Dan Dan Noodles Recipe

Cook noodles

Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package instructions until al dente (usually 3–5 minutes). Reserve 1 cup of the noodle cooking water, then drain noodles and toss briefly with 1 teaspoon neutral oil to prevent sticking.

Prepare greens

If using baby spinach, blanch in the same boiling water for 20–30 seconds until wilted, then transfer to an ice bath to stop cooking. If using bok choy or napa cabbage, blanch 30–45 seconds until just tender. Drain well and set aside.

Divide noodles among 4 bowls. Place a portion of the blanched greens on one side of each bowl and sprinkle sliced scallions and toasted sesame seeds over the top for garnish.

Toast and grind Sichuan peppercorns (if whole)

In a small dry skillet over medium heat, toast the Sichuan peppercorns until fragrant (about 1–2 minutes). Let cool, then grind with a mortar and pestle or spice grinder until coarse powder. Set aside.

Cook pork

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the ground pork and break it up with a spatula. Stir-fry until it begins to brown, about 4–6 minutes.

Add the minced garlic and ginger and continue to cook for 30–45 seconds until aromatic. Pour in Shaoxing wine and scrape any browned bits from the pan.

Stir in light soy, dark soy, sugar, ground Sichuan pepper, and crushed red pepper flakes (if using). Continue to stir-fry until the pork is fully cooked and the sauce has reduced slightly, about 2–3 more minutes. Taste and adjust salt (add up to the 1/2 tsp salt from the seasoning section if needed). Keep warm.

Mix sauce base

In a medium bowl, whisk together the Chinese sesame paste, chili oil, light soy, dark soy, black vinegar, doubanjiang (if using), sugar, sesame oil, and 3 tablespoons hot broth. Whisk until smooth. If the paste is very thick, add up to 2 tablespoons additional hot water or reserved noodle water to reach a pourable but thick consistency.

Stir in crushed roasted peanuts to the sauce for texture. Taste and adjust: add more chili oil for heat, more vinegar for brightness, or a pinch more sugar to balance.

Spoon about 2–3 tablespoons of the sauce over the noodles in each bowl (adjust to taste). Use tongs to toss noodles lightly with the sauce to coat, or leave sauce pooled and let diners mix themselves for a more traditional presentation.

Top the sauced noodles with a generous scoop (about 3–4 tablespoons) of the warm cooked pork mixture in the center of each bowl.

Sprinkle additional ground Sichuan peppercorn (about 1/4 tsp per bowl, divided), white pepper, and toasted sesame seeds. Add extra chopped peanuts if desired. Drizzle a little extra chili oil or sesame oil for aroma.

If the noodles seem dry, add a splash of reserved noodle cooking water or hot broth (1–2 tablespoons per bowl) and toss to incorporate into the sauce until you reach the desired silky consistency.

Serve immediately while hot. Provide extra chili oil, black vinegar, and crushed peanuts at the table for adjustments.