Addictive Dan Dan Noodles Recipe

I reworked Dan Dan noodles using pantry staples, and in my Chinese Style Noodle Recipes collection I reveal an unexpected ingredient and a simple trick that speeds the whole process.

I fell hard for Dan Dan noodles the first time I had them, and my version keeps pulling me back. I pile chewy noodles with savory ground pork and spoon over bright chili oil with sediment that stains the bowl and won’t let go.

It’s not just another entry in Don Don Noodles searches, or one of those Asian Recipes With Noodles you’ll skim past, this bites, it sings and it makes you want more even before the first slurp. I still mess it up sometimes, too much heat, not enough sauce, but that’s part of the fun.

Ingredients

• Wheat noodles give carbs and some protein, fill you up fast, chewy comfort.
• Rich pork adds savory fat and protein keeps sauce extra juicy and tasty.
• Fermented chili bean paste brings spicy umami and salty depth, bold flavor punch.
• Thick sesame or peanut paste gives nutty creaminess and heft, makes its rich.
• Chili oil adds heat plus aromatic oiliness, carries spices, can be spicy.
• Black vinegar cuts richness with tangy sour notes gives balance and brightness.
• Sichuan pepper brings tingly numbness and citrusy notes, a unique mouthfeel kick.
• Peanuts add crunch protein and healthy fats, salty toasted contrast to sauce.

Ingredient Quantities

• 12 oz (340 g) fresh or dried Chinese wheat noodles
• 1 lb (450 g) ground pork, a little fattier is better
• 3 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 3 scallions, thinly sliced, whites and greens separated
• 2 tbsp doubanjiang fermented chili bean paste
• 3 tbsp chili oil with sediment
• 3 tbsp Chinese sesame paste or natural peanut butter
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce for color
• 1 tbsp Chinese black vinegar (Chinkiang)
• 1 tbsp Shaoxing wine or dry sherry
• 1 tsp sugar
• 1/2 cup chicken stock or water
• 1 tsp ground Sichuan peppercorns
• 2 tbsp roasted peanuts, roughly chopped
• 1 tbsp toasted sesame seeds
• Salt to taste

How to Make this

1. Bring a large pot of salted water to a boil, cook 12 oz noodles per package directions until chewy, drain and reserve 1/2 cup of the noodle water; rinse briefly if using fresh noodles and set aside.

2. In a medium bowl whisk together 3 tbsp Chinese sesame paste or natural peanut butter, 3 tbsp chili oil with sediment, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp Chinese black vinegar, 1 tbsp Shaoxing wine, 1 tsp sugar, 1 tsp ground Sichuan peppercorns and 1/2 cup hot chicken stock or water until smooth; if it clumps warm it and whisk, it loosens up easier.

3. Heat 3 tbsp vegetable oil in a wide skillet or wok over medium high heat, add the white parts of 3 sliced scallions, 3 minced garlic cloves and 1 tbsp minced ginger, stir until fragrant, about 30 seconds.

4. Add 2 tbsp doubanjiang and fry it with the aromatics for 20 to 30 seconds to release its oil and flavor, then add 1 lb ground pork and break it up with a spatula; brown until some bits are nicely crisp and most fat is rendered.

5. Pour the prepared sesame-chili sauce into the pan with the pork, stir to combine and simmer 1 to 2 minutes so flavors marry; add the reserved 1/2 cup noodle water a splash at a time if it looks too thick and to help the sauce coat everything.

6. Taste and adjust seasoning with salt to taste, more soy if it needs umami, or a little extra sugar or black vinegar to balance; don’t be shy to tweak, dan dan should be bold.

7. Divide the drained noodles among bowls, spoon the meaty sauce over the top and toss gently so noodles are coated; you can also toss noodles briefly in the pan if it fits.

8. Finish with the green parts of the scallions, 2 tbsp roughly chopped roasted peanuts and 1 tbsp toasted sesame seeds sprinkled over each bowl, and drizzle extra chili oil if you like more heat.

9. Serve hot, encourage people to stir everything well before eating, and if it dries out add a splash of hot water or chicken stock to loosen.

Equipment Needed

1. Large pot (6 to 8 qt) for boiling the noodles, salted water and all that.
2. Colander or fine-mesh strainer to drain noodles and save about 1/2 cup cooking water.
3. Wide skillet or wok for browning the pork and finishing the sauce.
4. Chef’s knife and cutting board for garlic, ginger, scallions and chopping peanuts.
5. Mixing bowl and whisk or fork to blend the sesame-chili sauce (you can warm it if it clumps).
6. Measuring spoons plus a 1/2 cup measuring cup for the sauces and stock.
7. Heatproof spatula or wooden spoon to break up the pork and stir everything.
8. Tongs or long chopsticks for tossing noodles, plus serving bowls and spoons for plating.

FAQ

Addictive Dan Dan Noodles Recipe Substitutions and Variations

• Doubanjiang: if you dont have it try gochujang plus 1 tsp light soy or sambal oelek plus 1 tsp miso. Gochujang is sweeter and thicker so add a splash of soy for salt, sambal is hotter but lacks the fermented bean depth.
• Chinese sesame paste or natural peanut butter: swap with tahini thinned with warm water and 1/2 tsp sugar, or use smooth peanut butter + 1 tsp toasted sesame oil. Adjust water till it matches the sauce thickness.
• Chinese black vinegar (Chinkiang): use equal parts balsamic and rice vinegar, or try dark malt vinegar with a splash of rice vinegar. It wont have quite the same funk but gives the sweet-acid balance.
• Ground Sichuan peppercorns: use Japanese sansho powder if available, or mix toasted coriander seeds + a pinch of ground black pepper + a little lemon zest to mimic the citrusy zing, note it wont fully reproduce the real numbing sensation.

Pro Tips

– Warm the sesame paste first and whisk with a little hot stock or the reserved noodle water until silky, then add more water a splash at a time. If you try to just dump cold paste on everything it will ball up and be a pain to fix, warming makes it smooth fast.

– Let the pork get some crust, dont keep stirring it every second. Cook on medium high so the fat renders and little crispy bits form, those bits give big flavor. If it gets too greasy skim some off with a spoon or blot with paper towel.

– Bloom the doubanjiang and chili oil in the hot pan with the aromatics for just a few seconds so their oils come out, but watch it so it doesnt burn. That step makes the whole dish taste deeper, its worth the extra attention.

– Taste and tweak boldly. If it feels flat add a splash of black vinegar for brightness, a pinch of sugar if it needs roundness, or extra soy for umami. Sichuan pepper should be felt, not hidden, so add a little more if you want the numbing pop.

– For best texture toss the noodles with the sauce in the pan or bowl while still hot and add noodle water as needed to loosen it up. Finish with chopped peanuts and scallions for crunch and freshness, and give people chili oil on the side if they like it hotter.