Description
Dan Dan Noodles (Dan Dan Mian) is a classic Sichuan dish featuring spicy, savory ground pork over chewy noodles, dressed in a tangy sesame and chili-infused sauce. This recipe combines bold flavors of Sichuan preserved mustard greens, aromatic spices, and crunchy peanuts to create a comforting and satisfying meal perfect for any occasion.
Ingredients
Scale
Meat and Aromatics
- 2 tablespoons peanut oil
- 1 pound ground pork
- 1 tablespoon ginger, minced
- 2 green onion stalks, minced
Sauce and Seasonings
- 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)
- 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
Noodles and Vegetables
- 1/4 cup warm noodle water (reserved)
- 1 pound fresh or dried white noodles, medium thick
- 1 small bunch leafy greens (spinach or bok choy)
Garnishes
- Chopped roasted peanuts
- Chopped green onion
Instructions
- Cook the Pork: In a skillet or wok, heat the peanut oil over medium-high heat. Add the ground pork and cook, breaking it up, until browned and cooked through. Stir in the minced ginger, green onion, sweet bean sauce, Shaoxing wine, dark soy sauce, sugar, and preserved mustard greens. Continue to cook while stirring until the liquid evaporates and the mixture is fragrant.
- Prepare Noodles and Greens: Bring a large pot of water to boil. Cook the noodles according to package instructions until al dente. During the last minute of cooking, blanch the leafy greens until just wilted. Drain the noodles, reserving 1/4 cup of the cooking water.
- Make the Sauce: In a bowl, whisk together the sesame paste, light soy sauce, Chinkiang vinegar, honey, sugar, five spice powder, ground Sichuan peppercorns, minced garlic, and chili oil with flakes. Gradually add the warm noodle water to thin the sauce to a smooth, pourable consistency.
- Assemble the Dish: Divide the sauce among serving bowls. Add the cooked noodles, top with the pork mixture and blanched greens. Toss gently to combine or serve layered. Garnish with chopped roasted peanuts and additional green onion. Adjust seasoning with more chili oil if desired before serving.
Notes
- Sweet bean sauce can be substituted with hoisin sauce if unavailable, though the flavor will be slightly different.
- Adjust chili oil to your preferred spice level; add gradually to avoid overpowering heat.
- Preserved mustard greens add authentic flavor but can be omitted or replaced with pickled mustard greens if necessary.
- If sesame paste is too thick, warm it slightly before mixing to achieve a smoother sauce.
- Use fresh noodles for the best texture, but dried noodles work fine as well.
- For a vegetarian version, omit pork and add sautéed mushrooms or tofu as a protein substitute.
