Dan Dan Noodles
This homemade version of Sichuan-style Dan Dan Noodles combines chewy, slippery noodles, a fiery chili oil sauce, savory ground pork, and gets finished with chopped peanuts and fresh scallions. It's spicy, comforting and packed with flavor!
I was completely obsessed with Dan Dan Noodles after my first time having them at a Sichuan restaurant in Philly. Since we don't have any good places where I live, I made it my mission to cook them myself at home.
This recipe is one I come back to time and time again when I'm craving takeout noodles at home. There are a few different steps, but it's actually pretty straightforward and not that difficult to make.
Some of the ingredients can be a bit harder to find, but the results are totally worth it. A lot of them will need to be purchased at an Asian grocery stores or online, since most regular grocery stores won't carry them.
What Are Dan Dan Noodles?
Dan Dan Noodles are one of the most iconic dishes in Sichuan cuisine. The name translates literally to "carrying pole noodles," since they were traditionally served by street vendors carrying poles, or "dan dan," across their shoulders with baskets of noodles and sauce on either end.
The dish is typically made with ground or minced pork along with its signature savory, spicy sauce made with chili oil, Sichuan peppercorns, soy sauce, sesame and black vinegar.
Homemade Sichuan chili oil really makes the recipe, but you can substitute a store-bought chili oil in a pinch. If using store-bought oil, try to incorporate some Sichuan peppercorns into the recipe for a more authentic flavor.
How to Make Homemade Chili Oil
To make your own chili oil, combine 1 teaspoon Chinese five spice powder, ¼ cup sesame seeds, ¼ cup chili flakes, a few star anise pods, a few bay leaves, and 1-2 tablespoons of Sichuan peppercorns that have been crushed with a mortar and pestle.
Heat a neutral oil in a saucepan over medium-high heat until it just starts to smoke. Turn off the heat, then pour it over the spices and let them sizzle and pop until the mixture cools completely.
Remove the star anise and bay leaves, then store in an airtight container in the refrigerator for up to 6 months.
Want more classic noodle recipes? Try this quick and easy Pasta Aglio e Olio, this bright Lemon Pasta or a simple Pasta Pomodoro.
Why This Recipe Works
- An approachable way to make authentic Dan Dan Noodles at home.
- Includes a simple chili oil recipe that elevates the dish and can be used in other dishes.
- Easy to adjust to your taste. The meat, spice, salt and acidity are all customizable.
Dan Dan Noodle Ingredients
Shaoxing wine - Shaoxing wine can be replaced with sherry or white wine, but it's worth seeking out for the most authentic flavor.
Chinese black vinegar - Black vinegar can be replaced with balsamic vinegar or rice vinegar, but again, for an authentic flavor, it's worth getting the real thing.
Chinese 5 spice powder - A blend of star anise, cloves, fennel seed, cinnamon, and Sichuan peppercorns. Look for it in the spice aisle or online.
Dried wheat noodles - Such as udon or other wheat based Asian noodles. You could even use spaghetti or rice noodles in a pinch.
Tahini - This ground sesame seed paste adds body and creaminess to the sauce. Chinese sesame paste is more traditional, but tahini is basically the same thing and much easier to find. You can substitute peanut butter or sunflower butter with a few drops of sesame oil in a pinch.
Ground pork - You can substitute ground turkey or chicken, but it's best to use dark meat or add some extra oil to help emulsify the sauce.
Homemade chili oil - Made with Chinese 5 spice, sesame seeds, chili flakes, star anise, bay leaves, Sichuan peppercorns and a neutral oil such as peanut oil or canola oil. Store-bought chili oil won't be as good but still works, just make sure to add extra Sichuan peppercorns for a more authentic flavor.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Wok or Large skillet
- Small bowl
- Fine-mesh strainer
- Measuring spoons
- Cutting board
- Chef's knife
- Mixing spoon
How to Make Dan Dan Noodles
- Bring a large pot of water up to a boil.
- Heat oil in a wok or large skillet over high heat. Add ground pork and use a spatula to break it up into tiny bits, allowing it to brown and get slightly crisp in parts.
- Add Shaoxing wine, soy sauce, 5 spice powder, and half of the scallions. Cook for one minute more, then remove from heat and set aside.
- Whisk together the remaining soy sauce, tahini, black vinegar, sugar, ginger, garlic, and chili oil.
- Cook noodles according to package instructions, then reserve 1 cup of cooking liquid and use the remaining water to blanch the baby bok choy for about 2 minutes, or until tender but still crisp.
Pro Tip: You can undercook the noodles slightly, since they'll continue to soften more as they sit.
- Divide the noodles between 4 bowls (or more if making smaller portions), then add ¼ cup of cooking liquid to each (should still be nearly boiling). Divide pork among the bowls, then pour sauce over top. Let sit for a few minutes, then mix everything together with chopsticks.
- Top with chopped peanuts and reserved scallions. Serve immediately.
Tips for making Dan Dan Noodles
- Prepare the homemade chili oil ahead of time and store it in an airtight container for up to 6 months.
- Use a wok or large skillet for even heat distribution when browning the pork.
- If you can't find Sichuan peppercorns at local stores, check online sources or Asian markets for that authentic flavor.
- Taste and adjust the sauce gradually, as the heat level will depend on your chili oil and peppercorns.
- Don't forget to reserve some noodle water to the noodles at the end to make them nice and saucy.
Variations
- Replace the pork with ground beef, turkey, chicken or a meat-alternative for a different take.
- Add a spoonful of peanut butter instead of tahini.
- Use fresh noodles instead of dried for a softer texture.
- Use dried rice noodles and tamari for a gluten free version.
- Replace bok choy for mustard greens or spinach.
- Top with red pepper flakes or extra chili oil for an even spicier version.
Serving Suggestions
Serve these spicy noodles with a refreshing Thai Green Papaya Salad, a crisp Thai Cucumber Salad, or a tangy side of Ginger Pickled Carrots.
The bright, cool flavors balance the richness and heat of the noodles perfectly.
How to Store and Reheat
These noodles are best eaten fresh, since they tend to lose their springy texture once stored. If you do have leftovers, keep them in a sealed container in the refrigerator for up to 3 days.
Reheat gently in a dry skillet or microwave with a splash of chicken stock or noodle water to loosen the sauce. Avoid overcooking to prevent the noodles from becoming more mushy.
This dish isn't ideal for freezing, as the noodles can become overly soft.
FAQs
Yes. Omit the pork and substitute finely diced mushrooms or tofu for the meat mixture. The sauce is rich enough to carry the dish without meat.
The tahini already gives the sauce a rich, silky texture that coats the noodles beautifully. You could increase the amount to taste or replace with a bit of peanut butter.
Absolutely. Make it ahead and store in a sealed container for months, it actually improves with time as the flavors infuse.
No, this recipe only uses light soy sauce, which provides the right balance of saltiness and flavor. Dark soy sauce isn't necessary here, since the Shaoxing wine, Chinese black vinegar, tahini and chili oil already give plenty of depth and color to the sauce.
Yes, but if you have time and ingredients, the homemade version is more aromatic and complex. If using store-bought, toss in some crushed Sichuan peppercorns to enhance the flavor.
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Szechuan Dan Dan Noodles
Ingredients
For the Chili Oil
- 1 tablespoon Sichuan peppercorns pulverized with a mortar and pestle
- ¼ cup chili flakes I used ½ crushed red pepper and ½ Korean gochugaru
- ¼ cup sesame seeds
- 1 teaspoon Chinese 5 spice powder
- 2 whole star anise pods
- 2 bay leaves
- 1 cup neutral oil such as peanut
For the Noodles
- 1 teaspoon neutral oil such as peanut
- 12 ounces ground pork
- 2 tablespoons Shaoxing wine
- 5 tablespoons light soy sauce divided
- ½ teaspoon Chinese 5 spice powder
- 4 scallions thinly sliced, divided
- 2 tablespoons tahini sesame seed paste
- 2 teaspoons Chinese black vinegar
- 2 teaspoons sugar
- ½ teaspoon fresh ginger grated
- 3 cloves garlic grated grated
- ½ - ¾ cup homemade chili oil to taste
- 16 ounces dried wheat noodles such as Udon
- 1 cup reserved noodle cooking liquid
- 8 baby bok choy halved or quartered if large, or other leafy green vegetable of your choice
- ¼ cup roasted peanuts chopped
Instructions
To Make Chili Oil
- Mix together the crushed Sichuan peppercorns, chili flakes, sesame seeds, Chinese 5 spice powder, star anise, and bay leaves in a medium heat-proof bowl. Heat the oil in a pot over medium high heat. When the oil just begins to smoke, immediately turn off the heat and carefully pour into the bowl of spices. Use a spoon to gently mix everything together as it bubbles and sizzles.
- Allow to cool completely, then remove the star anise and bay leaves (leaving them in will cause the flavor to become too strong). Transfer to a jar and store in the refrigerator for up to two months.
To Make Dan Dan Noodles
- Bring a large pot of water up to a boil.
- Heat oil in a wok or large skillet over high heat. Add ground pork and use a spatula to break it up into tiny bits and allow it to brown and get slightly crisp in parts.
- Add Shaoxing wine, 2 tablespoons soy sauce, 5 spice powder, and half of the scallions. Cook for one minute more, then remove from heat and set aside.
- Whisk together the remaining 3 tablespoons soy sauce, tahini, black vinegar, sugar, ginger, garlic, and chili oil.
- Cook noodles according to package directions, then reserve 1 cup of cooking liquid and use the remaining water to blanch the baby bok choy for about 2 minutes, or until tender but still crisp.
- Divide the noodles between 4 bowls (or more if making smaller portions), then add ¼ cup of cooking liquid to each (should still be nearly boiling). Divide pork among the bowls, then pour sauce over top. Let sit for a few minutes, then mix everything together.
- Top with chopped peanuts and reserved scallions. Serve immediately.
Notes
- Prepare the homemade chili oil ahead of time and store it in an airtight container for up to 6 months.
- Use a wok or large skillet for even heat distribution when browning the pork.
- If you can't find Sichuan peppercorns at local stores, check online sources or Asian markets for that authentic flavor.
- Taste and adjust the sauce gradually, as the heat level will depend on your chili oil and peppercorns.
- Don't forget to reserve some noodle water to the noodles at the end to make them nice and saucy.
Nutrition
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Yum! Making the oil as I write this. We’re waaay rural. Pantry definitely lacks xiaoxing wine. Any ideas on a substitute?
I totally get it! The closest substitute would probably be dry sherry or dry cooking sherry found in regular grocery stores. You could also try sake. There isn't a lot used in this dish, so it shouldn't make a big difference. Hope this helps!
Hey, yum! We’re hella rural, and don’t have anything wine-ish in the house: any ideas on a substitute for the xaoxing wine? Anybody?
""The cultural appropriation of ethnic food"? What can that possibly mean, the Me Too movement of Moo Goo Gai Pan? The only thing that can offend me is stupid people saying stupid things, and honey... that was borderline. Recipe's good though.
Thanks?
These look amazing!! So hungry for this!
Thanks, Fatimah!
OH MY GOD!!!!! Dan dan noodles is one of my favorite noodles! It is just better when it's homemade! Sooooo drooling now!
Yes!!! So awesome.
I never pass up dan dan noodles. I'll make a triple batch of the oil. Those jar pics are so enticing!
The oil is ridiculous. I put some on avocado toast this morning and it was insane!