Super-Dank Dan Dan Noodles

Making Dan Dan Noodles at home has a low barrier to entry. All you need are a few basic ingredients and the ability to mix liquids in a bowl. Dan Dan Noodles, or Dan Dan Mian, were originally sold on the street out of a two-sided stick with buckets at the end known as a "dan." One bucket carried the toppings, the other the noodles, hence the name Dan Dan Noodles. Sure, there might be a few specialty ingredients involved, like the ones needed for the Dan Dan Noodle sauce, but if you live near an Asian market, chances are you can find what you need to make this delicious Sichuan Dan Dan Noodles dish. If you don't have access, like always, I'll provide links for you on the website. With my easy Dan Dan Noodles recipe, this dish has become one of my favorites, and you NEED to try it. Whether you're searching for "Dan Dan Noodles near me" or want to make spicy Dan Dan Noodles at home, I know you will dig it 🤘🏼 Adam

useful stuff

• Black Vinegar

• Sichuan Peppercorns

• MSG

• Shaoxing Cooking Wine

• Fermented Mustard Greens

• Korean Chili Flakes (Gochugaru)

• Sun Noodles (Kaedama)

Print

Dan Dan Noodles

Ingredients

Sauce

• 1 ½ Tbsp Soy Sauce
• 1 Tbsp Sugar
• 1 tsp Black Vinegar
• ½ tsp MSG
• 1 Tbsp Tahini
• 1 tsp Sichuan Peppercorns, ground
• 2 Tbsp Chili Oil *see recipe

Topping

• 2 pounds Ground Pork
• 1-inch knob Ginger, minced
• 4 Garlic Cloves, minced
• 2 tsp Sugar
• 2 tsp Shaoxing Wine, plus a dash for deglazing
• 1 Tbsp Dark Soy Sauce
• 2 tsp Toasted Sesame Oil
• 3 Tbsp Neutral Oil
• ¾ cup Fermented Mustard Greens
• Kosher Salt, to taste
• Bok Choy, for garnish *see note
• Fried Garlic, for garnish (optional)
• Scallions, sliced thinly for garnish

Sichuan Chili Oil

• 3 cups Canola Oil
• 6 Garlic Cloves, sliced thinly
• 2-inch slice of Ginger, halved
• 2 Bay Leaves
• 8 Cloves
• 3 Star Anise
• 1 Cinnamon Stick
• 1 Black Cardamom Pod
• 1 tsp Fennel Seeds
• 2 tsp Sichuan Peppercorns
• 1 ¾ cups Korean Chili Flakes, coarsely ground (gochugaru)
• 1 Tbsp Sweet Paprika

Instructions

Sauce

1. In the bowl you want to serve the noodles, add the soy sauce, tahini, sugar, black vinegar, MSG, sichuan peppercorns and chili oil then mix until the sugar is dissolved. Set aside until you’re ready to serve.

Topping

1. Mix the pork, garlic, salt, sugar, shaoxing wine, soy sauce and sesame oil in a bowl and let it marinade for 10 minutes, or up to overnight.
2. Heat a wok on high, turn off heat. Add oil and swirl. Add mustard greens and stir fry for 30 seconds. Turn the heat on medium-high and add the pork and the marinade. Deglaze with a dash more shaoxing wine. Remove pork from the wok and set it aside until you’re ready to build your bowl.

Sichuan Chili Oil

1. Pour the oil into a small sauce pot and bring it up to 250F heat on medium heat.
2. Once the oil hits temperature, add the garlic and gently fry until golden brown, about 10 minutes. Carefully remove the crispy garlic chips and set aside for serving, or store in an airtight container at room temperature for later use.
3. Add the spices, bay leaf and ginger, then allow to steep in the 250F oil for 5 minutes. Remove the spices, bay leaf and ginger, then increase the heat of the oil to 375F.
4. As the oil is coming to temperature, pour the chili powder and paprika into a large heat-proof bowl forming a well in the center. Slowly pour half of the hot oil in while carefully stirring to avoid burning the chilis; it will bubble vigorously at first, then pour the rest of the oil in while swirling continuously.
5. For best results, let the oil cool to room temperature, cover and refrigerate overnight. The next day, strain out the chili powder and transfer to a resealable container and store in the fridge for up to 6 months, or at room temperature for up to 3 months. If using immediately, allow the mixture to cool to room temperature, strain the chili powder and transfer to a resealable container.

To Assemble

1. Add the sauce to the bowl you’re serving the noodles in. Mix until the sugar is fully dissolved into the liquids.
2. Place a serving of cooked noodles on top of the sauce in each bowl, then top with 2 Tbsp of additional chili.
3. Add the meat topping and garnish with thinly sliced scallion, blanched bok choy and, if using, crispy garlic chips leftover from making the chili oil.
4. To eat, use your chopsticks to toss everything in the sauce so the noodles are fully coated, then CRUSH!

Adam's Notes

• The style of noodle for Dan Dan is flexible. Use whichever you’d like. I prefer a thicker, bouncier, chewier noodle.
• The meat topping can be made with chicken, beef, meat alternatives, etc. Pork is classic, but get creative if you’d like and/or use what you have.
• A good chili oil should be spicy and vibrant red. Optionally, serve chili oil on the side of your noodles in a shallow bowl garnished with toasted sesame seeds.
• For the chili oil, a good ratio is 2 parts oil to 1 part chili powder. I like to use a mixture of gochugaru (Korean chili flake) because they are vibrant and fruity along with a touch of paprika to balance things out.
• Blanch the Bok Choy using the same technique used for the Chinese Broccoli in this video.

Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.