Dan Dan Noodles Recipe

Cook noodles

Bring a large pot of water to a vigorous boil. Add rice noodles and cook according to package instructions until just tender (usually 4–6 minutes for dried, 1–2 minutes for fresh). Stir occasionally to prevent sticking. Drain and rinse briefly under warm water to remove excess starch and keep from sticking. Toss lightly with a teaspoon of sesame oil if desired and divide into 4 serving bowls.

Warm mala sauce: If using store-bought mala sauce, gently warm 1/2 cup in a small saucepan over low heat to loosen. Spoon ~2 tablespoons over each bowl of noodles just before serving.

Finish and garnish: Top each bowl with 1/4 of the hot pork mixture, a spoonful of warm mala sauce, 1 tablespoon crushed palm sugar chili peanuts, and 1 sliced green onion (use both white and green parts). Drizzle additional chili oil or sesame oil to taste.

Prepare aromatics: Mince the garlic and ginger finely. If using kimchi garlic or fermented garlic paste, have it measured out and ready.

Toast and grind Sichuan peppercorns (if using whole): In a dry skillet over medium heat, toast 1.5 teaspoons of Sichuan peppercorns until fragrant (about 1–2 minutes). Cool and grind to a fine powder. Measure 1 tsp for the pork mixture; reserve remaining for mala topping or garnish.

Brown pork: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add ground pork and spread into an even layer. Let it sear without disturbing 1–2 minutes, then break up with a spatula. Continue cooking until mostly browned and any liquid has evaporated, about 6–8 minutes.

Add aromatics: Push pork to one side of the pan (or make a well) and add the minced garlic, kimchi garlic, and minced ginger. Stir-fry with the pork for 30–45 seconds until fragrant, taking care not to burn the garlic.

Assemble sauce in pan: Reduce heat to medium. Add soy sauce, black vinegar, tahini, chili oil, ground Sichuan pepper, mushroom powder, and granulated sugar to the pan. Stir thoroughly to combine with the pork, breaking up any larger clumps of tahini so it emulsifies into a glossy, saucy coating.

Adjust consistency and simmer: Add 1/2 cup water or low-sodium chicken stock and bring to a gentle simmer. Scrape up any browned bits from the pan. Simmer 3–5 minutes until sauce thickens slightly and coats the pork. Taste and adjust seasoning with up to 1/2 teaspoon salt or more black vinegar/chili oil to balance acidity and heat.

Final seasoning: If you want an extra numbing sensation, stir in an additional 1/2 teaspoon ground Sichuan pepper or a drizzle (1–2 tsp) of Sichuan peppercorn oil. Keep pork warm until ready to assemble bowls.

Combine 1 tsp chili flakes, 2 tsp Sichuan peppercorn oil (or extra chili oil), and 1 tsp toasted sesame oil in a small bowl. Adjust proportions to taste for heat and numbing quality. Use this sparingly as an extra spoonable topping over the finished bowls.