What Are Dan Dan Noodles?
Dan Dan Mian, sometimes dubbed the Tinder of Sichuan cuisine, sets off fireworks from the first bite. In this quick culinary match, the bold, spicy soul of Sichuan pairs with a bowl of tender wheat noodles.
Dan Dan noodles mix wheat noodles, soy sauce, sesame paste and minced pork, all kicked up with a bold blast of chili.
So get ready to swipe right and sink your chopsticks into a world of intense, spicy flavor. It’s a perfect match every time!
The noodles are served warm. Traditionally the bowl has three layers: plain cooked noodles, a rich sauce, and the so called “topping” of marinated pork sauteed with pickled mustard greens. It may sound unusual, but it is delicious.
Origins of Dan Dan Noodles
Dan Dan noodles get their name from the tool once used by street hawkers in Sichuan. The word “dan” is the bamboo pole the vendors balanced on their shoulders.
Each end of the pole held a basket, one for the noodles and the other for the sauce.
The dish took off in the mid 19th century and changed over time. It started as a cheap, filling street meal for laborers.
Today Dan Dan noodles are served all over the world and appear on countless Chinese restaurant menus, yet they still carry the unmistakable spicy punch of Sichuan.
Tips for Perfect Dan Dan Noodles
Here are a few pointers to nail your Dan Dan Mian:
Which Chili Oil Should You Use?
Traditionally you would use Sichuan chili oil. A recipe will be on the site soon, but the Lee Kum Kee jar is also solid. Be warned, though: it is very, very, very spicy (I thought I had a high tolerance, yet some of my test runs had me chugging litres of water).
I therefore suggest making my quick chili oil. Try a small batch; if it is still too fiery, swap good paprika for the chili powder. If you crave serious heat, go for my authentic Sichuan chili oil.
Chinese Preserved Vegetables
The recipe uses Ya Cai, Chinese pickled mustard greens. They are inexpensive and easy to spot in most Asian supermarkets. Zha Cai, pickled mustard stem, also works.
If you truly cannot find either, try this stand-in: thinly slice a bunch of chives and pack them into a jar.
Bring 150 ml water, 70 ml vinegar and half a tablespoon of salt to a boil, then pour the brine over the chives until the jar is full. Chill overnight and by morning you will have a close substitute for Ya Cai.
Which noodles to use?
Pretty much any noodles will do – use whatever you can find. Thin white noodles are best.
Main Ingredients of Dan Dan Noodles
Sichuan Pepper: A cornerstone of Sichuan cooking, it adds a numbing, slightly citrusy kick called “mala” in Chinese.
Yacai (pickled mustard leaves): A classic fermented condiment that brings depth and a bright acidity to balance the rich pork and sauce.
Minced pork: The primary protein, sauteed with Yacai and seasonings for maximum flavor.
Spring onions: A fresh, crunchy garnish.
Light soy sauce: A basic seasoning in Asian cooking that adds depth and umami flavor to the dish.
Shaoxing wine: Chinese cooking wine with a mild, aromatic note. You can replace it with dry sherry.
Chili oil: Provides heat and a vibrant red hue.
Sesame paste: Brings deep, nutty richness.
Sugar: Balances the salty and spicy notes.
Flavour enhancer: Amplifies the dish’s umami punch.
Black rice vinegar: Adds a bright touch of acidity to cut through the richness.
Salt, sugar, cornstarch, sesame oil: Used to marinate the pork, boosting both flavor and texture.
The meat: Use fatty pork, ideally about 30 percent fat (as for soboro don). If the cut is rich enough, you can swap in any protein you like.
Dan Dan Noodles Recipe
Authentic Dan Dan Noodles
Ingredients
- 200 g dried wheat noodles dry weight
- 0.5 teaspoon whole Sichuan peppercorns
- 3 tablespoons Yacai (pickled mustard greens) pickled mustard greens
- 200 g ground pork
- sliced green onions, for garnish
Seasonings for stir-fry
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
Sauce
- 4 tablespoons Sichuan chili oil
- 2 tablespoons sesame paste
- 6 tablespoons light soy sauce
- 3 tablespoons sugar
- 1 teaspoon MSG
- 2 teaspoons black rice vinegar
Pork marinade
- 0.5 teaspoon salt
- 1 teaspoon sugar
- 0.5 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon Shaoxing wine
- 1 teaspoon light soy sauce
Instructions
- Finely grind the Sichuan peppercorns.
- Combine all of the sauce ingredients in a small saucepan and heat over medium-high for 1–2 minutes, just until the flavors come together. Cook longer if you prefer a thicker, more concentrated sauce. Remove from the heat, stir in the ground peppercorns, and set aside.
- In a bowl, toss the pork with all of the marinade ingredients and let it rest for at least 10 minutes.
- Heat a wok or skillet over medium-high heat. Stir-fry the Yacai for about 30 seconds, then add the marinated pork. Season with the light soy sauce and Shaoxing wine.
- Cook until the pork is browned and cooked through, then transfer to a plate.
- Cook the noodles according to the package directions, then rinse under cold water to stop the cooking.
- Spoon a few tablespoons of the warm sauce into the bottom of each serving bowl.
- Add the noodles, top with the pork mixture, drizzle with extra chili oil, and sprinkle with green onions.
- Toss everything together and serve immediately.
Nutrition
Source: Chinese Cooking Demystified
