Fry
Szechuan Dan-Dan Noodle Soup
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46 Reviews
OPTOMontheEdge
February 29, 2024
Admittedly I had almost none of the ingredients listed. However, this versatile recipe held up SO well to my endless riffs! First, I substituted pre-jarred Szechuan Chile Crisp for the chili oil. I also used a whole 1lb package of Thai rice noodles from Trader Joes. I used gochujang instead of doubt, and sprinkled Aleppo pepper on the ground turkey (instead of pork) instead of peppercorns, etc. The end product was a delicious creamy noodle dish (not soupy) that was addictive and tasty. Whoa. I'm glad I didn't let my pantry hold me back. Will make again and again with whatever I have on hand.
Hollis R.
January 9, 2022
There are lots of pickled jalapeños in the video, but this written recipe has none. Please fix this written recipe because I love pickled jalapeños! Also, how much ground white pepper? It’s very pungent, so I’m guessing no more than ¼ t. What say you?
Prim
October 7, 2021
Great recipe! I substituted Chinese Wangzhihe pure sesame paste for the peanut butter and used Torigara to make the chicken stock.
Jan M.
September 26, 2021
Can't find "douban chili paste" ( live in a small city and couldn't find it on Amazon either.
Any substitutes?
Any substitutes?
Prim
October 7, 2021
Search for "Pixian" and Pixian Douban will come up. I've had good luck with the one in a red box with the Chinese letters inside yellow diamonds.
Hollis R.
January 9, 2022
The Mala Market sells it online. They sell most if not all the ingredients that Mandy Lee’s recipes call for.
Rita
January 19, 2020
Great recipe. Once the noodles were just about finished cooking I added spinach and cooked until limp. Added some crushed peanuts on top. Will be making again.
Sophia M.
June 25, 2018
How do you store the extra chilli oil? Do you sieve it before storing? I was thinking of keeping it as is but will it become to strong over time?
Sarah
June 25, 2018
The first time I made it, I left all the goodies in and over a couple of weeks the bits above the surface started to get some fur. Next time round i made a double batch. Completely sieved one and spooned a little of bits into another, just ensure it’s covered with oil. Hope this helps.
Sarah
May 3, 2018
I discovered this recipe about 2 months ago and I’ve made it at least 10 times. Truly an amazing dish. I told anyone who would listen to me how amazing it is. This also sparked me on a journey of making multiple varieties of chilli oils. Thank you so much for your great recipe.
Rick
April 22, 2018
Only had tahini this time so used it. Just as delicious as last time. And I do mean delicious!
msmely
April 2, 2018
I loved this recipe. The recipe said just noodles so I added enough for 2 people as per the recipe. 200g of dry udon noodles. I boiled the broth til I felt it had a good ability to coat all the ingredients. It was far better than the peanut butter heavy dish I was served in a noodle shop. I had "crappy" dry wheat udon and this dish blew the noodle shop away. The broth was saucy and complex. I made the quick sichuan oil version and baptised the whole noodle dish in tingling numb spicy oil. The flavour experience is making me reconsider not going the whole way. I only wish whole red chili was weighed since it would make it easier to figure out ratios for spice oil.
Stacey
March 3, 2018
The instructions say to add white pepper, but it's not in the ingredient list. How much?
GentrifriedSouth
December 29, 2017
I love Dan Dan noodles and this is a very flavorful recipe. I generally like to cook vegetarian at home so I experimented by subbing the pork for ground tofu and shrimp and it was satisfying and delicious. I will definitely be making this dish again.
cream C.
November 15, 2017
I've been making this for years. My favorite tweaks are using peanuts instead of peanut butter, skipping the sugar, doubling the pork (and accompanying seasonings), and subbing steamed cabbage for noodles. It's delicious and healthier this way. Just don't tell a Chinese person the crime I committed on their food. ;)
back T.
September 25, 2017
Wow. Great taste. Despite of a long list of ingredients, it was easy to make and tasted wonderful. This recipe certainly deserves more attention. Thanks!
Suma C.
June 18, 2015
made this with only one substitution- used skippy peanut butter because its what I had on hand (sorry!) and eliminated the sugar. I've never had this dish before but its delicious! Love your recipes and photography on your blog!
Jessica
February 16, 2015
I've been making this recipe with my boyfriend, over and over for about two years now. It is an amazing recipe, best Dan Dan noodles I ever had.
kkl
September 6, 2014
Made my own version. Used oyster sauce, dark sauce, light sauce, sichuan pepper corns, sugar and dried chilli paste. Added deboned chicken meat marinated in Chinese rice wine. Not quite dan dan but my family loved it.
kkl
kkl
AGIRLANDAPIG
April 29, 2014
Made this this weekend. I substituted the peanut butter for almond butter (because of an allergy) and it turned out great! So much more authentic than other dan dan recipes on the internet.
Sherman L.
September 29, 2013
A "bunch of Asian dry noodles" is so lo-phan touristy, it defies credulity. Rice, mung bean or wheat would've helped, just as "If you choose to use fresh noodles, shock them in an ice bath, after cooking, then drain and lightly oil'em. Just before serving, chuck'em in a hot wok or sauté pan to heat...and this recipe looks scrumptious-delicious as well!
Coing
September 29, 2013
I have never heard of green sichuan peppercorns before. What is that supposed to be?
Mandy @.
September 30, 2013
Coing, green sichuan peppercorn is slightly different from red sichuan peppercorn as it is much more "numbing". I have explained this in more detail on my website.
Melissa
September 29, 2013
I have a few questions. I desperately want to make this, and don't want to screw it up. Have those of you who have made this found 5.3 ounces of ground pork to be sufficient for 2 to 4 servings? Also, is there a better definition for dried asian noodles (soba, rice,..., and how much is 1 bunch; 12 ounces, 16 ounces...?
Kim
September 29, 2013
I've made this twice now for 2 people and really it's so easy once you have the main elements prepped. I used grass fed ground beef as I couldn't get good pork, and used 1/2 lb or 8 oz, for 2 people and it was enough. I don't think 5.3 oz would be enough for a full serving for 2 people if that was the main dish. If it was a 4 serving main dish I would use 16 oz of ground meat. The noodles I used were medium udon: 2 bunches, 1 bunch per person. They come in 8oz packages, 3 bunches per package or 2.6oz per bunch. Over all I'd say JUST USE LOTS, you'll eat it all!
Melissa
September 29, 2013
Thank you very much, Kim! I now feel I am better equipped to make this. I really appreciate your response!
Mandy @.
September 30, 2013
Kim, Melissa,
Regarding the serving size being too small... Dan-dan noodle is traditionally a "snack", not an entree in Sichuan. A very small bowl of it is usually how it's served and therefore I listed it as 2~4 servings. Authentically, the meat isn't supposed to be very prominent, either.
Regarding the serving size being too small... Dan-dan noodle is traditionally a "snack", not an entree in Sichuan. A very small bowl of it is usually how it's served and therefore I listed it as 2~4 servings. Authentically, the meat isn't supposed to be very prominent, either.
Kim
September 28, 2013
I made this last night...with a few modifications for things I couldn't find: black bean garlic paste+Sambal chili for douban chili paste: regular peppercorns in the chili oil as I'm out of Sichuan. I'm ordering Sichuan Peppercorns today and have read through ALL of Ladyandpups angry posts for more amazing recipes and techniques! Needless to say this was the most AMAZING thing I've eaten in a while. And I'm making it again tonight...just to be sure.
Kim
November 30, 2013
Totally different thing with regular peppercorns, but still super tasty and certainly worth doing! Not as hot...the Sichuan Peppercorns create a physical sensation on the tongue that's hard to describe, as well as adding flavor and heat. Regular peppercorns are just a flavor and a bit of heat if you use enough.
Mama B.
November 30, 2013
Thanks Kim. I'm sooooo excited to finally have the recipe but I don't have any Sichuan Peppercorns nor are any sold in my area. I don't buy anything online so regular peppercorns will have to do until I can find some. I used to eat Dan Dan Moodles every Friday when I lived in Calgary until I moved away in 1989. I didn't even know what it was called - the staff at the restaurant called it Dum Dum Me so it was hard to find. Since then, I've only had the dish a couple of times. I can hardly wait. Thanks for replying. I'll keep my eye out for the spices the next time I go to Vancouver. Would you suggest using the same amount of regular peppercorns as Sichuan peppercorns? Cheers!
Kim
November 30, 2013
Yes, just substitute regular peppercorns at the same amount in both the chili oil and sauce. Just make sure they're crushed up good! If you do run across the Sichuan peppercorns be sure to make some of the Chili Oil, it is amazing stuff and is good with just about anything. My natural foods store in town can order Sichuan peppercorns. You might try asking a place that stocks good bulk spices is they can get them for you. Have Fun!
Mama B.
November 30, 2013
I just thought of something, what about it I substitute something like
- http://www.hormelfoods.com/Brands/BrandWall/House-of-Tsang-products
House of Tsang Hot Chili Sesame Oil 5 oz
http://www.vhsauces.ca/product-detail/Szechwan-Stir-Fry-Sauce-21.aspx?lang=en#
VH® Szechwan Stir-Fry Sauce
I can get these locally. I just tried 1 tsp of the Hot Chili Sesame Oil in 4 cups of fried rice (incl veg) which was about the right temperature for my children.
My daughter used 1 tablespoon of the Sechuan Stir Fry Sauce in about 3 cups (incl veg) fried rice and it was good but hardly made a dent with spice heat. She thinks this should be increased to 2 tablespoons.
I'm thinking I should just combine the two different sauces until I can get Sechuan peppercorns. I can hardly wait! I'll post an update. Thanks so much.....
- http://www.hormelfoods.com/Brands/BrandWall/House-of-Tsang-products
House of Tsang Hot Chili Sesame Oil 5 oz
http://www.vhsauces.ca/product-detail/Szechwan-Stir-Fry-Sauce-21.aspx?lang=en#
VH® Szechwan Stir-Fry Sauce
I can get these locally. I just tried 1 tsp of the Hot Chili Sesame Oil in 4 cups of fried rice (incl veg) which was about the right temperature for my children.
My daughter used 1 tablespoon of the Sechuan Stir Fry Sauce in about 3 cups (incl veg) fried rice and it was good but hardly made a dent with spice heat. She thinks this should be increased to 2 tablespoons.
I'm thinking I should just combine the two different sauces until I can get Sechuan peppercorns. I can hardly wait! I'll post an update. Thanks so much.....
foxeslovelemons
September 26, 2013
Oh, my husband and I just love dan dan noodles, but we've never tried them at home. Saving this recipe for sure. Congrats on the CP!
Bevi
September 26, 2013
This is going into the nuclear family repertoire for our upcoming nuke fam trip. Your blog is awesome.
student E.
September 6, 2013
oh, yum! dandan mian is one of my favorites! really enjoyed checking out your blog too.
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