Dan Dan Noodles

Name: Dan Dan Noodles
Total time: 31 min
Yield: 2 servings
Cuisine: sichuan
Ingredients: 3 piece Garlic clove; 2 piece Spring onions; 1 tsp Fresh ginger; 1 tsp Sichuan peppercorns; 3 tbsp Chinese sesame paste; 2 tbsp Light soy sauce; 1 tbsp Chinkiang black rice vinegar; 2 tbsp Chilli oil; 2 tsp toasted sesame oil; 1 tsp Caster sugar; 2 l Water; 200 g fresh thin wheat noodles; 100 g pak choi; 1 tbsp Vegetable oil; 250 g Minced pork / pork mince; 2 tbsp ya cai; 1 tsp chilli bean paste; 2 tbsp Shaoxing rice wine; 1 tbsp Dark soy sauce

31 min · 31 min active · makes ~2.85 l · Easy

Spicy noodles with crisp minced pork and ya cai in a Sichuan sesame and chilli oil sauce, finished with ground Sichuan peppercorns and spring onions. Serves 2.

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Dan Dan Noodles

Spicy noodles with crisp minced pork and ya cai in a Sichuan sesame and chilli oil sauce, finished with ground Sichuan peppercorns and spring onions. Serves 2.

See more →

TOTAL TIME

31 min

ACTIVE TIME

31 min

QUANTITY

~2.85 l

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/19

Tools0/15

Ingredients

0/19 gathered · 2 servings

3piece

2piece

1tsp

3tbsp

2tbsp

1tbsp

2tbsp

2tsp

1tsp

200g

100g

1tbsp

250g

2tbsp

1tsp

2tbsp

1tbsp

#	Quantity	Notes	State
1	3piece	—	—
2	2piece	—	—
3	1tsp	—	—
4	1tsp	—	—
5	3tbsp	—	—
6	2tbsp	—	—
7	1tbsp	—	—
8	2tbsp	—	—
9	2tsp	—	—
10	1tsp	—	—
11	2l	—	—
12	200g	—	—
13	100g	—	—
14	1tbsp	—	—
15	250g	—	—
16	2tbsp	—	—
17	1tsp	—	—
18	2tbsp	—	—
19	1tbsp	—	—

Tools

17 items

Serveware

1 item

Procedure

42 steps

1 of 42

Peel the garlic cloves on the chopping board, discarding the skins.

Garlic clove · 3 piece

⏱ 30s

ResultPeeled garlic cloves

2 of 42

Mince the peeled garlic cloves as finely as possible on the chopping board.

Peeled garlic cloves · step 1

⏱ 2 min

ResultMinced garlicused in step 17

3 of 42

Trim the spring onions on the chopping board, removing the root ends and any tough outer layers.

Spring onions · 2 piece

⏱ 30s

ResultPeeled spring onions

4 of 42

Thinly slice the peeled spring onions on the chopping board.

Peeled spring onions · step 3

⏱ 1 min

ResultThinly sliced spring onionsused in step 43

5 of 42

Rinse the fresh ginger briefly under cold running water.

Fresh ginger · 1 tsp

⏱ 30s

ResultRinsed ginger

6 of 42

Grate the rinsed fresh ginger finely into a small bowl.

Rinsed ginger · step 5

⏱ 1 min

ResultFinely grated gingerused in step 31

7 of 42

Tip the Sichuan peppercorns into a small frying pan.

Sichuan peppercorns · 1 tsp

⏱ 10s

ResultSichuan peppercorns

8 of 42

Dry-fry the Sichuan peppercorns in the small frying pan over a medium heat, shaking frequently, until fragrant and lightly toasted.

⏱ 2 min

ResultToasted Sichuan Peppercorns

9 of 42

Tip the toasted Sichuan peppercorns into a mortar.

Toasted Sichuan Peppercorns · step 8

⏱ 20s

ResultToasted Sichuan Peppercorns

10 of 42

Crush the toasted Sichuan peppercorns with the pestle until finely ground.

⏱ 1 min

ResultGround Sichuan Peppercorn Powderused in step 43

11 of 42

Spoon the Chinese sesame paste into the mixing bowl.

Chinese sesame paste · 3 tbsp

⏱ 20s

ResultChinese sesame paste

12 of 42

Add the light soy sauce to the Chinese sesame paste.

Light soy sauce · 2 tbsp

⏱ 15s

ResultChinese sesame paste and light soy sauce

13 of 42

Add the Chinkiang black rice vinegar to the sesame paste and soy sauce.

Chinkiang black rice vinegar · 1 tbsp

⏱ 15s

ResultChinese sesame paste and light soy sauce and chinkiang black rice vinegar

14 of 42

Add the chilli oil to the mixing bowl.

Chilli oil · 2 tbsp

⏱ 15s

ResultChinkiang black rice vinegar mixture

15 of 42

Add the toasted sesame oil to the sauce.

Toasted sesame oil · 2 tsp

⏱ 15s

ResultChinkiang black rice vinegar mixture

16 of 42

Add the caster sugar to the mixing bowl.

Caster sugar · 1 tsp

⏱ 15s

ResultChinkiang black rice vinegar mixture

17 of 42

Add the minced garlic to the dan dan sauce in the mixing bowl.

Minced garlic · step 2

⏱ 15s

ResultDan dan sauce with garlic

18 of 42

Whisk all the ingredients together until the sauce is smooth and well combined.

⏱ 1 min

ResultDan dan sauce

19 of 42

Pour the water into a large saucepan.

Water · 2 l

⏱ 10s

ResultWater

20 of 42

Bring the water to a rolling boil in the large saucepan over a high heat.

⏱ 8 min

ResultBoiling water

21 of 42

Add the fresh thin wheat noodles to the boiling water.

Fresh thin wheat noodles · 200 g

⏱ 10s

ResultBoiling water and fresh thin wheat noodles

22 of 42

Cook the noodles in the boiling water for 90 seconds less than the packet time, so they finish cooking with the pak choi.

⏱ 4 min

ResultCooked noodles

23 of 42

Add the pak choi to the pan with the noodles.

Pak choi · 100 g

⏱ 10s

ResultCooked noodles and pak choi

24 of 42

Blanch the pak choi with the noodles for about 90 seconds until wilted and tender.

⏱ 1 min 30s

ResultBlanched pak choi and noodles

25 of 42

Ladle out and reserve a cupful of the cooking water from the pan before draining.

Blanched pak choi and noodles · step 24

⏱ 30s

ResultNoodles and pak choiused in step 27

26 of 42

Drain the noodles and pak choi through a colander, shaking well to remove excess water.

Noodles and pak choi · step 25

⏱ 1 min

ResultDrained noodles and pak choiused in step 39

27 of 42

Whisk a splash of the reserved cooking water into the dan dan sauce to loosen it to a coating consistency.

Reserved noodle cooking water · step 25

⏱ 1 min

ResultLoosened dan dan sauceused in step 38

28 of 42

Heat the vegetable oil in a wok over a high heat until shimmering.

Vegetable oil · 1 tbsp

⏱ 1 min

ResultVegetable oil

29 of 42

Add the minced pork to the wok.

Minced pork / pork mince · 250 g

⏱ 10s

ResultVegetable oil and minced pork / pork mince

30 of 42

Stir-fry the minced pork over a high heat, breaking it up constantly, until browned all over and any liquid has evaporated.

⏱ 6 min

ResultBrowned pork

31 of 42

Push the pork to one side, add the grated ginger to the wok, and stir-fry everything together for 1 minute until fragrant.

Finely grated ginger · step 6

⏱ 1 min

ResultFragrant pork

32 of 42

Add the ya cai to the fragrant pork and stir to combine.

Ya cai · 2 tbsp

⏱ 15s

ResultFragrant pork and ya cai

33 of 42

Add the chilli bean paste to the wok and stir well to coat the pork.

Chilli bean paste · 1 tsp

⏱ 15s

ResultFragrant pork and ya cai and chilli bean paste

34 of 42

Stir-fry the pork mixture for a further minute until the paste is cooked and the flavours are well combined.

⏱ 1 min

ResultSpiced pork

35 of 42

Pour the Shaoxing rice wine around the edge of the wok and stir through the spiced pork.

Shaoxing rice wine · 2 tbsp

⏱ 15s

ResultSpiced pork and shaoxing rice wine

36 of 42

Add the dark soy sauce to the wok and stir to combine.

Dark soy sauce · 1 tbsp

⏱ 15s

ResultSpiced pork and shaoxing rice wine and dark soy sauce

37 of 42

Reduce the heat and simmer the pork mixture for 1 minute until the sauce thickens and glazes the meat.

⏱ 1 min

ResultGlazed porkused in step 42

38 of 42

Divide the loosened dan dan sauce between two serving bowls.

Loosened dan dan sauce · step 27

⏱ 30s

ResultLoosened dan dan sauce

39 of 42

Add the drained noodles and pak choi on top of the sauce in each serving bowl.

Drained noodles and pak choi · step 26

⏱ 30s

ResultDrained noodles and pak choi and loosened dan dan sauce

40 of 42

Toss the noodles and pak choi through the dan dan sauce using tongs until everything is evenly coated.

⏱ 1 min

ResultSauced noodles

41 of 42

Arrange the sauced noodles and pak choi neatly in each bowl.

⏱ 30s

ResultNoodles with greens

42 of 42

Spoon the glazed pork topping over the noodles in each bowl.

Glazed pork · step 37

⏱ 30s

ResultNoodles with greens and glazed pork

Total Time31 min

#	Product	Action
1	3 piece	Peel the garlic cloves on the chopping board, discarding the skins.⏱ 30sResultPeeled garlic cloves
2	Peeled garlic clovesstep 1	Mince the peeled garlic cloves as finely as possible on the chopping board.⏱ 2 minResultMinced garlicused in step 17
3	2 piece	Trim the spring onions on the chopping board, removing the root ends and any tough outer layers.⏱ 30sResultPeeled spring onions
4	Peeled spring onionsstep 3	Thinly slice the peeled spring onions on the chopping board.⏱ 1 minResultThinly sliced spring onionsused in step 43
5	1 tsp	Rinse the fresh ginger briefly under cold running water.⏱ 30sResultRinsed ginger
6	Rinsed gingerstep 5	Grate the rinsed fresh ginger finely into a small bowl.⏱ 1 minResultFinely grated gingerused in step 31
7	1 tsp	Tip the Sichuan peppercorns into a small frying pan.⏱ 10sResultSichuan peppercorns
8	—	Dry-fry the Sichuan peppercorns in the small frying pan over a medium heat, shaking frequently, until fragrant and lightly toasted.⏱ 2 minResultToasted Sichuan Peppercorns
9	Toasted Sichuan Peppercornsstep 8	Tip the toasted Sichuan peppercorns into a mortar.⏱ 20sResultToasted Sichuan Peppercorns
10	—	Crush the toasted Sichuan peppercorns with the pestle until finely ground.⏱ 1 minResultGround Sichuan Peppercorn Powderused in step 43
11	3 tbsp	Spoon the Chinese sesame paste into the mixing bowl.⏱ 20sResultChinese sesame paste
12	2 tbsp	Add the light soy sauce to the Chinese sesame paste.⏱ 15sResultChinese sesame paste and light soy sauce
13	1 tbsp	Add the Chinkiang black rice vinegar to the sesame paste and soy sauce.⏱ 15sResultChinese sesame paste and light soy sauce and chinkiang black rice vinegar
14	2 tbsp	Add the chilli oil to the mixing bowl.⏱ 15sResultChinkiang black rice vinegar mixture
15	2 tsp	Add the toasted sesame oil to the sauce.⏱ 15sResultChinkiang black rice vinegar mixture
16	1 tsp	Add the caster sugar to the mixing bowl.⏱ 15sResultChinkiang black rice vinegar mixture
17	Minced garlicstep 2	Add the minced garlic to the dan dan sauce in the mixing bowl.⏱ 15sResultDan dan sauce with garlic
18	—	Whisk all the ingredients together until the sauce is smooth and well combined.⏱ 1 minResultDan dan sauce
19	2 l	Pour the water into a large saucepan.⏱ 10sResultWater
20	—	Bring the water to a rolling boil in the large saucepan over a high heat.⏱ 8 minResultBoiling water
21	200 g	Add the fresh thin wheat noodles to the boiling water.⏱ 10sResultBoiling water and fresh thin wheat noodles
22	—	Cook the noodles in the boiling water for 90 seconds less than the packet time, so they finish cooking with the pak choi.⏱ 4 minResultCooked noodles
23	100 g	Add the pak choi to the pan with the noodles.⏱ 10sResultCooked noodles and pak choi
24	—	Blanch the pak choi with the noodles for about 90 seconds until wilted and tender.⏱ 1 min 30sResultBlanched pak choi and noodles
25	Blanched pak choi and noodlesstep 24	Ladle out and reserve a cupful of the cooking water from the pan before draining.⏱ 30sResultNoodles and pak choiused in step 27
26	Noodles and pak choistep 25	Drain the noodles and pak choi through a colander, shaking well to remove excess water.⏱ 1 minResultDrained noodles and pak choiused in step 39
27	Reserved noodle cooking waterstep 25	Whisk a splash of the reserved cooking water into the dan dan sauce to loosen it to a coating consistency.⏱ 1 minResultLoosened dan dan sauceused in step 38
28	1 tbsp	Heat the vegetable oil in a wok over a high heat until shimmering.⏱ 1 minResultVegetable oil
29	250 g	Add the minced pork to the wok.⏱ 10sResultVegetable oil and minced pork / pork mince
30	—	Stir-fry the minced pork over a high heat, breaking it up constantly, until browned all over and any liquid has evaporated.⏱ 6 minResultBrowned pork
31	Finely grated gingerstep 6	Push the pork to one side, add the grated ginger to the wok, and stir-fry everything together for 1 minute until fragrant.⏱ 1 minResultFragrant pork
32	2 tbsp	Add the ya cai to the fragrant pork and stir to combine.⏱ 15sResultFragrant pork and ya cai
33	1 tsp	Add the chilli bean paste to the wok and stir well to coat the pork.⏱ 15sResultFragrant pork and ya cai and chilli bean paste
34	—	Stir-fry the pork mixture for a further minute until the paste is cooked and the flavours are well combined.⏱ 1 minResultSpiced pork
35	2 tbsp	Pour the Shaoxing rice wine around the edge of the wok and stir through the spiced pork.⏱ 15sResultSpiced pork and shaoxing rice wine
36	1 tbsp	Add the dark soy sauce to the wok and stir to combine.⏱ 15sResultSpiced pork and shaoxing rice wine and dark soy sauce
37	—	Reduce the heat and simmer the pork mixture for 1 minute until the sauce thickens and glazes the meat.⏱ 1 minResultGlazed porkused in step 42
38	Loosened dan dan saucestep 27	Divide the loosened dan dan sauce between two serving bowls.⏱ 30sResultLoosened dan dan sauce
39	Drained noodles and pak choistep 26	Add the drained noodles and pak choi on top of the sauce in each serving bowl.⏱ 30sResultDrained noodles and pak choi and loosened dan dan sauce
40	—	Toss the noodles and pak choi through the dan dan sauce using tongs until everything is evenly coated.⏱ 1 minResultSauced noodles
41	—	Arrange the sauced noodles and pak choi neatly in each bowl.⏱ 30sResultNoodles with greens
42	Glazed porkstep 37	Spoon the glazed pork topping over the noodles in each bowl.⏱ 30sResultNoodles with greens and glazed pork
Total Time		31 min

Serving

Scatter the sliced spring onions and ground Sichuan peppercorns over the top to finish.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	869kcal
	35g
	62g
	15g
	45g
	6g
	5g
	1,958mg

Ingredients0/19

Tools0/15

Recipe

Dan Dan Noodles

Spicy noodles with crisp minced pork and ya cai in a Sichuan sesame and chilli oil sauce, finished with ground Sichuan peppercorns and spring onions. Serves 2.

What you’ll doYou will prepare a smooth dan dan sauce by whisking together sesame paste, vinegar, oils and spices, then cook noodles and pak choi in boiling water. Simultaneously, you will stir-fry minced pork with ginger, ya cai and chilli bean paste until glazed. Finally, you will toss the noodles through the sauce, top with the pork, and finish with spring onions and crushed Sichuan peppercorns.

Serves2

Total31 min

LevelMedium

Ingredients

Garlic clove3 piece
Spring onions2 piece
Fresh ginger1 tsp
Sichuan peppercorns1 tsp
Chinese sesame paste3 tbsp
Light soy sauce2 tbsp
Chinkiang black rice vinegar1 tbsp
Chilli oil2 tbsp
Toasted sesame oil2 tsp
Caster sugar1 tsp
Water2 l
Fresh thin wheat noodles200 g
Pak choi100 g
Vegetable oil1 tbsp
Minced pork / pork mince250 g
Ya cai2 tbsp
Chilli bean paste1 tsp
Shaoxing rice wine2 tbsp
Dark soy sauce1 tbsp

Tools

Mixing bowlSmall frying panLarge saucepanTongsWokPestle and mortarPeppercorn powder bowl (small bowl)Small bowl 2 (small bowl)Chef's knifeWhiskWooden spoonColanderGraterLadleServing bowlChopping boardMortar pestle

Method

Peel the garlic cloves on the chopping board, discarding the skins.

30sChopping board, Chefs knifeGarlic clove · 3 piece

Mince the peeled garlic cloves as finely as possible on the chopping board.

Result · Minced garlic · used in step 17

2 minChopping board, Chefs knifePeeled garlic cloves · step 1

Trim the spring onions on the chopping board, removing the root ends and any tough outer layers.

30sChopping board, Chefs knifeSpring onions · 2 piece

Thinly slice the peeled spring onions on the chopping board.

Result · Thinly sliced spring onions · used in step 43

1 minChopping board, Chefs knifePeeled spring onions · step 3

Rinse the fresh ginger briefly under cold running water.

30sColanderFresh ginger · 1 tsp

Grate the rinsed fresh ginger finely into a small bowl.

Result · Finely grated ginger · used in step 31

1 minPeppercorn powder bowl (small bowl), GraterRinsed ginger · step 5

Tip the Sichuan peppercorns into a small frying pan.

10sSmall frying panSichuan peppercorns · 1 tsp

Dry-fry the Sichuan peppercorns in the small frying pan over a medium heat, shaking frequently, until fragrant and lightly toasted.

2 minSmall frying pan, Wooden spoon

Tip the toasted Sichuan peppercorns into a mortar.

20sPeppercorn powder bowl (small bowl), Mortar pestleToasted Sichuan Peppercorns · step 8

Crush the toasted Sichuan peppercorns with the pestle until finely ground.

Result · Ground Sichuan Peppercorn Powder · used in step 43

1 minPeppercorn powder bowl (small bowl), Mortar pestle

Spoon the Chinese sesame paste into the mixing bowl.

20sMixing bowlChinese sesame paste · 3 tbsp

Add the light soy sauce to the Chinese sesame paste.

15sMixing bowlLight soy sauce · 2 tbsp

Add the Chinkiang black rice vinegar to the sesame paste and soy sauce.

15sMixing bowlChinkiang black rice vinegar · 1 tbsp

Add the chilli oil to the mixing bowl.

15sMixing bowlChilli oil · 2 tbsp

Add the toasted sesame oil to the sauce.

15sMixing bowlToasted sesame oil · 2 tsp

Add the caster sugar to the mixing bowl.

15sMixing bowlCaster sugar · 1 tsp

Add the minced garlic to the dan dan sauce in the mixing bowl.

15sMixing bowlMinced garlic · step 2

Whisk all the ingredients together until the sauce is smooth and well combined.

1 minMixing bowl, Whisk

Pour the water into a large saucepan.

10sLarge saucepanWater · 2 l

Bring the water to a rolling boil in the large saucepan over a high heat.

8 minLarge saucepan

Add the fresh thin wheat noodles to the boiling water.

10sLarge saucepanFresh thin wheat noodles · 200 g

Cook the noodles in the boiling water for 90 seconds less than the packet time, so they finish cooking with the pak choi.

4 minLarge saucepan

Add the pak choi to the pan with the noodles.

10sLarge saucepanPak choi · 100 g

Blanch the pak choi with the noodles for about 90 seconds until wilted and tender.

1 min 30sLarge saucepan

Ladle out and reserve a cupful of the cooking water from the pan before draining.

Result · Noodles and pak choi · used in step 27

30sSmall bowl 2 (small bowl), LadleBlanched pak choi and noodles · step 24

Drain the noodles and pak choi through a colander, shaking well to remove excess water.

Result · Drained noodles and pak choi · used in step 39

1 minColanderNoodles and pak choi · step 25

Whisk a splash of the reserved cooking water into the dan dan sauce to loosen it to a coating consistency.

Result · Loosened dan dan sauce · used in step 38

1 minMixing bowl, WhiskReserved noodle cooking water · step 25

Heat the vegetable oil in a wok over a high heat until shimmering.

1 minWokVegetable oil · 1 tbsp

Add the minced pork to the wok.

10sWokMinced pork / pork mince · 250 g

Stir-fry the minced pork over a high heat, breaking it up constantly, until browned all over and any liquid has evaporated.

6 minWok, Wooden spoon

Push the pork to one side, add the grated ginger to the wok, and stir-fry everything together for 1 minute until fragrant.

1 minWok, Wooden spoonFinely grated ginger · step 6

Add the ya cai to the fragrant pork and stir to combine.

15sWokYa cai · 2 tbsp

Add the chilli bean paste to the wok and stir well to coat the pork.

15sWokChilli bean paste · 1 tsp

Stir-fry the pork mixture for a further minute until the paste is cooked and the flavours are well combined.

1 minWok, Wooden spoon

Pour the Shaoxing rice wine around the edge of the wok and stir through the spiced pork.

15sWokShaoxing rice wine · 2 tbsp

Add the dark soy sauce to the wok and stir to combine.

15sWokDark soy sauce · 1 tbsp

Reduce the heat and simmer the pork mixture for 1 minute until the sauce thickens and glazes the meat.

Result · Glazed pork · used in step 42

1 minWok

Divide the loosened dan dan sauce between two serving bowls.

30sServing bowlLoosened dan dan sauce · step 27

Add the drained noodles and pak choi on top of the sauce in each serving bowl.

30sServing bowlDrained noodles and pak choi · step 26

Toss the noodles and pak choi through the dan dan sauce using tongs until everything is evenly coated.

1 minServing bowl, Tongs

Arrange the sauced noodles and pak choi neatly in each bowl.

30sServing bowl

Spoon the glazed pork topping over the noodles in each bowl.

30sServing bowlGlazed pork · step 37

Scatter the sliced spring onions and ground Sichuan peppercorns over the top to finish.

Result · Dan Dan Noodles

30sServing bowlThinly sliced spring onions · step 4Ground Sichuan Peppercorn Powder · step 10

Printed 11 October 2026