Dan Dan Noodles
Traditional dan dan noodles are made with hand-pulled noodles, but in this version (adapted from a Fuchsia Dunlop recipe) udon noodles are a much faster alternative that provide a similar chewy texture and surface area for sopping up the thick sauce. Chinese restaurants in America tend to make them with peanut butter, which is not traditional at all, but provides a sweet and comforting balance to the chile oil and peppercorn—especially if this is your first time with málà. I’ve added a few variations of my own, including turmeric (which is similar to ginger) and avocado oil (a healthier alternative to the canola oil used traditionally).
Ingredients
- 3 tbspavocado oil
- 2 cminced pork
- 2 tspturmeric
- 1 tspsichuan peppercorns
- 2 tspsweet bean sauce
- 2 tsprice wine
- 1 tspsoy sauce
- ½ tspfish sauce
- 1 cmung bean sprouts
- 1 packageudon noodles
- 2 tbspgreen onions
thinly sliced
- 2 tbspsesame oil
- 3 tspsoy sauce
- 2 tbspblack rice vinegar
- 6 tbsplee kum kee peppercorn chili oil
- 1 cstock
- 4 clovesgarlic
minced
- 1inch-long knob of ginger
minced
- 4 tbspchopped green onions
- ¼ cpeanut butter
- ½ cchopped zhacai
preserved mustard stems
Directions
- 1
In a wok or large frying pan, heat avocado oil and add minced pork, turmeric, and Sichuan peppercorns, stir-frying until fully cooked and making sure to keep pork bits separate as much as possible. Add sweet bean sauce and rice wine until fragrant. Stir in soy sauce and fish sauce, turning off the heat while the mince is still juicy.
- 2
Heat a medium-size pot of well-salted water. Once the water is boiling, blanch the mung bean sprouts for 30-40 seconds. Remove from pot with slotted spoon and set aside. Add the udon noodles, cooking for 3 minutes if fresh and 8 minutes if dried. In a separate small pot, heat the stock, turning off the heat once it reaches boiling. While the noodles and stock cook on the stove, put the rest of the sauce ingredients together in a medium-size bowl.
- 3
Once the noodles are ready, drain them in a colander. Reserve one cup of the noodle water, tossing away the rest. Add the heated stock to the bowl of sauce ingredients.
- 4
Split the udon noodles into two serving bowls. Top with scoops of sauce, mung bean sprouts, minced pork, sesame oil, and green onions. If a soupier consistency is desired, add noodle water one tablespoon at a time. Stir thoroughly before eating.
About this Recipe
Savor the Spice: Easy Dan Dan Noodles with Udon
Embark on a culinary journey to Sichuan with our delightful Dan Dan Noodles recipe! While traditional versions feature delicate hand-pulled noodles, we've opted for the convenience and satisfying chew of udon noodles, making this authentic-tasting dish surprisingly quick to prepare. Inspired by Fuchsia Dunlop and enhanced with our unique twists, this recipe brings the iconic flavors of Dan Dan Mian right to your kitchen.
What makes our Dan Dan Noodles recipe truly stand out? We embrace the comforting sweetness that peanut butter brings, offering a fantastic balance to the fiery chile oil and numbing Sichuan peppercorns. This combination is especially wonderful for those new to the exciting málà sensation. We’ve also incorporated healthful avocado oil and a hint of turmeric, adding depth and a warm, earthy note reminiscent of ginger.
Every spoonful of these Sichuan Dan Dan Noodles delivers an explosion of flavor. Imagine tender minced pork, infused with sweet bean sauce, rice wine, and a touch of soy and fish sauce, mingling with the chewy udon. The rich sauce, a blend of sesame oil, black rice vinegar, garlic, ginger, stock, and that glorious peppercorn chili oil, coats every strand. Fresh mung bean sprouts and crisp green onions add a vibrant finish, while the unique texture of zhacai (preserved mustard stems) provides an authentic crunch. This dish is not just a meal; it's an experience, balancing spicy, savory, and a hint of sweetness for an unforgettable bowl. Perfect for a weeknight dinner or an impressive dish for guests!