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A bowl of Sichuan dan dan noodles topped with pork, greens, peanuts, and chili oil.

Chinese Dan Dan Noodles

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Sichuan-style noodles with seasoned pork, preserved greens, peanuts, and a savory sesame-chili sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese, Sichuan
Calories: 560
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large pot
  • Large skillet
  • Mixing bowl
  • Whisk

Method
 

Cook the Pork:
  1. Heat the oil in a large skillet over medium-high heat. Add the pork and cook, breaking it into fine crumbles, until browned.
  2. Add the garlic, ginger, and preserved mustard greens. Stir-fry for 2 minutes until aromatic, then keep warm.
Make the Sauce and Serve:
  1. Whisk the sesame paste, soy sauce, black vinegar, chili oil, and sugar until smooth. Gradually whisk in the hot stock.
  2. Boil the noodles according to package directions until just tender, then drain well.
  3. Divide the sauce among bowls, add the noodles, and top with pork, peanuts, and scallions. Toss thoroughly before eating.

Nutrition

Calories: 560kcalCarbohydrates: 62gProtein: 24gFat: 25gSaturated Fat: 6gCholesterol: 45mgSodium: 980mgFiber: 4gSugar: 5g

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.