This one’s a proper Sichuan classic - spicy, nutty, a bit of tingle from the peppercorns, and heaps of umami. I’ve gone with the dry version here (no soup) because the sauce sticks to the noodles better, and it has a nice balanced between the sesame, vinegar and heat. Simple, quick, and tasty.
Category
Dinner
Servings
2
Prep time
10 minutes
Cook time
10 minutes
This one’s a proper Sichuan classic - spicy, nutty, a bit of tingle from the peppercorns, and heaps of umami. I’ve gone with the dry version here (no soup) because the sauce sticks to the noodles better, and it has a nice balanced between the sesame, vinegar and heat. Simple, quick, and tasty. This recipe is for two people but it's easy to scale up for a family or down for a meal for one.
Ingredients
- 3 tbsp Chinese sesame paste
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- 1 tbsp chilli crisp
- 1 tsp Sichuan peppercorn
- 1 tsp sugar
- 2 tbsp hot water
- 1 tbsp oil
- 1 clove garlic, finely grated
- 1 tsp ginger, finely grated
- 2 spring onions, finely sliced (reserve some for garnish)
- 200g pork mince
- 2 tsp light soy sauce
- 1 tsp Shaoxing wine
- 1 tsp Chinese five spice powder
- 200g (7 oz) fresh wheat noodles (or dried)
- 1 bunch buk choy or choy sum, trimmed
Sauce
Topping
Noodles and Greens
Directions
Prep the sauce
Mix all the sauce ingredients in a medium bowl until smooth, then set aside.
Cook the topping
Heat the oil in a wok over high heat. Fry the garlic, ginger and spring onion for 1 minute, tossing.
- Add the pork, soy, Shaoxing wine and five-spice. Cook, stirring, until well browned.
Cook the noodles and serve
Cook the noodles in a large pot of salted boiling water according to packet directions.
- Add the greens in the last 2 minutes of cooking, then drain.
- Divide the sauce between serving bowls.
- Top with the noodles, pork mixture, then cooked greens. Top with reserved spring onions, then toss together before eating.
Recipe notes
Origins
From Sichuan cuisine, Dan Dan noodles are a Chinese noodle dish consisting of spicy sauce, pork mince and Sichuan pepper flavours. It can either be served as a soup or dry as noodles.
Sourcing
Chinese sesame paste is available at Asian supermarkets, and you can also find DanDan noodles in the dry form at Asian supermarkets.
Substitutions
If you can’t find Chinese Sesame paste you can substitute with tahini, but it will lack the toasted sesame flavour. You could also opt for dark roasted peanut butter.
Serving ideas
This can be served in soup form, by adding extra stock to the sauce, however the drier version is more common.
FAQs
Can I make this vegetarian?
Yep. Swap the pork for finely chopped mushrooms or tofu. Just make sure you cook it down properly so you still get that savoury, caramelised flavour.
Can I use other noodles?
Fresh wheat noodles are best, but dried ones work too. Just don’t use thin rice noodles—wrong texture. Something with a bit of chew holds the sauce better.
How spicy is it?
Medium heat with a bit of lip-tingle. You can dial it up or down by adjusting the chilli crisp. Want it proper fiery? Go for it.
