Dan Dan Noodles
This dan dan noodles recipe features bold, spicy Sichuan flavours with a savoury, nutty sauce, tender noodles, and minced beef. A quick and delicious comfort food classic!
Ingredients
Noodle base and sauce:
- 1 tsp sesame paste or tahini mixed with 1 tsp toasted sesame oil
- 1 tbsp chilli oil
- 1 tbsp Chinkiang black rice vinegar or balsamic vinegar
- 750 ml (3 ¼ cups) chicken stock
- 500 g (1.1 lb) any wheat flour noodles (I use medium egg noodles)
- toasted sesame oil
Meat topping:
- 2 tbsp groundnut oil
- 2 cloves garlic crushed
- 1 tbsp freshly grated root ginger
- 1 medium red chilli deseeded and finely chopped
- 250 g (8.8 oz) beef or pork mince
- 1 tbsp Shaoxing rice wine or dry sherry
- 100 g (3.5 oz) cornichons or cocktail gherkins in vinegar drained and finely diced
- 1 tbsp light soy sauce
Garnish:
- 1 tsp whole Sichuan peppercorns
- 1 large spring onion finely sliced on the diagonal
- a small handful of fresh coriander leaves and stalks finely chopped
- 1 tsp chilli oil
- 1 tsp toasted sesame oil
Instructions
- Make the noodle base and sauce first - put the sesame paste or tahini mixture, the chilli oil and vinegar into a small wok or pan, add the stock and bring to the boil. Reduce the heat to low while you cook the noodles and make the meat topping and garnish.
- Cook the noodles according to the packet instructions then drain and toss them through with some toasted sesame oil. Put to one side.
- Now make the meat topping, heat a wok over a high heat and add the groundnut oil. Add the garlic, ginger and chilli and stir-fry for a few seconds, then add the minced beef. As the beef starts to turn brown, add the rice wine or sherry and cook for a few seconds. Stir in the cornichons or gherkins and cook until fragrant, then season with the soy sauce and keep on a very low heat.
- For the garnish, put the Sichuan peppercorns into a small pan and dry roast until fragrant, then remove from the heat and crush in a pestle and mortar, or place in a plastic bag and bash with a rolling pin
- To serve, divide the noodles between four bowls, then ladle on the sauce and top with the meat. Garnish with the Sichuan peppercorns, spring onion and coriander. Drizzle chilli oil over the dish, add a drizzle of sesame oil, to taste, around the edge of the sauce and serve immediately, with extra chilli oil if you like.
Notes
- Prepare and make ahead - the dish is very quick to cook so I'd highly recommend that you have all of the ingredients looked out and prepared beforehand. The noodle base and sauce can be made in advance and either kept warm on the low heat or reheated gently when you need it. The garnish can be made ahead, ready for serving.
- Vegetarian option - replace the mince with minced mushrooms, crumbled tofu, or plant-based mince.
- Gluten-free option - use rice noodles and tamari instead of soy sauce.
- Heat and spice - add more chilli oil or fresh chilli for a spicier kick. If you prefer less heat, reduce the amount of chilli oil and Sichuan peppercorns.
- This dan dan noodles recipe is easily adapted if you're cooking for less people.
Nutrition
Calories: 860kcal | Carbohydrates: 100g | Protein: 35g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 897mg | Potassium: 768mg | Fiber: 5g | Sugar: 6g | Vitamin A: 369IU | Vitamin C: 19mg | Calcium: 77mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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