Dan Dan Noodles (Dandan Mian)
担担面 dàndàn miànSay it: dahn-dahn myen
When you dig into a bowl of these Sichuan noodles the first bite delivers a thrilling mix of fiery chili heat, toasted sesame richness, sharp vinegar tang, and that signature mouth-numbing tingle from Sichuan pepper that keeps you reaching for the next slurp. This street-food classic makes an ideal quick lunch or satisfying late-night meal with its bold layered flavors in every small serving.
Dan Dan Noodles (Dandan Mian)
担担面, dàndàn miàn
Pronounced dahn-dahn myen
- Serves
- 4
- Prep
- 40 min
- Cook
- 30 min
- Total
- 1 hr 10 min
- Level
- Medium
Also egg-free.
Allergens: contains gluten, peanuts, soy, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the chili oil (makes about 1 cup; use 1/2 cup)
For the pork topping
For the sauce
For noodles and assembly
Method
Prepare the chili oil ahead or substitute a quality commercial Sichuan version and measure out 1/2 cup. Place Sichuan peppercorns, cinnamon stick, star anise, and neutral oil into a small saucepan. Heat gradually over a medium-low flame until the oil hits 325°F (160°C) and small bubbles appear around the aromatics, roughly 5 minutes. Take the pan off the heat, allow it to sit 6-7 minutes, then lift out and discard the whole spices. Mix the crushed red pepper flakes into the hot oil and permit it to reach room temperature. Use 1/2 cup in the sauce and store any remainder in a sealed jar in the refrigerator.
Create the pork topping by warming 2 teaspoons neutral oil in a wok or wide skillet on medium-high. Add the ground pork and break it apart with a spatula while cooking until the meat loses its pink color and the bits start to crisp at the edges, 5-7 minutes. Incorporate the minced garlic, ginger, rinsed and chopped fermented black beans, and prepared sui mi ya cai; stir-fry another 2 minutes until the mixture becomes aromatic. Pour in the Shaoxing wine, dark soy sauce, sugar, and five-spice powder, then continue cooking until all liquid disappears and the pork develops a rich deep-brown color, 2-3 minutes longer. Remove from heat and reserve.
Boil a large pot of water and cook the thin wheat noodles following the instructions on their package until they reach an al dente texture. In the final minute add the leafy greens so they wilt and turn vibrant. Reserve roughly 1 cup of the starchy cooking liquid before draining the noodles and greens together; keep them covered and warm until needed.
Combine the sauce ingredients in a mixing bowl by first blending the Chinese sesame paste with light soy sauce until no lumps remain. Stir in the Chinkiang black vinegar, sugar, five-spice powder, roasted Sichuan peppercorn powder, finely minced garlic, prepared chili oil, and toasted sesame oil. Gradually whisk in 1/4 to 1/2 cup of the hot noodle water until the mixture flows smoothly yet stays glossy and thick. Sample the sauce and fine-tune the balance using additional vinegar, sugar, or Sichuan pepper if preferred.
Distribute the prepared sauce evenly into four individual bowls. Place the drained noodles on top and gently turn them through the sauce to coat thoroughly. Arrange the crisped pork mixture and blanched greens over each portion. Finish by sprinkling with chopped roasted peanuts and sliced scallions. Present right away and offer extra chili oil at the table for those who desire greater spiciness.
Regional variant: Soup-style Dan Dan Noodles (汤担面, tāng dàn miàn)
Once the noodles, sauce, and toppings are in the bowls, ladle approximately 1/2 cup of hot chicken or pork broth around the sides immediately before serving. Cut the chili oil down to 1 tablespoon per bowl in the sauce mixture and add enough stock to create a light broth that makes this version easier to slurp, a style favored in certain Sichuan eateries.
Cook's notes
- Sui mi ya cai carries plenty of salt so be sure to rinse it well, squeeze out excess moisture, and check seasoning on the pork mixture before adding any more soy sauce.
- To achieve the brightest numbing sensation, dry-toast whole Sichuan peppercorns in a skillet until aromatic then grind them fresh right before stirring into the sauce.
- Sauce consistency can become firmer after standing; simply stir in a small amount of reserved hot noodle water to loosen each serving as necessary.
Serve with
Usually presented in modest bowls alongside extra chili oil and ground Sichuan pepper for customization; complement the noodles with Sichuan-style pickled vegetables, smashed cucumber salad, jasmine tea, or an ice-cold lager.
Make ahead and storage
Chili oil, cooked pork topping, and mixed sauce may all be prepared up to three days in advance and stored separately in the refrigerator. Warm the pork and sauce gently before tossing with freshly boiled noodles and greens at serving time.
