Dan Dan Noodles - Khin's Kitchen (2024)

Authentic Sichuan-style Dan Dan Noodles recipe made with stir-fried minced meat, wheat noodles, spicy Sichuan chilli oil, and delicious savoury sauce. Create this popular Chinese noodle dish at home with our simple tips and instructions.

What is Dan Dan Noodles

Dan Dan Noodles ( 担担面 ) is a traditional Sichuan Chinese dish and is prepared by street foods vendors and originated in Sichuan province, China. It is also known as Dan Dan Mian and is made with crispy minced meat, noodles, and savoury spicy sauce.

Now is popular across the world and you can find it on the menu of most Chinese and Sichuan restaurants. The cooking method and flavour of sauce can be varied according to the restaurants and family recipes. In this recipe, I am sharing our easy Dan Dan Noodle recipe that we usually make at home.
It's so addictive, budget-friendly, satisfying, and tastes so good. When you make it at home, you can adjust the sauces, chilies, and Sichuan peppercorns to your taste. If you are a fan of spicy noodles, you would enjoy chilli garlic noodles and spicy seafood udon recipes.

Ingredients

Following is a quick guide and you can find detailed measurements on the recipe card at the bottom of the page.

• Noodles - You can add wheat or egg noodles fresh or dry noodles.
• Minced meat - Traditionally Sichuan dan dan noodles is usually made with minced pork. As we do not consume pork, I used minced/ground chicken thigh in this recipe. You can add your choice of minced meat like beef, lamb, or pork.
• Hoisin sauce - You can either use Tianmian sweet bean sauce or Hoisin sauce, which brings a rich umami flavour to the dish.
• Seasonings for stir fry - You will also need light soy sauce, dark soy sauce, Chinese five spices, and Shao Xing wine to season the dish.
• Ginger & garlic - Add a good amount of freshly grated garlic and ginger.
• Chinese preserved mustard -is called Sui Mi Ya Cai ( 碎米芽菜 ) or Ya Cai , and is one of the key ingredients to make dan dan noodles. You can find it in Chinese grocery stores/supermarkets.
• Sesame paste - Chinese sesame paste ( 芝麻酱 ) is made from toasted sesame seeds and peanuts and it has a thick sticky consistency. It brings a creamy, nutty, flavour to the sauce.
• Seasonings for sauce - I added both light soy sauce and dark soy sauce to add both flavour and colour. You will also need a dash of Chinese five spices and freshly grated garlic.
• Water - Add hot water or low-sodium chicken stock or broth to the sauce mix. You can add more if you prefer the soupy texture.
• Toppings - You can add toasted crushed peanuts, toasted sesame seeds, chopped spring onions, or coriander.

Homemade Chilli Oil

• Sichuan Peppercorns - A must-have ingredient in your pantry, if you love Sichuan Chinese dishes like Mapo Tofu, Szechuan Tofu Stir Fry, or Sichuan Kung Pao Chicken. Grind it into fine coarse or medium coarse according to your preference before adding it to the chilli oil. Do not recommend adding it to wholes.
• Whole spices - I added star anise to bring more flavour to the oil but if you don't have it, you can omit it.
• Crushed chillies - You can Sichuan dried red pepper flakes or regular dried crushed chillies available at your local store.
• Chilli powder - Add gochugaru, paprika powder, or a choice chilli powder mild or hot.
• Oil - Use peanut/groundnut oil, canola, sunflower, or neutral flavour vegetable oil.

How to make it

1. First, we are making Sichuan chilli oil. Add oil to the small pan/pot. Heat the pan to low-medium heat, add star anise, and follow with the dried chilli flakes and Sichuan peppercorns. Stir it for 4-5 seconds and remove it from the heat. Then add the chilli powder and continue to stir for a few seconds. Let it cool down completely, then you can transfer it to a clean jar or a bowl. ( If you have pre-made Szechuan chilli oil at home, you can skip this step. )
2. To make the stir-fry minced meat, heat the wok over medium-high heat and drizzle 2-3 tbsp of oil. Add garlic and saute for a few seconds and follow with the ginger.
3. Next, add minced chicken and stir fry for 2-3 minutes. Season it with, light soy sauce, dark soy sauce, Shao Xing wine, hoisin sauce, and Chinese five spices. Toss everything well and continue to cook until there is no sauce left.
4. Stir in preserved mustard leaves, combine well with the rest of the ingredients, and cook for another 1-2 minutes, until the sauce is dry. Remove from heat and set it aside. Keep it warm.

5. Combine all the sauce ingredients in a bowl and set it aside.
6. Boil the noodles in the hot boiling water for 3-4 minutes or according to the packet instructions.
7. Add pak choy/ bok choy to the noodle boiling water for a minute just before draining out the water.
8. Assemble the dish: divide the sauce into 4 servings and place it in the bottom of the serving bowl. Place the noodles over it, and add the stir-fried chicken, drizzle Sichuan chilli oil, and balanced pak choy. Sprinkle spring onions, toasted sesame seeds, and toasted crushed peanuts. Coat the noodles well with the rest of the ingerdients and enjoy!

Top Tips

• If you haven't tried Sichuan cuisines or the dishes that contain Sichuan peppercorns, it has a numbing hot sensation and makes sure that you don't bite the whole spices. Grind it in the motor pastel or food processor before use.
• You might have leftover Sichuan chilli oil and can keep it in a clean jar for later use. You can add this chilli oil to your stir fries, noodle soups, wontons, etc.
• You can add hot water, chicken stock, or vegetable stock to the serving bowl if you prefer the soupy texture or to loosen the noodles.

Variations

• Su Mi Ya Cai has a unique fragrance and taste and there is no exact same substitute. But if you cannot easily find it you can add your choice of Chinese or Asian fermented mustard greens or preserved vegetable. You might want to adjust the soy sauce if you add salty fermented pickles like Korean Kimchi.
• As the soy sauces, Hoisin sauce, and fermented mustard contain salt content, I don't usually add extra salt. But you might want to make a taste test and adjust the salt to your taste.
• Instead of wheat noodles, you can add your choice of wheat, egg, wholemeal, ramen, or pasta noodles. Make sure not to overcook the noodles and serve it immediately while it is hot.
• If you are using fresh noodles, blanch the noodles in the hot boiling water for a minute then drain the water out.

FAQ

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