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Dan Dan Noodles Recipe – Chinese Special
Dan Dan Noodles is a famous Sichuan noodle dish known for its bold, spicy, and savory flavors. This traditional Chinese recipe features wheat noodles topped with a flavorful mixture of minced pork, chili oil, Sichuan peppercorns, soy sauce, and a rich sesame or peanut sauce. The result is a perfect balance of heat, nuttiness, and umami in every bite.
A staple in Sichuan cuisine, Dan Dan Noodles are often enjoyed as a quick meal or street food favorite. The dish is loved for its complex flavor profile, combining spicy, tangy, and slightly numbing sensations from the peppercorns. Variations may include preserved vegetables or greens for added texture and depth. This authentic Dan Dan Noodles recipe is perfect for those who enjoy spicy, comforting noodle dishes with a true taste of Chinese cooking.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Dan Dan Noodles Ingredients:
- 200 g noodles (fresh or dried)
- 200 g ground pork
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp chili oil
- 1 tbsp soy sauce
- 1 tbsp sesame paste or peanut butter
- 1 tsp Sichuan peppercorn powder
- 1 tsp sugar
- 1 tbsp vinegar
- 1 tbsp oil
- 2 tbsp peanuts, crushed
- 2 green onions, chopped
Dan Dan Noodles Instructions:
Cook noodles according to package instructions and set aside.
Heat oil in a pan over medium heat.
Add garlic and ginger and sauté until fragrant.
Add ground pork and cook until browned.
Stir in soy sauce and cook until well combined.
In a bowl, mix chili oil, sesame paste, sugar, vinegar, and Sichuan peppercorn.
Add a little hot water to loosen the sauce if needed.
Place cooked noodles in serving bowls.
Top with cooked pork mixture.
Pour the prepared sauce over the noodles.
Mix everything well before eating.
Garnish with crushed peanuts and green onions.
Recipe Notes :
Use fresh or dried wheat noodles for best texture.
Adjust chili oil to control spice level.
Add Sichuan peppercorns for authentic flavor.
Mix sauce well before serving for even coating.
Serve immediately while hot for best taste.
