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Dan Dan Noodles (担担面)
4.9 from 76 votes

Dan Dan Noodles (担担面)

Dan Dan Noodles feature a savory sauce made from Chinese sesame paste, soy sauce, vinegar, garlic, and Sichuan peppercorns, topped with a richly flavored ground pork mixture cooked with ginger, fermented black beans, and preserved mustard greens. The noodles and lightly blanched leafy greens provide structure, while chili oil adds aromatic heat. The combination results in a balanced dish with layers of nutty, tangy, spicy, and umami flavors and varied textures from tender pork to crunchy peanuts.

Prep Time
30 mins
Cook Time
30 mins
Servings: 6 servings
Calories: 636 kcal
Course: Main Course, Appetizer
Cuisine: Chinese

Ingredients

Noodle sauce
  • 1/3 cup Chinese sesame paste (or unsweetened natural peanut butter)
  • 1/3 cup soy sauce or soy sauce, light
  • 1/4 cup Chinkiang vinegar
  • 4 cloves garlic , finely minced
  • 2 green onion , finely minced
  • 2 tablespoons honey (or agave syrup)
  • 1/2 to 1 teaspoon Sichuan peppercorn toasted and grounded (*footnote 2
Pork topping
  • 1 tablespoon peanut oil (or vegetable oil)
  • 1 lb ground pork
  • 1 tablespoon ginger minced
  • 2 green onions , chopped
  • 1 1/2 tablespoons fermented black beans , rinsed and chopped
  • 1/2 cup Sui Mi Ya Cai (Sichuan preserved mustard greens)
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 1/2 teaspoon sugar
To assemble
  • 1/3 cup peanuts crushed, roasted
  • 14 oz dan dan noodles (or thin wheat noodles)
  • 1 small batch leafy green vegetables roughly chopped (spinach, choy sum, baby bok choy etc
  • Chili oil to taste (*footnote 1, homemade

Instructions

Prepare sauce
    Cup of Yum
  1. Whisk the sesame paste and light soy sauce together in a bowl until fully incorporated. Add the Chinkiang vinegar. Continue stirring until mixed. Then mix in the garlic, green onion, honey, and Sichuan peppercorns.
Prepare the pork topping
  1. Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the pork. Cook and stir until the surface is lightly browned.
  2. Turn to medium heat. Add the ginger, green onion, fermented black beans, Sui Mi Ya Cai, cooking wine, and sugar. Cook and chop the pork into small pieces, until all the liquid has evaporated and the pork turns a dark brown color. Transfer to a bowl and set aside.
Prepare the noodles
  1. Cook the noodles according to instructions.
  2. Briefly blanch the leafy green vegetables, drain, and set aside.
To assemble the noodle bowls
  1. For each noodle bowl, add 1/4 cup of noodle sauce. Add the chili oil according to your taste. Add some noodles, then top with a few spoonfuls of the cooked pork and green veggies. Garnish with peanut crumbles and chopped green onion. Sprinkle with a pinch of toasted ground Sichuan peppercorn, if you like the numbing taste.
  2. Serve hot or cold.

Notes

  • Include chili oil in the sauce for aroma even if you prefer less spicy food.
  • Toast Sichuan peppercorns in oil until dark brown, then grind for a milder, rounded flavor that blends well in cold dishes and sauces.

Nutrition Information

Serving 1serving Calories 636kcal (32%) Carbohydrates 30.5g (10%) Protein 25.6g (51%) Fat 27.8g (43%) Cholesterol 47mg (16%) Sodium 980mg (41%) Fiber 4.6g (18%) Sugar 9.1g (18%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 636

% Daily Value*

Serving 1serving
Calories 636kcal 32%
Carbohydrates 30.5g 10%
Protein 25.6g 51%
Fat 27.8g 43%
Cholesterol 47mg 16%
Sodium 980mg 41%
Fiber 4.6g 18%
Sugar 9.1g 18%

* Percent Daily Values are based on a 2,000 calorie diet.