Authentic Sichuan Dan Dan Noodles

An authentic Sichuan dan dan noodle recipe (with homemade chili oil!) for when you're craving something deliciously spicy.

Jump to:

• Are dan dan noodles spicy? Can I make it less spicy?
• What is Sui Mi Ya Cai? What can I substitute it with?
• What type of noodles should I use for dan dan noodles?
• Ingredients
• Instructions
• 📖 Recipe
• 💬 Reviews

As with most dishes from Sichuan, this dan dan noodle recipe includes an aromatic homemade chili oil and seasoned with spicy Sichuan peppercorn. These ingredients are key to making this a flavorful noodle dish.

If you're looking to save time, you can buy bottled peppercorn chili oil from the market, it'll taste just as delicious!

Are dan dan noodles spicy? Can I make it less spicy?

The chili oil will definitely add a kick and I would recommend including this key ingredient– the dish wouldn't be the same without it. However, you can adjust the amount of chili oil you include in your bowl. If you'd like to mellow it out even more, add some of the water used to boil your noodles and adjust the remaining seasoning appropriately.

What is Sui Mi Ya Cai? What can I substitute it with?

Sui Mi Ya Cai is a type of Chinese preserved vegetable that is made from the stems of a type of mustard plant. The stems are chopped, pickled, and then dried in the sun. The result is a dark brownish-black, salty and slightly spicy condiment that is commonly used in Sichuan cuisine to add flavor to dishes like noodle soups, stir-fries, and dumplings.

Sui Mi Ya Cai is sometimes translated as "preserved mustard stem," "pickled mustard stem," or "Sichuan preserved vegetable." It has a unique umami flavor that adds depth and complexity to dishes, and it is often used as a seasoning in place of salt or soy sauce.

At times, I've found it hard to get my hands on Sui Mi Ya Cai. You can substitute with pickled mustard greens although they will be slightly more sour and crunchy than Sui Mi Ya Cai.

What type of noodles should I use for dan dan noodles?

If you can find dandan noodles, they would be the most authentic choice for making dan dan noodles. However, if you cannot find them, you can use other types of thin, wheat-based noodles. It's important to use noodles that are firm and have a bit of texture to hold up to the bold flavors of the sauce.

If you prefer a gluten-free option, you can use rice noodles or other gluten-free noodles. Keep in mind that the texture and flavor of the dish may vary slightly depending on the type of noodle you use, but the key to making great dan dan noodles is in the spicy and savory sauce.

Ingredients

Homemade Chili Oil

• Bay leaves
• Cinnamon stick
• Ginger
• Star anise
• Garlic
• Sichuan peppercorn
• Neutral oil
• Chinese chili flakes

Pork Topping

• Neutral oil
• Ground pork
• Salt
• Ginger
• Shaoxing wine
• Dark soy sauce
• Sui Mi Ya Cai (preserved green mustards)
• Ground Sichuan peppercorn
• Granulated sugar

Sauce (Split Between Servings)

• Homemade chili oil: See ingredients above
• Light soy sauce: Light soy sauce is the usual soy sauce found across all grocery stores. If you can, use a low sodium version in order to have more control over the salt proportions used in recipes.
• Chinese black vinegar: Chinese black vinegar is a staple in Chinese cuisine and is made using fermented rice. The complex flavors of this seasoning and the acidity will round out the spicy chili oil and soy sauce.
• Sugar
• Garlic
• Scallion

To Assemble

• Thin wheat noodles
• Bok choy
• Chopped peanuts (optional)
• Toasted white sesame seeds (optional)

Instructions

Make Chili Oil

• Make your chili oil by combining bay leaves, star anise, cinnamon stick, garlic cloves, ginger slices, and Sichuan peppercorn in a pot. Add in 1 cup of neutral oil and simmer for at least 30 minutes.
• Place the chili flakes in a heatproof bowl. Once oil is done, remove the aromatics and carefully pour hot oil over the chili flakes. Stir the chili flakes gently and let oil cool.
• Once cooled, store chili oil in a clean air-tight jar. You can use immediately for this dish, but the flavors will develop better over time!

Prepare Pork Topping

• In a bowl, mix minced ginger and salt into the ground pork. Mix until evenly distributed.
• In a pan on medium-high heat, add 1 tablespoon of oil. Brown the ground pork. Add Shaoxing wine, dark soy sauce Sui Mi Ya Cai, Sichuan peppercorn, and sugar. Cook until liquid has evaporated. Transfer to a bowl and set aside.

Prepare Sauce

• Prepare the sauce in the bowl you intend to eat out of. Mix soy sauce, Chinese black vinegar, chopped scallions, minced ginger, sugar, and homemade chili oil.

Prepare Noodles

• Boil noodles according to package. Once done, remove noodles and use the same water to blanch bok choy for 60 seconds.
• To assemble, place noodles in the bowl with the sauce, top with pork. Sprinkle with chopped peanuts, toasted white sesame seeds and add in bok choy for some extra vegetables!

📖 Recipe