Flavor Profile

At the heart of Dan Dan Noodles is its signature sauce – a harmonious blend of sesame paste (tahini or peanut butter), soy sauce, dark soy sauce, chili oil, and Sichuan peppercorns. This sauce strikes a perfect balance between creamy, spicy, nutty, and numbing flavors. When tossed with fresh noodles and topped with savory ground meat (or tofu for a vegetarian twist), it creates an explosion of taste and texture in every bite. The dish is traditionally garnished with crushed peanuts or sesame seeds, adding a delightful crunch that complements the silky noodles and savory sauce.

Rich History and Flavor

Dan Dan Noodles have a history that dates back to the Qing Dynasty (circa 17th century) when street vendors roamed the teahouses and alleys of Sichuan, serving this delectable dish to hungry locals and travelers. Over the centuries, the recipe evolved and adapted to local tastes, resulting in a variety of regional versions. The name “Dan Dan” not only signifies the carrying pole but also the tradition of these street vendors loudly calling out their wares to attract customers. Today, Dan Dan Noodles have transcended their humble origins and become a staple in Chinese and international cuisine, cherished for their complex flavors and comforting warmth.

Cooking Your Own Dan Dan Noodles

Now, it is time to bring the culinary magic of Dan Dan Noodles into your own kitchen. With readily available ingredients and a few simple steps, you can indulge in this flavor-packed delight. Our recipe combines marinated ground meat with the tantalizing sauce, fresh noodles, and blanched greens, creating a symphony of textures and flavors that will leave your taste buds singing. Whether you choose to make it with pork, beef, chicken, or tofu, the result will be a dish that tantalizes the senses and satisfies the soul.

Dan Dan Noodles

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Recipe by Zach Wood Course: MainCuisine: Chinese, Sichuan

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Ingredients

• Pork Marinade

• 1 lb 1 Ground Pork

• 2 TBSP 2 Chopped Garlic

• 1 TBSP 1 Chopped Ginger

• 2 TBSP 2 Shaoxing Wine

• Black Pepper

• 1 can 1 Su Mi Ya Cai (pickled mustard greens or any fermented mustard green)

• Sauce

• 2 TBSP 2 Garlic

• 4 TBSP 4 Tahini

• 3 TBSP 3 Soy Sauce

• 1 TBSP 1 Dark Soy Sauce

• 5-6 TBSP 5-6 Crispy Chili in Oil or Chili Oil with Chili Flakes

• 2 TBSP 2 Toasted Ground Sichuan Peppercorns

• 1 TBSP 1 Sugar

• Bowl Assembly Ingredients

• 2 lbs 2 Egg Noodles

• Leafy Greens (Chrysanthamum Greens, Spinach, Mustard Greens are all good)

• 1/4 Cup 1/4 Hot Chicken Stock (For each bowl served)

• Green Onions

• Sesame Seeds

Directions

• Chop Ginger and Garlic and add to the pork topping with pepper
• Add all ingredients for the sauce mixture together and stir until combined
• Add oil to a sauce pan on medium high heat and once heated cook pork until brown and separated
• Add Su mi ya cai and stir into the pork for a couple minutes and then remove from heat
• Cook noodles per package instructions and briefly parboil greens as well
• Place a few tablespoons of the sauce in a bowl then put noodles on top of it along with the pork mix, sesame seeds, and green onions
• Add Hot Chicken Stock to the bowl and mix everything together

Recipe Video

Notes

• If your Sichuan Peppercorns are fresh you may get a bit of a numbing or tingling sensation when you eat the meal, but this is normal so don’t worry!
• If you are worried about the spice level just cut back the amount of chili oil you put in or use a little less of the sauce in your bowl. A little Tahini will also mellow out the spice a bit