DanDan 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!
Servings: 4 servings
Calories: 1723kcal
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
Calories: 1723kcal | Carbohydrates: 97g | Protein: 39g | Fat: 134g | Saturated Fat: 30g | Polyunsaturated Fat: 45g | Monounsaturated Fat: 54g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 4050mg | Potassium: 1040mg | Fiber: 14g | Sugar: 8g | Vitamin A: 14610IU | Vitamin C: 106mg | Calcium: 496mg | Iron: 13mg
