📝 About This Recipe
Born from the street stalls of Chengdu, Dan Dan Noodles are a masterpiece of Sichuan soul food, named after the bamboo carrying poles used by street vendors. This dish balances a complex, silky sauce of toasted sesame and spicy chili oil with the savory crunch of 'Sui Mi Ya Cai' (preserved mustard greens) and perfectly seasoned pork. Each bite is an addictive symphony of 'Ma La'—the signature numbing sensation of Sichuan peppercorns paired with the warmth of roasted chilies.
🥗 Ingredients
The Pork Topping
- 1/2 pound Ground pork (ideally 20% fat)
- 1/4 cup Sui Mi Ya Cai (Sichuan preserved mustard greens)
- 1 tablespoon Shaoxing wine (Chinese cooking wine)
- 1 teaspoon Light soy sauce
- 1 teaspoon Ginger (freshly minced)
- 1 tablespoon Vegetable oil
The Numbing Sauce
- 3 tablespoons Chinese sesame paste (substitute with unsweetened peanut butter if necessary)
- 3-4 tablespoons Sichuan Chili Oil (with plenty of sediment/flakes)
- 2 tablespoons Light soy sauce
- 1 teaspoon Dark soy sauce (for deep color)
- 1 teaspoon Sichuan peppercorn powder (freshly toasted and ground for maximum numbness)
- 1 tablespoon Chinkiang black vinegar (provides essential acidity)
- 3 cloves Garlic (finely minced)
- 1 teaspoon Sugar (to balance the heat)
Noodles and Assembly
- 10 ounces Thin wheat noodles (fresh or dried white noodles)
- 1/2 cup Chicken stock (hot, to loosen the sauce)
- 2-3 heads Baby bok choy (quartered lengthwise)
- 2 tablespoons Roasted peanuts (crushed)
- 2 stalks Green onions (thinly sliced)
👨🍳 Instructions
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1
Heat 1 tablespoon of oil in a wok or skillet over medium-high heat. Add the ground pork, breaking it into small crumbles with a spatula.
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2
Once the pork is mostly browned, add the minced ginger, Shaoxing wine, and 1 teaspoon of light soy sauce. Stir-fry for 2 minutes until the liquid evaporates.
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3
Add the Sui Mi Ya Cai (preserved mustard greens) to the pork. Stir-fry for another 2-3 minutes until the pork is crispy and the greens are fragrant. Remove from heat and set aside.
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4
Prepare the sauce by whisking together the Chinese sesame paste and Sichuan chili oil in a medium bowl until smooth. If using sesame paste, it may be stiff; slowly incorporate the oil to loosen it.
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5
Add the light soy sauce, dark soy sauce, black vinegar, minced garlic, sugar, and Sichuan peppercorn powder to the sesame-chili mixture. Whisk until fully combined.
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6
Bring a large pot of water to a boil. Do not salt the water, as Chinese wheat noodles usually contain enough salt.
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7
In each serving bowl, place 2-3 tablespoons of the concentrated sauce mixture. Add 2-3 tablespoons of hot chicken stock to each bowl and stir to create a silky, soup-like base.
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8
Add the noodles to the boiling water. Cook according to package instructions (usually 2-4 minutes for fresh, 5-7 for dried) until 'al dente'.
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9
In the last 60 seconds of noodle cooking, drop the bok choy into the same pot to blanch it until vibrant green and tender-crisp.
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10
Use a strainer or tongs to lift the noodles and bok choy directly from the water, shaking off excess moisture, and divide them into the prepared serving bowls.
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11
Top the noodles generously with the crispy pork and mustard green mixture.
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12
Garnish with crushed peanuts and sliced green onions. Serve immediately, instructing guests to toss the noodles thoroughly from the bottom up to coat every strand in the spicy sauce.
💡 Chef's Tips
Use Chinese Sesame Paste (made from toasted seeds) rather than Tahini; Tahini is made from raw seeds and lacks the deep, nutty profile needed for this dish. Freshly toast and grind your Sichuan peppercorns in a dry pan until fragrant for that authentic 'tongue-numbing' effect. Sui Mi Ya Cai is the secret ingredient that provides the essential umami and crunch—look for it in small vacuum-sealed packets at Asian grocers. If the sauce is too thick, use a little more hot noodle cooking water or chicken stock to reach a pourable, creamy consistency. Adjust the heat by adding more or less of the chili oil 'sediment' (the flakes at the bottom of the jar).
🍽️ Serving Suggestions
Serve with a side of smashed cucumber salad (Pai Huang Gua) to provide a cooling contrast to the spicy noodles. A cold glass of soy milk or a light Chinese lager like Tsingtao helps cut through the richness and heat. Follow the meal with a light jasmine tea to cleanse the palate. For a fuller feast, serve alongside pork and chive dumplings or scallion pancakes.