Where did Dan Dan noodles come from?

These noodles began in Sichuan, China. The name 'Dan Dan' refers to the carrying poles street vendors used to hold baskets filled with noodles and sauces. Vendors would walk along selling this flavorful snack to the public.

How can I tone down the spiciness?

Sure, it’s easy! Just use less chili oil or pick a milder one. Start with a small amount, like a tablespoon, and add more if needed. Skipping Sichuan peppercorns will also reduce the numbing kick while keeping the other flavors intact.

What can I use instead of Chinese black vinegar?

If you can’t find Chinese black vinegar (Chinkiang vinegar), rice vinegar is a solid replacement. Need alternatives? Mix balsamic vinegar with a little water for a similar deep flavor, or try apple cider vinegar with a splash of soy sauce.

Where do I shop for Sichuan peppercorns?

Check your local Asian grocery store or a spice shop that sells specialty items. You can also order them online. If there’s a Chinese market nearby, they’re almost guaranteed to carry these unique peppercorns with their signature tingly effect.

Can any parts of the dish be prepped early?

For sure! Make the sauce up to three days ahead, and store it in the fridge. The meat topping can also be prepped beforehand and reheated later. Cook the noodles fresh when serving since they can become sticky if stored. Mixing everything at the end gives the best texture and flavor.

What noodles work best for this dish?

The traditional choice is medium-thick Chinese wheat noodles. Fresh ones are ideal, but dried work fine too. If you can’t find them, ramen or even spaghetti can be swapped in. Pick noodles with some chew to hold the bold sauce.

Irresistible Dan Dan Noodles

Category: Meals for Every Occasion

Boil noodles. Create a sauce using sesame paste, soy, chili oil, vinegar, and spices. Cook meat with garlic, ginger, and seasonings. Toss noodles in sauce, top with meat and vegetables, add garnishes, and serve.

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By Ana

Updated on Mon, 16 Jun 2025 19:03:46 GMT

Irresistible Dan Dan Noodles | homebitesbyana.com

Recipe FAQs

→ Where did Dan Dan noodles come from?: These noodles began in Sichuan, China. The name 'Dan Dan' refers to the carrying poles street vendors used to hold baskets filled with noodles and sauces. Vendors would walk along selling this flavorful snack to the public.
→ How can I tone down the spiciness?: Sure, it’s easy! Just use less chili oil or pick a milder one. Start with a small amount, like a tablespoon, and add more if needed. Skipping Sichuan peppercorns will also reduce the numbing kick while keeping the other flavors intact.
→ What can I use instead of Chinese black vinegar?: If you can’t find Chinese black vinegar (Chinkiang vinegar), rice vinegar is a solid replacement. Need alternatives? Mix balsamic vinegar with a little water for a similar deep flavor, or try apple cider vinegar with a splash of soy sauce.
→ Where do I shop for Sichuan peppercorns?: Check your local Asian grocery store or a spice shop that sells specialty items. You can also order them online. If there’s a Chinese market nearby, they’re almost guaranteed to carry these unique peppercorns with their signature tingly effect.
→ Can any parts of the dish be prepped early?: For sure! Make the sauce up to three days ahead, and store it in the fridge. The meat topping can also be prepped beforehand and reheated later. Cook the noodles fresh when serving since they can become sticky if stored. Mixing everything at the end gives the best texture and flavor.
→ What noodles work best for this dish?: The traditional choice is medium-thick Chinese wheat noodles. Fresh ones are ideal, but dried work fine too. If you can’t find them, ramen or even spaghetti can be swapped in. Pick noodles with some chew to hold the bold sauce.

Bold Sichuan Noodles

A flavorful Sichuan noodle dish with tender noodles dressed in a nutty, spicy sauce, topped with seasoned meat. Ready to enjoy in under half an hour.

Prep Time

10 min

Cooking Time

15 min

Total Time

25 min

By: Ana

Category: Lunch & Dinner

Skill Level: Intermediate

Cuisine: Sichuan-style Chinese

Yields: 3 Servings (Serves 2–3)

Dietary Preferences: Dairy-Free

Ingredients

→ Noodles

01 2 cups (150 g) steamed or blanched spinach or bok choy

02 8 oz (225 g) dried or fresh Chinese wheat noodles (spaghetti works too)

→ Sauce

03 1 tablespoon Chinese black vinegar or rice vinegar

04 2 tablespoons soy sauce

05 2 tablespoons sesame paste or tahini

06 3 tablespoons chili oil (adjust how much you want)

07 1/2 teaspoon ground Sichuan peppercorns (optional for the classic flavor)

08 1 teaspoon sugar

09 1/4 cup (60 ml) hot water

→ Meat topping

10 1 teaspoon finely minced ginger

11 1 tablespoon soy sauce

12 1/2 lb (225 g) ground chicken or pork

13 1 tablespoon vegetable oil

14 2 minced garlic cloves

15 1 teaspoon hoisin sauce

→ Garnishes (optional)

16 Crushed peanuts or sesame seeds

17 Chopped green onions

Steps

Step 01

Boil a big pot of water and cook noodles as per the package. Drain once done and set them aside.

Step 02

Stir the chili oil, sesame paste, soy sauce, vinegar, sugar, optional Sichuan pepper, and hot water in a small bowl. Tweak the flavors till you're happy with it.

Step 03

Warm vegetable oil in a pan over medium heat. Brown the ground pork or chicken for 5–6 minutes. Add garlic, ginger, hoisin sauce, and soy sauce, cooking for another 2 minutes.

Step 04

Place the sauce in individual bowls. Toss cooked noodles in the sauce to coat well. Add the seasoned meat on top, then the blanched bok choy or spinach.

Step 05

Sprinkle sesame seeds, crushed peanuts, or chopped green onions over the top. Dig in right away!

Notes

Use less chili oil if you want it milder, or more if you love the heat.
Swap the meat for tofu crumbles or diced mushrooms to make it vegetarian.
Sichuan peppercorns add a tingly heat, but it's okay to skip if you can't find them.
Best eaten hot after putting it all together, just like traditional Dan Dan noodles.