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Dan Dan Noodles

Dan Dan Mian  Yum

Dan Dan Mian (Dan Dan Noodles) Recipe

Serves 2 | Prep Time: 20 Minutes | Cook Time: 10 Minutes


8 oz fresh noodles
6 oz ground pork, beef, or chicken
Pinch of salt
1/2 teaspoon sesame oil
3 dashes white pepper
2 stalks scallions, cut into rounds
1 tablespoon oil
2 tablespoons ground peanuts, for garnishing
Fresh red chilies, sliced, for garnishing

Chili Oil:

5 tablespoons oil
2 tablespoons dried chili flakes
1/2 tablespoon Sichuan peppercorn


2 tablespoons Mizkan Ajipon Ponzu
2 tablespoons Mizkan Oigatsuo Tsuyu Soup Base (Green Label – No MSG)
2 tablespoons Mizkan Goma Shabu (Sesame Sauce)
1 tablespoon Mizkan Honteri Mirin
1/2 teaspoon sesame oil
1 tablespoon soy sauce
2 teaspoons sugar
2 coves garlic, peeled and very finely minced
1/2 tablespoon white sesame seeds


Fresh Noodles

Bring a pot of water to boil. Cook the fresh noodles until al dente, drained, briefly rinsed with cold water and set aside. You can get fresh noodles like the above at Asian markets.

Mix the ground pork with salt, sesame oil, white pepper, and half of the chopped scallion. Set aside. Leave the other half of the scallion for garnishing.

Chili Oil

Prepare the chili oil first by heating up a small pot on high heat. Add the oil and heat up the oil until it becomes very hot. Turn off the heat and add the red chili flakes and Sichuan peppercorns into the oil. Cover the pot with its lid immediately as the oil will splatter. Wait for 5 minutes before removing the lid. Filter the chili oil using the filter.

Dan Dan Mian Sauce

Prepare the Sauce by combining the Chili Oil and all the ingredients in the Sauce together. Whisk it to mix well.

Dan Dan Mian

Transfer the noodles into the sauce pan, stir to combine well with the Sauce.

Dan Dan Mian

To cook the ground pork, add 1 tablespoon of oil into a fry pan. When the oil is heated, add the ground pork into the pan and stir continuously to break up the lumps. Cook for 2-3 minutes or until the ground pork is cooked. Transfer the ground pork to the Dian Dian Mian and mix well.

Dan Dan Mian

Transfer the noodles into two bowls. Top with some ground peanuts, scallions, and fresh red chilies. Serve immediately.

Cook’s Notes:
  1. If you don’t like the flavor and tingly sensation of Sichuan peppercorn, you can omit it from the Chili Oil.
  2. You can buy store-bought red chili oil or “La Yu” for this recipe. Just use about 4 tablespoons or according to your liking and taste.
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14 COMMENTS... read them below or add one

  1. neela

    Where can one get Sichuan peppercorns? I looked for them in Ranch 99 Markets here in the bay area and did’t see them. Will I get them in China town? or Whole Foods perhaps?

    Thanks for posting awesome recipes btw!!

  2. Sherman

    Howdy Rasa Malaysia!

    Thank you for your wonderful assortment of Asian recipes! I’m having some difficulty finding your ingredients here, in San Francisco. I usually shop at the Mai Wah Market on Clement St. Though I believe there are other locations where I can find your products here, but I’m lost! Any suggestions?

  3. tamar

    I have made this recipe twice now, once with ground beef and once with ground turkey. IMHO, the sauce came out too sweet for beef…but is was just about right for turkey. I did leave out the extra sugar the second time I made it and added a little extra vinegar.

    I live in a city in Eastern Europe where it is sometimes difficult to find specialty ingredients for Asian cooking. I love the “Mizkan pantry” idea and brought back a whole set of sauces and condiments in my suitcase the last time I went home. All this recipe required in addition to the Mizkan sauces were some basic food items to make a great, fast meal. I have also made some of the bento dinners when our kitchen is in an Asian mood.

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