Spicy Chinese Dan Dan Noodles with Ground Pork (35 Minutes)

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Change up your dinnertime routine with these spicy Chinese Dan Dan noodles, a classic Sichuan dish known for its tantalizing blend of flavors. This version is served in a spicy, savory broth, topped with scallions for a refreshing crunch.

Perfect for those who love a good kick of spice with their meal, Dan Dan noodles offer a complex flavor profile that combines the heat of chili oil with the umami depth of soy sauce and sesame paste.

Whether you’re looking to spice up your dinner routine or introduce your palate to the rich traditions of Sichuan cuisine, this dish is sure to impress.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2–3 servings 1x

Ingredients

Units Scale
  • 8 oz. dried Dan Dan noodles (or any Chinese wheat noodles)
  • 2 tablespoons sesame oil
  • 4 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/4 cup soy sauce
  • 2 tablespoons Chinese rice wine (or dry sherry)
  • 2 tablespoons chili oil (adjust to taste)
  • 2 tablespoons tahini or Chinese sesame paste
  • 1 tablespoon Sichuan peppercorns, crushed
  • 4 cups chicken or vegetable broth
  • 1/2 lb ground pork (optional for vegetarians, can be omitted)
  • Salt to taste
  • Bok choy or spinach (optional, for added greens)

Instructions

  1. Prepare the Noodles (8-10 minutes): Cook the noodles according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Toss with a little sesame oil to prevent sticking and set aside.
  2. Cook the Pork (if using) and Aromatics (5-7 minutes): In a large skillet or wok, heat a tablespoon of sesame oil over medium heat. Add the ground pork and cook until browned, breaking it into small pieces. Add the garlic and ginger, and sauté for another 1-2 minutes until fragrant.
  3. Make the Broth (10 minutes): In a pot, combine the chicken or vegetable broth, soy sauce, rice wine, chili oil, tahini or sesame paste, and Sichuan peppercorns. Bring to a simmer over medium heat, stirring until all the ingredients are well combined.
  4. Combine Noodles and Broth (2 minutes): Divide the cooked noodles into bowls. If using greens like bok choy or spinach, blanch them in boiling water for 1-2 minutes, then drain and add to the bowls.
  5. Serve (1 minute): Ladle the hot broth over the noodles and greens. Top with the cooked ground pork (if using) and a generous sprinkling of sliced green onions. Serve immediately.

Notes

Dan Dan noodles are a quintessential example of the complexity and richness of Sichuan cuisine. This dish is a wonderful way to explore the balance of spicy, savory, and slightly nutty flavors that characterize this regional cooking.

For those new to Sichuan peppercorns, their unique numbing effect adds another layer of depth to the dish. Adjust the level of chili oil to suit your heat preference, and don’t hesitate to add more vegetables for a balanced meal.

Enjoy the process of cooking this traditional dish and the delicious, spicy rewards of your labor!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 425
  • Sugar: 4g
  • Sodium: 1200mg
  • Fat: 18g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 0mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

Asian Garlic Broccoli

Start by grabbing a bunch of fresh broccoli. Break it down into bite-sized florets. Now, in a small bowl, whisk together about 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce (or hoisin if vegetarian), a tablespoon of honey or brown sugar, and, of course, minced garlic (2-3 cloves or more if you're a garlic lover). In a skillet or wok, heat a touch of oil over medium heat. Toss in the broccoli and stir-fry for a few minutes till it gets vibrant and somewhat tender. Pour in the sauce and let it all mingle until the broccoli is coated and the sauce gets a bit sticky. Finish with a sprinkle of sesame seeds or a dash of chili flakes for some kick if desired.

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