The BEST Dan Dan Mian Dan Dan Noodles Recipe & Video

Dan Dan Mian as known as Dan Dan Noodles is the signature Sichuan street food in Sichuan, China.

Traditional dan dan noodles don’t have much soup but mostly just spicy bold flavor sauce. Back then in China, the food vendors carried their food items and ingredients to sell on the street, and carrying soup around was very inconvenient and too heavy. So they came up with a brilliant idea of minimum soup noodles so they can carry more of the noodles to sell more bowls. That’s how dan dan noodles were born and nowadays it’s one of the most loved noodle dishes all around the world!

Dan dan noodles are surprisingly easy to make, so let’s get started!

Mix ground pork (you can use beef, chicken, or crumbled tofu for vegetarian option), chopped garlic, ginger, soy sauce, Shaoxing wine, and black pepper. Let it marinate while preparing other ingredients, about 10 minutes.

Combine tahini, soy sauce, dark soy sauce, chili oil with chili flakes, toasted and gained Sichuan peppercorns, and sugar in a mixing bowl. This sauce can be stored in a refrigerator for 5 days. 

Sichuan peppercorn has a very different flavor than regular other peppercorns. It gives a numbing feeling to your tongue. Yes, I said numbing feeling! It’s a signature flavor of Sichuan cuisine.

Heat a wok over high heat, add 1 tbsp cooking oil and swirl to coat. Add the pork mixture and stir fry until pork is fully cooked, has no more moisture on the bottom, and slightly has brown edges, about  3 to 4 minutes.

Add preserved mustard green and stir fry for 1 to 2 minutes. Remove from heat and keep it warm.

Cook noodles by following the directions of the package you’re using.

At the last minute of cooking noodles, add yu choy or your choice of green vegetables into boiling water with noodles. Cook all together for 1 minute, drain.

Place half of the sauce (approximately 3 tbsp) on the bottom of a serving bowl and lay the noodles on top of the sauce. Arrange the blanched green vegetable on top of the noodles then cooked the pork mixture. 

 Pour hot chicken broth around the edge of the bowl. Garnish with chopped green onions and crushed peanuts or sesame seeds. 

Enjoy!

Dan Dan Mian

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 18 reviews

• Author: Seonkyoung Longest
• Total Time: 20 mins
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Dan dan mian or dan dan noodles is the signature street food from Sichuan, China. 

---

Ingredients

Units USM Scale 1x2x3x

For the Pork

• 1/2 lb ground pork, beef, chicken or crumbled tofu
• 1 tbsp chopped garlic (approximately 3 cloves garlic)
• 1 tsp chopped ginger
• 1 tbsp soy sauce
• 1tbsp shaoxing wine, dry sherry or rice wine
• pinch of black pepper
• 1 tbsp cooking oil
• 2 oz Chinese preserved mustard green, chopped (You can omit this or substitute with any pickled mustard green or kimchi – after washing)

For the Sauce

• 1 tsp chopped garlic (approximately 2 cloves garlic)
• 2 tbsp tahini (preferred made with toasted sesame seeds) or peanut butter https://amzn.to/332nJVk
• 1 1/2 tbsp soy sauce
• 1 tsp dark soy sauce
• 3 tbsp chili oil with chili flakes
• 1 to 3 tsp toasted and grinned Sichuan peppercorns
• 1/2 tbsp sugar

For Assemble

• 2 portions fresh egg noodles or spaghetti
• handful of yu choy, bok choy, napa cabbage or any green leafy vegetables
• 3 Tbsp sauce (approximately half of the sauce)
• 1/4 cup hot chicken or veggie broth
• green onion chopped
• crushed peanuts or sesame seeds for garnish

Get Recipe Ingredients

Cook Mode Prevent your screen from going dark

---

Instructions

1. Mix all the ingredients for the pork except 1 tbsp cooking oil and preserved mustard green. Let it marinate while preparing other ingredients, about 10 minutes.
2. Combine all ingredients for the sauce in a mixing bowl and set aside. This sauce can be stored in a refrigerator unto 5 days. 
3. Heat a wok over high heat, add 1 tbsp cooking oil and swirl to coat. Add the pork mixture and stir fry until pork is fully cooked, no more moisture on the bottom and slightly have brown edges, about  3 to 4 minutes. Add preserved mustard green and stir fry 1 to 2 minutes. Remove from heat and keep it warm.
4. Cook noodles by following the directions of the package you’re using. At the last minute of cooking noodles, add yu choy or your choice of green vegetables into boiling water with noodles. Cook all together for 1 minute, drain
5. Place half of the sauce (approximately 3 tbsp) on a bottom of serving bowl and lay the noodles on top of the sauce. Arrange the blanched green vegetable on top of the noodles then cooked pork mixture. Pour hot chicken broth around the edge of the bowl. Garnish with chopped green onions and crushed peanuts or sesame seeds.  Mix everything throughly, enjoy!

Notes

Toast Sichuan peppercorns on a dry skillet over medium heat for 2 minutes or until you can smell the aroma. Transfer to a mortar and grind with pastel as your desired fineness. I like it to be more fine texture for this recipe.  

• Prep Time: 10 mins
• Cook Time: 10 mins

Recipe Card powered by