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    Home » Recipes » Main Dishes

    Published: Mar 12, 2023 · Modified: Jan 31, 2024 by Julia · This post may contain affiliate links · 1 Comment

    Authentic Sichuan Dan Dan Noodles

    Jump to Recipe Print Recipe

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

    Sichuan dan dan noodles mixed.
    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.

    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.

    Dan dan noodles, mixed.

    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)
    Dan dan noodles in a bowl.

    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.
    Cooking pork in wok.

    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.
    Chili oil, vinegar, soy sauce, scallion, and garlic in a bowl.

    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!
    Dan dan noodles, unmixed.

    📖 Recipe

    Dan dan noodles.
    Print Pin
    5 from 35 votes

    Authentic Sichuan Dan Dan Noodles

    An authentic Sichuan dan dan noodle recipe (with homemade chili oil!) for when you're craving something deliciously spicy.
    Course Dinner, Lunch
    Cuisine Chinese
    Prep Time 50 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 1 hour hour
    Servings 4
    Author Julia

    Ingredients

    Chili Oil

    • 2 bay leaves
    • 1 cinnamon stick
    • 2 slices ginger
    • 2 star anise
    • 3 cloves garlic
    • 1 tablespoon Sichuan peppercorn
    • 1 cup neutral oil
    • ¼ cup Chinese chili flakes

    Pork Topping

    • 1 tbsp neutral oil
    • 1 lb ground pork
    • ½ teaspoon salt
    • 1 tablespoon ginger (minced)
    • 2 tablespoon Shaoxing wine
    • 1 tablespoon dark soy sauce
    • ½ cup Sui Mi Ya Cai (preserved green mustards)
    • 1 teaspoon ground Sichuan peppercorn
    • 1 teaspoon granulated sugar

    Sauce (Split Between 4 Servings)

    • ¾ cup homemade chili oil
    • 6 teaspoon light soy sauce
    • 4 teaspoon Chinese black vinegar
    • 2 teaspoon granulated sugar
    • 4 cloves garlic (finely minced)
    • 2 stalks scallion (chopped)

    To Assemble

    • 280 grams 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, cinnmon 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 in the fridge.

    Prepare Pork Topping

    • In a mixing bowl, salt pork and mix in minced ginger.
    • In a pan on medium-high heat, add 1 tablespoon of oil. Brown the ground pork until there is no pink left. Add Shaoxing wine, dark soy sauce, Sui Mi Ya Cai and ground Sichuan peppercorn. Cook until all liquid has evaporated. Lastly, add sugar. Transfer to a bowl and set aside.

    Prepare Sauce Per Bowl

    • In each bowl, add 3 tablespoon homemade chili oil, 1 tablespoon of minced garlic, 1 tablespoon of chopped scallion, ½ teaspoon sugar, 1½ teaspoon light soy sauce and 1 teaspoon Chinese black vinegar. Set aside.

    Prepare Noodles

    • Boil noodles according to package. Once done, remove noodles and shake out excess water. Use the same pot of boiling water to blanch bok choy for 60 seconds.
    • To assemble, split noodles evenly into four bowls, each bowl should contain the prepared sauce. Top with about pork. Finally, sprinkle on optional chopped toasted peanuts and toasted white sesame seeds. Add blanched bokchoy to the side.
    • Mix well so the noodles are coated with all the sauce at the bottom of the bowl. Enjoy!

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    Comments

    1. Brandon says

      March 12, 2023 at 8:19 pm

      5 stars
      Amazing recipe! Just made it for my wife and I and it took us back home to China. Now that I think about it maybe we should book a trip back.. thanks for the recipe!

      Reply
    5 from 35 votes (34 ratings without comment)

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