Sichuan Dan Dan Noodles Recipe

I’m so excited to share with you one of the most iconic and crave-worthy dishes from Sichuan cuisine—Dan Dan Noodles. This bowl of noodles is the perfect harmony of bold, spicy, savory, and nutty flavors, all wrapped around chewy noodles and topped with fragrant minced pork and crunchy pickled vegetables. It’s the kind of dish that hits every taste bud and keeps you going back for one more bite.

Traditionally served as a street food in Sichuan, Dan Dan Noodles are famous for their fiery chili oil, tingling Sichuan peppercorns, and rich sesame or peanut-based sauce. The balance of heat, umami, and slight sweetness is simply addictive.

Whether you’re already a fan or trying it for the first time, making it at home is easier than you think—and trust me, it’s so worth it. So, grab your ingredients, and let’s dive into this flavor-packed recipe!

Sichuan Dan Dan Noodles Recipe

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

For the sauce:
1 tablespoon of avocado oil
4 tablespoons of 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 peppercorns 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

Sichuan Dan Dan Noodles Instructions

1. To prepare the preserved mustard greens, in a wok over medium heat, add 1 tablespoon of avocado oil (or oil of your choice) and the preserved mustard greens. (In Chinese, we call it siu mi ya cai. It’s sweet and salty, it’s used in many Sichuan dishes, and can be found in most Chinese supermarkets.) Stir-fry for about 2 minutes until aromatic. Remove and set aside.
2. In the same wok over low heat, add 2 tablespoons of avocado oil, and peanuts. Stir-fry until lightly browned for 3 minutes. Place them on a cutting board and chop them into small pieces. Set aside.
3. In the same wok over low heat, with the remaining oil, add the green Sichuan peppercorns, and red Sichuan peppercorns. Cook until aromatic, 1 minute. Remove the spices.
4. With the remaining oil, over high heat, add in the ground pork, and cook for about 2 minutes. Add the garlic and ginger, and stir fry until aromatic for 1 minute. Season with 1 tablespoon of Shaoxing wine, soy sauce, and dark soy sauce. Stir-fry for another 1 minute. Set aside.
5. To make the sauce, add the preserved mustard greens, garlic, soy sauce, sesame paste, chili oil, Chinkiang vinegar, sugar, and Sichuan peppercorn powder. Whisk.
6. In a large pot of water over high heat, bring it to a boil, and blanch the Shanghai bok choy for 30 seconds. Remove and set aside.
7. In the same pot of boiling water, place the noodles, and cook until al dente for 3 minutes, or based on your package’s instructions. Rinse the noodles in running water to stop cooking.
8. In a bowl, place the sauce on the bottom, followed by the noodles, pork, peanuts, Shanghai bok choy, and scallions. Enjoy!