I absolutely love this Dan Dan Noodles recipe because it perfectly blends bold flavors with a satisfying kick, making it the ultimate comfort food for any adventurous eater. Plus, it’s a fun and flavorful way to impress friends with my cooking skills while indulging my passion for authentic Asian cuisine.
My taste buds are tantalized by the rich blend of flavors that make Dan Dan Noodles what they are: a classic from Sichuan Province. To me, these noodles, tossed in a sauce of ground pork, minced garlic and ginger, and combined with the lovely milieu of Sichuan peppercorns and soy sauce, are hard to beat.
They are, in my mind, once again, a Sichuan dish par excellence. For me, what truly makes them a classic is the sauce.
The key is in the sauce, a combination of Chinese sesame paste and peanut butter that adds a creamy depth, while the chili oil and preserved vegetables provide a truly fiery kick.
Ingredients
Noodles made from wheat and Chinese traditions: Base of the dish; texture the dish has.
Pork that is ground: Protein; adds richness and savory depth.
Sichuan peppercorns: Authentic Sichuan flavor with a spicy, tingling sensation.
Soy sauce: Umami; boosts the rich, ample, and balanced flavors.
Sesame paste from China: Smooth; imparts nutty depth and richness.
Chili oil: Infuses the dish with warmth and color, adds spicy heat.
Vegetables preserved through traditional methods have a salty, tangy crunch and the rich fermented flavor for which age-old recipes are known.
Chinkiang vinegar: Balanced with sourness, its tangy acidity counters richness.
Ingredient Quantities
- 8 ounces Chinese wheat noodles
- 1 tablespoon vegetable oil
- 8 ounces ground pork
- 2 cloves garlic, minced
- 2 teaspoons ginger, minced
- 1 tablespoon Sichuan peppercorns, toasted and ground
- 2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine or Shaoxing wine
- 1 tablespoon Chinese sesame paste
- 1 tablespoon peanut butter
- 1 tablespoon chili oil
- 2 tablespoons preserved vegetables, chopped (such as ya cai or zha cai)
- 2 scallions, sliced
- 1 tablespoon Chinkiang vinegar or black vinegar
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
- Handful of chopped peanuts, for garnish (optional)
- Handful of chopped fresh cilantro, for garnish (optional)
Instructions
1. Prepare the Chinese wheat noodles as directed in the package instructions. They need to be cooked properly to maintain their texture. Once done, though, it is important not to let them continue cooking—you want them to be quite cool when you add them to your final dish. For this reason, rinse the drained noodles under cold water. Noodles prepared in this manner can now be set aside until it is time to finish up your stir-fry.
2. In a skillet, warm the vegetable oil over medium. Add the ground pork and sauté until no longer pink and nicely browned, breaking it apart with a wooden spoon as it cooks.
3. Combine the minced garlic and ginger with the pork, stirring for 1-2 minutes until they become fragrant.
4. Add the toasted and ground Sichuan peppercorns, along with the preserved vegetables, and continue to cook for another minute.
5. Combine the pork mixture with the soy sauce and Chinese rice wine, stirring well to integrate.
6. In a small bowl, combine the Chinese sesame paste, peanut butter, chili oil, Chinkiang vinegar, sugar, and chicken broth or water to create a smooth sauce.
7. The sauce should be poured into the pan with the pork mixture, and everything should be stirred to coat it evenly.
8. Combine the cooked noodles with the pork sauce mixture and toss until they are well blended and heated through.
9. Move the noodles to serving bowls, using sliced scallions, chopped peanuts, and fresh cilantro (if using) to garnish.
10. Dan Dan Noodles should be served right away, with each bowl receiving a fair share of the sauce and toppings. Then, it is to be enjoyed!
Equipment Needed
1. Large pot
2. Strainer or colander
3. Skillet
4. Wooden spoon
5. Small bowl
6. Measuring spoons
7. Measuring cup
8. Knife
9. Cutting board
10. Serving bowls
FAQ
- Q: Can I use another type of meat instead of pork?Yes, you can use ground chicken or turkey instead of pork if that is your preference.
- Q: How spicy are Dan Dan Noodles?You can adjust the spice level to your taste by adding more or less chili oil.
- Q: Are there gluten-free options for this recipe?You can substitute gluten-free noodles and tamari for soy sauce to make this gluten-free.
- Q: What can I use instead of Chinese sesame paste?A: If necessary, Chinese sesame paste can be substituted for tahini.
- Q: How long does it take to make Dan Dan Noodles?The preparation and cooking time for the recipe is usually around 30 minutes.
- Q: Can I make this recipe vegetarian?Q: Can you substitute the pork in this recipe with another protein? If so, which one?
- Q: Where can I find preserved vegetables for this dish?Asian grocery stores often carry preserved vegetables, but you can also order them online.
Substitutions and Variations
Wheat noodles from China: If you don’t have these, use spaghetti or ramen.
Sichuan peppercorns: For a milder flavor, substitute with a mixture of black pepper and coriander seeds.
Sesame paste from China: Though similar, tahini is made from a different variety of sesame seed and therefore has a different flavor.
Chinkiang vinegar: Use balsamic vinegar or rice vinegar instead.
Vegetables that have been preserved: Use pickled mustard greens or sliced kimchi for a different texture and taste.
Pro Tips
1. Noodle Preparation: After cooking and rinsing the noodles under cold water, toss them with a small amount of oil to prevent them from sticking together while you prepare the other components of the dish. This will keep them intact and enhance their texture when mixed with the sauce.
2. Enhanced Flavor of Pork: For an extra depth of flavor, consider marinating the ground pork with a little soy sauce and Shaoxing wine for about 15 minutes before cooking. This will infuse the pork with additional savory notes right from the start.
3. Perfectly Toasted Sichuan Peppercorns: Ensure the Sichuan peppercorns are toasted lightly until fragrant before grinding them. This brings out their unique, numbing flavor, providing an authentic and robust kick to the dish.
4. Customizing Heat Level: Adjust the amount of chili oil to your preference. If you like it spicier, add a bit more. Conversely, if you’d prefer a milder heat, reduce the amount or add a touch of sugar to balance the spiciness.
5. Balance of Sauce: When mixing the sauce ingredients, taste and adjust the balance between the peanut butter, sesame paste, and vinegar. Depending on your preference, you might want a creamier texture or a tangier kick, so play around with proportions before adding it to the pork mixture.
Dan Dan Noodles Recipe
My favorite Dan Dan Noodles Recipe
Equipment Needed:
1. Large pot
2. Strainer or colander
3. Skillet
4. Wooden spoon
5. Small bowl
6. Measuring spoons
7. Measuring cup
8. Knife
9. Cutting board
10. Serving bowls
Ingredients:
- 8 ounces Chinese wheat noodles
- 1 tablespoon vegetable oil
- 8 ounces ground pork
- 2 cloves garlic, minced
- 2 teaspoons ginger, minced
- 1 tablespoon Sichuan peppercorns, toasted and ground
- 2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine or Shaoxing wine
- 1 tablespoon Chinese sesame paste
- 1 tablespoon peanut butter
- 1 tablespoon chili oil
- 2 tablespoons preserved vegetables, chopped (such as ya cai or zha cai)
- 2 scallions, sliced
- 1 tablespoon Chinkiang vinegar or black vinegar
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
- Handful of chopped peanuts, for garnish (optional)
- Handful of chopped fresh cilantro, for garnish (optional)
Instructions:
1. Prepare the Chinese wheat noodles as directed in the package instructions. They need to be cooked properly to maintain their texture. Once done, though, it is important not to let them continue cooking—you want them to be quite cool when you add them to your final dish. For this reason, rinse the drained noodles under cold water. Noodles prepared in this manner can now be set aside until it is time to finish up your stir-fry.
2. In a skillet, warm the vegetable oil over medium. Add the ground pork and sauté until no longer pink and nicely browned, breaking it apart with a wooden spoon as it cooks.
3. Combine the minced garlic and ginger with the pork, stirring for 1-2 minutes until they become fragrant.
4. Add the toasted and ground Sichuan peppercorns, along with the preserved vegetables, and continue to cook for another minute.
5. Combine the pork mixture with the soy sauce and Chinese rice wine, stirring well to integrate.
6. In a small bowl, combine the Chinese sesame paste, peanut butter, chili oil, Chinkiang vinegar, sugar, and chicken broth or water to create a smooth sauce.
7. The sauce should be poured into the pan with the pork mixture, and everything should be stirred to coat it evenly.
8. Combine the cooked noodles with the pork sauce mixture and toss until they are well blended and heated through.
9. Move the noodles to serving bowls, using sliced scallions, chopped peanuts, and fresh cilantro (if using) to garnish.
10. Dan Dan Noodles should be served right away, with each bowl receiving a fair share of the sauce and toppings. Then, it is to be enjoyed!
