Dan dan noodles is one of the best known dishes from China’s Sichuan province. The region is famed for its fiery food, and these noodles certainly live up to that reputation.

Although dan dan noodle recipes don’t look particularly special on the plate, that is deceptive. The cooling spice of Sichuan peppercorns contrasts with sharp chinkiang vinegar, smooth rich sesame paste, and red chilli heat. A real orchestra of flavour in every bite.

And what’s more, with a little practice, you can make the dish from start to finish in just 10 minutes! Perfect for a quick weeknight supper.

Dan Dan Noodles Recipe

Serves 2
2 tbsp oil
200g minced pork
2 cloves garlic, minced
30g ya cai (Sumiyacai preserved mustard greens)
1 tbsp shoaxing wine
2 tbsp light soy sauce

For the sauce
1 tbsp tahini sesame paste
2 tbsp Sichuan chilli oil
1 tbsp dark soy sauce
2 tsp chinkiang vinegar
2 spring onions, green parts only, finely sliced
1/2 tsp sichuan peppercorns, toasted and ground

200g dried noodles (we used ramen noodles)
100ml boiling water

  1. Heat the oil in a medium frying pan. Add the pork and cook for a few minutes. Stir in the minced garlic and ya cai preserved mustard greens. Continue cooking over a medium heat until the garlic and pork are cooked through and aromatic. Stir in the shoaxing wine and soy sauce.
  2. Whilst the pork cooks, prepare the sauce. Mix together the sesame paste, chilli oil, dark soy, vinegar, spring onion greens and ground sichuan pepper. Divide into two serving bowls. Add half the cooked pork mixture to each bowl.
  3. Boil the noodles until cooked. Drain, reserving 100ml of cooking water. Divide the 100ml water and noodles between the two bowls.
  4. Serve, mixing well at the table.