Addictive Dan Dan Noodles (Print Version)
# Ingredients:
→ Noodles
01 -
8 oz (225 g) fresh or dried Chinese wheat noodles (or spaghetti as a substitute)
02 -
2 cups (150 g) bok choy or spinach, steamed or blanched
→ Sauce
03 -
3 tbsp chili oil (adjust to taste)
04 -
2 tbsp sesame paste or tahini
05 -
2 tbsp soy sauce
06 -
1 tbsp Chinese black vinegar (or rice vinegar)
07 -
1 tsp sugar
08 -
1/2 tsp Sichuan peppercorns, ground (optional for authentic flavor)
09 -
1/4 cup (60 ml) hot water
→ Meat Topping
10 -
1 tbsp vegetable oil
11 -
1/2 lb (225 g) ground pork or chicken
12 -
2 cloves garlic, minced
13 -
1 tsp ginger, minced
14 -
1 tbsp soy sauce
15 -
1 tsp hoisin sauce
→ Garnishes
16 -
Chopped green onions
17 -
Crushed peanuts or sesame seeds
# Instructions:
01 -
Bring a large pot of water to a boil. Cook the noodles according to the package instructions until al dente. Drain and set aside.
02 -
In a small bowl, whisk together the chili oil, sesame paste, soy sauce, black vinegar, sugar, Sichuan peppercorns (if using), and hot water. Adjust spice and flavor levels to your preference.
03 -
Heat the vegetable oil in a skillet over medium heat. Add the ground pork or chicken and cook until browned, about 5–6 minutes. Stir in the minced garlic, ginger, soy sauce, and hoisin sauce. Cook for an additional 2 minutes.
04 -
Divide the sauce among serving bowls. Add the cooked noodles and toss to coat them evenly in the sauce. Top with the cooked meat mixture and blanched bok choy or spinach.
05 -
Garnish with chopped green onions, crushed peanuts, or sesame seeds for extra flavor and texture. Serve immediately and enjoy!
# Notes:
01 -
Adjust the spiciness by increasing or reducing the amount of chili oil.
02 -
For a vegetarian version, substitute ground meat with crumbled tofu or finely chopped mushrooms.
03 -
Sichuan peppercorns provide a unique numbing heat, but they can be omitted if unavailable.