Sichuan Dan Dan Noodles

Dandan Mian – Famous throughout China and, along with hot and sour soup, these noodles can be found on Chinese restaurant menus around the world. The interesting name Dandan comes from the name of the poles that ancient noodle vendors (early Chinese delivery?) would use to carry the sauced noodles on one side to combine with the pork topping on the other.

Sichuan Dan Dan Noodles

These noodles can be assembled pretty quickly and the resulting mix of flavors make for an exciting appetizer or snack. They also make for a nice lunch or even an easy midweek meal.
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Course: Appetizer, Snack, Street Food
Cuisine: Chinese, Sichuan, Western China
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Author: My Hungry Traveler


  • Wok
  • Large pot
  • small saucepan



  • ½ lb Chinese noodles, medium dried or fresh
  • 2 stalk Scallion, roughly chopped
  • 8 Bok choy (or other leafy Chinese green)
  • 1 cup Chicken stock, warmed
  • ½ cup Toasted peanuts, roughly chopped

Pork Topping

  • 1 lb Ground pork
  • 3 tbsp Peanut oil
  • 6 whole Sichuan peppercorns
  • 1 whole Star anise
  • 1 tbsp Garlic, minced
  • 2 tsp Shaoxing cooking wine
  • 2 tsp Sugar
  • ½ cup Sichuan pickled vegetable (Yacai), roughly chopped
  • 1 tbsp Soy sauce
  • 1 tbsp Sweet wheat paste


  • 2 tsp Sesame paste
  • 4 tsp Soy sauce
  • 2 tsp sesame oil
  • 4 tsp Red chili oil with flakes
  • 2 tsp Chinkiang vinegar
  • 1 stalk Scallion, finely chopped
  • ½ tsp Sichuan pepper (optional)


Make Pork Topping

  • Heat oil in wok over medium heat. Fry Sichuan peppercorns and star anise until fragrant. Discard and add pork. Break it up and fry for several minutes until browned. Drizzle cooking wine around the edges and then stir-in sugar and soy sauce. Add yacai and continue stir frying until everything becomes dry and golden brown, about 5 minutes. Turn off fire.

Make Mixed Seasonings

  • Mix all seasoning ingredients in a container with lid. Close lid.

Cook Noodles and Serve

  • Bring a pot of water to a boil. Add bok choy and boil 2 minutes. Transfer to a plate. Add noodles and cook to package's instructions. While noodles are cooking, shake container with seasoning and divide equally between individual serving bowls. Transfer noodles, split equally, to bowls over seasonings. Top with pork and chopped peanuts. Lay bok choy against the edge of each bowl. Pour ⅓ cup hot stock around the edges of each bowl and serve with instructions to mix well before slurping.


Calories: 934kcal | Carbohydrates: 67g | Protein: 56g | Fat: 56g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 24g | Cholesterol: 84mg | Sodium: 2071mg | Potassium: 4839mg | Fiber: 20g | Sugar: 25g | Vitamin A: 75165IU | Vitamin C: 759mg | Calcium: 1819mg | Iron: 17mg

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