Szechuan Dan Dan Noodles
Indulge in the bold, fiery flavors of Szechuan Dan Dan Noodles, a beloved Chinese street food dish that's brimming with spice and savory depth. Featuring tender wheat noodles tossed in a rich, velvety sauce made from sesame paste, soy sauce, black vinegar, and a punch of Szechuan peppercorns, this recipe delivers the signature numbing heat and tangy complexity of authentic Szechuan cuisine. Crispy ground pork and roasted peanuts add layers of texture, while a finishing drizzle of chili oil ensures every bite is packed with heat. With just 35 minutes from start to finish, this quick and easy recipe is perfect for weeknight dinners or when you're craving restaurant-quality noodles at home. Serve hot with a sprinkle of fresh green onions for a vibrant, aromatic touch!
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Recipe Information
Ingredients
- 300 grams fresh wheat noodles
- 200 grams ground pork
- 50 grams peanuts
- 2 tablespoons vegetable oil
- 1 teaspoon Szechuan peppercorns
- 2 tablespoons chili oil
- 4 tablespoons soy sauce
- 2 tablespoons black vinegar
- 2 tablespoons sesame paste
- 2 cloves garlic
- 2 stalks green onions
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 60 milliliters water
Instructions
Cook the wheat noodles according to the package instructions, then drain and set them aside.
Roast the peanuts in a dry pan over medium heat, stirring frequently, until golden and fragrant. Once cool, roughly chop and set aside.
Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Add the ground pork and cook until it turns golden brown and crispy, breaking apart any clumps. Remove from heat and set aside.
Crush the Szechuan peppercorns using a mortar and pestle or spice grinder until you achieve a fine texture. Set aside.
In a small mixing bowl, combine chili oil, soy sauce, black vinegar, sesame paste, minced garlic, sugar, salt, and water. Mix thoroughly until the sauce is smooth and well blended.
Finely chop the green onions and separate the white and green sections.
In the same pan used for the pork, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the white part of the green onions and the crushed Szechuan peppercorns. Sauté for 1–2 minutes until fragrant.
Add the sauce mixture to the pan and bring it to a simmer for about 2 minutes. Turn off the heat.
Toss the cooked noodles with the sauce until evenly coated. Divide the noodles into serving bowls.
Top each bowl with the crispy ground pork, chopped peanuts, and the green parts of the green onions. Drizzle extra chili oil if desired.
Serve immediately and enjoy the bold flavors of Szechuan Dan Dan Noodles!
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 21.8 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 3987 mg | 173% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 8.9 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 819 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.
