Sichuan Dan Dan Noodles with Sesame Sauce and Ground Pork

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A street-food classic from Sichuan, these hand-pulled-style noodles are served in a fiery, nutty sauce built on toasted sesame paste, chili oil, and numbing Sichuan peppercorn. Savory minced pork and crisp preserved mustard greens crown each bowl for the perfect contrast of textures.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 26 gFat
• 5 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 5 gSugar
• 26 gProtein
• 980 mgSodium
• 420 mgPotassium
• 120 mgCalcium
• 4 mgIron
• 6 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the noodles and pork topping

• 1 lb fresh thin wheat noodles
• 1/2 lb ground pork (preferably 20% fat)
• 1/4 cup chopped Sichuan preserved mustard greens (ya cai), rinsed
• 2 cloves garlic, finely minced
• 1 tbsp grated fresh ginger
• 2 tbsp neutral oil
• 1/2 tsp ground Sichuan peppercorn

For the sauce base

• 3 tbsp Chinese sesame paste (or tahini)
• 3 tbsp light soy sauce
• 2 tbsp Chinkiang black vinegar
• 2 tbsp chili oil with sediment
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1/4 cup hot noodle cooking water

For the garnish

• 1/3 cup roasted unsalted peanuts, roughly chopped
• 3 scallions, thinly sliced (whites and greens separated)
• 1 tsp toasted sesame seeds
• Extra chili oil, to taste

Directions

1. Bring a large pot of water to a rolling boil. Cook the noodles according to package directions until just al dente, usually 3 to 4 minutes for fresh noodles. Reserve 1/4 cup of the starchy cooking water before draining.
2. While the water heats, divide the sauce base ingredients (sesame paste, soy sauce, black vinegar, chili oil, Shaoxing wine, and sugar) evenly among four serving bowls. Stir each bowl well to loosen the paste into a smooth paste.
3. Heat the neutral oil in a wok or large skillet over medium-high heat. Add the ground pork and break it apart with a spatula, cooking undisturbed for 2 minutes to get a deep brown crust, then stir-fry until no pink remains, about 3 more minutes.
4. Add the minced garlic, ginger, scallion whites, and ground Sichuan peppercorn to the pork. Stir-fry for 30 seconds until fragrant, then add the chopped preserved mustard greens and cook for another 2 minutes to let the flavors marry.
5. Pour 1/4 cup of the reserved hot noodle water into each sauce bowl and whisk to create a glossy, pourable broth. Loosen with more water if the sauce feels too thick.
6. Divide the drained hot noodles among the four bowls, tossing gently so each strand is coated in the sauce.
7. Spoon the warm pork and preserved vegetable mixture over the center of each bowl, then shower with chopped peanuts, scallion greens, and toasted sesame seeds. Finish with an extra drizzle of chili oil and serve immediately while piping hot.

Cook’s Notes

• For an authentic numbing kick, toast whole Sichuan peppercorns in a dry pan, then grind them fresh just before using.
• If you cannot find ya cai, substitute with finely chopped pickled mustard greens or even kimchi, squeezed dry.
• The sauce base can be mixed and stored in an airtight jar for up to 5 days; just add hot water and noodles when ready to eat.
• Use Chinese thin wheat noodles or spaghetti as a substitute; avoid egg noodles as their flavor clashes with the sesame sauce.
• Toast the peanuts yourself in a dry skillet over medium heat for 3 to 4 minutes for the deepest flavor before chopping.

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