Sichuan spicy peanut noodles with numbing chili oil
Dan Dan Noodles
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
4 servings
Difficulty
Medium
Cost
Budget
$
Recipe at a Glance
A fiery Sichuan classic of thin wheat noodles in a rich sauce of chili oil, sesame paste, Sichuan peppercorn, and savory minced pork.
Cuisine: Asian, Chinese
Category: Main Course, Soup & Stew
Difficulty: Medium
Cost: $
Quick Summary
30 min total time|4 servings|Medium difficulty
A fiery Sichuan classic of thin wheat noodles in a rich sauce of chili oil, sesame paste, Sichuan peppercorn, and savory minced pork.
AsianChinese
Sarah Chen
(Updated )
Dan dan noodles are Sichuan street food at its most addictive. Every bowl is a symphony of flavors — the numbing tingle of Sichuan peppercorn, the deep heat of chili oil, the nuttiness of sesame paste, the savory richness of minced pork, all clinging to springy thin noodles. It is complex, bold, and utterly irresistible.
The sauce is mixed in the bottom of the bowl and the hot noodles and their cooking water are ladled on top, so the first bite is mild and each subsequent toss incorporates more of the fiery sauce. By the end, you are sweating, your lips are tingling, and you are contemplating making another bowl.
Ingredients
- 12 oz thin wheat noodles or fresh ramen
- 8 oz ground pork
- 2 tbsp Chinese sesame paste or tahini
- 2 tbsp soy sauce
- 1 tbsp Chinese black vinegar
- 2-3 tbsp chili oil with sediment
- 1/2 tsp ground Sichuan peppercorn
- 1 tbsp Shaoxing wine
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 tbsp ya cai (preserved mustard greens), minced (optional)
- 1 tbsp vegetable oil
- 2 cups cooking liquid from the noodles
- Chopped peanuts and sliced green onions for garnish
Instructions
- 1
In each serving bowl, combine sesame paste, soy sauce, black vinegar, chili oil, and ground Sichuan peppercorn. Mix well.
- 2
Heat vegetable oil in a wok over high heat. Add ground pork and cook, breaking into small crumbles, until browned and slightly crispy, about 5 minutes.
- 3
Add garlic, ginger, and ya cai. Cook 1 minute. Add Shaoxing wine and stir until evaporated. Set aside.
- 4
Cook noodles in boiling water according to package directions. Reserve 2 cups of the starchy cooking water.
- 5
Add 1/2 cup hot cooking water to each bowl and stir to loosen the sauce.
- 6
Divide drained noodles among the bowls. Top with the seasoned pork, chopped peanuts, and green onions. Toss everything together before eating.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Thin wheat noodlesSpaghetti or ramen
Not traditional but serviceable in a pinch.
Chinese sesame pasteTahini plus a drop of toasted sesame oil
Closer to the authentic flavor than plain tahini.
Ground porkGround chicken or crumbled tofu
Both absorb the seasonings well.
Tips & Storage
Pro Tips
Chinese sesame paste is made from toasted seeds and is key to the authentic flavor. Tahini is an acceptable substitute.
The chili oil should include the sediment (chili flakes) at the bottom of the jar for maximum heat and flavor.
Ya cai is available at Chinese grocery stores and adds an authentically savory-sour element.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat the pork topping in a skillet. Cook fresh noodles and assemble bowls.
Nutrition Facts
Per serving (1 large bowl) · 4 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates48g
Fat22g
Fiber2g
Sugar3g
Sodium880mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How spicy is this?
- Very — but you control the heat by adjusting the chili oil. Start with less and add more.
- What is Sichuan peppercorn?
- It is not actually a peppercorn but a dried berry that creates a unique tingling, numbing sensation on the tongue called ma.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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