Description
Dan Dan Noodles (Dan Dan Mian) are a classic Sichuan street food featuring spicy, savory ground pork and a creamy sesame sauce tossed with tender noodles and fresh greens. This recipe balances bold flavors of chili oil, Sichuan peppercorns, and sweet bean sauce, making it a delightful and comforting dish perfect for any noodle lover.
Ingredients
Scale
For the Pork Topping
- 2 tablespoons peanut oil
- 1 pound ground pork
- 1 tablespoon ginger, minced
- 2 green onion stalks, minced
- 4 teaspoons sweet bean sauce (or substitute hoisin sauce)
- 1 tablespoon Shaoxing wine
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/3 cup Sui Mi Ya Cai (Sichuan preserved mustard greens)
For the Sauce
- 1/3 cup sesame paste or tahini
- 1/3 cup light soy sauce
- 2 tablespoons Chinkiang vinegar
- 2 tablespoons honey
- 1 teaspoon sugar
- 1/4 teaspoon five spice powder
- 1/2 teaspoon Sichuan peppercorns, ground
- 5 cloves garlic, finely minced
- 3 tablespoons chili oil with chili flakes
- 1/4 cup warm noodle water (reserved from cooking noodles)
For the Noodles and Garnish
- 1 pound fresh or dried white noodles, medium thick
- 1 small bunch leafy greens (spinach or bok choy)
- Chopped roasted peanuts
- Chopped green onion
Instructions
- Cook the Pork: Heat peanut oil in a skillet or wok over medium-high heat. Add ground pork and cook until browned and fragrant, breaking it apart with a spatula.
- Add Aromatics and Sauce Ingredients: Stir in minced ginger, green onion, sweet bean sauce, Shaoxing wine, dark soy sauce, sugar, and Sichuan preserved mustard greens. Cook while stirring until the liquid evaporates and the mixture thickens.
- Prepare Noodles and Greens: In a large pot of boiling water, cook the noodles according to package instructions until al dente. At the last minute, blanch the leafy greens in the boiling water. Reserve 1/4 cup of the noodle cooking water before draining.
- Make the Dan Dan Sauce: In a bowl, whisk together sesame paste, light soy sauce, Chinkiang vinegar, honey, sugar, five spice powder, ground Sichuan peppercorns, minced garlic, and chili oil. Gradually add warm noodle water to thin the sauce to your desired consistency.
- Assemble the Dish: Divide cooked noodles and greens among serving bowls. Top with the cooked pork mixture, then pour over the Dan Dan sauce. Garnish with chopped roasted peanuts and chopped green onions. Add extra chili oil if you prefer more heat.
Notes
- Use fresh or dried noodles depending on availability; fresh noodles provide a softer texture.
- Sichuan preserved mustard greens (Sui Mi Ya Cai) add authentic flavor but can be substituted with pickled mustard greens if necessary.
- Adjust chili oil quantity to your preferred spice level.
- For a vegetarian version, omit pork and replace with sautéed mushrooms or tofu.
- Leftover sauce can be refrigerated for up to one week and used as a flavorful condiment.
