))

Mix all ingredients except oil and chicken stock. Then gently stir in oil and stock - oil should be sitting on surface. Set aside.

Dan Dan Sauce:

Mix together hoisin, soy, Chinese wine and five spice ("Sauce").

Heat oil in a skillet or wok over high heat. Add pork and cook, breaking it up as you, until it changes from pink to white. Add Sauce and cook for 1 minute, then transfer into a bowl.

Pork:

Return skillet to stove, reduce to medium heat. Add oil into middle of skillet.

Add Sui mi ya cai and stir for 30 seconds, just to warm through. Set aside.

Sui mi ya cai (preserved mustard greens):

Bring a large pot of water to the boil. Cook noodles per packet directions.

Add choi sum for last 1 minute of cooking.

Drain.

Noodles &amp; choi sum:

Ladle 1/4 of Dan Dan Sauce into a bowl. Pile in noodles, top with pork and Sui mi ya cai. Place choi sum on side.

Sprinkle with peanuts and green onions and serve.

To eat, mix it all up to coat the noodles well with Sauce, then devour!

Assemble:

Classic Dan Dan noodles are made with pork, pickled vegetables, and plenty of chili oil. In this version, we pack in all the flavor and texture with mushrooms fried until golden brown and chewy.

Vegan Dan Dan Noodles Recipe

white button mushrooms, quartered

tahini paste

chili oil

chili broad bean paste (see note)

Kosher salt

shaoxing wine (see note)

Chinese wheat noodles

cilantro

scallions

Place mushrooms in the bowl of a food processor and process until pieces no larger than 1/2-inch remain, about 6 short pulses. Transfer to a small saucepan. Add vegetable oil stir to combine. Place over medium-high heat and cook, stirring occasionally, until mushroom places shrink and are deep golden brown, about 8 minutes. Pour through a fine mesh strainer set over a small bowl. Reserve mushroom pieces and discard all but 1 tablespoon oil.

While mushrooms are cooking, combine soy sauce, vinegar, tahini, sugar, chili oil (with its sediment), and broad bean chili paste in a medium bowl. Set aside. Bring 1 quart of salted water to a simmer in a medium pot and keep hot.

Heat reserved 1 tablespoon of mushroom oil in a large skillet or wok over high heat until shimmering. Add chopped sichuan vegetables, fried mushrooms, and garlic. Cook, stirring and tossing constantly until fragrant, about 45 seconds. Add shaoxing wine and stir to combine. Transfer mixture to bowl with sauce.

Return pot of water to a hard boil and add noodles. Cook, stirring regularly to prevent sticking to each other or the bottom, until barely cooked through with a springy bite, about 4 minutes. Drain, reserving 3/4 cup of cooking liquid. Add cooking liquid to bowl with sauce and stir to combine.

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