The Scoop
Dan Dan Noodles: They’re spicy, savory, nutty, and ridiculously slurpable, with a rich sauce that clings to every strand like it has somewhere important to be.
Traditionally inspired by Sichuan street food, this dish gets its signature personality from chili oil, sesame, soy, and that unmistakable savory depth.
Add chewy noodles and a punchy meat topping, and suddenly dinner feels a lot more exciting than whatever was originally on the meal plan. Toss the noodles with the sauce while they're still warm. They’ll absorb the flavors better and give you that glossy, clingy coating you want in every bite.
Ingredients
For the topping:
- 8 1/2 ounces pork or beef, minced
- 4 teaspoons light soy sauce
- 4 teaspoons rice wine
- 4 tablespoons cooking oil
- 4 tablespoons peanuts, raw, skinless, and coarsely crushed
- 2 teaspoons ginger, minced
- 2 tablespoons Ya Cai or Zha Cai, minced
- 2 teaspoons chili flakes
For the sauce:
- 3 tablespoons Chinese sesame paste
- 3 tablespoons water
- 4 cloves garlic, minced
- 4 tablespoons light soy sauce
- 2 tablespoons black rice vinegar
- 1 teaspoon ground Sichuan pepper
- 4 tablespoons Chinese chili oil
- sugar, to taste
For the noodles:
- 7 ounces white noodles, uncooked
- 2 handfuls leafy green vegetable, i.e bok choy, choy sum, spinach, etc
For garnish:
- 2 tablespoons scallions, finely chopped
Directions
- Add the minced meat to a bowl.
- Add the 4 teaspoons of the light soy sauce and the rice wine, combining thoroughly. Loosen the meat as much as possible.
- Pour the cooking oil into a cold wok.
- Add the peanuts to the wok and fry over low heat until they turn golden brown, about 5 minutes.
- Transfer the peanuts to a bowl and set aside, leaving the oil in the wok.
- In the remaining oil, add the minced ginger, the meat mixture, the minced Ya Cai, and the chili flakes.
- Cook until the meat is no longer pink, about 5-7 minutes. Set the mixture aside.
- Mix the sesame paste and the water in a bowl until it becomes semi-runny and smooth.
- Mix in the garlic, the remaining soy sauce, the vinegar, the ground Sichuan pepper, the chili oil, and the sugar. Set the sauce mixture aside.
- Bring a large pot of water to a full boil, and cook the noodles according to package directions.
- Towards the end of the noodles’ cooking process, add the leafy vegetables.
- When cooked, drain and rinse the noodles under cold water for a few seconds to remove excess starch.
- Pour the sauce into two serving bowls.
- Add the noodles and vegetables to the bowls.
- Top with the cooked meat and the peanuts, garnishing with the scallions.
- Serve.
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