Description
This Addictive Dan Dan Noodles recipe brings the bold, spicy flavors of Sichuan cuisine to your kitchen with a simple yet flavorful sauce coating tender ground pork and chewy noodles. Featuring a vibrant mix of chili oil, Sichuan peppercorns, sesame paste, and fresh aromatics, this dish is a perfect balance of heat, savory depth, and nutty undertones that will delight your taste buds and have you craving more.
Ingredients
Scale
Noodles
- 8 oz dried Chinese wheat noodles (or spaghetti if unavailable)
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons chili paste or chili oil (adjust to taste)
- 1 tablespoon Sichuan peppercorns, crushed
- 1 tablespoon sugar
- 1 tablespoon sesame paste (or peanut butter as a substitute)
- 1/4 cup chicken broth (or water)
Protein and Aromatics
- 1/2 lb ground pork
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
Oils
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
Garnish
- 2 tablespoons chopped green onions
- Crushed peanuts
- Additional chili oil (for serving)
Instructions
- Cook the noodles: Bring a large pot of salted water to a boil. Add the dried noodles and cook according to the package instructions until al dente. Drain the noodles and set them aside while you prepare the sauce and pork.
- Prepare the sauce: In a small bowl, combine soy sauce, rice vinegar, chili paste or chili oil, crushed Sichuan peppercorns, sesame paste, sugar, and chicken broth. Stir the mixture until smooth and well blended. Set this flavorful sauce aside.
- Cook the pork: Heat sesame oil and vegetable oil together in a large skillet or wok over medium heat. Add the ground pork and cook it, breaking it apart with a spatula, until browned and cooked through, about 5 to 7 minutes. Stir in the minced garlic and ginger and cook for an additional 1 to 2 minutes until fragrant and aromatic.
- Combine with the sauce: Pour the prepared sauce over the cooked pork in the skillet. Stir well to coat all the meat evenly. Let the mixture simmer gently for 2 to 3 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Toss the noodles: Add the drained noodles directly into the skillet with the pork and sauce. Toss everything together thoroughly so that the noodles are coated evenly with the spicy, savory sauce.
- Garnish and serve: Divide the Dan Dan Noodles among serving bowls. Garnish each bowl with chopped green onions, crushed peanuts, and a drizzle of additional chili oil if desired for extra heat. Serve immediately while hot for the best flavor and texture.
Notes
- You can substitute spaghetti if Chinese wheat noodles are unavailable, but the texture may differ slightly.
- Adjust the chili paste or chili oil to your preferred level of spiciness.
- Sichuan peppercorns provide a unique numbing sensation; use crushed or ground form for best flavor infusion.
- Sesame paste can be substituted with natural peanut butter if unavailable.
- To keep the noodles from sticking after draining, toss them lightly with a small amount of oil until ready to mix with the sauce.
- For a vegetarian version, omit the pork and add sautéed mushrooms or tofu instead.
