Spicy Sichuan Dan Dan Noodles

These authentic Sichuan Dan Dan noodles feature tender noodles tossed in a bold, complex sauce made with chili oil, sesame paste, and numbing Sichuan peppercorns, topped with crispy ground pork. This street food favorite delivers an addictive combination of spicy, nutty, and savory flavors that will transport you straight to the bustling streets of Chengdu.

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Course: Side Dish

Cuisine: Chinese

Keyword: Pasta, Pork

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 645kcal

Equipment

Ingredients

For the Noodles and Pork:

1 lb fresh or dried Chinese wheat noodles
½ lb ground pork
2 tbsp light soy sauce for marinating
1 tbsp Shaoxing wine for marinating

For the Sauce:

¼ cup chili oil with sediment
2 tbsp Chinese sesame paste or tahini
2 tbsp light soy sauce
2 tsp ground Sichuan peppercorns
1 tsp Chinese five spice powder
1 tsp sugar
4 cloves garlic minced
For Garnish:
2 cups bok choy chopped
3 scallions finely chopped
¼ cup roasted peanuts crushed

Instructions

Cook noodles in a large pot of boiling water until al dente according to package directions. Reserve 1 cup pasta water before draining.
While noodles cook, marinate ground pork with 2 tbsp soy sauce and Shaoxing wine for 5 minutes.
Heat a wok or large skillet over medium-high heat. Add marinated pork and cook, breaking it apart, until crispy and golden brown, about 6-8 minutes.
In a large mixing bowl, whisk together chili oil, sesame paste, 2 tbsp soy sauce, ground Sichuan peppercorns, five spice powder, sugar, and minced garlic until smooth.
Add hot cooked noodles to the sauce bowl and toss thoroughly. If sauce seems too thick, add reserved noodle water 2 tbsp at a time until desired consistency is reached.
Blanch chopped bok choy in the same noodle water for 1 minute, then drain.
Divide noodles among serving bowls and top with crispy pork, blanched bok choy, chopped scallions, and crushed peanuts.

Notes

Toast whole Sichuan peppercorns in a dry pan before grinding for maximum flavor and numbing sensation

Chinese sesame paste is thicker and more flavorful than tahini, but tahini can be substituted if unavailable

Reserved noodle water is essential for achieving the perfect sauce consistency - the starch helps bind everything together

For extra heat, add 1-2 tsp of chili bean paste (doubanjiang) to the sauce mixture

Make-ahead tip: The sauce can be prepared up to 3 days in advance and stored in the refrigerator

Fresh Chinese wheat noodles work best, but dried ramen noodles or spaghetti can be substituted

Adjust Sichuan peppercorns to taste - start with less if you're sensitive to the numbing sensation

Nutrition