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.
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.
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.
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.
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
- The noodle is not over overwhelming hot. So don’t add too much oil, otherwise the combined flour will be completely covered by hotness.
- 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.
- 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.
- The noodle should be slightly soupy before mixing but gets a lo mein texture after mixing.
- 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).
Instructions
Mix all the seasonings for each serving in noodles bowls. Then mix well and let the sauce combine together.
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.
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.
Other Sichuan recipes on the blog
Dan Dan Noodles for two people
- 3 servings fresh noodles , around 200g
- chopped scallion
- blanched vegetables
- Chicken stock or pork stock
- toasted peanuts , roughly crushed
- 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
- 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
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Heat oil in wok and then fry star anise and Sichuan peppercorn with slowest fire until aromatic. Then remove the spices.
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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.
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Add Ya cai in, continue frying for 3-5 minutes until dry and golden brown.
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Mix all the seasonings in serving bowls. Combine well.
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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.
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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.
Hi Elaine,
Do you know how to make the la mian dough (hand-pulled) ? It is something that I can’t find on internet… Perhaps you can help me ?
Cheers & happy new year by the way!
David
Hi David,
Making la mian dough is not easy. I am so sorry that I cannot help right now. In China, the cooks add peng gray named as 蓬灰 to increase tenacity. And the skills of pull the la mian need long practice. To tell the truth, I do not want the peng gray used in my kitchen. But you can hand-pulled homemade noodles at home. I will try to come up with a hand-pulled noodle recipe if that’s also acceptable for you.
Thank you Elaine for the hint to this food additive. Now I know I will never be able to pull the noodles like they do in the Youtube videos.
I sometimes make fresh noodles every day : mix wheat flour with water and some salt (3-5%) and knead it thoroughly for at least 10 minutes. Punch the dough really hard from time to time; I even throw it with full force onto the kitchen table. You’ll get a dough that’s elastic. If you take the dough by one end and beat it onto the table, it should still stay in one piece. Cover with transparent foil and let rest for an hour. Repeat the kneading and punching process, then make elliptical balls of about 40 grams each. Brush some sesame oil on each ball, cover them for an hour. To finish, roll out in the shape of a fish (means, long, not wide or square). Make three or four cuts into the dough, but not all the way through. Then take the ‘fish’ in both hands and pull. Boil immediately in chicken soup, for instance. Enjoy!
Hi Hotcha,
That’s a great way. We have a similar noodle dish in China named as 浆水鱼鱼. It is shaped as fish too. It is much easier and quicker then normal hand-pulled noodles. But believe that making hand-pulled noodles is not as difficult as imagine. Two or three times of practices can improve the skills greatly.
Ha Ok…I also don’t like chemical things i my kitchen either…This is a good reaction.
I showed my daughter this recipe and we are very excited to try it. I have to figure out where to buy the pickled vegetables…..
Hi Amy,
That’s really great if you can buy the pickled vegetables. Come and try. I would love to hear your feedback.
Just made this for lunch for myself, the wife and the twins. Very tasty and everyone liked it!
First recipe I have tried from here and I couldn’t find Zhai cai or ya cai. Also didn’t have chicken stock but still was nice.
Thanks very much for a lovely recipe! I’ll be sure to try more in future.
Hi Kevin,
Thanks for the lovely feedback. I am so glad your family love it too.
i like to said where i find out a pikkle vegetables, kindly let me know.
thank you so much
chef magar
Hi Chef Magar,
You can try to get some from larger Asian stores or try to search online.
This is my husband’s favorite food! Oh wow yours look amazing from the photos… Will save the recipe and try at home after the remodel this summer. Can’t wait! I hope I can make it good like yours! 🙂
Thanks Nami. Dan Dan Noodles with some chicken soup is my favorite noodle dish. Go ahead and enjoy with your family.
Hi Elaine,
I am a big fan of Sichuan Cuisine.
Looks like your 2013 version of Dan Dan noodles had less oil but in this latest recipe picture I can see a lot of oil or is it chicken broth?
Also I always choose wrong noodles because there are so many options in store. So can you share online link (from amazon) for noodles that you use for Dan Dan noodles?
thanks….
Hi Singh,
The oily looking is coming from the chicken broth with the red oil floating on the surface, as I have not mixed them before shooting. I slightly add more chicken broth in the new version for a more moist texture.
As for the noodles, we have a special noodle for dan dan noodles, but I failed to find it on amazon.We are using thin and round fresh alkaline noodles for an authentic Szechuan style dan dan noodles. You can choose thin and round egg noodles to replace it.
Hi Elaine,
I tried the Dan Dan noodles following your recipe and it turned out great.
I was trying to find a Sichuan garlic sauce recipe similar to below link. I would be great if you can share a Sichuan version on spicy garlic sauce.
http://www.yelp.com/biz_photos/han-dynasty-cherry-hill?select=aIWbN7L8bVtnQM1TkHXFhg
Also I couldn’t find contact us page where I can submit my requests so I am using this space for requesting a Sichuan Garlic Sauce recipe.
Thanks…..
Hi Singh,
This spicy garlic sauce is known as fish fragrance sauce. You can refer to this https://chinasichuanfood.com/yu-xiang-qie-zi-sichuan-eggplant/ and there is a stir fry sauce in the recipe. Adding garlic, ginger and green onions into the stir fry sauce to make ready to go fish fragrance sauce. It is really yummy!
Hi Elaine,
I really enjoy your website. Are the use of soybeans (or peanuts) a new style for Dandan in Chengdu? I did not see that variation when I was there. I came on the site today because I am making dandan tonight and wanted to print out your recipe. I am excited to try the new one.
Best,
David
Hi David,
The fried soybeans or peanuts added in fact gives the noodles a crispy taste. It is not necessary but quite helpful to highlight the noodles, just like used in other Chinese noodles.
Happy cooking ahead and wish you enjoy it.
Elaine
Elaine,
This recipe was delicious. It is my new standard!
David
Thanks David for the lovely feedback. I am so glad that you love my favorite version too.
Hi, I love Dan Dan Noodles, I was just wondering why don’t you use sichuan pepercorn in your recipe? Isn’t it really important to get the unique “ma” flavour of the sichuan province?
Hi Adrian,
Good question. In fact, the homemade chili oil contains sichuan peppercorn. If you like a stronger Ma taste, add some powder or whole sichuan peppercorn to the pork topping.
Elaine
Can’t wait yo try to make the recipe they look good
Do you have a recipe off egg noddles?
Thank
Marianne
Hi Marianne,
You can use replace with eggless noodles. But choose slightly thinker ones than thin noodles.