Dan Dan Noodles: Authentic Recipe and Cooking Guide

Name: Dan Dan Noodles: Authentic Recipe and Cooking Guide
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried Chinese egg noodles (or spaghetti as a substitute); Water for boiling; 2 tablespoons Sichuan peppercorns; 4 tablespoons vegetable oil, divided; 4 cloves garlic, minced; 1 inch ginger, minced; 1/4 cup Sichuan chili bean paste (doubanjiang); 2 tablespoons Chinese sesame paste (zhima jiang) or tahini; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon Chinese black vinegar (Chinkiang vinegar); 1 teaspoon sugar; 1/4 cup chicken broth or water; 1 pound ground pork; 1 tablespoon Shaoxing rice wine; 1 teaspoon light soy sauce; 1/2 teaspoon ground white pepper; 2 tablespoons vegetable oil; 1/4 cup preserved Sichuan pickled mustard greens (zha cai), finely chopped (optional); 2 tablespoons roasted peanuts, chopped; 2 tablespoons scallions, thinly sliced; Chili oil, to taste (optional)

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Spicy and savory Dan Dan Noodles with a rich pork topping and a numbing Sichuan peppercorn kick.

45 min

cook 25 min

4 servings

4.5 (69)

Ingredients

Instructions

Prepare the Pork Topping:
Marinate the Pork: In a bowl, combine the ground pork with Shaoxing rice wine, light soy sauce, and white pepper. Mix well and let it marinate for at least 15 minutes.
Cook the Pork: Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated pork and stir-fry, breaking it up with a spatula, until it's browned and cooked through (5-7 minutes). You want the pork to be slightly crispy.
Add Pickled Mustard Greens (Optional): If using, add the zha cai to the wok during the last minute of cooking. Stir-fry briefly.
Set Aside: Remove the pork from the wok and set aside.
Make the Dan Dan Noodle Sauce:
Toast the Sichuan Peppercorns: In a dry skillet over medium heat, toast the Sichuan peppercorns for 2-3 minutes, or until fragrant.
Grind the Peppercorns: Grind the toasted peppercorns into a fine powder using a spice grinder or mortar and pestle. Set aside.
Infuse the Oil: Heat 2 tablespoons of vegetable oil in a wok or small saucepan over low heat. Add the minced garlic and ginger and cook until fragrant, about 1-2 minutes.
Add Doubanjiang: Add the Sichuan chili bean paste (doubanjiang) to the wok and stir-fry for 1-2 minutes, until fragrant and the oil turns red.
Combine Sauce Ingredients: In a bowl, combine the ground Sichuan peppercorns, the infused oil and doubanjiang mixture, Chinese sesame paste (or tahini), light soy sauce, dark soy sauce, Chinese black vinegar, sugar, and chicken broth (or water). Whisk well until smooth. Taste and adjust seasonings.
Cook the Noodles:
Boil the Noodles: Bring a large pot of water to a rolling boil. Add the dried Chinese egg noodles and cook according to package directions (usually about 5-7 minutes), or until al dente.
Drain the Noodles: Drain the noodles well in a colander. Do not rinse.
Assemble the Dan Dan Noodles:
Portion the Sauce: Divide the sauce evenly among serving bowls (about 2-3 tablespoons per serving).
Add the Noodles: Add the cooked noodles to the bowls on top of the sauce.
Top with Pork: Spoon the cooked pork topping over the noodles.
Garnish: Garnish with chopped roasted peanuts, thinly sliced scallions, and a drizzle of chili oil (if using).
Mix and Serve: Mix the noodles, sauce, and toppings together thoroughly. Serve immediately.