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Dan Dan noodles are a spicy, flavorful dish originating from Sichuan cuisine in China. Named after the carrying pole (“dan dan”) that street vendors used to carry the noodles and sauce, this dish has a rich history. The noodles are typically served in a savory, spicy broth made with Sichuan peppercorns, chili oil, soy sauce, and preserved vegetables. Ground pork and scallions are often added for extra flavor and texture. These noodles offer a perfect balance of heat, numbing spice, and umami, making them a beloved comfort food for many.
Where does this dish originate?
These delicious noodles originate from Sichuan province in China, known for its bold and spicy cuisine. The name “Dan Dan” refers to the carrying pole that street vendors traditionally used to sell the noodles. These vendors would balance the pole on their shoulders, with baskets of noodles and sauce hanging from either end. This dish became popular for its rich, spicy broth made with Sichuan peppercorns, chili oil, and soy sauce, often paired with ground pork and scallions. Over time, Dan Dan noodles have become a beloved comfort food, celebrated for their perfect balance of heat, numbing spice, and umami.
Important ingredients for dan dan noodles
- Shanghai Thin Noodles:
- Provides the perfect chewy texture for the dish. You can really use any type of noodle you want but I find thinner noodles hold on to the sauce better.
- Ground Beef:
- Adds a savory, meaty flavor to the noodles. Any type of ground meat will work for this, I just prefer ground beef. Traditionally, ground pork is used.
- Soy Sauce:
- Enhances the umami and depth of the beef.
- Dark Soy Sauce:
- Adds a richer color and deeper flavor.
- Five Spice Powder:
- Infuses the dish with aromatic spices.
- Peanut Butter or Sesame Paste:
- Adds creaminess and a nutty flavor to the sauce. Very important ingredients.
- Chili Flakes:
- Brings heat and a spicy kick. I use regular chili flakes because I don’t like the numbing spice from sichuan peppercorns.
- Garlic:
- Provides a robust, aromatic flavor.
- Hot Oil:
- Adds heat and depth to the sauce.
- Noodle Water:
- Helps create a smooth, cohesive sauce.
Dan Dan Noodles (Spicy Peanut Noodles)
Ingredients
- ½ lb Shanghai thin noodles
Ground beef ingredients
- 1 lb ground beef
- 1½ tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp five spice powder
- 1 tsp sugar
Sauce ingredients
- 2½ tbsp peanut butter or sesame paste
- 1 tbsp chili flakes
- 1 tsp five spice powder
- 2½ tbsp soy sauce
- 1 clove grated garlic
- 1 tsp sugar
- 1 tsp MSG
- 2 tbsp hot oil
- 1-2 cups noodle water
Garnish
- green onion
- sesame seeds
- chili oil
Instructions
- Into a hot pan cook our ground beef with seasonings listed. I prefer to cook them until crispy then set aside.1 lb ground beef, 1½ tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp five spice powder, 1 tsp sugar
- Into a bowl add peanut butter, chili flakes, five spice powder, soy sauce, grated garlic, sugar, MSG.2½ tbsp peanut butter or sesame paste, 1 tbsp chili flakes, 1 tsp five spice powder, 2½ tbsp soy sauce, 1 clove grated garlic, 1 tsp sugar, 1 tsp MSG
- Pour in hot oil and mix all the ingredients together.2 tbsp hot oil
- Begin cooking you noodles according to package instructions.½ lb Shanghai thin noodles
- Add 1-2 cups of hot noodle water into your bowl and mix to create broth. Adjust according to desired flavor and consistency.1-2 cups noodle water
- Add noodles, top with ground beef, green onions, sesame seeds, and chili oil.green onion, sesame seeds, chili oil
My husband and I both loved this dish. I like it less soupy, so used less of the pasta water. I also used ground chicken instead of beef. It was delicious 🙂 It also made perfect leftovers!
Appreciate that!! glad you enjoyed
Wow!!!! So good!!!! I will be making on the regular. Was competition for my fav dandan place.
I added bok choy as well.
Thanks for the recipe. 🙂
Love to hear that!
Hey! I tried making this yesterday, with the exact measurements as typed above. The sauce I made was much more liquidy than the one you made in the video, which yours looked quite thick and like a paste consistency. Should it be 2.5 tsp of soy sauce in the sauce ingredients instead of tablespoon?
How many servings is this recipe? Looks awesome
It’s 1-2 servings!
This was really good, I will say 2 cups of noodle water is way too much. I would start with a quarter cup and work your way up based on consistency!
Yes! glad you enjoyed and made the adjustment