Dan Dan Noodles
Sichuan street food — numbing, spicy, deeply satisfying
Dan Dan Noodles are Sichuan street food at its finest — wheat noodles in a sauce of sesame paste, chilli oil, Sichuan peppercorns, and a crispy pork topping. The numbing heat of the peppercorns is the point. Do not reduce it.
Ingredients
Sauce
- 3 tbsp Chinese sesame paste (or tahini)
- 2 tbsp soy sauce
- 1 tbsp Chinkiang black vinegar
- 2 tbsp chilli oil (with sediment)
- 1 tsp Sichuan peppercorn powder
- 1 tsp sugar
- 2 cloves garlic, minced
- 4–5 tbsp hot noodle cooking water
Pork topping
- 150g minced pork
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tsp doubanjiang (spicy bean paste)
- 1 tsp sesame oil
To serve
- 200g fresh wheat noodles
- Blanched bok choy
- Sliced spring onions
- Crushed roasted peanuts
Method
- 1
Make the sauce
Whisk sesame paste, soy sauce, vinegar, chilli oil, Sichuan pepper, sugar, and garlic together. Thin with hot noodle water until pourable. Taste and adjust — it should be bold.
- 2
Cook the pork
Stir-fry minced pork in a hot wok until crispy and caramelised. Add Shaoxing wine, soy sauce, and doubanjiang. Cook until fragrant and dry. Finish with sesame oil.
- 3
Cook the noodles
Cook noodles according to packet instructions. Reserve cooking water. Drain and divide between bowls.
- 4
Assemble
Spoon sauce over noodles. Top with crispy pork, blanched bok choy, spring onions, and crushed peanuts. Serve immediately and mix at the table.
How I Love to Serve It
Sichuan peppercorns are not optional. The ma (numbing) sensation is what makes this dish. Buy them fresh — old peppercorns lose their potency entirely.