Description
Dan Dan Noodles are a classic spicy Sichuan dish featuring wheat noodles tossed in a savory, rich sauce made from ground pork, spicy bean paste, soy sauce, sesame oil, and peanut butter. This recipe balances heat, nuttiness, and umami flavors for a deeply satisfying meal that’s easy to make at home.
Ingredients
Scale
Noodles
- 8 oz. fresh or dried Chinese wheat noodles
Sauce and Toppings
- 1 tablespoon vegetable oil
- 1/2 pound ground pork (or chicken, if preferred)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons doubanjiang (spicy bean paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon peanut butter (or tahini for a different flavor)
- 1 cup chicken broth (or water)
- 2 green onions, chopped (for garnish)
- 1/4 cup roasted peanuts, crushed (for garnish)
- 1 tablespoon chili oil (optional, for extra heat)
- Fresh cilantro (for garnish, optional)
Instructions
- Boil Noodles: Bring a large pot of water with a pinch of salt to a boil. Add the Chinese wheat noodles and cook fresh noodles for 2-3 minutes or dried noodles for 5-7 minutes, stirring occasionally to prevent sticking.
- Drain and Rinse: Drain the noodles and rinse them under cold water to stop cooking and prevent them from sticking. Set aside.
- Sauté Meat: Heat vegetable oil in a large skillet or wok over medium heat. Add the ground pork (or chicken) and sauté for 5-7 minutes until browned.
- Add Aromatics: Stir in minced garlic and ginger and cook for about 1 minute until fragrant.
- Incorporate Spicy Bean Paste: Add the doubanjiang and mix thoroughly with the meat to distribute the spicy flavor.
- Add Seasonings: Pour in soy sauce, rice vinegar, and sesame oil and stir for 2 minutes to combine.
- Add Peanut Butter: Stir in peanut butter (or tahini) until the sauce is creamy and well blended.
- Add Broth and Simmer: Gradually add chicken broth (or water) while stirring. Let the sauce simmer for 3-5 minutes to thicken slightly.
- Toss Noodles in Sauce: Add the cooked noodles to the skillet, tossing gently to coat them evenly with the sauce. Add extra broth or water if the sauce is too thick.
- Heat Through: Cook the noodles and sauce together for another 2-3 minutes to ensure they are heated through.
- Serve and Garnish: Remove from heat and transfer the noodles to serving bowls. Garnish with chopped green onions, crushed peanuts, chili oil if desired, and optionally fresh cilantro.
- Enjoy: Serve immediately while warm and enjoy the spicy, nutty flavors of this classic Sichuan dish.
Notes
- Use fresh noodles for the best texture but dried noodles work well if fresh aren’t available.
- Doubanjiang is a key ingredient for authentic flavor; substitute with a mixture of chili paste and fermented black beans if needed.
- Adjust chili oil amount according to your heat preference.
- Ground chicken is a lighter alternative to pork and works well in this recipe.
- Peanut butter adds creaminess and depth, but tahini provides a unique twist.
- Rinse noodles with cold water to prevent overcooking and sticking.
- Garnishes like peanuts and green onions add texture and freshness.
