Some links on this page are affiliate links. If you buy through them we may earn a small commission, at no extra cost to you.
A numbing, spicy Sichuan noodle dish with a savoury sesame and chilli oil sauce, topped with seasoned minced pork.
Dan Dan Noodles
- 250g wheat noodles
- 150g minced pork
- 2 tbsp doubanjiang
- 2 tbsp light soy sauce
- 2 tbsp Chinese sesame paste or tahini
- 1 tbsp chilli oil, plus extra to serve
- 1 tbsp Chinkiang vinegar
- 1 clove garlic, minced
- 1/2 tsp ground Sichuan peppercorns
- 2 spring onions, sliced
- Fry the minced pork with doubanjiang until browned and fragrant.
- Cook the noodles according to the packet instructions and drain.
- Whisk sesame paste, soy sauce, chilli oil, vinegar, garlic, and Sichuan peppercorns with a splash of the noodle cooking water to loosen into a sauce.
- Toss the noodles through the sauce.
- Top with the pork mince and spring onion. Add extra chilli oil to taste.
Why this recipe works
Loosening the sesame paste sauce with starchy noodle water, rather than plain water, helps it cling to the noodles instead of pooling at the bottom of the bowl.
Tips for the best dan dan noodles
- Chinese sesame paste is thicker and more roasted-tasting than tahini; tahini works but the flavour will be milder.
- Adjust the chilli oil quantity to your own heat tolerance rather than following it exactly.
- This dish should be well seasoned and a little numbing. Taste and add more Sichuan peppercorn if it feels flat.
