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Flavorful Sichuan Dan Dan Noodles Recipe Easy Authentic Numbing Spice

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An easy and authentic Sichuan Dan Dan noodles recipe featuring a perfect balance of numbing spice, savory minced pork, and chewy noodles. Ready in under 30 minutes, this dish is ideal for busy weeknights and packed with bold flavors.

Ingredients

Scale
  • 8 ounces (225 g) fresh wheat noodles or dried Chinese egg noodles
  • 200 grams (7 oz) ground pork (or ground chicken/turkey as leaner alternatives)
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce (use low sodium if preferred)
  • 1 teaspoon Shaoxing wine or dry sherry (optional)
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 3 tablespoons chili oil with sediment (e.g., Lao Gan Ma or homemade chili oil)
  • 2 teaspoons Sichuan peppercorns, toasted and ground
  • 2 tablespoons soy sauce
  • 1 tablespoon Chinese black vinegar (or balsamic vinegar)
  • 1 tablespoon smooth sesame paste (or tahini)
  • 1 teaspoon sugar
  • 2 scallions, finely sliced
  • 1 tablespoon roasted peanuts, crushed (optional)
  • Fresh cilantro leaves (optional)

Instructions

  1. Toast and grind Sichuan peppercorns: Heat a dry skillet over medium heat. Add 2 teaspoons of whole Sichuan peppercorns and toast for 1-2 minutes until fragrant, shaking the pan frequently to avoid burning. Transfer to a mortar and pestle or spice grinder and grind into a coarse powder. Set aside.
  2. Cook the noodles: Bring a large pot of salted water to a boil. Add 8 ounces (225 g) fresh wheat noodles and cook according to package instructions (usually 3-5 minutes) until al dente. Drain and rinse under cold water to stop cooking and set aside. Toss lightly with a bit of oil to prevent sticking.
  3. Prepare the meat sauce: Heat 2 tablespoons vegetable oil in a wok or skillet over medium-high heat. Add 1 teaspoon minced garlic and 1 teaspoon minced ginger; sauté for 30 seconds until aromatic. Add 200 grams (7 oz) ground pork and break it up with a spatula. Cook, stirring, until browned and cooked through, about 5-7 minutes. Stir in 1 tablespoon soy sauce and 1 teaspoon Shaoxing wine or dry sherry. Remove from heat.
  4. Mix the sauce: In a medium bowl, combine 3 tablespoons chili oil with sediment, 2 tablespoons soy sauce, 1 tablespoon Chinese black vinegar, 1 tablespoon smooth sesame paste, 1 teaspoon sugar, and the ground Sichuan peppercorn powder. Whisk or stir until smooth and well combined.
  5. Assemble the noodles: Place the cooked noodles in serving bowls. Spoon the meat sauce over the noodles, then drizzle the prepared spicy sauce evenly on top. Toss gently to coat the noodles thoroughly.
  6. Garnish and serve: Sprinkle sliced scallions, crushed roasted peanuts, and fresh cilantro leaves on top for extra flavor and texture. Serve immediately while warm.

Notes

Toast Sichuan peppercorns fresh to unlock the numbing flavor. Use chili oil with sediment for extra heat and texture. Do not overcook noodles to maintain chewiness. Sauce can be prepared up to 3 days in advance and refrigerated. For gluten-free, use rice noodles and tamari instead of soy sauce. For vegetarian, substitute ground pork with tofu or mushrooms.

Nutrition

Keywords: Sichuan Dan Dan noodles, spicy noodles, numbing spice, authentic Sichuan recipe, chili oil noodles, quick dinner, Chinese noodles

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