Dan dan noodles is one of those quintessential Sichuan dishes that you must try at least once if you’re a fan of anything spicy. The chili-laced vinegar and sesame sauce is quite possibly one of the finest sauces that ground pork or beef can ever be cooked with.
Now, if you were to have dan dan noodles in Sichuan province, the noodles would come swimming in a chili-laced broth that is almost impossible for mortals (non-Sichuan-natives) to slurp. I like to do a less saucy version that tones the heat down slightly while still maintaining flavor. The noodles in this recipe are spicy enough for someone who doesn’t mind a little heat in their food. But please feel free to adjust the amount of chili oil to your preferences. And slurping is, of course, encouraged.
The first time I ever had dan dan mian was years ago in New York’s East Village. It was one of those insanely hot and muggy July days, and my friend Shar and I were walking on St. Mark’s Place, sweaty even in tank tops and skirts.
“Where do you want to have lunch?,” I asked.
“Anywhere with AC,” was the reply.
We ducked into the St. Mark’s branch of Grand Sichuan and sure enough, there was a generous amount of AC, along with a particularly surly waitress. We ordered quickly just to get her to go away.
We ate about 4 or 5 dishes, but I don’t remember any except the dan dan noodles and cold cucumber salad. I remember the dan dan noodles because it was one of the spiciest dishes had ever tasted, at that point. I remember the cucumbers because, despite also being spicy, they tamed the heat in my mouth from the dan dan noodles.
I gulped about 4 or 5 glasses of water during the meal. The food was actually pretty good, but I, being a newbie to Sichuan food, couldn’t fully appreciate the complexity of the Sichuan peppercorn. Years later, having had many 4-alarm Sichuan meals, I actually miss and crave the mala sensation (numbing spiciness) if I don’t eat Sichuan for a week or more.
You can find dan dan mian at almost all Sichuan restaurants. Some people have it as an appetizer, others have it during the meal instead of rice. (I, for one, always get rice if I’m also ordering dishes bathed in a spicy sauce, like mapo tofu or mouth-watering chicken. Some friends of mine don’t mind piling heat on top of heat, those brave fools.)
Dan dan noodles are also easy to make at home. Even the American home, now that the Sichuan peppercorn ban is lifted. Of course, this dish can always be toned down by adding less Sichuan pepper, but trust me…mala heat is addictive. Just make sure to have some water by your side.
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Dan Dan Noodles
Serves 4 as part of a multi-course meal, or 2 to 3 as a single dish
- 6 ounces ground pork or beef
- 1 tablespoon peanut oil
- 2 teaspoons minced garlic (about 2 cloves)
- 1 teaspoon minced ginger
- 2 scallions, white and green parts chopped
- 2 tablespoons chopped Sichuan preserved vegetable (optional)
- 1 tablespoon Chinese rice wine or dry sherry
- 1/2 teaspoon salt, or salt to taste
- 8 ounces dried Chinese egg noodles
- 1 handful dry-roasted peanuts, finely chopped
Sauce:
- 1/4 cup chicken stock or water
- 2 tablespoons soy sauce
- 1/2 tablespoon Chinese sesame paste or tahini
- 1 tablespoon Chinese black rice vinegar, or substitute good quality balsamic vinegar
- 3 tablespoons chili oil (adjust according to your tolerance of spiciness)
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon ground Sichuan pepper
- Bring a large pot of water to boil and cook the noodles according to package instructions. Drain the noodles, rinse under cold water, and drain again. Transfer the noodles to a serving dish.
- Prepare the sauce: In a medium bowl, whisk together the chicken stock, soy sauce, sesame paste, vinegar, chili oil, sesame oil, sugar, and Sichuan pepper. Pour the sauce over the noodles and toss so the sauce is evenly distributed. Set aside.
- Heat a large wok or skillet over medium-high heat. Add the oil and swirl to coat the base and sides. Add the garlic, ginger, white parts of the scallions, and optional Sichuan preserved vegetable and cook until fragrant, about 30 seconds. Add the meat and stir-fry until the meat is a little crispy on the outside and no longer pink. Add rice wine to deglaze the pan. Season with salt to taste.
- Spoon the cooked meat mixture over the noodles, sprinkle the chopped scallions greens and chopped peanuts on top, and serve.
I remember a few times where I’ve had unbearable pain due to spiciness linger in my mouth – but dan dan noodles are just the pain you keep going back to. It’s like wearing a mini skirt with bare legs in -745 degree weather just to look good.
That looks great and sounds tasty. Now if only I could find some Sichuan peppercorns.
I just love Dan Dan Mian! A true classic of Sichuan cooking. The “mala” sensation is absolutely addictive.
I like that analogy, cakewardrobe!
Must tag this one, too! It looks and sounds wonderful, and again, seems pretty easy to make at home. I don’t have those peppercorns, but I’m almost certain I’ve seen them in stores around where I live.
I have been obsessing over dan dan mian since reading about it sometime last year. It’s been a tough thing to track down! Which only makes me obsess more over finding it. I found one place in Bay Ridge that was delicious. I then tried making it at home but yours is the only recipe I’ve seen that uses pork(as I had in the restaurant). I tried the St Mark’s Grand Sichuan dan dan mian and found it was overwhelmed with cloves. Is it cloves or is that actually the sichuan peppercorn I’m tasting?
It probably depends on when you went. I don’t know if this is true, but I heard that in the US, even though Sichuan peppercorn was banned for all those years, chefs still had a huge stock and they used until it was all gone. And it was sometimes possible to buy it in Chinatown in unmarked packages. But maybe it was cloves you tasted, to compensate for running out of Sichuan pepper. Sichuan peppercorn is distinctive in that it creatives a little numbing sensation in your mouth, and sometimes a warm feeling in your stomach after you eat.
You know I was not even aware of the “ban” on Sichuan peppercorn until I read your recent post. I was able to obtain them in Chinatown for years. I mean for decades. Were they contraband goods?
It was banned for almost 30 years, until 2 or 3 years ago, because it potentially carried a citrus canker disease that destroyed citrus trees. The ban wasn’t really enforced until maybe 2004. And since the feds don’t normally do raids on Chinatown supermarkets (that I’m aware of), I’m sure a lot of Sichuan peppercorn got sold under the radar. Here’s a good article on the subject from the Times. I love the part that describes the reporters going into various stores and asking for huajiao. It sounds like they’re hunting down illicit drugs instead of a spice.
Bookmarking this one. Want to make this soon.
I’ve long set out to find szechuan peppercorns, but to no avail. I’m certain that Chinese supermarkets do have them: I’ve just never been able to buy them because I don’t know what they look like nor do I know the Chinese characters for them.
Sichuan peppercorn are tiny and round with a dark red color.. They’re called hua jiao in Mandarin, or 花椒. Here’s a Wikipedia picture…but when you buy the spices they are usually not open like you see in the photo:
http://en.wikipedia.org/wiki/Sichuan_pepper
I get my sichuan peppercorns from Penzey’s spices. I go to one of their retail stores when I’m in a city that has one…otherwise, I’ve ordered off of their website. http://www.penzeys.com Its a good source for spices and dried herbs
I made this for dinner tonight, it was good except for the excessive salt. 3 tsp is a crap load of salt, I cut it to 2 tsp and it was still too much. If I make it again, I’ll only use 1/2 tsp. And that’s saying a lot from someone who likes salty foods.
I made this tonight. Followed the recipe’s measurements exactly, even though I had, “seriously, 3tsp of salt?!” going through my mind the whole time…I agree with the previous poster, this was WAY WAY too salty. Not even for someone who likes things on the salty side, is this bearable. I can’t even comment on the other aspects, because the salt was just too overpowering.
Because I love dan dan mian, I’m going to give it another go, but I’m going to cut the 3tsp (total) to 1/2tsp (added to the pork), if that. Salt can always be added later, and the soy sauce will cover some of that salt requirement as well.
I tried following this recipe to a T, ignoring the comments about the salt, and it was completely inedible. Like trying to swallow a bowl of salt.
The next time I tried it, I added NO salt, since there is plenty of salt in three tablespoons of dark soy, and it was absolutely delicious…certainly the equal of the best I’ve had in restaurants :)
I wish the OP would correct the recipe. Anyone trying this recipe as an example of Sichuan cuisine for the first time would probably be put off it for life.
They did look confused when I asked for “Sichuan peppercorn” at my local (large) Chinese grocery store, but as soon as I said, “hwa jiao” led me immediately to a bag of “ground prickly ash.” Score!
-R
That looks very tasty, will do my own Sichuan Spicy Noodles menu today and will see how it tastes
Thank you for posting this recipe! I’ve tried many others and have always found the resulting product to be cloying and unsatisfactory. Your recipe, however, is delicious (though I’ve never had the “real thing”… anyone know a good dan dan place in Toronto?)! Result: this has become a household favourite and my wife asks me to make it on a weekly basis.
My wife, however, is vegetarian, so I make a tofu adaptation. I crumble western-style extra-firm tofu into a bit of char siu marinade and leave it while I prepare the other ingredients. I then cook it in place of the pork (though rather longer so the pieces are completely fried and considerably dried… otherwise the tofu absorbs all the sauce and the whole thing becomes mushy and unappetising). Otherwise, the recipe is exactly the same. The same technique works remarkably well in bolognese sauce (heresy, I know, but another household favourite).
I made the first meal out of Dan Dan Mian noodles today and just loved it. Thanks for recipe.
I just can’t wait to finish work and make my own sichuan spicy noodles.
This recipe of Sichuan Spicy Noodles was introduced to me by a friend while traveling through China. I almost forgot it but will now test it out.
Thanks for posting it, I’m curious how my kids will like it.
Lisa
Deeefinitely tone down the salt by a few tbsp. I also added 2tbsp rice wine vinegar to give it a tangy little zing if you know what I’m sayin’. Oh and the chili oil I used wasn’t very spicy so I threw in a couple whole dried red chilis. Super tasty recipe though, I do plan on making it again.
Diana: I have never had this dish. I am intrigued by the “mala” sensation you describe…
Amelia – The “mala” sensation is the numbing spiciness that comes from Sichuan peppercorn. Don’t worry…it’s numbing in a good way, and quite positively addictive after a few (or even one or two) tries. If you do try it let me know how it goes!
Mala 麻辣 is one of those really strange sensations that is hard to put words to. It’s not necessarily numbing, I would almost liken it to licking a 9 volt battery. More of a tingling sensation. The overall taste of a sichuan peppercorn in my opinion is somewhat citrus like with a heavy tang to it. A unique taste, once you have tried it a couple times it leaves you craving it.
Will have to give this a shot soon.
Diana, I just (minutes ago) made this recipie. I love it but definitely need to invest in chili oil (I used veggie oil with cayenne) as I was in a pinch with children who didn’t want to be out shopping any longer that we had already been. I’ve been a long time reader of yours (discovered this blog a couple years ago when my sister was living in Beijing) an have finally broken down and vowed to cook from your blog! I LOVE mala and will never forget the first time I experiened it at a hot pot restaurant in Beijing with my sister. I thoroughly enjoy your blog and will definitely post more when I cook your recipes. Unfortunately (or maybe FORTUNATELY) neither my dear hubby nor dear children like mala. Their loss! Thank you for a wonderfully tasty blog!
Susanne – I’m so glad you enjoyed the recipe! (Despite not having chili oil). I too have fond memories of having hotpot in Beijing…those bubbling broths, floating with chilis and Sichuan pepper…mmm! Next time you find yourself without chili oil, you can easily make some at home with a combination of vegetable oil and sesame oil, or just vegetable oil. See this recipe for more details:
http://appetiteforchina.com/recipes/chinese-homemade-chili-oil/
I look forward to hearing how other recipes you try in the future turn out!
Thanks for this recipe – I’m currently in Beijing and fumbling my way around, trying to recreate what I’ve eaten. Will definitely give this a go! HF x
p.s. There was a Sichuan peppercorn ban in the US?!
The first and best Dan-Dan i have tasted so far is from a place in Joliet, IL called Hot Pan Noodles and Dumplings. Worth a try if ever in the area!
These have been on my radar for a while, and I finally made your recipe last night. It was *excellent*! I subbed ground chicken for the pork (loved it; probably will stick with the same) and at the suggestion of a friend who lived in the Szechuan province, subbed a half measure of grated dill pickle for the pickled vegetables. So delicious! I’ll definitely be making this again. Thanks for sharing the recipe!
Any suggestions on a brand of chili oil? I have been disappointed in all the oils I’ve used so far. They don’t taste like chili they just taste rancid.
Ann – I think the best kind of chili oil is the kind you made at home. It’s also really simple, has no additives, plus you can control the spiciness of it. Here’s my easy recipe that requires just 3 ingredients: http://appetiteforchina.com/recipes/chinese-homemade-chili-oil/
As for pre-made chili oil, I like Kadoya Hot Sesame Oil (the red one, as opposed to the regular Kadoya Sesame Oil.) It’s available in most Chinese/Japanese/Asian grocery stores.
Hope that helps!
I have to use gluten-free noodles and saitan. This recipe produced a pretty flavorful dan-dan, but something absorbed all the heat. I used 3 tablespoons of chili oil and plenty of ground sezcuan pepper. The noodles are a rice, potato, and soya. I wonder if the noodles or the saitan somehow cut the heat because they are carbohydrates. Any ideas?
When you call for soy sauce, I assume you want a Chinese soy sauce, but light or dark or is it up to the individual?
Laura – Thanks for the question! You should use light soy sauce, also known just as regular soy sauce, for this recipe. (It’s a little confusing because some brands refer to low-sodium soy sauce as “light soy sauce” on their labels.) Dark soy sauce is a little sweeter and thicker, which I generally save for marinating meat like in the recipe for Chinese Barbecue Pork. Hope that helps!