Dan dan noodles are a beloved Sichuan street-food dish built around wheat noodles, seasoned pork, preserved vegetables, and a deeply savory sesame-chili sauce.
This home version balances nutty sesame paste, black vinegar, soy sauce, and chili oil, then loosens the sauce with hot stock so it coats every noodle.
Mix the sauce in the serving bowls before the noodles finish cooking, and reserve a little hot stock to adjust the consistency just before serving.
Serving Suggestions
Serve immediately with extra chili oil, crushed peanuts, and sliced scallions. A simple smashed cucumber salad makes a crisp, cooling side.
Recipe Notes
Chinese sesame paste has a toastier flavor than tahini, but smooth natural peanut butter mixed with a few drops of sesame oil works in a pinch. Refrigerate components separately for up to three days.
Chinese Dan Dan Noodles
Equipment
- Large pot
- Large skillet
- Mixing bowl
- Whisk
Ingredients
Pork and Noodles
- 12 oz fresh wheat noodles or dried medium wheat noodles
- 8 oz ground pork
- 2 tbsp neutral oil
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 2 tbsp Sichuan preserved mustard greens finely chopped
Sauce and Garnish
- 3 tbsp Chinese sesame paste
- 2 tbsp light soy sauce
- 1 tbsp Chinkiang black vinegar
- 2 tsp chili oil plus more to serve
- 1 tsp sugar
- 1/2 cup hot chicken stock
- 2 tbsp roasted peanuts crushed
- 2 large scallions thinly sliced
Instructions
Cook the Pork:
- Heat the oil in a large skillet over medium-high heat. Add the pork and cook, breaking it into fine crumbles, until browned.
- Add the garlic, ginger, and preserved mustard greens. Stir-fry for 2 minutes until aromatic, then keep warm.
Make the Sauce and Serve:
- Whisk the sesame paste, soy sauce, black vinegar, chili oil, and sugar until smooth. Gradually whisk in the hot stock.
- Boil the noodles according to package directions until just tender, then drain well.
- Divide the sauce among bowls, add the noodles, and top with pork, peanuts, and scallions. Toss thoroughly before eating.
Notes
- Adjust chili oil to taste without reducing the black vinegar, which keeps the sauce balanced.
- Serve immediately; the noodles absorb sauce as they stand.