The name refers to the poles (dan dan) used by street vendors to carry their wares over their shoulders, selling noodles to hungry citizens. Recipes vary widely from region to region and cook to cook and are often influenced by personal and regional taste. This is more of an Americanized version, though I’ve used many traditional Sichuan ingredients to focus on those delicious, spicy flavors.
Vegetable Oil - For cooking. Peanut oil is great here. Ground Pork Salt and Pepper Garlic Ginger Sui Mi Ya Cai - This is Sichuan preserved mustard greens. Use kimchi as a substitute, or omit if desired.
For the sauce:
Chicken Broth - You can use vegetable broth if desired. Chili Oil Dark Soy Sauce Rice Wine Vinegar Sesame Oil - Toasted sesame oil is outstanding here, but any Chinese sesame oil is good. Sesame Paste (Tahini) - Peanut butter is a good substitute. Chinese 5 Spice Powder Sichuan Peppercorns
To complete the dish:
Noodles - You can find Chinese noodles labeled “Dan Dan Noodles” in Asian markets or in grocery stores, though many noodles will work for you. Consider dried rice noodles, egg noodles or wheat noodles. I love fresh noodles, though dried noodles are great. Just be sure to cook the noodles according to package directions. For Serving - Sesame seeds, spicy red pepper flakes, chopped green onion, chopped roasted peanuts.
PRO TIP: Add some veggies! I love my dan dan noodles with baby bok choy, sugar snap peas, broccoli or other popular stir fry veggies. Make it your way! Make the sauce. Add the chicken broth, chili oil, soy sauce, vinegar, sesame oil, tahini, 5 spice powder and Sichuan peppercorns. Stir to incorporate and form your dan dan sauce. Reduce heat and simmer the mixtrue for 5 minutes, or until the sauce thickens. Assemble the final dish. Remove the pan from the heat and stir in your prepared noodles. Toss with sesame seeds, chili flakes, green onions and chopped roasted peanuts. PRO TIP: Doubanjiang, a Chinese chili-bean paste, is often used to make Dan Dan noodles. Give it a go. Shaoxing wine is a nice addition as well, as is Hoisin Sauce. Many cooks use a bit of sugar or a touch of chili sauce. Again, this is often more of a personalized dish and varies with the preferences of each cook, so feel free to make personal additions. Make it your own! You can easily whip together the dan dan sauce ingredients ahead of time with a bit of planning. Simply whisk the ingredients in a small bowl, then transfer the resulting sauce to a container. Seal and refrigerate until you’re ready to use. It can save you a bit of time. Make up to 1 day ahead.
The Food of Sichuan, by Fuchsia Dunlop (affiliate link, my friends!) - This book is fantastic with loads of authentic Sichuan recipes and knowledge. Highly recommended. Easy Chinese Cookbook: Restaurant Favorites Make Simple, by Chris Toy (affiliate link, my friends!) The Essential Wok Cookbook, by Naomi Imatome-Yun (affiliate link, my friends!)
