Dan dan noodles are a classic Sichuan street food featuring chewy noodles tossed in a spicy, nutty sauce made with chili oil, Sichuan peppercorns, and sesame paste, topped with savory ground pork. This version balances heat, numbness, and tanginess for a deeply satisfying bowl that comes together in about 30 minutes. The combination of pantry-friendly ingredients and bold flavors makes it a weeknight favorite that tastes like takeout but is better.
Ingredients
- 8 oz (225 g) fresh or dried wheat noodles (such as lo mein or spaghetti)
- 1 lb (450 g) ground pork
- 2 tbsp (30 ml) vegetable oil, divided
- 4 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, grated
- 4 scallions, white parts minced, green parts sliced for garnish
- 2 tbsp (30 ml) Chinese black vinegar (Chinkiang) or rice vinegar
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) chili oil (with sediment), plus more for serving
- 1 tsp (2 g) Sichuan peppercorns, ground (or 1/2 tsp black pepper)
- 2 tbsp (30 g) sesame paste (tahini works) or peanut butter
- 1 cup (240 ml) chicken or vegetable broth
- 1 tsp (4 g) sugar
- 1/2 tsp (1 g) five-spice powder (optional)
- 1/2 cup (50 g) roasted peanuts, chopped (for garnish)
- Salt to taste
Instructions
- Make the sauce: In a small bowl, whisk together the black vinegar, soy sauce, chili oil, ground Sichuan peppercorns, sesame paste, sugar, and broth. Set aside.
- Cook the pork: Heat 1 tbsp (15 ml) vegetable 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. Season with a pinch of salt and five-spice powder if using. Transfer to a bowl and set aside.
- Cook the noodles: Bring a large pot of salted water to a boil. Cook the noodles according to package instructions until al dente. Reserve 1/2 cup (120 ml) of pasta water, then drain.
- Bloom the aromatics: Wipe the skillet clean and heat the remaining 1 tbsp (15 ml) oil over medium heat. Add the garlic, ginger, and white parts of the scallions. Sauté until fragrant, about 30 seconds.
- Combine: Pour the sauce into the skillet and bring to a simmer. Add the cooked noodles and toss to coat, adding a splash of reserved pasta water if the sauce seems too thick. The sauce should cling to the noodles.
- Assemble: Divide the noodles among four bowls. Top each with a generous portion of the cooked ground pork, a sprinkle of sliced green scallions, and chopped peanuts. Drizzle with extra chili oil if desired.
Tips
- Noodle choice: Fresh wheat noodles are ideal, but dried spaghetti or linguine work well. If using dried, cook them a minute less than the package suggests to keep them chewy.
- Sichuan peppercorns: These provide the signature numbing sensation. If you can’t find them, use 1/2 tsp black pepper plus a pinch of ground coriander for a different but pleasant warmth.
- Chili oil: Use a good-quality chili oil with crispy bits (chili crisp) for maximum flavor. If yours is mild, add a pinch of red pepper flakes.
- Make it ahead: The sauce and cooked pork can be made up to 2 days in advance. Store separately in the fridge and reheat before tossing with freshly cooked noodles.
Serving Suggestions
Serve these noodles as a main dish with a simple side of blanched bok choy or cucumber salad dressed with rice vinegar and sesame oil. For a more substantial meal, add a soft-boiled egg on top. The noodles are also great with a side of pickled vegetables to cut through the richness.
Variations
- Vegetarian: Replace the ground pork with 8 oz (225 g) of finely chopped mushrooms (shiitake or cremini) sautéed with a splash of soy sauce. Use vegetable broth in the sauce.
- Chicken version: Use ground chicken or turkey instead of pork. Cook to 165°F (74°C) for poultry.
- Less spicy: Reduce the chili oil to 1 tsp and omit the extra drizzle. Add a teaspoon of hoisin sauce for sweetness.
- Nut-free: Substitute the sesame paste with sunflower seed butter or omit it and add an extra tablespoon of peanut butter (if peanuts are okay) or a splash of coconut milk for creaminess.
Storage and Reheating
Leftover noodles will keep in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat with a splash of water or broth to loosen the sauce, stirring until hot. Alternatively, microwave in 30-second bursts, stirring in between. The noodles may soften, so it’s best to undercook them slightly if you plan to have leftovers. The pork and sauce can be stored separately for up to 4 days and combined with fresh noodles when ready to eat.
Frequently Asked Questions
Can I use peanut butter instead of sesame paste? Yes, peanut butter is a common substitute and adds a slightly sweeter, nuttier flavor. Use natural, unsweetened peanut butter for best results.
What is Chinese black vinegar and can I skip it? Chinese black vinegar (Chinkiang) has a complex, slightly smoky flavor. If you don’t have it, use rice vinegar mixed with a pinch of molasses or brown sugar to mimic the depth.
Can I make this dish gluten-free? Use gluten-free noodles (like rice noodles) and substitute tamari or coconut aminos for soy sauce. Ensure your chili oil and black vinegar are gluten-free (some brands contain wheat).
How do I make it more or less spicy? Adjust the amount of chili oil and add red pepper flakes for extra heat. To tone it down, use less chili oil and add a teaspoon of sugar or a splash of coconut milk to mellow the spice.
Why is my sauce too thick or too thin? The sauce should be slightly loose but clingy. If it’s too thick, add more broth or pasta water. If too thin, simmer it for a minute to reduce, or add a teaspoon of sesame paste to thicken.
Can I use ground beef instead of pork? Yes, ground beef works, but it will have a different flavor. Cook it to 160°F (71°C) as well. You may want to add a bit more soy sauce to compensate for the beef’s stronger taste.
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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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