Dan noodles, often called dan dan noodles, are a Sichuan dish of wheat noodles coated in a savory, spicy sauce with chile oil, Sichuan pepper, sesame, and crisp ground pork. This Long Beach–style home version keeps the Sichuan-inspired flavors while using ingredients available at most well-stocked U.S. grocery stores; adjust the chile to taste and serve the noodles hot.
Ingredients
- 12 oz (340 g) dried wheat noodles, such as Chinese-style wheat noodles
- 8 oz (225 g) ground pork
- 2 tbsp (30 ml) neutral oil, such as canola or peanut oil
- 2 tbsp (30 ml) Sichuan chile oil, plus more to serve
- 2 tbsp (30 ml) Chinese sesame paste (zhima jiang) or tahini
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Chinese black vinegar
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (4 g) granulated sugar
- 1 tsp (2 g) ground Sichuan peppercorns, divided
- 2 garlic cloves (about 6 g), finely minced
- 1 tsp (5 g) finely grated fresh ginger
- 2 tbsp (16 g) finely chopped preserved mustard greens (sui mi ya cai), rinsed if very salty
- ½ cup (120 ml) low-sodium chicken broth or hot noodle-cooking water
- 3 scallions (about 30 g), thinly sliced
- 2 tbsp (16 g) roasted peanuts, roughly chopped
- Water for cooking noodles
Instructions
- Bring a large pot of water to a boil. Meanwhile, stir together the sesame paste, soy sauce, black vinegar, chile oil, sesame oil, sugar, half of the ground Sichuan pepper, and broth in a large serving bowl. Mix until smooth. If the sesame paste is very thick, loosen it with a spoonful or two of hot water.
- Heat the neutral oil in a skillet over medium-high heat. Add the ground pork and cook for 5–7 minutes, breaking it into small pieces, until browned and no pink remains. Check the thickest pieces with a food thermometer: ground pork must reach the USDA FSIS safe minimum of 160°F (71°C). Add the Shaoxing wine, garlic, ginger, preserved mustard greens, and remaining Sichuan pepper. Cook for 1–2 minutes, stirring, until fragrant and the liquid has mostly evaporated. Take the pan off the heat.
- Cook the noodles in the boiling water according to the package directions, usually 4–6 minutes for dried noodles. Stir once or twice so they do not stick, and cook until tender with a little chew. Reserve ½ cup (120 ml) noodle water, then drain. Do not rinse unless the package specifically recommends it; the starch helps the sauce cling.
- Add the hot noodles to the bowl of sauce. Toss thoroughly, adding reserved noodle water a tablespoon at a time until the sauce coats the strands evenly. Taste and adjust with more soy sauce for salt, vinegar for brightness, or chile oil for heat.
- Spoon the pork mixture over the noodles. Finish with scallions and chopped peanuts, and serve immediately, mixing the toppings through each portion at the table.
Tips
- Choose the right sesame paste: Chinese sesame paste is made from toasted sesame seeds and tastes more robust than many tahinis. Tahini is a practical substitute, but it tends to taste milder; use toasted sesame oil and a pinch of extra ground Sichuan pepper to add depth.
- Find a substitute for ya cai: Preserved mustard greens are traditional in many dan dan noodle versions, but can be hard to find. Use chopped preserved Sichuan vegetable or a small amount of finely chopped kimchi; either changes the flavor, and kimchi makes the sauce tangier.
- Control the heat: Chile oils vary widely. Begin with 1 tablespoon, taste the mixed sauce, and add more as needed. Sichuan pepper adds a distinct tingling sensation, so reduce it or leave it out if you prefer a gentler bowl.
- Keep the sauce fluid: Sesame paste thickens quickly when mixed with noodles. Reserve noodle water and add it gradually just before serving; adding it all at once can make the sauce thin and dilute the seasoning.
Serving Suggestions
Serve dan noodles as a filling main course, with the pork and garnishes piled over the sauced noodles. A simple side of steamed or quickly stir-fried bok choy, Chinese broccoli, or green beans balances the rich, spicy sauce. For a larger meal, offer cucumber slices or a lightly dressed cabbage salad and let diners add extra chile oil, vinegar, or peanuts at the table. The sauce is flavorful enough that additional salt is rarely needed before tasting.
Variations
For a meat-free bowl, replace the pork with 8 oz (225 g) finely chopped mushrooms or crumbled firm tofu. Brown them well in the oil before adding the aromatics; mushrooms give a deeper savory taste, while tofu is milder. For a less spicy version, reduce the chile oil and omit some or all of the Sichuan pepper. You can also add blanched leafy greens or thinly sliced cucumber for freshness. Some Sichuan-style versions are served nearly dry, while others are brothier; add extra hot broth or noodle water to suit the texture you like.
Storage and Reheating
For the best texture, store any leftover noodles and pork separately from extra sauce or toppings when possible. Refrigerate leftovers within 2 hours in airtight containers and use within 3–4 days. Reheat pork and noodles in a skillet or microwave with a splash of water or broth, stirring until steaming throughout; leftovers should reach 165°F (74°C). Add fresh scallions and peanuts after reheating. The noodles will absorb sauce as they sit, so loosen them with water rather than adding more oil. Freezing is possible for up to 2 months, though thawed noodles may be softer; thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Are dan noodles the same as dan dan noodles?
Usually, yes. Dan dan noodles is the common English name for dan dan mian, a Sichuan noodle dish traditionally associated with vendors carrying noodles in baskets on a shoulder pole. Recipes vary in their balance of broth, sesame, chile, and toppings.
How spicy are these noodles?
The heat depends mostly on the chile oil and Sichuan pepper. Start with less chile oil than listed if you are unsure, then add more to individual bowls. Sichuan pepper has a citrusy, numbing tingle rather than the same heat as chiles.
Can I make the sauce without sesame paste?
Yes. Tahini is the closest widely available substitute, though its flavor is usually less toasted and robust. In a pinch, use smooth peanut butter, but expect a sweeter, distinctly peanut-forward sauce rather than a traditional sesame flavor.
What noodles work if I cannot find Chinese wheat noodles?
Use dried ramen noodles without the seasoning packet, or another plain wheat noodle of similar thickness. Cooking times differ by brand, so follow the package and stop when the noodles are tender but still pleasantly chewy.
Can I make dan noodles ahead?
You can mix the sauce and cook the pork up to 2 days ahead, keeping them in separate covered containers in the refrigerator. Cook and dress the noodles just before serving; they become sticky and absorb too much sauce if assembled far in advance.
What is the best way to make this less salty?
Use low-sodium broth, choose low-sodium soy sauce, and rinse preserved mustard greens if their label or taste suggests they are especially salty. Taste the sauce before adding the noodles, then adjust with vinegar or a little hot water rather than automatically adding more soy sauce.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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