Description
Dan Dan Noodles are a spicy, flavorful Sichuan classic featuring tender wheat noodles coated in a rich, savory sauce made from ground pork, spicy bean paste, peanut butter, and aromatic seasonings. This recipe delivers an authentic balance of heat, tang, and umami, garnished with crunchy peanuts and fresh herbs for texture and freshness.
Ingredients
Scale
Noodles
- 8 oz. fresh or dried Chinese wheat noodles
Sauce and Toppings
- 1 tablespoon vegetable oil
- 1/2 pound ground pork (or chicken, if preferred)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons doubanjiang (spicy bean paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon peanut butter (or tahini for a different flavor)
- 1 cup chicken broth (or water)
- 2 green onions, chopped (for garnish)
- 1/4 cup roasted peanuts, crushed (for garnish)
- 1 tablespoon chili oil (optional, for extra heat)
- Fresh cilantro (for garnish, optional)
Instructions
- Boil the noodles: Bring a large pot of water with a pinch of salt to a boil. Add the Chinese wheat noodles and cook according to their type—fresh noodles for 2-3 minutes or dried noodles for 5-7 minutes. Stir occasionally to prevent sticking.
- Drain and cool noodles: Drain the cooked noodles and rinse them under cold water to stop cooking and remove excess starch. Set aside.
- Cook the meat: Heat vegetable oil in a large skillet or wok over medium heat. Add the ground pork or chicken, sautéing it until browned and fully cooked, about 5-7 minutes.
- Add aromatics: Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant to build flavor.
- Incorporate doubanjiang: Add the spicy bean paste to the meat mixture and mix thoroughly, allowing the heat and depth of flavor to develop.
- Season the sauce: Pour in soy sauce, rice vinegar, and sesame oil. Stir and cook for 2 minutes to meld the flavors.
- Add peanut butter and broth: Stir in the peanut butter (or tahini) until the sauce is creamy. Gradually add chicken broth or water, stirring continuously. Let the sauce simmer for 3-5 minutes until it thickens slightly.
- Toss noodles with sauce: Add the cooked noodles to the skillet with the sauce. Toss well to coat every strand. If the sauce is too thick, add a little more broth or water.
- Heat through: Continue cooking and tossing the noodles for 2-3 minutes so they absorb the sauce and warm completely.
- Garnish and serve: Remove from heat and divide into serving bowls. Garnish with chopped green onions, crushed roasted peanuts, and a drizzle of chili oil for extra spice if desired. Optionally, sprinkle with fresh cilantro before serving.
Notes
- Use fresh noodles when possible for the best texture; dried noodles work well but adjust cooking time accordingly.
- Ground chicken can be substituted for pork for a lighter version.
- Doubanjiang is key to authentic flavor; adjust quantity depending on your spice tolerance.
- Peanut butter adds creaminess—substitute with tahini for a different but complementary flavor.
- Chili oil is optional but recommended for an extra kick.
- Rinsing noodles with cold water stops overcooking and prevents stickiness.
- If sauce is too thick, thin it with additional broth or water to your preferred consistency.
