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Dandan noodles is a traditional and quite popular dish in China originated from Sichuan province. It’s reowned for its enticing blend of flavors and textures. These noodles, typically served in a spicy, savory sauce, showcase the essence of Sichuan cuisine with their bold and fiery character. The name “dandan” is derived from the traditional carrying pole (担) that street vendors used to balance the baskets of noodles on their shoulders. The dish features wheat noodles, topped with minced pork, and dressed in a chill oil-based sauce that’s tinged with numbling Sichuan peppercorns. Crushed peanuts and scallions adds a delightful crunch and freshness, while the contrasting sensations of heat and numbling create an unforgettable taste adventure, making dandan noodles a cherished classic in Sichuan culinary heritage.
Fresh wheat noodles 150g
Binyi Yacai 10g
Soy sauce 5g
Black vinegar 3g
Sichuan pepper powder 1g
Sesame oil 3g
Pork oil (optional) 5g
Sichuan red chili oil 10g
Stock (or warm water) 15ml
Chopped scallion 2g
Crushed peanuts few
Although, any pork is fine to use for Dandan noodles, pork shoulder butt is the preferred chocie.
Mince the pork, and prepare 10g of Binyi Yacai in a small plate.
Binyi Yacai is a key ingredient in many Sichuan cuisine, especially for dandan noodles. It is made from the stems of mustard plants. You can get ready-to-use one easily online.
Cook the meat sauce
Heat up the wok with suitable amount of oil, and turn to medium heat. Put in the minced pork and stir-fry until fragrant. (about 30 seconds)
Add 1 anise to the wok, and keep stir-frying until the pork gets dried.
Add 10g of Binyi Yacai to the wok, stir-fry until everything is well mixed.
Put the meat sauce in a plate for later use.
Cook the noodles
Prepare a pot with water, and bring the water to a boil. Put noodles and vegetables in for around 10 minutes, depending the choice of noodles and vegetables.
Rinse the noodles with cold water to prevent sticking. (optional)
Prepare noodles dressing
Add soy sauce, black vinegar, salt, Sichuan pepper powder, sesame oil, Sichuan red chili oil, and stock to a bowl, and mix everything well.
In the same bowl, add the cooked noodles and vegetables. Then, add the meat sauce, crushed peanuts, and chopped scallion.
Now, we have successfully made one of the most popular Sichuan spicy foods, Dandan noodles. Wasn’t too hard, right? Let me know how you like it in the comment below.
There is a key ingredient in Dandan Noodles called Sichuan peppercorns that brings an extra layer of flavor. They are very versatile in Chinese home cooking also included in many other Chinese dishes. Here is a list of best Chinese dishes with Sichuan peppercorns.
Lilith Wong is a blog writer, food lover, and the founder of Exotic Food China.