Dan Dan noodles captivate with a bold fusion of textures and tastes. Chewy wheat noodles are paired with savory, spicy ground meat, enveloped in a rich sauce infused with chili oil, doubanjiang, garlic, and ginger. Tangy soy, vinegar, and toasted Sichuan peppercorns create an irresistible harmony, accentuated with a nutty garnish for extra crunch.

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I’m excited to share my recipe for Addictive Dan Dan Noodles. I love how this classic Sichuan dish blends a savory, spicy, and nutty flavor profile that always satisfies.

The dish starts with 200g dried wheat noodles that have a wonderful chewy texture paired with 250g ground pork for a rich, meaty base. I mix in 3 tablespoons chili oil, 1 tablespoon doubanjiang, and 1 tablespoon sesame paste to create a deeply flavorful sauce.

Then, 2 cloves minced garlic and 1 teaspoon minced fresh ginger add a hint of zest, while 1/2 cup chicken broth helps tie everything together. A touch of 1 tablespoon soy sauce, 1 tablespoon Chinese black vinegar and 1/2 teaspoon toasted Sichuan peppercorns, along with 1 teaspoon sugar and a pinch of salt, creates a balanced spice mix.

I finish off with some sliced green onions and a handful of chopped peanuts to garnish. Trust me, this is an easy new recipe for dinner that you wont regret trying.

Why I Like this Recipe

I love this Dan Dan noodles recipe because it always delivers a punch of spicy, savory, and nutty flavors that make every bite exciting. I also really enjoy how the combination of chewy noodles and crunchy peanuts adds tons of texture to the dish. Another thing that wins me over is the simple process of cooking—though it has a lot of moving parts like garlic, ginger, and different sauces, it still feels approachable and satisfying to make. Lastly, the rich aroma that fills the kitchen when I’m cooking it takes me back to home-style cooking that I just can’t resist.

Ingredients

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Dried wheat noodles offer filling carbohydrates and a smooth texture perfect for soaking sauce.
Ground pork provides rich protein and flavor, making the dish hearty and satisfying.
Chili oil delivers spicy heat and vibrant color, stirring up the noodle dish uniquely.
Doubanjiang brings tangy umami and spicy depth, a key flavor booster truly.
Sesame paste adds creamy nuttiness and smooth texture enhancing every bite wonderfully.
Chopped peanuts deliver crunch and nutty notes, a delightful finishing touch overall.
Fresh garlic and ginger contribute an aromatic zest, balancing the heat with subtle earthiness.
Chicken broth adds moisture and a mild, savory layer to the rich sauce.

Ingredient Quantities

200g dried wheat noodles

250g ground pork (or beef if you prefer)

3 tablespoons chili oil

1 tablespoon doubanjiang (Sichuan chili bean paste)

1 tablespoon sesame paste

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1/2 cup chicken broth

1 tablespoon soy sauce

1 tablespoon Chinese black vinegar

1/2 teaspoon ground Sichuan peppercorns (toasted)

1 teaspoon sugar

Salt, to taste

2 green onions, sliced (optional)

A handful of chopped peanuts, for garnish

How to Make this

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1. Bring a large pot of water to a boil and cook the 200g dried wheat noodles until they’re al dente. Drain the noodles and set them aside.

2. In a pan, heat 2 tablespoons of the chili oil over medium-high heat. Add the minced garlic and ginger and fry for about 1 minute until they smell really good.

3. Toss in the 250g ground pork (or beef, if you prefer) and cook it through, breaking it up as it cooks until it’s nicely browned.

4. Stir in the 1 tablespoon of doubanjiang and mix it with the meat so its spicy flavor spreads out evenly.

5. Now add the 1 tablespoon of sesame paste, 1 tablespoon of soy sauce, and 1 tablespoon of Chinese black vinegar along with 1/2 teaspoon toasted Sichuan peppercorns and 1 teaspoon of sugar. Stir everything together well for another minute.

6. Pour in 1/2 cup of chicken broth and let the sauce simmer for about 2 to 3 minutes so all the flavors can come together, and season with salt to taste.

7. Drizzle the remaining 1 tablespoon of chili oil into the pan and mix everything until you get a smooth and rich sauce.

8. Add the cooked noodles into the pan and toss them in the sauce until they are fully coated.

9. Serve your Dan Dan noodles hot, garnished with a handful of chopped peanuts and optionally some sliced green onions. Enjoy!

Equipment Needed

1. Large pot for boiling the noodles
2. Colander to drain the noodles
3. Frying pan to cook the garlic, ginger and meat
4. Cutting board for prepping garlic, ginger and green onions
5. Sharp knife for mincing ingredients
6. Measuring spoons and cups for accurate portions
7. Spatula or wooden spoon for stirring and mixing
8. Serving bowl or plate for plating the dish

FAQ

How spicy is this dish?

It's pretty spicy – you can adjust the chili oil or doubanjiang if it's too hot for your taste.

Can I substitute ground pork with ground beef?

Yup, you can use beef instead and it still comes out tasty.

Do I have to use dried wheat noodles?

Dried wheat noodles work best here, but you can experiment with other types as long as you cook them right.

Is it possible to make a vegetarian version?

Sure thing – you can swap the meat for tofu or mushrooms and still have a really delicious meal.

Can I prep the sauce ahead of time?

Definitely, you can make the sauce in advance and then just combine it with fresh noodles when you're ready to eat.

How do I know if the seasoning is balanced?

Just taste as you go and adjust the salt or sugar, it doesn't need to be perfect on the first try.

Addictive Dan Dan Noodles Recipe Substitutions and Variations

For the dried wheat noodles, you could use rice noodles or soba noodles if you want a different texture
If you’re not into pork, try substituting the ground pork with ground beef or even ground chicken for a leaner option
Don’t have chili oil? You can make a quick version by mixing olive oil with some red pepper flakes and a touch of garlic for that kick
Missing doubanjiang? A combo of hoisin sauce and a small splash of hot sauce works pretty well for a similar spicy, savory vibe
If sesame paste isn’t available, peanut butter (unsweetened is best) or tahini can be a decent stand-in, though the flavor might be slightly different

Pro Tips

1. Toasting the Sichuan peppercorns a bit longer than usual can really boost the flavor, so try to give ’em a good heat in a dry pan before adding ’em in the mix.
2. When you fry the garlic and ginger, keep a close eye on them ’cause if they burn the dish gets a bitter taste and it can really ruin the vibe.
3. Don’t be afraid to add an extra splash of chicken broth if the sauce is too thick—this can help the noodles get coated evenly and keep everything moist.
4. Add the chili oil gradually at the end and taste as you go; it helps you control the spiciness so you don’t end up with a dish that’s too hot.