sichuan noodles

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:

Tan Tan Noodles (Tantanmen Ramen or Dan Dan Noodles) combines delicious ramen noodles and ground pork with a spicy, creamy broth that's seasoned with chili oil, peanut butter and sesame paste.

Tablespoons grated fresh ginger

½ Tablespoons grated fresh garlic (about 8 cloves)

onions

black bean sauce

sesame oil

hot chili oil (optional (omit for less heat))

peanut butter

soy sauce (or tamari)

tahini sauce

Tablespoons chili paste (optional (omit for less heat))

bone broth (or low sodium chicken stock)

pork

ramen noodles (cooked (sauce packets discarded))

spinach

green onions (sliced)

eggs

Cilantro (chopped)

Daikon radish sprouts

Bring a large pot of water to a boil (for the ramen).

Heat oil in a large saucepan over medium heat. Add ginger &amp; garlic and cook until light golden, about 3 minutes. 

Add green onions, black bean sauce, sesame oil and chili oil, cook for 2 minutes.

Add broth, peanut butter, tamari, tahini and chili paste. Stir to combine, reduce heat to low and simmer 15 minutes.

Meanwhile, in a skillet, cook the ground pork over medium-high heat until cooked through. Add ½ cup of the broth mixture to the ground pork to season.

Cook the noodles according to package directions and drain. Place the noodles in a bowl and top with spinach, broth and ground pork. Garnish with green onions, eggs, cilantro and radish sprouts.

Toss thin wheat noodles in a spicy chili oil sauce and top with seasoned ground beef to make numbing, spicy Sichuan Dan Dan noodles in under 15 minutes.

Spicy Dan Dan Noodles

ground beef (or ground pork)

soy sauce

Chinese cooking wine

brown sugar

black pepper

(1 lb.) wheat noodles, fresh

bok choy

peanuts,

green onions, chopped

tahini sesame paste

black vinegar

soy sauce (or maggi sauce)

tablespoon chili oil

teaspoon sesame oil

garlic, minced

tablespoon ginger, grated

sugar

peppercorn powder

Prepare the beef: Heat oil in a pan over medium high heat for 1 minute. Add ground beef and cook for 2-3 minutes until the beef turns brown. Add light and dark soy sauce, Chinese cooking wine, brown sugar and black pepper. Stir to combine and cook for 2 minutes to evenly coat the beef with the seasoning and to allow the flavour to infuse into the beef.

Prepare the noodles and bok choy

Bring a pot of water to a boil and place wheat noodles inside. Lower heat to medium and boil for 2 minutes, or according to package instructions. Stir occasionally so the noodles don’t stick to the bottom of the pan. Remove noodles with a pasta strainer and set aside. Then blanch cook the bok choy by dipping them into the boiling water for 10 seconds.

Make the spicy chili sauce

To make the spicy chili sauce, mix together all the sauce ingredients (tahini, black vinegar, light soy sauce, chili oil, sesame oil, garlic, ginger, sugar, and peppercorn powder). Stir well to combine.

Assemble the noodles

Divide the noodles into 2 bowls. Pour 2-3 tablespoons of sauce over top. Add cooked ground beef and boy choy. Sprinkle with chopped peanuts and green onions. Mix well to fully coat the noodles with the sauce.

Wow, so much deliciousness in just 15 minutes! I love Asian noodles, I've made some here more savory /sweet, this is good inspiration for kicking things up a few notches! I have come across peppercorn powder, is it easy to find?

I can't believe that I've never tried Dan Dan Noodles before - I love all of these ingredients and the fact that it's spicy is even better. Making this asap!

Great easy meal!
I used roasted pork and spinach for bok choy.
I added a bit more spice (garlic and chili sauce)
than I should have so next time i"ll use less.
Loved how easy it was and loved the sauce.

Fantastic! I love Asian noodle dishes - so quick and easy - and this one is super flavorful! Will make again and again!

These noodles are so delicious! I love that it comes together so fast, and it's full of flavor.

Skip takeout and make these great noodles at home!

scallions (thinly sliced for garnish)

hoisin sauce

tbs rice vinegar

tbs honey

water

tsp pepper

mushrooms (finely chopped)

scallion (white part finely shopped)

egg noodles

chicken broth

baby spinach (roughly chopped)

garlic (peeled and thinly sliced)

1/2-1 tbs crushed red pepper flakes

In a small mixing bowl, stir together soy sauce, hoisin sauce, rice vinegar, honey and water until smooth. Set aside.

In a large skillet over low heat, add sesame oil, garlic and chili flakes. Cook stirring occasionally until fragrant, about 5 minutes. Remove from heat and very carefully pour chili oil into a heat-proof bowl, leaving about 2 tablespoons in the skillet. Set aside remaining chili oil.

Increase heat to medium and add ground pork or chicken to the skillet. Season with pepper and cook until browned and cooked through, breaking up with a wooden spoon, about 5 minutes. Add mushrooms and chopped white scallion and cook 2 minutes longer. Slowly add 1/2 of the soy sauce mixture and simmer until sauce thickens and the meat and vegetables are caramelized and crispy, about 5 minutes. Remove skillet from heat. Stir in about 3 tablespoons chili oil and cover to keep warm.

Meanwhile, cook noodles according to package directions. Drain and set aside. In the pot used to cook the noodles, simmer broth and remaining 1/2 of the soy sauce mixture over medium heat. Return noodles to the pot, add spinach and toss to combine. Serve noodles topped with some of the meat, scallions and additional chili oil, if desired.

Spicy, savory, nutty, and tangy, Dan Dan Noodles are famous for their complex layering of flavors and sensations. Bursting with authentic Sichuan flavor, discover how to make spicy Sichuan noodles with ground pork in your very own kitchen!

garlic (roughly chopped)

Shaoxing Wine ((Chinese cooking wine))

marin

vegetable oil (or peanut oil)

ginger

Chinese five spice

Chinese wheat noodles (or spaghetti noodles, cooked until al dente)

baby bok choy

¾ cup Sui Mi Ya Cai (Chinese Preserved Mustard Greens) (chopped, or 1 1/2 cups of baby spinach)

chicken broth (heated until boiling)

green onions and peanuts (to garnish)

Sichuan peppercorns

crispy chili oil

sesame paste (or tahini or unsweetened peanut butter)

garlic (minced)

In a large bowl, combine the pork, garlic, Chinese cooking wine, soy sauce, mirin, vegetable oil, ginger, and Chinese five spice. Mix well, then set aside to marinate for 15 minutes.

Toast the Sichuan peppercorns in a small pan over medium heat until fragrant, about 5 minutes, stirring constantly.

Grind the peppercorns with a mortar and pestle or a spice grinder until fine, then add 2-3 teaspoons to a medium bowl. (Add more if you prefer a spicier, tinglier sauce)

Add the chili oil, sesame paste, soy sauce, garlic, sugar, and sesame oil, to the medium bowl and whisk well to form a paste. Set aside.

If using spaghetti pasta, bring a large pot of salted water to a boil and cook the noodles according to the package instructions until al dente. If using fresh noodles, cook for 2 minutes and drain immediately. Do not overcook.

Add the bok choy to the pasta water and blanch for 1 minute. Remove to an ice bath to stop cooking. Drain the noodles and set aside.

Heat a large skillet or wok over medium heat and coat the bottom with oil. Add the prepared meat, and cook, breaking it up with a spatula, until browned and cooked through, about 6-8 minutes.

Stir in the mustard greens and cook for 5 minutes.

To serve, take a serving bowl and add half of the spicy sauce, cooked noodles, cooked pork, 1-2 bok choy, and 2-3 tablespoons of chicken broth. Repeat for the second serving. 

Garnish with chopped green onions and crushed peanuts if desired.

(185 milliliters)

(1/4 cup)

500 grams/1lb

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

choy

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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Top 6 sichuan noodles recipes from across the web

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