Dan Dan Noodles Recipe

Prepare the sauce base

In a medium heatproof bowl, combine the sesame paste (3 tbs) with 2 tablespoons light soy sauce, 1 tablespoon black vinegar, 2 tablespoons chili oil, 1 teaspoon Sichuan peppercorn oil, and 1 teaspoon granulated sugar. Stir until smooth. Add about 1 cup hot chicken or vegetable stock and whisk to a glossy, slightly runny sauce. Adjust consistency with more stock if too thick.

Keep the sauce warm near the stove while you cook the noodles and pork so flavors stay melded.

Cook the noodles

Bring a large pot of salted water to a rolling boil. Add 12 oz noodles and cook according to package instructions until al dente (typically 4–6 minutes for dried, 2–3 minutes for fresh). Reserve 1/2 cup cooking water, then drain the noodles and rinse briefly under warm water to remove excess starch. Toss noodles immediately with a little sesame oil or 1 teaspoon of the prepared sauce to prevent sticking.

Heat 1 tablespoon vegetable oil in a medium skillet or wok over medium-high heat until shimmering.

Add minced garlic (2 cloves) and minced ginger (1 tsp); stir-fry 15–30 seconds until fragrant but not browned.

Add 12 oz ground pork, breaking it up with a spatula. Increase heat to high and cook until the pork begins to brown and some bits are crisp (3–5 minutes).

Stir in 1 teaspoon doubanjiang (if using) and cook 30 seconds to bloom the chili flavor. Add 1 tsp light soy sauce, 1 tsp Shaoxing wine, and 2 tablespoons chicken stock or water. Stir and let the liquid reduce slightly.

Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Pour slurry into the pork, stir until sauce thickens and coats the pork, about 30 seconds. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Taste and adjust seasoning; if too spicy or thick, add up to 1–2 tablespoons stock.

Turn off heat and keep the topping warm. If desired, stir in 1 teaspoon chili oil or a sprinkle of toasted sesame seeds for extra aroma.

Divide the cooked noodles among 4 bowls (serves 4). Spoon the warm sesame-chili sauce over the noodles, using all or most of the sauce so noodles are coated (about 1/4 cup sauce per bowl). If the sauce thickened while standing, add a splash of the reserved noodle water or hot stock to loosen it.

Top each bowl with an even portion of the warm ground pork mixture.

Garnish each bowl with sliced scallion whites and greens, 1/2 tablespoon pickled mustard greens (if using), a handful of blanched greens (bok choy or spinach) if desired, 1/2 tablespoon crushed peanuts, and a sprinkle of toasted sesame seeds. Drizzle extra chili oil or Sichuan pepper oil to taste.

Before eating, stir the noodles thoroughly so sauce, pork, and garnishes are well combined. Serve immediately.