Name: Serious Dumplings Dan Dan Noodles Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz dried wheat noodles (or fresh Chinese egg noodles); 3 tbs sesame paste (or tahini); 2 tbs soy sauce (light); 1 tbs Chinese black vinegar (or rice vinegar); 2 tbs chili oil (preferably Sichuan chili oil with sediment); 1 tsp Sichuan peppercorn oil (or ground Sichuan peppercorns mixed into oil); 1 cup chicken or vegetable stock (hot); 1 tsp granulated sugar; 12 oz ground pork (85% lean); 1 tbs vegetable oil; 2 cloves garlic (minced); 1 tsp fresh ginger (minced); 1 tsp doubanjiang (fermented chili bean paste, optional but recommended); 1 tsp light soy sauce; 1 tsp Shaoxing wine (or dry sherry); 2 tbs chicken stock or water; 1 tsp cornstarch (slurry); 0.5 tsp salt; 0.25 tsp white pepper (ground); 3 stalks scallions (thinly sliced, white and green separated); 1 tsp toasted sesame seeds; 2 tbs pickled mustard greens (optional, finely chopped); 1 cup blanched baby bok choy or spinach (optional); 2 tbs crushed roasted peanuts (optional)

Spicy Sichuan noodles topped with ground pork and scallions.

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.

Prepare the sauce base

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

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.

Cook the noodles

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.

dried wheat noodles (or fresh Chinese egg noodles)

sesame paste (or tahini)

soy sauce (light)

Chinese black vinegar (or rice vinegar)

chili oil (preferably Sichuan chili oil with sediment)

Sichuan peppercorn oil (or ground Sichuan peppercorns mixed into oil)

chicken or vegetable stock (hot)

granulated sugar

ground pork (85% lean)

vegetable oil

garlic (minced)

fresh ginger (minced)

doubanjiang (fermented chili bean paste, optional but recommended)

light soy sauce

Shaoxing wine (or dry sherry)

chicken stock or water

cornstarch (slurry)

salt

white pepper (ground)

scallions (thinly sliced, white and green separated)

toasted sesame seeds

pickled mustard greens (optional, finely chopped)

blanched baby bok choy or spinach (optional)

crushed roasted peanuts (optional)

Dan Dan Noodles

Make Dan Dan Noodles Recipe in just 35m. Spicy Sichuan noodles topped with ground pork and scallions.

Dan Dan Noodles Recipe

Frequently paired with

Local Coupons