Spicy Sichuan Noodles(Dan Dan Mian)

Recipe: Spicy Sichuan Noodles(Dan Dan Mian)


  • 1/2 lb Ground pork 1 tb Dark soy sauce
  • 1 t Salt
  • 1 c Peanut oil
  • 3/4 lb Chinese thin egg noodles(fresh or dry)
  • 3 tb Finely chopped garlic
  • 2 tb Finely chopped ginger
  • 5 tb Finely chopped scallions
  • 2 tb Sesame paste
  • peanut butter 2 tb Dark soy sauce
  • 2 tb Chili oil
  • 2 ts Salt
  • 1 c Chicken stock
  • 1 tb Sichuan peppercorns(roasted and ground)


  1. COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well. Heat a wok or saute pan until it is hot.
  2. Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces. When the pork is crispy and dry, about 4 minutes, remove it with a slotted spoon and drain on paper towels.
  3. Pour off the oil, leaving 2 tablespoons in the wok. Reheat the wok and add the garlic, ginger and scallions, and stir-fry for 30 seconds.
  4. Then add the sesame paste, soy sauce, chili oil, salt and chicken stock and simmer for 4 minutes. Cook the noodles in a large pot of boiling water for 2 minutes if they are fresh or 5 minutes if they are dried.
  5. Drain the noodles well in a colander. Divide them into individual bowls or put in large soup tureen. Ladle on the sauce.

Number of servings (yield): 4

Meal type: Snack

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)