sichuan food

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!

Dan Dan Noodles

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))

vegetable oil

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:

This spicy Sichuan classic is easy to make, delicious, and healthy!

Mapo Tofu With Chicken (雞肉麻婆豆腐)

lb tofu

oz chicken

cornstarch

oyster sauce

water

tbsp bean sauce

tsp sugar

0.5 tsp dark soy sauce

chili peppers

garlic

green onion

tbsp oil

salt

tsp sesame oil

Mince chicken

Cut the chicken by slicing diagonally. Then, gather the clumps of chicken together, and mince the pieces into even smaller pieces. Gather, flip the clump of chicken, and repeat.

Marinate chicken

Place your freshly minced chicken in a bowl, and add cornstarch, oyster sauce, and water. Using your hands and a bit of strength, mix and massage the chicken around until the marinade is fully absorbed. Let the marinade sit for about 5 minutes. 

Cut tofu

Pour the water out of the tofu package, and chop the tofu into cubes. 

Chop garlic, chilies, and green onion

Mince garlic, chili peppers, and green onion.

Make cornstarch mix

In a bowl, mix together cornstarch and water until you have an even consistency.

Cook garlic, chilies, and chicken

Set your stove to its highest setting, and wait a few minutes for your pan or wok to heat up. Once it's hot enough, add oil, garlic, and chilies. Stir the garlic and chilies around for 20 to 30 seconds.

Add flavors

Add bean sauce to the wok, stirring it around with the chicken for about 1 minute. 

Add tofu & bring to boil

Add the tofu to the wok, gently stir it around, and cover the wok with a lid. Let it sit for about 3 minutes, when the wok starts to boil.

Add cornstarch, sesame oil

Slowly pour the cornstarch mix into the wok, gently stirring the wok around as you go. Be careful not to break the tofu in the process. Next, add sesame oil. Gently stir the wok around to mix the sesame oil in. 

Plate the dish

We're done! You're almost ready to eat your delicious creation. If you're plating the dish, the only caveat is to pour the tofu directly into a bowl or plate WITHOUT using a spatula. This helps keep the tofu intact. 

https://www.youtube.com/watch?v=0O59yp2y_Rw&&list=PLvd5bo3J-_kq4FcYVCOK6ZR87dCGDqrSH&index=2&t=0s

Learn how to make this classic Chinese tofu dish!

Mapo Tofu with Pork (麻婆豆腐)

shallots

mini orange sweet pepper

mini red sweet pepper

lb soft tofu

oz pork

bean sauce

tbsp light soy sauce

tbsp dark soy sauce

0.5 tsp chili sauce

Prepare aromatics & garnish

Prepare tofu

Use your knife to cut along the four edges of the tofu package. While the tofu is still in the package, tilt the package to pour out the water that's inside.

Stir-fry aromatics & meat

Heat the wok on high heat. When the wok is just about to start smoking, lower the heat and add oil. Swirl the oil around to evenly coat the wok.

Add seasoning & tofu

To the wok, add ground bean sauce. Let it cook for a few seconds, then pour the water in. Turn the heat to low.

Add slurry & finish

In a small bowl, mix up a slurry with cornstarch and water. Stir thoroughly until the cornstarch is well dissolved.

(185 milliliters)

pork

(1/4 cup)

500 grams/1lb

white fresh noodles (, medium thickness (Note 9))

choy

onions

Another corker! I subbed quite a few ingredients but overall result was spicy and delicious. Sambal probably spicier than chili oil.

Truly incredible! So much flavour and so easy to make. Putting in to my regular rotation!

I love Dan Dan noodles beyond all reason. I discovered them in a crime novel set in Chengdu. The cops ate them every single lunchtime.
Tonight's version features a lamb shank. Don't judge me, winter is suddenly hitting hard.

I have just made this and it was amazing! A new fav in our household! Love your perfected recipes Nagi!

This is one of our absolute favourites. I’ve made it so many times and it has never let us down. I strongly recommend grinding your own sichuan pepper. It’s painful, but so worth it. It gives the dish such amazing depth of flavour that I’ve never achieved from the pre-ground powder (and I’m usually all for taking shortcuts when I can!) Thanks for another winner Nagi.

Woks of Life is usually my first stop for these sorts of recipes, but after finding that their Dan Dan Noodle recipe didn't quite measure up, yours was the next attempt. This recipe provided exactly what I was looking for, and probably my first real home-cooked mala experience. Perfect balance of flavors, and perfect balance of spicy and numbing. Thanks for the fantastic recipe!

I loved the flavor! Was a bit too spicy for me but I’ll just cut back on the spice next time. 👍🏼

One of my faves, it is worth going to your local Asian store to find the ingredients. Substitutes are good but the OG is verrrrry good!!! I would have made this a dozen times.

so yummy!!!! Made this last night using homemade five spice powder and it is so easy to make and taste sooooo good!!!!  I have a lot of extra dan dan sauce - how long can I keep it in the fridge?  I am thinking few days but can it last longer than few days?

Yummy! I used the tahini and kimchi subs as i already had them. It wasn’t until I re-read the recipe again afterwards that I discovered I’d left the garlic and sugar out of the sauce! (Admittedly I’d had a glass of wine before I started pepping 🙄). But it was still delicious!

SO GOOD.  Marinated slivered pork loin in the sauce and had Vietnamese spinach instead of kimchee. Added extra chili oil.

Oh my goodness - this was so delicious. I had Dan Dan noodles from a food truck recently which prompted me to try this. This was better!

Best Dan Mian I ever had. My wife is Chinese and she says the same. Thank you very much. I only made three adjustments: 1) only 2 TBSP of soy sauce because in China I always thought it was toooo salty, 2) only 1.5 TBSP red chili oil, because in China I thought it was too oily, 3) added 1 TSP black vinegar, because….hey, why not add another layer of flavor. Thanks again!

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The most viewed sichuan food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine