Description
Make easy Szechuan noodles with a rich, spicy sauce! A quick and flavorful Dan Dan Noodles recipe perfect for a delicious meal.
Ingredients
Scale
For the Noodles:
- 8 oz thin wheat noodles (ramen, lo mein, or egg noodles)
- 1 teaspoon sesame oil (to prevent sticking)
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar (or rice vinegar)
- 1 tablespoon sesame paste or peanut butter
- 2 tablespoons chili oil (adjust to taste)
- 1 teaspoon Szechuan peppercorns, toasted and ground
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons chicken broth or water
For the Topping:
- ½ lb ground pork (or ground chicken, tofu, or mushrooms for vegetarian option)
- 1 tablespoon soy sauce
- 1 teaspoon hoisin sauce
- 1 tablespoon Shaoxing wine (optional)
- 1 tablespoon vegetable oil
- 1 teaspoon chili flakes
- 1 stalk green onion, chopped
- 1 tablespoon crushed peanuts or sesame seeds (for garnish)
Instructions
- Prepare the Sauce: In a mixing bowl, combine soy sauce, black vinegar, sesame paste, chili oil, sugar, garlic, ginger, and ground Szechuan peppercorns. Stir well until smooth and set aside.
- Cook the Noodles: Boil water in a pot and cook the noodles according to package instructions (typically 3-4 minutes). Drain and toss with 1 teaspoon sesame oil to prevent sticking.
- Prepare the Meat (or Vegetarian Alternative): Heat 1 tablespoon of oil in a pan over medium heat. Add ground pork (or tofu/mushrooms) and cook until browned. Stir in soy sauce, hoisin sauce, Shaoxing wine, and chili flakes. Cook for another 2-3 minutes.
- Assemble the Noodles: Divide cooked noodles into bowls. Pour the spicy Szechuan sauce over the noodles. Top with cooked meat/tofu/mushrooms.
- Garnish & Serve: Sprinkle with chopped green onions, crushed peanuts, and sesame seeds. Mix well and enjoy immediately!
Notes
- Adjust spice levels – Add more chili oil for extra heat or reduce it for a milder version.
- Use fresh noodles – They absorb the sauce better than dried noodles.
- Toast the Szechuan peppercorns before grinding to enhance their numbing effect.
- Make it vegan – Swap pork for tofu or shiitake mushrooms.
- Store leftovers properly – The sauce can be stored separately for up to 5 days.
- Prep Time: 15minutes
- Cook Time: 15minutes