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Dan Dan Noodles

A bold and spicy Sichuan street food classic featuring chewy noodles, a creamy sesame-peanut sauce, and the signature numbing heat of Sichuan peppercorns.
Servings 2
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Equipment

  • Large pot for boiling noodles
  • Medium skillet for cooking pork
  • Mixing bowl for sauce preparation
  • Strainer for draining noodles
  • Ladle for scooping broth and sauce

Ingredients

For the Sauce

  • 2 tbsp sesame paste or tahini
  • 2 tbsp peanut butter optional for extra creaminess
  • 3 tbsp soy sauce
  • 1 tbsp black vinegar
  • 1 tbsp Sichuan chili oil adjust to taste
  • 1 tsp sugar
  • 1 tsp Sichuan peppercorn powder
  • 2 cloves garlic minced
  • 1/2 cup chicken or vegetable broth

For the Noodles

  • 8 oz wheat noodles or any thin, chewy noodles
  • 1 tbsp vegetable oil
  • 1/2 lb ground pork or plant-based alternative
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1/2 tsp five-spice powder

For Garnish

  • 2 green onions chopped
  • 1 tbsp crushed peanuts
  • Fresh cilantro chopped
  • Extra chili oil for serving

Instructions

Step 1: Prepare the Sauce

  • In a mixing bowl, whisk together sesame paste, peanut butter, soy sauce, black vinegar, chili oil, sugar, Sichuan peppercorn powder, minced garlic, and broth until smooth. Set aside.
  • Tip: Gradually add broth while whisking to ensure a smooth consistency.

Step 2: Cook the Pork

  • Heat vegetable oil in a medium skillet over medium-high heat. Add ground pork and cook until browned. Stir in soy sauce, Shaoxing wine, and five-spice powder, cooking for another 2 minutes.
  • Tip: Stir frequently to prevent burning.

Step 3: Boil the Noodles

  • Bring a large pot of water to a boil and cook noodles according to package instructions. Drain and set aside.
  • Tip: Rinse under cold water to prevent sticking.

Step 4: Assemble the Bowl

  • Divide cooked noodles into serving bowls. Pour sauce over noodles, top with cooked pork, and garnish with green onions, crushed peanuts, and cilantro. Drizzle with extra chili oil if desired.
  • Tip: Toss well before eating to evenly coat the noodles.

Notes

For a vegetarian version, substitute the pork with mushrooms or crumbled tofu.
Adjust the spice level by increasing or decreasing the chili oil and Sichuan peppercorns.
Leftovers can be stored in the fridge for up to 3 days. Reheat with a splash of broth.
Calories: 600kcal
Course: Lunch, Main Course
Cuisine: Asian
Keyword: Chinese street food, Dan Dan Noodles, homemade Dan Dan Noodles, Sichuan noodles, spicy noodles recipe