Dan Dan Noodles (擔擔麵 dàn dàn miàn) originated from Sichuan, China, and were traditionally sold by street vendors who carried baskets of ingredients on a shoulder pole. The name “dan dan” actually refers to that carrying pole. These noodles were meant to be a cheap, quick, and flavourful snack which is bold, spicy, and numbing from the Sichuan peppercorns, with a rich topping of pork and preserved vegetables.
While the original version is more of a dry noodle than a soup, there are now countless regional and international variations. What makes them so iconic is the powerful layering of flavours: savoury, tangy, nutty, and aromatic all at once.
Ingredients
Base Sauce (for 1 serving): this sauce is built directly in the serving bowl before the noodles go in.
- Chilli oil with sediment gives the noodles their signature kick and deep red colour. Adjust the amount based on your spice tolerance.
- Soy sauce adds a salty, umami base.
- Black vinegar adds a tough of tang which balances the richness. It’s essential for that “lift” in flavour.
- Chinese sesame paste adds nuttiness and creamy texture.
- Sugar adds slight sweetness to round out the savoury and spicy notes.
- Raw garlic brings sharpness and bite and is key to the dish’s depth.
- Sichuan peppercorn oil adds extra aroma and a gentle numbing sensation. Use more or less based on preference.
- Hot noodle water is used to thin the sauce and help everything emulsify smoothly into a slurp-able consistency.
Noodles:
- Handmade hand-rolled noodles are cut by hand from rolled dough (recipe posted). Their texture helps catch the sauce and toppings beautifully. You can also use store-bought fresh noodles.
Toppings:
- Pork mince is stir-fried as the topping of the dish. The fat renders as it cooks and adds richness to the bowl.
- Shaoxing wine removes any gamey meat smell and deepens flavour.
- Light soy sauce adds saltiness, while dark soy sauce gives colour and deeper caramel notes.
- Doubanjiang is the defining ingredient of many Sichuan dishes. Though it’s not traditional in classic Chengdu-style dan dan noodles, many modern versions add it for deeper umami and colour.
- Garlic is the aromatic base for stir-frying the pork.
- Ya cai is a type of finely chopped preserved mustard stem, salty and slightly sweet. It’s a traditional topping that adds contrast and crunch.
Instructions
Pork Topping
- Heat a bit of oil in a pan over medium heat
- Add doubanjiang and sauté for 30 secs to 1 min, until it turns red and fragrant. This brings out its full depth.
- Add the pork mince
- Add the pork mince and break it up with your spatula.
- Stir-fry until the pork is fully cooked and slightly crispy, letting the fat render out for extra flavour.
- Add the sauce
- Add Shaoxing wine, soy sauces, and garlic.
- Stir well and cook for another 1-2 minutes until evenly coated and fragrant.
Assembly
- In your serving bowl, combine all the base sauce ingredients (chilli oil, soy sauce, vinegar, sesame paste etc.)
- Boil the noodles until just cooked (fresh noodles only take 1-2 minutes)
- Scoop 1-2 tbsp of hot noodle water into the sauce to help loosen and mix everything smoothly.
- Drain the noodles and place them directly into the bowl.
- Top with the pork mixture, and spoon on some ya cai for that signature crunch.
- Garnish with spring onions or a few boy choy leaves if you like.
- Mix everything thoroughly before eating so the sauce clings to every strand of noodles for that bold, addictive flavour!
Dan Dan Noodles
Ingredients
- 1 serve hand-rolled noodles
Base Sauce (per bowl)
- 1 tbsp chilli oil with sediment adjust for spice level
- 1 tsp soy sauce
- 1 tsp Chinkiang black vinegar
- 1 tsp Chinese sesame paste
- 1/2 tsp sugar
- 1 clove garlic minced
- 1/2 tsp Sichuan peppercorn oil
- 1-2 tbsp hot noodle water
Toppings
- 100 g pork mince
- 1 tsp Shaoxing wine
- 1 tsp soy sauce
- 1/2 tsp dark soy sauce
- 1 tsp Doubanjiang
- 1/2 tsp garlic minced
- 1 tbsp ya cai finely chopped
Instructions
- Heat a bit of oil in a pan over medium heat. Add doubanjiang and sauté for 30s to 1 min.1 tsp Doubanjiang
- Add pork mince and stir-fry until pork is fully cooked and slightly crispy.100 g pork mince
- Add Shaoxing wine, soy sauces, and garlic. Stir well and cook for another 1-2 minutes and set aside.1 tsp soy sauce, 1 tsp Shaoxing wine, 1/2 tsp dark soy sauce, 1/2 tsp garlic
- In your serving bowl, combine all the sauce ingredients.1 tbsp chilli oil with sediment, 1 tsp Chinkiang black vinegar, 1 tsp Chinese sesame paste, 1/2 tsp sugar, 1 clove garlic, 1/2 tsp Sichuan peppercorn oil, 1 tsp soy sauce
- Boil the noodles for 2 minutes.1 serve hand-rolled noodles
- Scoop 1-2 tbsp of hot noodle water into the sauce.1-2 tbsp hot noodle water
- Drain the noodles and place them into the bowl.
- Top with the pork mixture, and spoon on some ya cai.1 tbsp ya cai
- Garnish with chopped spring onions or a few boy choy leaves.
- Mix everything thoroughly before eating and enjoy!
