Dan Dan Noodles
A classic Sichuan street food, Dan Dan noodles feature springy noodles tossed in a rich, spicy, and savory sauce. It's traditionally topped with a flavorful minced pork, preserved vegetables, and a sprinkle of peanuts.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 696 kcal
Allergen information: may contain eggs, gluten, nuts, peanuts, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
pork topping
- 300 gground pork
- 15 mlsoy sauce
- 15 mlShaoxing wine
- 5 mlsesame oil
- 1 tbspginger, grated
- 2 clovegarlic, minced
- 60 gpreserved mustard green, chopped (Sichuan ya cai)
sauce
- 1 tspSichuan peppercorn, toasted and ground
- 30 mlchili oil
- 30 mltahini
- 30 mllight soy sauce
- 15 mlblack vinegar
- 5 gsugar
- 120 mlchicken broth
noodles
- 400 gfresh egg noodle, thin
garnish
- 30 gpeanut, roasted, chopped
- 2 pcsscallion, chopped
Equipment
wok · large pot · skillet · mixing bowls · whisk
The method
Step by step
- 1
In a medium bowl, combine the ground pork, soy sauce, Shaoxing wine, and sesame oil. Mix well and set aside to marinate for at least 15 minutes.
About 15 min
Cook’s note: Marinating the pork helps to infuse it with flavor and keep it tender.
- 2
For the sauce, combine the ground Sichuan peppercorn, chili oil, tahini, light soy sauce, black vinegar, sugar, and chicken broth in a separate bowl. Whisk until smooth and well combined.
About 3 min
Cook’s note: Taste and adjust the spice and sourness to your preference.
- 3
Heat a large skillet or wok over medium-high heat. Add the marinated pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
About 7 min
Cook’s note: Don't overcrowd the pan; cook the pork in batches if necessary to ensure it browns properly.
- 4
Add the grated ginger and minced garlic to the pork and stir-fry for 1 minute until fragrant.
About 1 min
- 5
Stir in the chopped preserved mustard greens and cook for another 2 minutes, allowing the flavors to meld.
About 2 min
- 6
Remove the pork topping from the skillet and set aside.
- 7
Bring a large pot of water to a rolling boil. Add the fresh egg noodles and cook according to package instructions until al dente, usually 2-4 minutes.
About 4 min
Cook’s note: Do not overcook the noodles; they should still have a slight bite.
- 8
Drain the noodles well and divide them among four serving bowls.
About 1 min
- 9
Pour the prepared sauce over the noodles in each bowl.
About 1 min
- 10
Top generously with the cooked pork topping.
- 11
Garnish with chopped roasted peanuts and scallions.
- 12
Serve immediately and toss everything together before eating.
Per serving
Nutrition
- Calories
- 695.8kcal
- Protein
- 31.4g
- Carbs
- 74.4g
- Fat
- 28.9g
- Fibre
- 3.7g
- Sugar
- 4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover noodles and topping separately in airtight containers in the refrigerator.
Reheat the pork topping in a skillet. Briefly blanch the noodles in hot water or microwave until warm.
More recipes
All recipesdessert
Classic Stovetop Fudge
A simple, old-fashioned chocolate fudge made with cocoa powder and milk. This recipe relies on the classic technique of boiling the sugar mixture to the soft-ball stage, then beating it to a thick, creamy consistency before it sets.
2 hr 20 min 347 kcalmain course
Dhido
Dhido is a traditional Nepali dish made from flour, typically millet or buckwheat, cooked into a thick, porridge-like consistency. It's often served with curries, pickles, or gundruk. This vegan version is simple, hearty, and comforting.
25 min 189 kcalside dish
Salata Baladi (Egyptian Chopped Salad)
Experience the vibrant flavors of Egypt with this refreshing Salata Baladi, a finely chopped salad bursting with crisp vegetables and aromatic fresh herbs. Dressed in a zesty lemon-cumin vinaigrette, this versatile side dish offers a delightful crunch and bright, tangy notes, perfect for complementing any meal.
25 min 38 kcalmain course
Pork Vindaloo
This fiery and flavorful pork vindaloo features tender chunks of pork marinated in a rich, spiced vinegar mixture and slow-cooked to perfection. It's a classic Goan dish known for its tangy, spicy, and slightly sweet profile. Best served with rice or naan to soak up the delicious sauce.
7 hr 30 min 516 kcalmain course
Żeberka (Polish Pork Ribs)
These Polish-style pork ribs are slow-cooked until tender, then finished in the oven for a delicious, slightly crispy exterior. The simple spice rub enhances the natural flavors of the pork, making this a comforting and hearty main course.
3 hr 30 min 1,188 kcalmain course
Gai Pad Med Mamuang Himmapan
This classic Thai cashew chicken stir-fry features tender chicken pieces, crunchy cashews, and a vibrant mix of vegetables in a savory, slightly sweet sauce. It's a quick and flavorful dish perfect for a weeknight dinner, offering a delightful balance of textures and tastes.
35 min 466 kcalmain course
Crispy Pata
Crispy Pata is a popular Filipino dish featuring deep-fried pork leg, known for its incredibly crispy skin and tender, juicy meat. The pork is first simmered until tender, then air-dried and deep-fried to achieve its signature crunch. It's often served with a soy-vinegar dipping sauce.
5 hr 30 min