Dan Dan Noodles
A spicy, numbing Sichuan classic featuring wheat noodles tossed in a rich sauce of chili oil, Sichuan peppercorns, preserved vegetables, and minced pork.
Origin & history
Named after the 'dan dan' (carrying poles) used by street vendors in Chengdu to carry their cooking equipment and ingredients, this dish has evolved from a simple street snack to a global favorite.
Ingredients
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Sauce
Topping
Noodles
The method
Step by step
- 01
Prepare Sauce
5 minCombine chili oil, soy sauce, sesame paste, and ground peppercorns in the bottom of the serving bowl.
Adjust chili oil to your heat preference.
- 02
Cook Noodles
5 minBoil noodles until al dente. Drain and place directly into the sauce bowl.
Reserve a little pasta water to loosen the sauce.
- 03
Assemble
2 minTop with browned pork and preserved vegetables. Mix well before eating.
Garnish with scallions.
Chef tips
- — Use high-quality Sichuan peppercorns for the authentic numbing effect.
Common mistakes
- — Using too much salt; the preserved vegetables are already salty.
Substitutions
- Pork → MushroomsFor a vegetarian version.
Storage & serving
Store sauce and noodles separately.
Serve immediately, mixing thoroughly at the table.
Food safety
Ensure pork is fully cooked. Use caution with high-heat stir-frying.
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