Dan dan noodles are a classic Szechuan street food: chewy wheat noodles tossed in a spicy, nutty sauce of chili oil, Sichuan peppercorns, and sesame paste, topped with ground pork and scallions. This version streamlines the traditional method into a weeknight-friendly bowl that still delivers the signature numbing heat and deep umami. The sauce comes together in minutes, and the noodles cook in under five, making it a satisfying meal that tastes far more complex than its effort suggests.
Ingredients
- 12 oz (340 g) fresh Chinese wheat noodles (or 8 oz / 225 g dried)
- 1 lb (450 g) ground pork
- 4 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) Chinkiang vinegar (or rice vinegar)
- 2 tbsp (30 g) tahini or Chinese sesame paste
- 1 tbsp (15 ml) Sichuan chili oil (with sediment), plus more for serving
- 1 tsp Sichuan peppercorns, ground
- 1 tsp sugar
- 1 cup (240 ml) chicken or vegetable broth
- 3 scallions, thinly sliced
- 2 tbsp (30 ml) neutral oil (like canola or peanut)
- 1/2 cup (50 g) roasted peanuts, chopped (optional)
Instructions
- Make the sauce: In a small bowl, whisk together soy sauce, Chinkiang vinegar, tahini, chili oil, ground Sichuan peppercorns, sugar, and 1/2 cup (120 ml) of the broth. Set aside.
- Cook the pork: Heat a large skillet or wok over medium-high heat. Add the neutral oil, then the ground pork. Cook, breaking 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). Add the garlic and ginger, and stir-fry for 1 minute until fragrant. Remove from heat.
- Boil the noodles: Bring a large pot of water to a boil. Cook the noodles according to package directions (fresh noodles usually take 2–3 minutes, dried 5–7) until just tender. Drain and rinse briefly with warm water to remove excess starch.
- Assemble the bowls: Divide the remaining 1/2 cup (120 ml) broth among four bowls. Add the sauce mixture to each bowl and stir. Add the cooked noodles on top, then spoon the pork mixture over.
- Garnish and serve: Top with sliced scallions and chopped peanuts if using. Serve immediately, with extra chili oil on the side for those who want more heat.
Tips
- Substitutions: No Chinkiang vinegar? Use black vinegar or a mix of rice vinegar and a drop of balsamic. No tahini? Peanut butter works, but it will add a peanutty flavor.
- Noodle choice: Fresh lo mein or ramen noodles are great substitutes. Dried spaghetti is a last resort, but it won’t have the same chew.
- Adjusting heat: The chili oil’s spiciness varies by brand. Start with 1 tbsp, taste the sauce, and add more if you like.
- Common mistake: Don’t overcook the noodles—they should be al dente. Also, don’t skip rinsing them, as excess starch can make the sauce gummy.
Serving Suggestions
Serve the noodles as a main dish with a side of steamed bok choy or Chinese broccoli (gai lan) drizzled with oyster sauce. A simple cucumber salad with rice vinegar and sesame oil also cuts the richness well. For a fuller meal, add a bowl of hot and sour soup or egg drop soup.
Variations
- Vegetarian: Replace the pork with 1 cup (150 g) of diced shiitake mushrooms and 1 cup (150 g) of extra-firm tofu, crumbled. Cook them in the same way.
- Chicken: Use ground chicken instead of pork; cook to 165°F (74°C) safe minimum internal temperature.
- Less spicy: Reduce chili oil to 1 tsp and omit the Sichuan peppercorns, or use a mild chili crisp.
- Add vegetables: Stir in 2 cups of shredded napa cabbage or spinach during the last minute of cooking the pork.
Storage and Reheating
Store the noodles, sauce, and pork separately in airtight containers in the refrigerator for up to 3 days. The noodles will absorb sauce and become soft, so it’s best to keep components separate. To reheat, warm the pork in a skillet and the sauce in a saucepan with a splash of broth. Boil the noodles for 30 seconds to reheat, then assemble. If stored together, the dish will still be edible but the texture will be much softer.
Frequently Asked Questions
Can I use dried noodles instead of fresh? Yes, but use less (about 8 oz / 225 g) and cook according to package directions. Dried noodles are more forgiving and less sticky.
What is Sichuan chili oil? It’s a condiment made by infusing oil with dried chilies and often Sichuan peppercorns. Look for one with sediment at the bottom—that’s the flavorful chili flakes. You can substitute with regular chili oil plus a pinch of cayenne.
Is tahini the same as Chinese sesame paste? No, but they are close. Chinese sesame paste is made from toasted sesame seeds and is darker and more bitter. Tahini is a good substitute; just add a little extra if you want a stronger sesame flavor.
Can I make the sauce ahead? Yes, the sauce can be made up to 3 days ahead and stored in the fridge. Stir well before using, as it will separate.
How do I make it less spicy? Reduce or omit the chili oil and Sichuan peppercorns. You can also add a teaspoon of sugar to balance the heat.
What if I don’t have Chinkiang vinegar? Use rice vinegar with a few drops of balsamic for a similar tangy depth, or just use rice vinegar alone.
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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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