Description
Dan Dan noodles are a classic Sichuan dish known for their savory, spicy, and nutty flavors. This version combines chewy noodles, a rich chili oil sauce, and ground meat, making it an irresistible dish perfect for noodle lovers.
Ingredients
Units
Scale
For the noodles:
- 8 oz (225 g) fresh or dried Chinese wheat noodles (or spaghetti as a substitute)
- 2 cups (150 g) bok choy or spinach, steamed or blanched
For the sauce:
- 3 tablespoons chili oil (adjust to taste)
- 2 tablespoons sesame paste or tahini
- 2 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar (or rice vinegar)
- 1 teaspoon sugar
- 1/2 teaspoon Sichuan peppercorns, ground (optional for authentic flavor)
- 1/4 cup (60 ml) hot water
For the meat topping:
- 1 tablespoon vegetable oil
- 1/2 lb (225 g) ground pork or chicken
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 tablespoon soy sauce
- 1 teaspoon hoisin sauce
Optional garnishes:
- Chopped green onions
- Crushed peanuts or sesame seeds
Instructions
- Cook the noodles:
- Bring a large pot of water to a boil. Cook the noodles according to the package instructions until al dente. Drain and set aside.
- Make the sauce:
- In a small bowl, whisk together the chili oil, sesame paste, soy sauce, black vinegar, sugar, Sichuan peppercorns (if using), and hot water. Adjust spice and flavor levels to your preference.
- Prepare the meat topping:
- Heat the vegetable oil in a skillet over medium heat. Add the ground pork or chicken and cook until browned, about 5–6 minutes.
- Stir in the minced garlic, ginger, soy sauce, and hoisin sauce. Cook for an additional 2 minutes.
- Assemble the noodles:
- Divide the sauce among serving bowls. Add the cooked noodles and toss to coat them evenly in the sauce.
- Top with the cooked meat mixture and blanched bok choy or spinach.
- Garnish and serve:
- Garnish with chopped green onions, crushed peanuts, or sesame seeds for extra flavor and texture. Serve immediately and enjoy!
Notes
- Adjust the spiciness by increasing or reducing the amount of chili oil.
- For a vegetarian version, substitute ground meat with crumbled tofu or finely chopped mushrooms.
- Sichuan peppercorns provide a unique numbing heat, but they can be omitted if unavailable.