Chinese Dan Dan Mein
Dan Dan Noodles, otherwise known as Dan Dan Mian, originate from Sichuan, China, and it has since become popular all over the world.
Sichuan, also spelled as Szechuan, is the birthplace of many Chinese foods we love: kung pao chicken, kung pao shrimp, hot and sour soup, etc. Sichuan cooking is famous for its intense and deep flavors.
I have tried many versions of Dan Dan Noodles, but the ones I have tried in Sichuan linger. Unlike the usual watered down versions, these noodles should be extremely flavorful, savory, nutty, spicy, and slightly sharp tasting. Read on to find out more about these noodles.
What Does Dan Dan Mean in Chinese?
Interesting fact: The original use of “dan dan” refers to the pole that vendors would use to sell this dish to others on the street. The dish was extremely affordable and the people gradually began to call the noodles “dan dan noodles” to refer to the pole.
The Different Kinds of Dan Dan Noodles
Dan Dan Noodles can be served dry or with soup, and some variations call for sesame paste and/or peanut butter. This specific recipe is served dry.
These noodles are so good that there are regional variations in Japan and Korea. My recipe calls for Mizkan brand condiments. It’s absolutely delicious and authentic, and I am sure you will love it!
Disclaimer: This is a sponsored post using Mizkan condiments.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
How Many Calories per Serving?
This recipe is 793 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Dan Dan Noodles
Dan Dan Noodles - savory and spicy Sichuan noodles with ground meat. Dan Dan Mian (Noodles) is delicious. Learn how to make it with this easy recipe.
Ingredients
- 8 oz. (226 g) fresh noodles
- 6 oz. (170 g) ground pork, beef, or chicken
- 1 pinch 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
Sauce:
- 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 cloves garlic, peeled and very finely minced
- 1/2 tablespoon white sesame seeds
Instructions
- 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.
- 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.
- Prepare the Sauce by combining the Chili Oil and all the ingredients in the Sauce together. Whisk it to mix well.
- Transfer the noodles into the sauce pan, stir to combine well with the Sauce.
- 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.
- Transfer the noodles into two bowls. Top with some ground peanuts, scallions, and fresh red chilies. Serve immediately.
Notes
If you don't like the flavor and tingly sensation of Sichuan peppercorn, you can omit it from the Chili Oil. 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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Nutrition Information
Serving Size
3 peopleAmount Per Serving Calories 793Total Fat 55gSaturated Fat 33gCholesterol 41mgSodium 2279mgCarbohydrates 60gFiber 5gSugar 6gProtein 20g
#JKtaste
What kind of red chili flakes can I use? I used red pepper flakes and they burned right away. Also, the noodles. I went to the Asian market and theres about 30 types of noodles. What kind do I use. I saw some one said, Szechuan noodles, but I couldn’t find any packaging that said Szechuan noodles. Can you please help me.
Yo
Would be better if all the sauce ingredients in English instead of Japanese since this is malaysia .
Rasa Malaysia
Mizkan is a Japanese brand for the sauces I used.
Rachel
I like your website, but I really hate how I have to click another button to get the recipe. So much so, that when I’m on Pinterest and see it’s a recipe for your site, I avoid going to it. I feel like it’s just a scam for you to get more pageviews and to make more work for me. You would probably get more traffic in the long run if you took it off cause I can’t be the only one who feels this way.
Rasa Malaysia
Hi Rachel, thanks for your feedback. My blog has been around for 13 years. This is the way it was set up from the beginning. I don’t have complaints about my second page. I always think of my set up this way. My recipes are so much more better than any of those 1 page websites or blogs, and it’s totally worth it for you to get my amazing recipes than those mediocre recipes that might never work out or taste good. Yes, I am that confident with my recipes. So do you want to waste good ingredients on so-so and complicated recipes or do you want amazing and easy recipes, but one page away? :)
Alicia
I made this dish tonight. I am very fortunate to live in Oakland, California, so I was able to get the peppercorns from 99 Ranch Market and the noodles (yakisoba) and Japanese condiments from the Tokyo Fish Market in Berkeley. As with all of the recipes I’ve tried from this site, it was DELICIOUS!!! Thank you so much.
Rasa Malaysia
Hi Alicia, thanks so much for trying my Dan Dan Noodles recipe. I am so glad you enjoyed my recipes. :)
Daniela
so true sister !
greetings from Ronamnia
i’m Daniela and i’m subscribed you the first time we meet …seeems like a love at the first side…
so keep going so… i’ve been true your side so lo long ago… sa for the first time i was in love…so keeep walkilng…
do with your side as you wish…who love your work and site and dishes…for those….it’nothing
soooooo
KEEP GOING SO!
truly yours Daniela…
James
When you say to filter the oil, do you mean that you strain it to get out the chili flakes and peppercorns? I tried using peopercorns once but kept them in the dish (I didn’t strain them out) and hated every time I bit into one. So is that the secret? Release the flavour, then remove them?
Rasa Malaysia
Hi James, correct, you strain and discard the chili flakes and peppercorns.
maple
when you say “oil” for ingredients? what kind? u also have oil listed under Chili oil? do you mean chili oil for both?
Mashfi
I like noodles and I will make it very soon.
Pony
looks amazing! excited to try this!
Joleen @ Joleen Cuisine
Went out with some friends a couple of weekends ago and my friend ordered some Dan Dan noodles. Definitely didn’t look half as appetizing as yours, but I totally loved the peanutty flavor of it and I’m going to need to save this recipe for future dinners!!
Liz
Thank you Bee for the nice recipe.