Description
Dan Dan Noodles are a fiery, flavorful classic from Sichuan cuisine, featuring tender Chinese wheat noodles tossed in a savory, spicy sauce made with ground pork, garlic, ginger, and bold doubanjiang paste. This easy-to-make dish combines the richness of peanut butter with the tang of rice vinegar and the warmth of chili oil, garnished with crunchy peanuts, fresh green onions, and optional cilantro for a perfect balance of heat, texture, and aroma.
Ingredients
Scale
Noodles
- 8 oz. fresh or dried Chinese wheat noodles
Sauce and Toppings
- 1 tablespoon vegetable oil
- 1/2 pound ground pork (or chicken, if preferred)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons doubanjiang (spicy bean paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon peanut butter (or tahini for a different flavor)
- 1 cup chicken broth (or water)
- 2 green onions, chopped (for garnish)
- 1/4 cup roasted peanuts, crushed (for garnish)
- 1 tablespoon chili oil (optional, for extra heat)
- Fresh cilantro (for garnish, optional)
Instructions
- Boil Noodles: Boil a large pot of water with a pinch of salt to prepare for cooking the noodles.
- Cook Noodles: Add Chinese wheat noodles to the boiling water. Fresh noodles cook in 2-3 minutes; dried noodles take 5-7 minutes to become tender. Stir occasionally to prevent sticking.
- Drain and Rinse: Drain the cooked noodles and rinse them under cold water to stop the cooking process. Set aside.
- Heat Oil and Cook Meat: Heat vegetable oil in a large skillet or wok over medium heat. Add the ground pork or chicken, sautéing until browned, approximately 5-7 minutes.
- Add Aromatics: Stir in minced garlic and ginger, cooking for about 1 minute until fragrant.
- Add Spice Paste: Incorporate doubanjiang paste and mix it thoroughly with the meat for a deep spicy flavor.
- Season Sauce: Pour in soy sauce, rice vinegar, and sesame oil, stirring for 2 minutes to blend all the flavors.
- Create Creamy Sauce: Add peanut butter or tahini and stir until smooth and creamy.
- Add Broth and Simmer: Gradually pour in chicken broth or water while stirring. Let the sauce simmer for 3-5 minutes to thicken slightly.
- Combine Noodles and Sauce: Add the cooked noodles to the skillet, tossing to coat thoroughly. If the sauce is too thick, add extra broth or water to loosen.
- Heat Through: Cook the noodles and sauce together for another 2-3 minutes until heated evenly.
- Serve and Garnish: Remove from heat and portion into serving bowls. Garnish with chopped green onions, crushed peanuts, chili oil if desired, and optionally fresh cilantro for extra freshness.
- Enjoy: Serve immediately to enjoy the harmonious layers of spicy, savory, and nutty flavors in this Sichuan classic.
Notes
- You can substitute ground pork with ground chicken or turkey for a leaner option.
- If doubanjiang is unavailable, a combination of chili paste and fermented bean paste can work as a substitute, though the flavor will vary slightly.
- Adjust chili oil quantity based on your heat preference; omit for a milder version.
- For vegan adaptation, replace meat with crumbled tofu and use vegetable broth instead of chicken broth.
- Use tahini instead of peanut butter for a different but delicious nutty flavor profile.
- Leftover sauce can be stored separately and used with freshly boiled noodles later.
