Hot and Spicy Szechuan Noodles Dan Dan Mian
Prepare to ignite your taste buds with Hot and Spicy Szechuan Noodles, also known as Dan Dan Mian—a bold and fiery classic of Chinese cuisine that combines vibrant flavors and satisfying textures. This recipe features silky Chinese wheat noodles coated in a luscious, aromatic sauce made with tahini, chili oil, and Chinkiang vinegar, delivering a harmonious balance of heat and nutty richness. A savory topping of ground pork infused with doubanjiang (fermented chili bean paste) and the numbing spice of freshly ground Szechuan peppercorns adds layers of depth to every bite. Garnished with crushed peanuts, chopped cilantro, and a sprinkle of fresh green onions, this quick 30-minute dish offers an authentic yet approachable way to enjoy the signature zest of Sichuan cooking. Perfect for spice lovers and adventurous eaters, this recipe is a must-try for an unforgettable noodle experience!
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Ingredients
- 10 oz Chinese wheat noodles
- 8 oz Ground pork
- 1 tsp Szechuan peppercorns (toasted and ground)
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (minced)
- 4 Green onions (sliced, whites and greens separated)
- 2 tbsp Doubanjiang (fermented chili bean paste)
- 3 tbsp Soy sauce
- 1.5 tbsp Chinkiang vinegar (Chinese black vinegar)
- 2 tbsp Tahini or Chinese sesame paste
- 3 tbsp Chili oil (with sediment)
- 0.5 cup Chicken stock
- 1 tsp Granulated sugar
- 2 tbsp Vegetable oil
- 2 tbsp Peanuts (crushed, for garnish)
- 2 tbsp Cilantro (chopped, for garnish)
Directions
Step 1
Cook the Chinese wheat noodles according to package instructions. Drain, rinse with cold water, and set aside.
Step 2
Toast the Szechuan peppercorns in a dry pan over medium heat until fragrant (about 2-3 minutes). Grind them into powder using a mortar and pestle or spice grinder. Set aside.
Step 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook until browned, breaking it into small pieces (about 5 minutes). Remove the pork and set aside.
Step 4
In the same skillet, add another tablespoon of oil. Stir in the minced garlic, ginger, and white parts of the green onions. Sauté until fragrant (about 1 minute).
Step 5
Add doubanjiang to the skillet and stir for another 1-2 minutes to release its aroma.
Step 6
Return the cooked pork to the skillet. Add soy sauce, Chinkiang vinegar, sugar, and half the ground Szechuan peppercorns. Stir to combine and cook for 1-2 minutes. Remove from heat and set aside.
Step 7
In a small bowl, whisk together tahini, chili oil (with sediment), chicken stock, and a pinch of the remaining ground Szechuan peppercorns to make the sauce.
Step 8
Divide the cooked noodles into serving bowls. Drizzle the tahini-chili sauce evenly over the noodles.
Step 9
Top the noodles with the pork mixture, sliced green onions (green parts), crushed peanuts, and chopped cilantro.
Step 10
Serve immediately and enjoy your Hot and Spicy Szechuan Dan Dan Noodles!
Nutrition Facts
| Serving size | (988.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2072.1 |
| Total Fat 142.8g | 0% |
| Saturated Fat 31.1g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 214.8mg | 0% |
| Sodium 3670.5mg | 0% |
| Total Carbohydrate 106.6g | 0% |
| Dietary Fiber 11.0g | 0% |
| Total Sugars 11.1g | |
| Protein 96.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 329.5mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 874.5mg | 0% |
Source of Calories