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Dan Dan Noodles

September 21, 2020 61 Comments

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Famous Szechuan style Dan dan noodles (担担面) is one of the most popular Chinese street foods.  To me, it is one of the top Chinese noodles.  But it is quite hard to define an authentic dan dan noodles. In Sichuan, it is crispy, spicy and numbing (caused by Sichuan peppercorns), with lots of variations in different restaurants. However, in other Sichuan restaurants outside this area, it might be crispy, slightly spicy and sweet. So I am not brave enough to call this an authentic dan dan noodle recipe, but it is the easiest way to put together a yummy and satisfying dan dan noodles.

dan dan noodles|chinasichuanfood.com

History of Dan Dan Noodles

Dandan in the name actually refers to a carrying pole(扁担 in Chinese ). In the past, the vendors carried the noodles and the sauces to sell them on the street. When you order one bowl of dan dan noodles, the vender mix the noodle with the pre-pared sauce and top with the pork topping. With this traditional method, the authentic dan dan noodle cannot be soupy.

dan dan noodles|chinasichuanfood.com

Important ingredients for dan dan noodles

With the traditional method, we serve dan dan noodles with fried soy beans or peas. They present the highest level of crispness. Usually we fry a larger batch each time. You can simply mix the remaining with salt and sugar, serving just as a snack. If you do not want to brother for frying, when you use crushed toast peanuts. Peanuts topping becomes a more popular option in recent days.  Just roughly crushed. 

dan dan noodles|chinasichuanfood.com

Ya-cai(芽菜) is one of the three most important and famous preserved vegetables in Sichuan cuisine. The other two are pickled zha cai and black salted turnip. Making different types of pickled and preserved vegetables is one of the daily cooking tasks of housewives in Sichuan province. Traditionally, we will have a large jar for keeping this unique ingredient. However, only packaged bags are available  in most of the market. Packed Ya cai tastes a little bit over salty to many because it is usually used as seasonings other than side ingredients. For example, in this Dan Dan noodles, after mixing with the noodle, the salty flavor will be reduced greatly.  If you need to watch salt intake, you can soak the pickled vegetable in cold water for 10 minutes and then strain before using. 

dan dan noodles|chinasichuanfood.com

Sichuan red oil (四川红油) makes the noodle spicy and slightly numbing. Even if you cannot handle spicy food, at least 1/2 tablespoon of Sichuan red oil should be used in the mixed seasoning to compete the flavor. By the way, the red oil should be prepared at least 24 hours ago, so the capsaicin and red color can be well mixed with the oil.

Cook’s Note

  1. The noodle is not over overwhelming hot. So don’t add too much oil, otherwise the combined flour will be completely covered by hotness. 
  2. If you need to watch salt intake, you can soak the pickled vegetable (Ya Cai) in cold water for 10 minutes and then strain before using. 
  3. Please do not use large raman noodle bowls to serve dan dan noodles. Choose smaller ones and serve with a small amount of soup base (chicken stock or pork stock), so the noodles can be eaten up within minutes when the noodles are still hot and the pork topping are crispy. 
  4. The noodle should be slightly soupy before mixing but gets a lo mein texture after mixing. 
  5. I make a larger batch of topping this time, which can be further serving 9 bowls of dan dan noodles.  You can save the leftover and use it for later noodles, soups or fried rice (Dan dan fried rice is fabulous).

dan dan noodles|chinasichuanfood.com

Instructions

Heat oil in wok and then fry star anise and Sichuan peppercorn with slowest fire until aromatic. Then remove the spices. Add minced pork and fry for several minutes until slightly browned. Drizzle cooking wine around the edges. Then place sugar and light soy sauce in.
dan dan noodles|chinasichuanfood.com
 
Add Ya cai in, continue frying for 3-5 minutes until dry and golden brown. 
dan dan noodles|chinasichuanfood.com

Mix all the seasonings for each serving in noodles bowls. Then mix well and let the sauce combine together.

dan dan noodles|chinasichuanfood.com

Cook noodles in boiling water according to the instructions on the package and blanch vegetables in the last minutes when the noodles are almost ready. Transfer the noodles to the serving bowl.

dan dan noodles|chinasichuanfood.com

Top with pork topping, chopped scallion and toasted peanuts. Pour around 1/2 cup hot pork stock or chicken stock along with the edges. Mix well before eating.

Dan Dan Noodles |chinasichuanfood.com

Other Sichuan recipes on the blog

  1. Mapo tofu
  2. Twice cooked pork
  3. Chongqing small noodles
  4. Chongqing mala chicken
  5. Kung pao chicken

dan dan noodles|chinasichuanfood.com

5 from 11 votes
dan dan noodles|chinasichuanfood.com
Print
Dan Dan Noodles
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Dan Dan Noodles for two people

Course: Main Course
Cuisine: Sichuan
Keyword: noodles
Servings: 3
Calories: 406 kcal
Author: Elaine
Ingredients
  • 3 servings fresh noodles , around 200g
  • chopped scallion
  • blanched vegetables
  • Chicken stock or pork stock
  • toasted peanuts , roughly crushed
Pork topping
  • 400 g minced pork ,with some fat
  • 2 tbsp. cooking oil
  • 1 tsp. Sichuan peppercorn
  • 1 star anise
  • 1/2 tbsp. minced garlic
  • 1/2 tbsp. Shaoxing cooking wine
  • 1/2 tsp. sugar
  • 1 cup ya-cai
  • 1 tbsp. low sodium light soy sauce
Mixed Seasonings for each serving
  • 1 tsp. sesame paste
  • 1 tbsp. light soy sauce
  • 1 tsp. sesame oil
  • 1 tbsp. chili oil
  • 1 tsp. black vinegar
  • chopped scallion
  • 1/4 tsp. Sichuan peppercorn powder
Instructions
Make the pork topping
  1. Heat oil in wok and then fry star anise and Sichuan peppercorn with slowest fire until aromatic. Then remove the spices.

  2. Add minced pork and fry for several minutes until slightly browned. Drizzle cooking wine around the edges. Then place sugar and light soy sauce in.

  3. Add Ya cai in, continue frying for 3-5 minutes until dry and golden brown.

Cook noodles and serve
  1. Mix all the seasonings in serving bowls. Combine well.

  2. Cook noodles in boiling water according to the instructions on the package and blanch vegetables in the last minutes when the noodles are almost ready. Transfer the noodles to the serving bowl.
  3. Top with pork topping, chopped scallion and toasted peanuts. Pour around 1/2 cup hot pork stock or chicken stock along with the edges. Mix well before eating.

Nutrition Facts
Dan Dan Noodles
Amount Per Serving
Calories 406 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 7g44%
Cholesterol 48mg16%
Sodium 590mg26%
Potassium 249mg7%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 1g1%
Protein 15g30%
Vitamin C 1mg1%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Dan Dan Noodles |chinasichuanfood.com

Filed Under: Featured, Noodles, Recipes, Sichuan Food, staple food, video

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Comments

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  1. L says

    July 13, 2020 at 1:40 am

    5 stars
    Hi Elaine! Love your recipes and this is one of my *faves*. Thank you for sharing all this with us!

    I wanted to say that I buy the ya cai you linked above, as it’s the best I’ve found in the U.S. It is very salty, so it is best to rinse and drain first.

    I forgot today to rinse (even though I knew from before) and my dish was too salty!

    but still delicious. I just needed a bigger bowl today! https://imgur.com/RwX32Gt

    Reply
    • Elaine says

      July 26, 2020 at 11:07 am

      L,
      Haha, Actually Dan Dan noodle is served with smaller portions. So it is ok to use regular bowl!! But that bowl looks prefect.

      Reply
    • Peter Shaw says

      September 22, 2020 at 8:49 pm

      I can’t find ya-cai in the UK anywhere. Is there a substitute you can suggest?

      Reply
      • Patrice says

        September 25, 2020 at 10:46 pm

        Hi Peter, I’m in the UK too! I couldn’t find the ya cai at the nearby Asian store, so I ordered it online from souschef.co.uk. Starrymart carries it too. It comes in little packets. If you’re having trouble finding it under the name “ya cai”, try searching “suimi yacai” or “suimiyacai”. Hope this helps.

        Reply
        • Elaine says

          September 26, 2020 at 8:19 am

          Thank you so much Patrice for your lovely and useful information.

          Reply
        • Peter Shaw says

          October 15, 2020 at 2:53 am

          Thanks for your advice which opens up another couple of online stores and the alternative English name for Ya Cai enables me to find it in at least 3.

          Reply
  2. Paul Harris says

    September 28, 2020 at 6:33 am

    5 stars
    What kind of noodles please?

    Reply
    • Elaine says

      September 28, 2020 at 8:12 am

      I use fresh alkaline noodles. You can use either fresh homemade ones or dried store bought version.

      Reply
  3. Megan says

    September 28, 2020 at 10:30 am

    5 stars
    I tried these noodles when traveling in China, can’t forgettable the feeling to serve this noodle in a cold morning. It’s hot and spicy, and roasted pork belly is so crispy, roasted peanuts are so good smell. All combine to become a wonderful recipe. And I had to learn how to use chopsticks to pick noodles up.

    Reply
    • Elaine says

      September 30, 2020 at 7:56 am

      I love your description, Megan. You got everything well explained.

      Reply
  4. Palma says

    November 19, 2020 at 7:08 pm

    5 stars
    Hi Elaine, thank you so much for all the recipes! This one is my favourite! Can you give some tips on how to use the leftover topping to make Dan Dan fried rice? What other seasoning do you use, I am worried it will be too dry.

    Thanks

    Reply
    • Elaine says

      November 24, 2020 at 9:02 am

      Palma,
      Yes, one of my favorite way of using the leftover top is to make dan dan fried rice. Only with small portion, it turns the plain fried rice into fabulous taste.

      Reply
  5. Tim says

    December 20, 2020 at 7:52 pm

    Hi Elaine,
    We just tried this and it was great. Thanks for the recipe!

    We forgot the garlic though. Did you mean for the 1/2 tbsp of minced garlic to be on top fresh when serving? Or should it be fried in with the pork and ya-cai?

    Reply
    • Elaine says

      December 26, 2020 at 7:48 pm

      Fry it with Ya Cai.

      Reply
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Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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