Authentic Dan Dan Noodles Made at Home
If you’re a fan of bold and spicy flavors, making authentic Dan Dan Noodles at home is a must-try. This Sichuan dish combines spicy, savory, and tangy flavors. It’s a great way to enjoy the taste of a Chinese restaurant favorite in your own kitchen.
Why Pickled Mustard Root is Key for Authentic Dan Dan Noodles?
Dan Dan Noodles feature pickled mustard root, also known as ya cai, as one of their key ingredients. The distinctive salty and sour flavor of this fermented vegetable takes the dish to the next level. Essential for achieving authentic Sichuan flavor, it balances the richness of the pork and the heat of the chili crisp. For the most authentic taste, look for ya cai at your local Asian market. If it’s unavailable, you can substitute it with kimchi or finely chopped pickled vegetables.
The Origin of Dan Dan Noodles
Dan Dan Noodles’ gets its name from the traditional ‘dan dan,’ a pole used by street vendors in Sichuan to carry their supplies. Originally sold as a quick and affordable meal, these noodles have since become a beloved classic worldwide. While a carrying pole is no longer needed in modern kitchens, learning about its humble origins adds an extra layer of appreciation to this delicious dish.
Conclusion
Dan Dan Noodles bring bold and authentic Sichuan flavors to your table with this simple recipe. Each bite delivers a burst of flavor from the spicy chili crisp sauce, savory pork, and tangy pickled mustard root that define this classic dish. Customize the heat level to your liking, and finish with sesame seeds and fresh green onions for a stunning presentation. If you want to impress your loved ones with a homemade take on this traditional Chinese favorite, give this recipe a try!
How to Make Easy Dan Dan Noodles at Home
Equipment
- 1 large wok
- 1 cooking pot ( for cooking noodles)
- 1 mortar and pestle
Ingredients
Noodles
- 24 oz fresh noodles we used fresh ramen noodles from Safeway (6 oz per serving)
Sauce
- 6 tablespoons chili crisp
- 4 tablespoons soy sauce
- 4 tablespoons dark soy sauce
- 4 teaspoons soy paste
- 4 tablespoons tahini
Garnish
- 1 tablespoon chopped green onion
- Black and white sesame seeds
Pork
- 1 tablespoon ground Sichuan peppercorns toasted and crushed
- 2 tablespoons Shaoxing cooking wine (optional)
- 6 garlic cloves crushed
- 1.5 ginger root peeled and crushed
- 1.2 lbs ground pork
- 2/3 cup pickled mustard root (ya cai)
- 1 tablespoon dark soy sauce
- Salt and pepper to taste
Instructions
- Gather Ingredients: Ensure all ingredients are ready for a smooth cooking process.
- Prepare the Sauce: In a small bowl, mix chili crisp, soy sauce, dark soy sauce, soy paste, and tahini until smooth. Set aside.
- Prepare the Garlic and Ginger Paste: Using a mortar and pestle, grind garlic, ginger, and a small amount of oil into a smooth paste.
- Toast the Sichuan Peppercorns: Toast Sichuan peppercorns over low heat for 3-4 minutes until fragrant. Transfer to a mortar and use a pestle to grind them into a coarse powder.
- Mix the Ground Pork: In a large mixing bowl, combine ground pork, garlic-ginger paste, ground Sichuan peppercorns, and salt and pepper to taste. If desired, stir in Shaoxing wine. Mix thoroughly until well combined.
- Cook the Ground Pork: Heat a small amount of oil in a large wok. Add the ground pork and cook until browned. Stir in pickled mustard root, dark soy sauce, salt, and pepper. Cook for another 2-3 minutes until flavors are well combined and the pork develops a slightly crispy texture.
- Cook the Noodles: Boil fresh noodles according to package instructions until al dente. Drain and set aside.
- Assemble the Dan Dan Noodles: Divide the prepared sauce into serving bowls. Add a small amount of noodle water to dissolve the sauce. Place the cooked noodles, ground pork, and green onions in the bowls, and toss everything together until evenly coated.
- Garnish and Serve: Add more cooked pork on top, and sprinkle with chopped green onions and sesame seeds. Serve immediately and enjoy your homemade Dan Dan Noodles!
Video
Notes
- Cook Noodles Just Before Serving: Boil the noodles last to keep them fresh and prevent them from clumping or drying out.
- Don’t Skip the Pickled Mustard Root (Ya Cai): This ingredient adds a unique tangy and savory depth to the dish. If unavailable, substitute with finely chopped pickled vegetables or kimchi.
- Keep the Pork Crispy: Let the ground pork cook a bit longer after browning to develop a light crispy texture. It adds an extra layer of texture to your noodles.