30-Min Sichuan Dan Dan Noodles

Sichuan Dan Dan Noodles are a fiery, flavorful classic from Sichuan. Spicy chili oil, nutty sesame sauce, and tender pork come together with chewy noodles for an irresistible bowl. Ready in just 30 minutes, this recipe will satisfy your cravings and keep you coming back for more!

Recipe

Serves: 2 to 4
Prep time: 10 minutes
Cook time: 20 minutes

For the sauce:
1 tablespoon avocado oil
4 tablespoons preserved mustard greens (sui mi ya cai)
3 garlic cloves, minced
4 tablespoons soy sauce
4 tablespoons sesame paste
6 tablespoons chili oil
2 ½ tablespoons Chinkiang vinegar
2 tablespoons sugar
1/4 teaspoon Sichuan peppercorn powder

For the toppings and noodles:
2 tablespoons avocado oil
5 tablespoons roasted peanuts
1 teaspoon green Sichuan peppercorns
1 teaspoon red Sichuan peppercorns
½ pound ground pork
1 garlic clove, minced
1/2 teaspoon ginger, minced
1 tablespoon Shaoxing wine
1 tablespoon soy sauce
1 teaspoon dark soy sauce
4 pieces Shanghai bok choy, halved lengthwise
1 pound fresh medium-thickness noodles
1 stalk scallions, thinly sliced

Instructions

1. Prepare the preserved mustard greens:

• In a wok over medium heat, add 1 tablespoon avocado oil and the preserved mustard greens.
• Stir-fry for about 2 minutes until aromatic. Remove and set aside.

2. Toast the peanuts:

• In the same wok over low heat, add 2 tablespoons avocado oil and the peanuts.
• Stir-fry for 3 minutes until lightly browned. Remove, chop, and set aside.

3. Infuse the oil with peppercorns:

• In the same wok over low heat, add green and red Sichuan peppercorns.
• Cook for 1 minute until aromatic. Remove the spices and discard.

4. Cook the pork:

• Using the flavored oil in the wok, increase heat to high and add ground pork.
• Stir-fry for 2 minutes. Add garlic and ginger, cook 1 minute more.
• Season with Shaoxing wine, soy sauce, and dark soy sauce. Stir-fry for another minute. Set aside.

5. Make the sauce:

• In a mixing bowl, whisk together preserved mustard greens, minced garlic, soy sauce, sesame paste, chili oil, Chinkiang vinegar, sugar, and Sichuan peppercorn powder.

6. Blanch the vegetables:

• In a large pot of boiling water, blanch bok choy for 30 seconds. Remove and set aside.

7. Cook the noodles:

• In the same pot, cook the noodles until al dente (about 3 minutes or according to package directions).
• Drain and rinse under cold water to stop cooking.

8. Assemble:

• In each bowl, place the sauce first. Top with noodles, cooked pork, chopped peanuts, bok choy, and sliced scallions.
• Mix everything together before eating. Enjoy!

Tips & notes

• Preserved mustard greens: Look for Sui Mi Ya Cai from Sichuan. It adds a sweet-savory depth and authentic flavor to the sauce.
• Sichuan peppercorns: Toast them in oil to release their citrusy aroma and signature numbing heat, then discard after infusing.
• Sesame paste substitute: Chinese sesame paste is richer and more robust than tahini or peanut butter, but both can be used—just note the flavor will be milder.
• Chili oil: A high-quality chili oil makes a big difference. Choose one with depth, not just heat.
• Noodles: Medium-thick wheat noodles are traditional, but ramen or udon-style noodles also work well.
• Batch prep: Double the sauce and pork mixture in advance. Store separately and assemble fresh bowls throughout the week for easy meals.