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Spicy Szechuan Dan Dan Noodles

Chewy ribbon noodles tossed in a rich, spicy chili-sesame sauce topped with savory crispy pork and fresh scallions.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Dinner, Main Course
Cuisine: Chinese, Szechuan
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Sauce Base
  • 2 tbsp soy sauce light
  • 1 tbsp dark soy sauce
  • 2 tbsp sesame paste or tahini
  • 3 tbsp chili oil with sediment
  • 1 tbsp black vinegar Chinkiang
  • 1 tsp sugar
  • 2 cloves garlic minced
Meat Topping
  • 200 g ground pork or beef
  • 1 tsp ginger minced
  • 1 tbsp hoisin sauce
  • 1 tbsp Shaoxing wine optional
Assembly
  • 300 g wide wheat noodles ribbon style
  • 2 stalks scallions chopped
  • 1 tbsp sesame seeds toasted

Equipment

  • Large Pot (for boiling)
  • Wok or skillet
  • Whisk
  • Mixing bowls

Method
 

  1. Whisk together soy sauces, sesame paste, chili oil, vinegar, sugar, and garlic in a bowl until creamy.
  2. Heat a wok over medium-high heat. Add ground pork and cook until browned and crispy.
  3. Add ginger, Shaoxing wine, and hoisin sauce to the pork. Stir fry for 2 minutes until glossy. Set aside.
  4. Boil noodles in a large pot according to package instructions (about 4-6 minutes).
  5. Reserve 1/4 cup of boiling noodle water just before draining.
  6. Whisk the hot noodle water into the sauce base to loosen it.
  7. Drain noodles and toss immediately in the sauce bowl to coat thoroughly.
  8. Top with the crispy pork, scallions, and sesame seeds. Serve hot.

Notes

For a vegetarian version, substitute pork with minced mushrooms or firm tofu. Adjust chili oil to taste.