Chinese Dan Dan Noodles

This recipe for Chinese Dan Dan Noodles features wheat noodles with a savory topping of ground pork, tossed in a thick sesame chili oil sauce.

What are dan dan noodles?

Dan dan noodles, literally translated as "carrying pole noodles" are a Sichuan Chinese dish consisting of wheat noodles in a spicy sauce of ground pork, mustard greens, chili oil, Sichuan peppercorns, and green onions.

There are soupy and dry versions of this dish.

Traditional northern Chinese versions tend to be dry, whereas variations from Hong Kong contain more of a brothy soup.

Japanese tantan men is a variation that uses ramen noodles in a creamy soup or sauce, with similar elements.

Why you'll love this recipe

This version of Dan Dan Noodles is:

On the drier side: with a thick sesame sauce that coats the noodles, rather than soup or oil-based broth. 

Less oil: it's less greasy than scallion oil noodles, cumin lamb noodles, or traditional dan dan noodles which can get quite oily with the amount of chili oil that it is served with.

Ingredients you'll need

• Chinese preserved mustard greens: are usually sold in small packages and contain preserved pickled (sometimes spicy) mustard stems; you can find this Sichaun Chinese ingredient in Asian supermarkets. Note: since they can be salty, it's best to give them a rinse; you will have more than you need for this dish
• ground pork: you can also use ground beef or ground lamb
• garlic: minced
• light soy sauce: regular soy sauce
• dark soy sauce: adds a little darker color to the pork topping
• granulated sugar: balances out the saltiness
• Shaoxing wine: or you can use sherry
• Chinese five-spice powder: is a blend of 5 spices, used for primarily flavoring meats
• ground Sichuan peppercorn: adds a numbing, tingly sensation and is the main component in ma la spice; also used in Sichuan dishes such as mapo tofu
• Chinese sesame paste: is made from toasted white sesame seeds and has a nutty, earthy flavor; you can use tahini as a substitute if you can't find it
• hot water: to thin out the sesame sauce mixture; or warmed chicken broth or vegetable broth
• Chinese black vinegar: Chinkiang black vinegar is a dark-colored vinegar made from fermented black glutinous rice; you can substitute with rice vinegar if you don't have it on hand
• chili oil: plus extra for serving; you can use homemade, or your favorite store-bought brand

For serving:

• round wheat noodles: the noodles should be a medium thickness; you can use homemade noodles or store-bought
• crushed peanuts
• green onions: or scallions; chopped
• Chinese leafy greens: optional; such as blanched bok choy or yu choy sum

You can find these ingredients at your local Asian supermarket or grocery store.

How to make it

Cook the mustard greens and pork:

Heat 1 teaspoon of vegetable oil in a frying pan over medium heat.

Add in the chopped mustard greens and sauté for 2-3 minutes, until heated through.

Transfer to a bowl and set aside.

In the same pan, over high heat, add in the ground pork.

Cook for 2-3 minutes, breaking up the meat into smaller pieces and add in minced garlic.

Continue to cook and brown the pork.

Once the garlic is aromatic, add in the light soy sauce, dark soy sauce, sugar, Shaoxing wine, Chinese five-spice powder, and ground Sichuan peppercorn, and stir until the pork is fully cooked. Taste and adjust the seasonings.

Remove from heat and transfer to a bowl. Set aside.

Make the sesame sauce:

In a bowl, combine sesame paste with hot water. You may need to add in the hot water 1 tablespoon at a time, and continue stirring to loosen the sesame paste.

Stir in sugar, soy sauce, black vinegar, garlic, Chinese five spice powder, ground Sichuan peppercorn, and chili oil.

Taste and adjust the seasonings to your preference.

Assemble:

Add a portion of sauce to a serving bowl.

Place cooked noodles into the bowl.

Add your choice of toppings to the noodles, and mix thoroughly before enjoying.

How to serve

Serve dan dan noodles with other dishes such as green onion pancakes, beef pancakes, crispy meat-filled flatbread, shao bing, or Chinese hamburgers (rou jia mou).

Pair the noodles with milk tea bubble tea, strawberry milk, or homemade soy milk.

How to store & reheat

Store cooked and coated dan dan noodles in an airtight container in the refrigerator for up to 3 days.

To reheat, add a splash of water to the noodles and cover, microwaving for 60-90 seconds, or until warmed through.

Alternatively, you can store the cooked noodles, sauce and toppings separately in airtight containers in the fridge.

Reheat the toppings in the microwave and blanch the noodles just prior to assembling and serving.

I don't recommend freezing the coated dan dan noodles as the texture will not be as optimal.

Variations & substitutions

If you prefer a saucier noodle, add more water or broth to the sauce to thin it out.

Don't like spicy?

Chili oil is imperative to the dish, so choose a milder chili oil, and reduce the amount of chili oil.

Other Sichuan-style recipes you may like

Be sure to check out these recipes:

Sesame Biang Biang Noodles (Kudai Mian)

Spicy Cumin Lamb Noodles

Healthier Sichuan-Style Guo Kui (Spicy Meat-Filled Crispy Flatbread)

Spicy Cumin Turkey Burgers

Turkey Mapo Tofu

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!