Dan Dan Noodles Recipe

Dan Dan Noodles

A Dan Dan Noodles recipe that’s tried, true, and authentic. With this recipe, you can try out this spicy, numbing Sichuan classic at home!

Total: 90min

Serving Size: 1 serving

Nutrition Facts: calories 512 kcal, Carbohydrate 41 g, Protein 15 g, Fat 33 g, Saturated Fat 6 g, Cholesterol 27 mg, Sodium 936 mg, Fiber 3 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 2 tablespoons Sichuan peppercorns
• 1 cinnamon stick
• 2 star anise
• 1 cup oil
• 1/4 cup crushed red pepper flakes
• 3 teaspoons oil
• 8 oz. ground pork ((225g))
• 2 teaspoons sweet bean sauce or hoisin sauce
• 2 teaspoons shaoxing wine
• 1 teaspoon dark soy sauce
• 1/2 teaspoon five spice powder
• 1/3 cup sui mi ya cai
• 2 tablespoons sesame paste (tahini)
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 1/4 teaspoon five spice powder
• 1/2 teaspoon Sichuan peppercorn powder ((we ground whole Sichuan peppercorns in a mortar and pestle))
• 1/2 cup of your prepared chili oil ((scary, but yes!))
• 2 cloves garlic ((very finely minced))
• ¼ cup hot cooking water from the noodles
• 1 pound fresh or dried white noodles ((450g, medium thickness))
• 1 small bunch leafy greens ((spinach, bok choy, or choy sum))
• chopped peanuts
• chopped scallion ((optional))

Instruction:

1. To make the chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 325 degrees, and then turn off the heat. Wait 6 – 7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon. Add the crushed red pepper flakes and allow them to steep in the hot oil. It should start smelling fragrant, almost like popcorn. Allow the oil to cool. This makes more chili oil than you’ll need, but you’ll be glad to have it on hand for use in other dishes. Store in a glass jar and keep refrigerated.
2. To make the meat mixture: In a wok, heat a teaspoon of oil over medium heat, and brown the ground pork. Add the sweet bean sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated. Set aside. Heat the other 2 teaspoons of oil in the wok over medium heat, and sautee the sui mi ya cai (pickled vegetables) for a few minutes. Set aside.
3. To make the sauce: Mix together all the sauce ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot water, add more Sichuan peppercorn powder, etc.
4. To prepare the noodles and veggies: Cook the noodles according to package directions and drain. Blanch the greens in the noodle water, and drain.
5. Divide the sauce among six bowls (or four if you want larger servings), followed by the noodles and the leafy greens. Add the cooked pork and sui mi ya cai over the top. Sprinkle with chopped peanuts (optional) and scallions.
6. Mix everything together and enjoy!

Dan Dan Noodles (担担面)

A real-deal dan dan noodle recipe that stays true to the authentic Sichuan flavor. This post covers all the key ingredients and includes a super rich and balanced sauce to recreate the classic dish that tastes like China.

Prep: 30min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 636 kcal, Carbohydrate 30.5 g, Protein 25.6 g, Fat 27.8 g, Cholesterol 47 mg, Sodium 980 mg, Fiber 4.6 g, Sugar 9.1 g

Ingredients:

• 1/3 cup Chinese sesame paste ((or unsweetened natural peanut butter))
• 1/3 cup light soy sauce ((or soy sauce))
• 1/4 cup Chinkiang vinegar
• 4 cloves garlic (, finely minced)
• 2 green onion (, finely minced)
• 2 tablespoons honey ((or agave syrup))
• 1/2 to 1 teaspoon Sichuan peppercorns (, toasted and grounded (*footnote 2))
• 1 tablespoon peanut oil ((or vegetable oil))
• 1 lb (450 g) ground pork
• 1 tablespoon minced ginger
• 2 green onions (, chopped)
• 1 1/2 tablespoons fermented black beans (, rinsed and chopped)
• 1/2 cup Sui Mi Ya Cai ((Sichuan preserved mustard greens))
• 2 tablespoons Shaoxing wine ((or dry sherry))
• 1/2 teaspoon sugar
• 1/3 cup roasted peanuts (, crushed)
• 14 oz (400 g) Dan Dan noodles ((or thin wheat noodles))
• 1 small batch leafy green vegetables (, roughly chopped (spinach, choy sum, baby bok choy etc.))
• Homemade chili oil (, to taste (*footnote 1))

Instruction:

1. Whisk the sesame paste and light soy sauce together in a bowl until fully incorporated. Add the Chinkiang vinegar. Continue stirring until mixed. Then mix in the garlic, green onion, honey, and Sichuan peppercorns.
2. Turn to medium heat. Add the ginger, green onion, fermented black beans, Sui Mi Ya Cai, cooking wine, and sugar. Cook and chop the pork into small pieces, until all the liquid has evaporated and the pork turns a dark brown color. Transfer to a bowl and set aside.
3. Briefly blanch the leafy green vegetables, drain, and set aside.
4. Serve hot or cold.

Better Than Takeout Dan Dan Noodles.

For those nights when you’re craving spicy, warming Chinese inspired noodles, but don’t want to wait for takeout.

Prep: 15min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 550 kcal, servingSize 1 serving

Ingredients:

• 1/3 cup + 2 tablespoons sesame oil
• 6 cloves garlic, thinly sliced or smashed
• 1-2 tablespoons crushed red pepper flakes
• 1/2 cup low sodium soy sauce
• 1/4 cup hoisin sauce ((make sure to use GF, if needed))
• 1 tablespoon honey
• 2 tablespoons rice vinegar
• 3 tablespoons creamy peanut butter or tahini
• 8 ounces Chinese style egg noodles, or rice noodles
• 2 1/2 cups low sodium chicken broth
• 2 cups fresh baby spinach, roughly chopped
• 1/2 pound ground chicken or pork
• 2 cups mixed mushrooms, chopped
• black pepper
• 1 medium shallot, chopped
• 4 green onions, chopped

Instruction:

1. 1. To make the chili oil. Heat a large skillet over medium heat. Add the 1/3 cup sesame oil, the garlic, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar. 2. Meanwhile, combine the soy sauce, hoisin sauce, honey, vinegar, peanut butter/tahini, and 1/3 cup water in a bowl. 3. Cook the egg/rice noodles according to package directions. Drain and set aside. To the pot used to cook the noodles, add the broth and 1/2 of the soy sauce mixture. Bring to a simmer over medium heat, stir in the spinach. Keep warm. 4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons oil and the chicken. Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the mushrooms and shallot, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Stir in 2-4 tablespoons chili oil. Remove from the heat. 5. Ladle the broth into bowls. Add the noodles and toss combine. Spoon the meat over the noodles. Top with green onions and additional chili oil. Enjoy!

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