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Dan Dan Noodles
Chewy wheat noodles in a spicy sesame sauce with savory minced pork and preserved greens. Sichuan street food with serious depth.
The whole recipe in 60 seconds
Dan Dan Noodles, in 5 ideas
- Loosen thick sesame paste with a little warm stock before mixing the sauce
- The sauce goes in the bowl first so every noodle gets coated when you toss
- Preserved mustard greens add a funky salty crunch that makes the dish authentic
- Adjust the chili oil at the end, you can always add heat but cannot take it away
- Slurping is not just allowed, it is the proper technique
What you need
Ingredients
- 12 oz Chinese wheat noodles
- 1/2 lb ground pork
- 3 tbsp sesame paste or tahini
- 2 tbsp soy sauce
- 2 tbsp black vinegar
- 1 tbsp chili oil
- 1 tsp Sichuan peppercorn powder
- 1 tsp sugar
- 1/2 cup chicken stock
- 2 tbsp preserved mustard greens, chopped (optional)
- 3 green onions, sliced
- 2 cloves garlic, minced, plus 1 tbsp vegetable oil
How to make it
Directions
- Whisk the sesame paste, soy sauce, black vinegar, chili oil, Sichuan pepper, sugar, and stock into a sauce.
- Brown the pork with garlic in hot oil 5 minutes until crisp. Stir in the mustard greens.
- Cook the noodles until just tender, then drain.
- Divide the sauce among bowls, add noodles, and top with the pork mixture.
- Garnish with green onions and toss everything together at the table.
Money saver. Sesame paste and chili oil last for months in the pantry, so the per-bowl cost of this dish is tiny.