Dan Dan Noodles – Authentic Sichuan Recipe (From Scratch)

Make Dan Dan Noodles (担担面) from scratch – spicy chilli oil, numbing peppercorns, toasted sesame paste and crunchy preserved veg. Real Sichuan street-food flavours in 20 minutes. Full recipe ↓ Dan Dan noodles originated in Sichuan, China, during the late Qing Dynasty, named after the street vendors who sold them. These vendors would carry the noodles in baskets suspended from a bamboo pole (called a “dan dan”) across their shoulders. Originally a humble, inexpensive street food, the dish featured a simple, spicy broth with preserved vegetables and minced pork, designed to be hearty and flavourful for travellers and workers. Over time, it evolved into a beloved dish known for its spicy, numbing, and umami-rich flavours. 00:00 Intro – why Dan Dan rocks 00:26 Make fragrant chilli oil 03:12 Toast & grind peppercorn 04:20 Blend sesame paste 06:35 Prep preserved mustard greens 08:06 Ginger & garlic prep 08:37 Cook noodles & combine Ingredients For the Chilli Oil: • Dried chillies of choice (seeds mostly removed): 10–15g • Neutral high smoke point oil (e.g. vegetable oil): 200ml • Toasted sesame oil: A few drops For the Sichuan Peppercorn Powder: • Sichuan red peppercorns: 2 tsp For the Sesame Paste: • White sesame seeds: 100g • Neutral oil (or plain sesame oil): As needed to form a paste Other Condiments: • Sichuan preserved mustard greens (ya cai), rinsed and chopped: 2 tbsp • Iberico pork lard (or any pork fat): 1 tbsp • Ginger (grated): 1 tsp • Garlic (grated or crushed): 1 tsp Sauce Base: • Light soy sauce: 1–2 tbsp • Chinese black vinegar (Chinkiang vinegar): 1 tbsp • Prepared chilli oil (with solids): 2–3 tbsp • Sichuan peppercorn powder: ½ tsp (plus extra for garnish) • Sesame paste: 1½ tbsp Noodles: • Fresh or dried thin wheat noodles: 2 portions • Noodle cooking water: As needed for emulsification Instructions 1. Prepare Chilli Oil • Blend dried chillies into coarse powder. • Mix with a few drops of toasted sesame oil. • Heat neutral oil to 180–200°C. • Gradually pour the oil over the chilli powder, stirring gently. Set aside. 2. Make Sichuan Peppercorn Powder • Toast Sichuan peppercorns in a dry pan over medium heat until fragrant. • Grind into a fine powder using a pestle and mortar. 3. Make Sesame Paste • Toast white sesame seeds over low-medium heat until golden. • Blend with neutral oil to form a thick, pourable paste. 4. Prepare Sichuan Preserved Mustard Greens • Rinse thoroughly under cold water to remove excess salt and preservatives. • Drain and chop finely. 5. Assemble the Flavour Base In a large mixing bowl: • Add ginger and garlic. • Add pork lard. • Add ½ tsp Sichuan peppercorn powder. • Add generous spoonfuls of chilli oil, including the solids. • Add preserved mustard greens. • Add sesame paste. • Add light soy sauce. • Add black vinegar. • Mix thoroughly and adjust seasoning to taste. 6. Cook Noodles • Boil noodles according to packet instructions. • Reserve some noodle water before draining. 7. Combine and Serve • Add noodles straight into the bowl with the sauce. • Add a splash of noodle water. • Toss well to emulsify into a glossy sauce. • Garnish with extra chilli oil or Sichuan peppercorn powder if desired. ____ Follow us on Instagram:   / w2kitchn   #W2Kitchen #dandannoodles #sichuanfood