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Sichuan Dan Dan Noodles

  • minutes
  • 2
  •  Gluten-Free
4 stars based on 87 reviews
Sichuan Dan Dan Noodles has been a classic dish on the streets of Chengdu for decades. The noodles are named after the pole that the walking street vendorscarried (dandan) when selling this dish with two baskets of noodles and sauce attached at either end. Rather than the traditional broth style dish, ours is more likethe American Chinese version of Dandan noodles where tender boiled egg noodles are topped with crispy pork with a slightly smoky and spicy chilli oil drizzle.

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  1. 1 Sprinkle the Chilli Oil Mix into a large pan and set it over a medium-low heat. Stir for about 1 min until you start to smell the aromas from the spices, then add 4 tbsps of oil. Mix together for 20 secs then pour it into a small bowl to let it infuse. (This is your chilli oil for later.)
  2. 2 Heat a little oil in the same pan over high heat and fry the pork for 2 mins, breaking it up with a spatula. Add the Noodle Base Paste and mix it in, then continue to fry the mince, breaking it up into small pieces until the liquid evaporates and the pork becomes golden and crisp. (This will take some time but it will eventually get there!) Meanwhile, get a pot of water on to boil for the noodles later on. Add the Sichuan Stock to the pork along with 1 tbsp honey and stir fry for 3 mins. (If you need a little more oil, take some from your chilli oil bowl.) Stir the spring onions into the pork, then turn the heat off and move onto step 3.
  3. 3 Put the noodles into the boiling water and cook for 3 mins. Add the broccoli to the noodles and cook for 4 more mins then drain in a sieve. Tip the noodles and veg into the pork, turn the heat back on to medium and mix it all up.
  4. 4 Serve the noodles in bowls and drizzle the chilli oil (take it lightly if you don't like too much heat) over the noodles. Sprinkle some sesame seeds on top and/or a tiny drizzle of sesame oil over it (if using).
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