Dan Dan Noodles: A Delicious Guide to This Spicy Sichuan Classic Recipe

Name: Dan Dan Noodles: A Delicious Guide to This Spicy Sichuan Classic Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Sichuan
Ingredients: 8 oz. fresh or dried Chinese wheat noodles; 1 tablespoon vegetable oil; 1/2 pound ground pork (or chicken, if preferred); 2 cloves garlic, minced; 1 tablespoon ginger, minced; 2 tablespoons doubanjiang (spicy bean paste); 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 1 tablespoon peanut butter (or tahini for a different flavor); 1 cup chicken broth (or water); 2 green onions, chopped (for garnish); 1/4 cup roasted peanuts, crushed (for garnish); 1 tablespoon chili oil (optional, for extra heat); Fresh cilantro (for garnish, optional)

fromkitchenwithben.com kitchenwithben.com/dan-dan-noodles-a-delicious-guide-to-this-spicy-sichuan-classic-recipe

Dan Dan Noodles are a classic spicy Sichuan dish featuring savory ground pork and a bold, flavorful sauce made with spicy bean paste, soy sauce, sesame oil, and peanut butter. Served over tender Chinese wheat noodles and garnished with green onions and crushed peanuts, this dish offers an irresistible combination of heat, tang, and nuttiness perfect for any noodle lover.

30 min

cook 20 min

Sichuan

4.6 (131)

Ingredients

Instructions

Bring a large pot of water with a pinch of salt to a boil. Add the Chinese wheat noodles and cook fresh noodles for 2-3 minutes or dried noodles for 5-7 minutes, stirring occasionally to prevent sticking.
Drain the noodles and rinse them under cold water to stop cooking and set aside.
Heat vegetable oil in a large skillet or wok over medium heat. Add ground pork or chicken and cook until browned, about 5-7 minutes.
Stir in minced garlic and ginger, cooking for 1 minute until fragrant.
Mix in the doubanjiang (spicy bean paste) with the meat thoroughly.
Pour in soy sauce, rice vinegar, and sesame oil, stirring everything together and cooking for 2 minutes.
Add peanut butter or tahini and stir until the sauce is creamy and well combined with the meat.
Slowly add chicken broth or water while stirring, and let the sauce simmer for 3-5 minutes until slightly thickened.
Add the cooked noodles into the skillet with the sauce. Toss to coat the noodles evenly, adding a bit more broth if the sauce seems too thick.
Cook the noodles and sauce together for an additional 2-3 minutes to warm everything thoroughly.
Remove from heat and transfer the noodles to serving bowls.
Top with chopped green onions, crushed roasted peanuts, and drizzle with chili oil if desired. Optionally, sprinkle fresh cilantro for added freshness.
Serve immediately while hot and enjoy this spicy, flavorful Sichuan classic.