30-Min Sichuan Dan Dan Noodles

Sichuan Dan Dan Noodles are a beloved street food from Sichuan, known for their bold flavors and irresistible contrast of spicy, nutty, savory, and numbing. Traditionally served in small bowls, these noodles are tossed in a rich sauce made with chili oil, sesame paste, vinegar, and fermented mustard greens, then topped with fragrant ground pork and crunchy peanuts. This home-friendly version comes together in about 30 minutes and delivers the same deep, satisfying flavors you’d expect from a noodle shop—comforting, exciting, and impossible to stop eating once you start.

Recipe

Serves: 2 to 4
Prep time: 15 minutes
Cook time: 15 minutes

For the sauce:
1 tablespoon cooking oil, high-smoking-point oil like avocado, grapeseed, or peanut
4 tablespoons preserved mustard greens (sui mi ya cai), optional
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 cooking oil
5 tablespoons roasted peanuts
1 teaspoon green Sichuan peppercorns
1 teaspoon red Sichuan peppercorns
½ pound ground pork
1 clove garlic, 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 wheat noodles, medium thickness
1 stalk scallions, thinly sliced

Instructions

1. Prepare the preserved mustard greens:

• In a wok over medium heat, add 1 tablespoon of cooking 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 of cooking 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, leaving the infused oil in the wok.

4. Cook the pork:

• Using the infused oil in the wok, increase the heat to high and add ground pork.
• Stir-fry for 2 minutes. Add garlic and ginger, cook for about 20 seconds more.
• Season with Shaoxing wine, soy sauce, and dark soy sauce. Stir-fry for another 20 seconds until aromatic. 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 for about 3 minutes until al dente, or according to the 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

• Prep ahead: The sauce and cooked pork mixture can be made up to 1 day in advance. Vegetables like bok choy and scallions can also be sliced ahead.
• Preserved mustard greens: Sui mi ya cai are fermented mustard greens that add a sweet, savory, umami-rich depth to the dish. They’re sold at most Chinese supermarkets or online and can be omitted if unavailable.
• Sichuan peppercorns: Toasting them in oil releases their signature numbing aroma and citrusy heat; discard after infusing the oil.
• Sesame paste substitute: Chinese sesame paste is richer and more robust than tahini or peanut butter, but either can be used with a slightly milder flavor.
• Noodles: Medium-thick wheat noodles are traditional, but ramen or udon noodles work well as substitutes.
• Batch prep: Double the sauce and pork mixture in advance. Store them separately and assemble fresh bowls throughout the week for quick, satisfying meals.