Pork dan dan noodles is a classic Sichuan street food featuring chewy wheat noodles tossed in a spicy, nutty sauce made with chili oil, Sichuan peppercorns, and ground pork. This version balances the signature heat with a touch of sweetness and vinegar, creating a deeply savory bowl that comes together in about 30 minutes. It’s a weeknight-friendly take on the takeout favorite, with a sauce that clings to every strand.
Ingredients
- 12 oz (340 g) fresh or dried wheat noodles (such as lo mein, udon, or spaghetti)
- 8 oz (225 g) ground pork
- 2 tbsp (30 ml) vegetable oil, divided
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 4 scallions, white parts minced, green parts sliced for garnish
- 2 tbsp (30 g) Chinese sesame paste (or tahini)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) Chinkiang vinegar (or rice vinegar)
- 1 tbsp (15 g) sugar
- 1 tsp (5 ml) chili oil (plus more for serving)
- 1 tsp (2 g) Sichuan peppercorns, ground (or 1/2 tsp black pepper)
- 1/2 cup (120 ml) chicken or vegetable broth, warm
- 1/2 cup (50 g) roasted peanuts, chopped (for garnish)
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the noodles according to package directions until al dente. Drain, rinse briefly with cold water to stop cooking, and set aside.
- While the noodles cook, heat 1 tbsp (15 ml) of the oil in a large skillet or wok 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 should 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 tbsp (15 ml) oil to the same skillet. Add the garlic, ginger, and white parts of the scallions. Sauté for 1 minute until fragrant.
- In a small bowl, whisk together the sesame paste, soy sauce, vinegar, sugar, chili oil, and ground Sichuan peppercorns. Add the warm broth and stir until smooth.
- Pour the sauce into the skillet with the aromatics. Stir and let it simmer for 1-2 minutes until slightly thickened.
- Add the cooked pork back to the skillet, along with the drained noodles. Toss everything together until the noodles are well coated with the sauce. Season with salt if needed.
- Divide the noodles among four bowls. Garnish with the sliced scallion greens and chopped peanuts. Serve immediately with extra chili oil on the side.
Tips
- Noodle choice: Fresh Chinese wheat noodles are ideal, but dried spaghetti or linguine work surprisingly well. If using fresh noodles, reduce cooking time by 1-2 minutes.
- Sesame paste: Chinese sesame paste is darker and more intense than tahini. If substituting tahini, add a teaspoon of toasted sesame oil to boost the flavor.
- Control the heat: Adjust the chili oil to your spice tolerance. For a milder version, use half the chili oil and omit the Sichuan peppercorns, or replace them with a pinch of black pepper.
- Don’t overcook the noodles: They will continue to cook slightly when tossed with the hot sauce. Aim for just under al dente to keep them chewy.
Serving Suggestions
Serve this dish as a hearty main course with a side of blistered green beans or a simple cucumber salad dressed with rice vinegar and sesame oil. For a more traditional spread, pair it with other Sichuan classics like mapo tofu or kung pao chicken. A cold glass of beer or a simple iced tea helps balance the heat.
Variations
- Vegetarian: Replace the pork with 8 oz (225 g) of finely chopped mushrooms or crumbled firm tofu. Sauté them in the same way and season with a splash of soy sauce.
- Chicken or turkey: Use ground chicken or turkey instead of pork. Since these are leaner, add an extra tablespoon of oil to prevent dryness.
- Extra vegetables: Add a handful of baby spinach or bok choy to the skillet during the last minute of cooking, letting it wilt into the sauce.
- Spicy peanut version: For a creamier sauce, stir in 2 tablespoons of natural peanut butter along with the sesame 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 add a splash of broth or water when reheating. Reheat in a skillet over medium heat for 3-4 minutes, or in the microwave in 30-second intervals, until piping hot (165°F / 74°C). The sauce may separate slightly; a quick stir will bring it back together.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can prepare the sauce and cook the pork up to 2 days in advance. Store them separately in the refrigerator. When ready to serve, cook fresh noodles, then combine everything in a hot skillet with a little broth.
What is the best substitute for Sichuan peppercorns? If you can’t find Sichuan peppercorns, use a pinch of black pepper mixed with a few drops of toasted sesame oil. The numbing quality will be missing, but the dish will still have a pleasant warmth.
Can I freeze this dish? Freezing is not recommended because the noodles become mushy and the sauce may separate. If you must freeze, freeze the pork and sauce separately for up to 1 month, then thaw and serve with freshly cooked noodles.
Is dan dan noodles always spicy? Traditionally, yes, but you can adjust the heat level to your preference. Reduce the chili oil and Sichuan peppercorns for a milder version, or add a touch more sugar to balance the heat.
What is the difference between dan dan noodles and Sichuan cold noodles? Dan dan noodles are served warm with a meat sauce, while Sichuan cold noodles are chilled and typically have a lighter, more vinegar-forward dressing without meat.
Can I use a different type of vinegar? Chinkiang vinegar has a unique malty, slightly sweet flavor. If substituting, use a good-quality balsamic vinegar or a mix of rice vinegar and a pinch of brown sugar.
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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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