Jet Tila’s Dan Dan Noodles are a Sichuan-style street food classic adapted for the home cook, combining chewy noodles with a rich, nutty sauce, spicy chili oil, and savory ground pork. This version streamlines the traditional method without sacrificing the signature balance of heat, tang, and umami. It comes together in about 30 minutes, making it a perfect weeknight dinner that tastes like it came from a restaurant.
Ingredients
- 12 oz (340 g) fresh Chinese wheat noodles (or 8 oz / 225 g dried)
- 8 oz (225 g) ground pork
- 2 tbsp (30 ml) vegetable oil, divided
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 4 scallions, thinly sliced (white and green parts separated)
- 2 tbsp (30 g) Sichuan chili bean paste (doubanjiang)
- 1 tbsp (15 ml) Chinese black vinegar (or rice vinegar)
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) sugar
- 1/2 cup (120 ml) chicken or vegetable broth
- 2 tbsp (30 g) Chinese sesame paste (tahini can substitute)
- 1 tbsp (15 ml) chili oil (with sediment), plus more for serving
- 1 tsp (5 g) Sichuan peppercorns, ground (optional, for numbing heat)
- 1/2 cup (50 g) roasted peanuts, chopped (for garnish)
- 1/4 cup (25 g) preserved mustard greens (ya cai), rinsed and chopped (optional)
Instructions
- Bring a large pot of water to a boil for the noodles. Meanwhile, heat 1 tablespoon (15 ml) of vegetable oil in a wok or large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spatula, until browned and cooked through, about 5–7 minutes. The pork must reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS). Transfer the pork to a bowl and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) of oil to the same pan. Add the garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
- Add the Sichuan chili bean paste and stir-fry for 1 minute to release its color and flavor. If using, add the ground Sichuan peppercorns now.
- Return the cooked pork to the pan. Add the black vinegar, soy sauce, and sugar. Stir to combine.
- In a small bowl, whisk together the chicken broth and sesame paste until smooth. Pour this into the pan and bring to a simmer. Let the sauce thicken slightly, about 2 minutes. Taste and adjust seasoning—add more chili oil if you want it spicier.
- While the sauce simmers, cook the noodles according to package directions in the boiling water until just tender (usually 2–4 minutes for fresh, 6–8 for dried). Drain well.
- Divide the noodles among 4 bowls. Spoon the pork and sauce over the top. Drizzle with extra chili oil, and garnish with the remaining scallion greens, chopped peanuts, and preserved mustard greens (if using). Serve immediately.
Tips
- Substitutions: If you can’t find Chinese sesame paste, use tahini—it’s slightly thinner but works well. For the chili bean paste, a mix of 1 tablespoon miso and 1 teaspoon chili flakes is a decent stand-in, though the flavor will be less fermented.
- Noodle choice: Fresh wheat noodles are ideal, but dried spaghetti or linguine can work in a pinch. Just cook them al dente—they’ll hold up better to the sauce.
- Don’t skip the chili oil: The chili oil with its sediment (the red flakes at the bottom of the jar) is key for both heat and color. If you only have plain chili oil, add an extra teaspoon of red pepper flakes.
- Common mistake: Overcooking the noodles. They should be chewy and slightly firm. Rinse them briefly under cold water after draining to stop the cooking and remove excess starch, then toss with a little oil to prevent sticking.
Serving Suggestions
Serve these noodles as a main dish with a simple side of blanched bok choy or Chinese broccoli drizzled with oyster sauce. A cold cucumber salad with rice vinegar and sesame oil is a refreshing contrast to the spicy noodles. For a more substantial meal, add a soft-boiled egg on top—just make sure the yolk and white are firm if you’re concerned about safety.
Variations
- Vegetarian: Replace the ground pork with 8 oz (225 g) of finely chopped mushrooms (shiitake or cremini) and add an extra tablespoon of soy sauce. Cook the mushrooms until they release their liquid and start to brown.
- Chicken version: Use ground chicken or turkey instead of pork. Since it’s leaner, add a teaspoon of sesame oil to the pan when cooking to keep it moist.
- Spice level: For a milder dish, reduce the chili oil to 1 teaspoon and skip the Sichuan peppercorns. For more heat, add a teaspoon of sambal oelek or crushed red pepper flakes with the chili bean paste.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb some sauce, so when reheating, add a splash of water or broth to loosen the sauce. Reheat in a microwave on high for 1–2 minutes, or in a wok over medium heat for 3–4 minutes, stirring frequently until heated through to 165°F (74°C). The sauce and pork can be frozen separately for up to 2 months; thaw overnight in the fridge and reheat gently.
Frequently Asked Questions
What are dan dan noodles? Dan dan noodles are a Sichuan street food dish consisting of noodles topped with a spicy, tangy sauce, minced pork, and preserved vegetables. The name comes from the bamboo pole (dan dan) that street vendors used to carry their ingredients.
Can I use spaghetti instead of Chinese noodles? Yes, dried spaghetti is a good substitute. Cook it to al dente—it will be slightly firmer than typical Chinese noodles but still holds the sauce well.
Is doubanjiang necessary? Doubanjiang (Sichuan chili bean paste) gives the dish its deep, fermented flavor. If you skip it, the sauce will be less complex. Use a combination of miso and chili flakes as a substitute, or add an extra tablespoon of soy sauce and a teaspoon of chili oil.
How do I make it less spicy? Reduce the chili oil to 1 teaspoon and omit the Sichuan peppercorns. You can also serve extra chili oil on the side so each person can add their own.
Can I make the sauce ahead of time? Yes, the sauce (without the noodles) can be made up to 2 days in advance. Store it in the refrigerator and reheat gently before serving. Cook fresh noodles just before serving.
What is ya cai and can I skip it? Ya cai is a type of preserved mustard green commonly used in dan dan noodles. It adds a salty, slightly tangy crunch. If you can’t find it, you can skip it or substitute finely chopped pickled cucumbers (rinsed) for a similar texture.
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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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