Dan Dan Noodles(担担面)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 servings
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Calories
888 kcal
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Course
Main Course
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Cuisine
Chinese
Dan Dan Noodles(担担面)
Description
Dan Dan Noodles consist of tender noodles topped with a savory mixture of ground pork cooked with light soy sauce, Shaoxing rice wine, minced ginger, chili flakes, and Ya Cai (preserved mustard greens). The pork mixture is stir-fried until fully cooked, providing a spicy, aromatic topping rich with umami.
The sauce combines Chinese sesame paste thinned with water, garlic, light soy sauce, black rice vinegar, Sichuan peppercorn powder, chili oil, and a pinch of sugar, yielding a creamy, slightly tangy, and numbing flavor profile. The dish is garnished with coarsely crushed skinless peanuts for texture and chopped scallions for freshness. Leafy greens like bok choy or spinach are added to the noodles when cooking.
This combination yields a multi-dimensional dish with spicy, nutty, sour, and savory notes, characteristic of Sichuan cuisine. The noodles are rinsed briefly under cold water after cooking to remove excess starch and maintain smoothness.
Ingredients
For the toppings
- 4 oz ground pork or beef
- 2 teaspoon soy sauce light
- 2 teaspoon Shaoxing rice wine
- 2 tablespoon neutral cooking oil
- 2 tablespoon peanuts skinless, coarsely crushed
- 1 teaspoon ginger minced
- 1 tablespoon Ya Cai or Zha Cai (see note 1, minced
- 1 teaspoon chili flakes or to taste
For the sauce
- 1½ tablespoon Chinese sesame paste see note 2
- 1½ tablespoon water
- 2 cloves garlic minced
- 2 tablespoon soy sauce light
- 1 tablespoon black rice vinegar
- ½ teaspoon Sichuan peppercorn ground
- 2 tablespoon Chilli oil or to taste, Chinese style
- 1 pinch sugar
For the noodles
- 2 portions noodles fresh or dried
- 1 handful leafy green vegetable i.e bok choy, choy sum, spinach, etc
For garnishing
- 1 talk scallions finely chopped
Instructions
Season the meat
- Put the ground pork in a bowl. Add soy sauce and rice wine. Mix well and loosen the meat as much as possible.
Fry the toppings
- Pour oil into a cold wok. Add peanuts and fry over low heat until they turn golden brown. Transfer the peanuts to a bowl (Leave the oil in) and set aside.
- In the remaining oil, stir-fry the marinated meat with minced ginger, Ya Cai and chilli flakes. Dish out when the meat is fully cooked. Set aside.
Mix the sauce
- In a bowl, mix sesame paste and water until it becomes semi-runny & smooth.
- Add garlic, soy sauce, vinegar, ground Sichuan pepper, chilli oil and sugar. Mix well and set aside.
Cook the noodles
- Bring a large pot of water to a full boil. Cook noodles following the instructions on the package.
- Add the vegetable at the very end of the process.
- Once cooked, drain and rinse under cold water for a few seconds to remove excess starch.
Assemble the dish
- Pour the sauce into two serving bowls. Add the noodles and the vegetable.
- Top with cooked meat and peanuts. Garnish with scallions.
Notes
- Ya Cai and Zhai Cai (preserved mustard stem) can be used interchangeably as the preserved vegetable ingredient.
- If Chinese sesame paste is unavailable, substitutes such as tahini or peanut butter can be considered, with adjustments to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 888 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 888kcal | 44% |
| Carbohydrates | 81g | 27% |
| Protein | 27g | 54% |
| Fat | 53g | 82% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 42g | 247% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 2952mg | 123% |
| Potassium | 392mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 361IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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