Description
A classic Sichuan street food favorite, Dan Dan Noodles (Dan Dan Mian) are spicy, savory noodles topped with a flavorful ground pork mixture and a rich, nutty sesame sauce. This recipe combines tender noodles, crisp greens, and a perfectly balanced sauce featuring sesame paste, soy, chili oil, and preserved mustard greens for an authentic and comforting meal ready in just 30 minutes.
Ingredients
Scale
For the Pork Topping
- 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: Heat peanut oil in a skillet or wok over medium-high heat. Add ground pork and cook, breaking it apart, until browned and cooked through. Stir in minced ginger, green onion, sweet bean sauce, Shaoxing wine, dark soy sauce, sugar, and Sichuan preserved mustard greens (Sui Mi Ya Cai). Continue to cook, stirring, until most of the liquid evaporates and the pork mixture is well combined and fragrant.
- Prepare Noodles and Greens: Bring a large pot of water to boil. Cook the noodles until al dente according to package instructions. In the last minute, blanch the leafy greens until just tender. Reserve 1/4 cup of the hot noodle cooking water before draining the noodles and greens.
- Make the Dan Dan Sauce: In a bowl, whisk together sesame paste (or tahini), light soy sauce, Chinkiang vinegar, honey, sugar, five spice powder, ground Sichuan peppercorns, minced garlic, and chili oil with chili flakes. Gradually whisk in the reserved warm noodle water to thin the sauce to a smooth, pourable consistency.
- Assemble the Dish: Divide cooked noodles and greens among serving bowls. Top each bowl with a generous amount of the pork mixture. Pour the Dan Dan sauce over the noodles and toss gently to coat. Garnish with chopped roasted peanuts and chopped green onions. Add extra chili oil as desired for more heat before serving.
Notes
- Substitute sweet bean sauce with hoisin sauce if unavailable.
- If Sichuan preserved mustard greens (Sui Mi Ya Cai) are not available, finely chopped pickled mustard greens or kimchi can add similar tangy flavor.
- Adjust chili oil quantity to control spiciness according to your preference.
- For a vegetarian version, replace pork with finely chopped mushrooms or tofu and use vegetarian sauces.
- Shaoxing wine adds authentic flavor, but dry sherry or mirin can be a substitute in a pinch.
