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Dandan noodles
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Dandan noodles

Dàndàn miàn or dandan noodles are a dish of spicy noodles, originally from Sichuan Chinese cuisine.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 people
Calories: 367 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the chili oil
  • 3 tablespoons Sichuan pepper
  • 1 cassia cinnamon stick, Chinese cinnamon
  • 2 star anise
  • 1 cup peanut oil
  • 3 tablespoons red pepper flakes
For the meat and the sui mi ya cai
  • 3 teaspoons soybean oil
  • 8 oz. ground pork
  • 2 teaspoons hoisin sauce
  • 2 teaspoons Shaoxing wine
  • 1 teaspoon black soy sauce
  • ½ teaspoon Chinese five-spice powder
  • 1 oz. Sui Mi Ya Cai , canned mustard leaves
For the sauce
  • 2 tablespoons sesame paste
  • 3 tablespoons soy sauce
  • 2 teaspoons brown sugar
  • ¼ teaspoon Chinese five-spice powder
  • ½ teaspoon Sichuan pepper powder
  • ½ cup Chili oil prepared
  • 3 cloves garlic , very thinly sliced
  • ½ cup water for the noodles, hot, for cooking
For the noodles and vegetables
  • 16 oz. chinese noodles fresh or dried, white
  • 1 leafy greens spinach, bok choy or choy sum, small bunch
  • 3 oz. peanuts crushed
  • 2 scallions , cut into ½ inch (1 cm) pieces
Equipment
  • Wok
  • Skimmer

Instructions

Chili oil
    Cup of Yum
  1. In a small saucepan, add the Szechuan peppercorns, Chinese cinnamon stick, star anise and oil.
  2. Over low to medium heat, heat slowly to a temperature of 350 F (170°C), then turn off the heat.
  3. Wait 10 minutes, then remove the peppercorns, cinnamon stick and star anise with a skimmer.
  4. Add the red hot pepper flakes and let them steep in the hot oil.
  5. Let the oil cool, and store it in a glass jar and in the refrigerator.
Meat and sui mi ya cai
  1. In a wok, heat 1 teaspoon of oil over medium heat and brown the ground pork.
  2. Add the hoisin sauce, Shaoxing wine, black soy sauce and Chinese five spice powder. Cook until all liquid has evaporated. Set aside.
  3. Heat the remaining 2 teaspoons of oil in another wok over medium heat, and sauté the sui mi ya cai for a few minutes. Set aside.
Sauce
  1. In a bowl, combine all the ingredients for the sauce. Taste and adjust the seasoning. Set aside.
Noodles and and vegetables
  1. Cook the noodles according to package directions and drain (keep water).
  2. Blanch the leafy vegetables in the noodle water and drain.
  3. Divide the sauce among six bowls followed by the noodles and leafy vegetables.
  4. Add the cooked pork and the sui mi ya cai on top.
  5. Sprinkle with peanuts and scallions. Serve immediately.