Dan Dan Noodles

Dan Dan Noodles

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  • Prep Time


  • Total Time


  • Servings



  • 12

    ounces Shanghai-style noodles or udon

  • 3

    tablespoons vegetable oil

  • ¾-1

    pound ground pork

  • Kosher salt and freshly ground black pepper

  • 2

    tablespoons chopped peeled ginger

  • ¾

    cup chicken stock

  • 2

    tablespoons chili oil, or to taste

  • 2

    tablespoons red wine vinegar (or less)

  • 2

    tablespoons soy sauce

  • 4

    teaspoons tahini (sesame seed paste) and/or peanut butter

  • 1

    teaspoons Sichuan peppercorns, ground in a mortar and pestle, or fresh ground pepper

  • Pinch of sugar

  • 4

    tablespoons chopped roasted peanuts

  • 1

    bunch scallions, thinly sliced


1 Bring a large pot of water to boil and add the noodles. Cook until tender but still slightly firm to the bite, then drain and transfer to a bowl of ice water to quickly chill. Drain well. 2 In a large (12-inch) skillet or wok, heat oil over medium-high heat until smoking. Add pork and a pinch of salt and pepper and cook until partially cooked but still half pink. Add ginger and continue cooking until pork is cooked through and starting to brown. 3 Stir in chicken stock, chili oil, red wine vinegar, soy sauce, tahini, and sichuan peppercorns. Season with a little sugar, then bring to a boil and simmer until the sauce thickens, 7-10 minutes. 4 Add noodles to the skillet and toss well in the sauce. Once noodles are heated through, taste for salt and sugar. Transfer to bowls and top with peanuts and scallions. Serve immediately.


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