Hot and Spicy Szechuan Noodles Dan Dan Mian
Prepare to ignite your taste buds with Hot and Spicy Szechuan Noodles, also known as Dan Dan Mian—a bold and fiery classic of Chinese cuisine that combines vibrant flavors and satisfying textures. This recipe features silky Chinese wheat noodles coated in a luscious, aromatic sauce made with tahini, chili oil, and Chinkiang vinegar, delivering a harmonious balance of heat and nutty richness. A savory topping of ground pork infused with doubanjiang (fermented chili bean paste) and the numbing spice of freshly ground Szechuan peppercorns adds layers of depth to every bite. Garnished with crushed peanuts, chopped cilantro, and a sprinkle of fresh green onions, this quick 30-minute dish offers an authentic yet approachable way to enjoy the signature zest of Sichuan cooking. Perfect for spice lovers and adventurous eaters, this recipe is a must-try for an unforgettable noodle experience!
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Recipe Information
Ingredients
- 10 oz Chinese wheat noodles
- 8 oz Ground pork
- 1 tsp Szechuan peppercorns (toasted and ground)
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (minced)
- 4 Green onions (sliced, whites and greens separated)
- 2 tbsp Doubanjiang (fermented chili bean paste)
- 3 tbsp Soy sauce
- 1.5 tbsp Chinkiang vinegar (Chinese black vinegar)
- 2 tbsp Tahini or Chinese sesame paste
- 3 tbsp Chili oil (with sediment)
- 0.5 cup Chicken stock
- 1 tsp Granulated sugar
- 2 tbsp Vegetable oil
- 2 tbsp Peanuts (crushed, for garnish)
- 2 tbsp Cilantro (chopped, for garnish)
Instructions
Cook the Chinese wheat noodles according to package instructions. Drain, rinse with cold water, and set aside.
Toast the Szechuan peppercorns in a dry pan over medium heat until fragrant (about 2-3 minutes). Grind them into powder using a mortar and pestle or spice grinder. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook until browned, breaking it into small pieces (about 5 minutes). Remove the pork and set aside.
In the same skillet, add another tablespoon of oil. Stir in the minced garlic, ginger, and white parts of the green onions. Sauté until fragrant (about 1 minute).
Add doubanjiang to the skillet and stir for another 1-2 minutes to release its aroma.
Return the cooked pork to the skillet. Add soy sauce, Chinkiang vinegar, sugar, and half the ground Szechuan peppercorns. Stir to combine and cook for 1-2 minutes. Remove from heat and set aside.
In a small bowl, whisk together tahini, chili oil (with sediment), chicken stock, and a pinch of the remaining ground Szechuan peppercorns to make the sauce.
Divide the cooked noodles into serving bowls. Drizzle the tahini-chili sauce evenly over the noodles.
Top the noodles with the pork mixture, sliced green onions (green parts), crushed peanuts, and chopped cilantro.
Serve immediately and enjoy your Hot and Spicy Szechuan Dan Dan Noodles!
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1837 mg | 80% | |
| Total Carbohydrate | 124.3 g | 45% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 6.4 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 796 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
