If you’ve ever craved a dish that perfectly balances spicy, savory, nutty, and tangy flavors with a satisfying noodle bite, then you are absolutely going to adore this Dan Dan Noodles (Dan Dan Mian) Recipe. This classic Sichuan street food has captured hearts worldwide, and it’s easy to see why. Each slurp of these noodles brings a comforting warmth from the bold chili oil and Sichuan peppercorns, a creamy depth from sesame paste, and a punch of umami from preserved mustard greens and sweet bean sauce. It’s a meal that feels both celebratory and soul-soothing, perfect for sharing with friends or devouring solo on a cozy night in.
Ingredients You’ll Need
Gathering your ingredients is half the fun with this Dan Dan Noodles (Dan Dan Mian) Recipe. Each component is simple but essential, working together to build layers of flavor, delightful texture, and vibrant color. From the fragrant ginger to the crunchy peanuts, these ingredients are your ticket to an authentic culinary experience.
- Peanut oil: Provides a rich foundation for cooking the pork and adds subtle nuttiness.
- Ground pork: The savory protein that brings hearty flavor and satisfying texture.
- Minced ginger: Adds a fragrant zing and freshness to the dish.
- Green onion stalks: Support the aromatic profile with mild onion notes.
- Sweet bean sauce (or hoisin sauce): Introduces a sweet and savory depth that complements the pork perfectly.
- Shaoxing wine: Enhances the overall umami and complexity.
- Dark soy sauce: Gives color and a robust salty flavor.
- Sugar: Balances the salty and spicy elements with a hint of sweetness.
- Sui Mi Ya Cai (Sichuan preserved mustard greens): Brings a salty, tangy crunch that is iconic to authentic Dan Dan noodles.
- Sesame paste or tahini: Adds creamy richness and nuttiness to the sauce.
- Light soy sauce: Provides a lighter salty base for the sauce.
- Chinkiang vinegar: Offers sharp acidity to brighten the flavors.
- Honey: Balances the heat and vinegar with a gentle sweetness.
- Five spice powder: Infuses warm, aromatic notes characteristic of Chinese cooking.
- Ground Sichuan peppercorns: Creates the signature tingling numbness and spice.
- Garlic, finely minced: Boosts pungency and depth in the sauce.
- Chili oil with chili flakes: Provides a fiery kick and vibrant color.
- Warm noodle water: Used to thin the sauce perfectly for coating the noodles.
- Fresh or dried medium-thick white noodles: The hearty canvas for all those amazing flavors.
- Leafy greens (spinach or bok choy): Add a fresh and tender contrast.
- Chopped roasted peanuts: Deliver crunch and earthy notes as the perfect garnish.
- Chopped green onion: Sprinkle on top for an extra burst of freshness.
How to Make Dan Dan Noodles (Dan Dan Mian) Recipe
Step 1: Cook the Pork
Start by heating your peanut oil in a skillet or wok on medium-high heat. Add the ground pork and cook until nicely browned, breaking it apart as it cooks. Then toss in the minced ginger and green onion for that fragrant lift. Stir in the sweet bean sauce, Shaoxing wine, dark soy sauce, sugar, and Sui Mi Ya Cai. Keep stirring until the liquid evaporates, allowing these flavors to meld beautifully into a savory, slightly sweet, and tangy pork mixture.
Step 2: Prepare Noodles and Greens
While your pork finishes cooking, bring a large pot of water to boil and cook your noodles according to the package instructions until they’re perfectly tender but still have a bite—al dente is best. Just before draining, set aside 1/4 cup of the warm noodle water; it’s a secret ingredient for thinning out your sauce. Then quickly blanch your spinach or bok choy in the same boiling water until just wilted, which lends freshness and a lovely green contrast.
Step 3: Make the Dan Dan Sauce
In a bowl, whisk together the sesame paste, light soy sauce, Chinkiang vinegar, honey, sugar, five spice powder, ground Sichuan peppercorns, minced garlic, and chili oil. This mixture brings the iconic creamy, spicy, and tangy elements that make Dan Dan noodles so crave-worthy. If it feels too thick, add some of that warm noodle water you reserved to achieve a smooth, luscious sauce perfect for coating every strand.
Step 4: Assemble the Dish
In serving bowls, combine the cooked noodles, blanched greens, and the flavorful pork mixture. Pour over the freshly mixed Dan Dan sauce and toss gently to marry all the components. Finally, top with chopped roasted peanuts and a sprinkle of green onion. Don’t hesitate to splash on extra chili oil if you love it spicy—that final touch makes this dish truly sing!
How to Serve Dan Dan Noodles (Dan Dan Mian) Recipe
Garnishes
The simple garnishes elevate the dish beautifully. Crunchy chopped roasted peanuts add texture and a toasty flavor that contrasts the tender noodles. Fresh green onion slices contribute a pop of color and a mild sharpness that balances the creamy sauce. You can also add a sprinkle of extra ground Sichuan peppercorns on top if you crave that signature numbing sensation.
Side Dishes
This Dan Dan Noodles (Dan Dan Mian) Recipe pairs wonderfully with light, fresh sides. A crisp cucumber salad or quick pickled vegetables provide refreshing acidity to complement the rich earthy sauce. Steamed or sautéed greens are great for adding volume and nutrients to your meal without overpowering the main star.
Creative Ways to Present
For a fun twist, serve the noodles in individual mini bowls so everyone can customize their spice level and garnishes. You could also transform this into a cold noodle salad perfect for warm days by chilling the sauce slightly before tossing. Or, try layering the ingredients in a clear glass jar for a visually stunning presentation that lets the colors shine through.
Make Ahead and Storage
Storing Leftovers
Leftover Dan Dan noodles keep beautifully in the refrigerator for up to 2 days. Store the pork mixture separately from the noodles and sauce to prevent the noodles from getting soggy. When refrigerated properly, the flavors actually meld and deepen, making it just as delicious the next day.
Freezing
While the pork mixture freezes well, it’s best to avoid freezing cooked noodles and greens as they can become mushy when thawed. Freeze the pork in an airtight container for up to 3 months, then thaw overnight in the fridge when ready to enjoy again.
Reheating
When reheating leftovers, warm the pork mixture gently in a skillet to revive its savory aroma. Heat the noodles separately in hot water just until loosened, then combine everything with freshly made or leftover Dan Dan sauce. This method keeps the texture lively and the flavors fresh.
FAQs
What makes Dan Dan Noodles (Dan Dan Mian) authentic?
The authentic dish balances spicy chili oil, numbing Sichuan peppercorns, savory preserved mustard greens, and creamy sesame paste over wheat noodles, creating a harmony of flavors unique to Sichuan cuisine.
Can I make Dan Dan Noodles vegetarian?
Absolutely! Substitute the pork with tofu or mushrooms, and use vegetarian-friendly sauces, keeping the bold flavors intact while catering to meat-free diets.
Is chili oil very spicy in this recipe?
Chili oil provides a moderate heat, but you can easily adjust the spiciness by adding more or less to suit your taste—there’s room for everyone at the spice table!
What type of noodles work best?
Medium-thick white wheat noodles are traditional and preferred for their texture and ability to hold the sauce, but you can experiment with fresh or dried varieties depending on what you have.
Can I prepare the sauce ahead of time?
Yes, the Dan Dan sauce can be made in advance and stored in the fridge for a couple of days. This actually lets the flavors meld and intensify, making your noodle bowl even more delicious.
Final Thoughts
This Dan Dan Noodles (Dan Dan Mian) Recipe is a treasure trove of flavor and texture that brings Sichuan street food right to your home kitchen. Once you experience the perfect marriage of spicy, savory, and nutty elements, you’ll be hooked for life. Don’t hesitate to customize it with your favorite garnishes or spice levels—this dish is all about enjoying big bold flavors and comforting noodles. Give it a try and watch it quickly become one of your go-to favorites!
Print
Dan Dan Noodles (Dan Dan Mian) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Noodles
- Method: Stovetop
- Cuisine: Chinese, Sichuan
Description
Dan Dan Noodles (Dan Dan Mian) is a classic Sichuan street food dish featuring spicy, savory ground pork served over noodles with a rich, nutty sesame sauce and preserved mustard greens. This recipe combines the bold flavors of chili oil, Sichuan peppercorns, and five spice powder with tender noodles and fresh greens for a satisfying and authentic Chinese meal ready in just 30 minutes.
Ingredients
For the Pork and Sauce Base
- 2 tablespoons peanut oil
- 1 pound ground pork
- 1 tablespoon ginger, minced
- 2 green onion stalks, minced
- 4 teaspoons sweet bean sauce (or substitute hoisin sauce)
- 1 tablespoon Shaoxing wine
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/3 cup Sui Mi Ya Cai (Sichuan preserved mustard greens)
For the Dan Dan Sauce
- 1/3 cup sesame paste or tahini
- 1/3 cup light soy sauce
- 2 tablespoons Chinkiang Vinegar
- 2 tablespoons honey
- 1 teaspoon sugar
- 1/4 teaspoon five spice powder
- 1/2 teaspoon Sichuan peppercorns, ground
- 5 cloves garlic, finely minced
- 3 tablespoons chili oil with chili flakes
- 1/4 cup warm noodle water (reserved from cooking noodles)
For the Noodles and Garnish
- 1 pound fresh or dried white noodles, medium thick
- 1 small bunch leafy greens (spinach or bok choy)
- Chopped roasted peanuts, for garnish
- Chopped green onion, for garnish
Instructions
- Cook the Pork: In a skillet or wok, heat the peanut oil over medium-high heat. Add the ground pork and cook until browned and crumbly, about 5-7 minutes.
- Add Aromatics and Flavors: Stir in the minced ginger, green onions, sweet bean sauce, Shaoxing wine, dark soy sauce, sugar, and the preserved mustard greens (Sui Mi Ya Cai). Cook, stirring frequently, until the liquid evaporates and the mixture is aromatic, about 3-4 minutes.
- Prepare Noodles and Greens: Bring a large pot of water to a boil. Cook the noodles according to package instructions until just tender. In the last minute, blanch the leafy greens in the boiling water until wilted. Drain the noodles and greens, reserving 1/4 cup of the noodle cooking water.
- Make the Dan Dan Sauce: In a bowl, whisk together sesame paste, light soy sauce, Chinkiang vinegar, honey, sugar, five spice powder, ground Sichuan peppercorns, minced garlic, and chili oil. Gradually thin the sauce with the reserved warm noodle water until reaching a smooth, pourable consistency.
- Assemble the Dish: Divide noodles into serving bowls. Spoon the cooked pork mixture and greens over the noodles. Pour the Dan Dan sauce evenly over each bowl. Garnish with chopped roasted peanuts and additional chopped green onion. Add extra chili oil if desired for more heat.
Notes
- Sweet bean sauce can be substituted with hoisin sauce if unavailable.
- Sichuan preserved mustard greens (Sui Mi Ya Cai) add authentic flavor but can be omitted or replaced with pickled mustard greens.
- To make the dish vegetarian, substitute ground pork with crumbled tofu or textured vegetable protein and use vegetarian versions of sauces.
- Adjust the amount of chili oil and Sichuan peppercorns to suit your preferred spice level.
- Using fresh noodles will give a more authentic and chewy texture, but dried noodles work well too.
