Dan Dan Noodles

Dan Dan Noodles

Dan Dan Noodles

Dan Dan Noodles

Dan dan noodles

Course noodles


Fresh pasta

  • 200 g (0.45 lb) thin egg noodles

Meat mixture

  • 100 g (3½ oz) pork or beef, ground
  • 1 tbsp peanut oil
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 30 g (1 oz) white cabbage, thinly sliced
  • 30 g (1 oz) white cabbage, thinly sliced
  • 1 red pepper, chopped
  • 1 tbsp Chinese rice wine
  • ½ tbsp salt, or salt to taste


  • Roasted peanuts, crushed


  • 50 ml (3 tbsp + 1 tsp) chicken stock
  • 2 tbsp soy sauce
  • ½ tbsp sesame paste or tahini
  • 2 tbsp sesame oil
  • chili oil to taste
  • 1 tbsp sugar
  • 1 tbsp black rice vinegar
  • ½ tbsp Sichuan pepper, ground


  • Bring a large pot of salted water to the boil
  • For the sauce: whisk together the ingredients. Set aside.
  • Heat a wok or skillet over medium-high heat. Heat oil. Add garlic,ginger, white parts of the scallions and cabbage. Cook until fragrant,about 1 minute. Add the meat and stir-fry until crispy and brown.Add rice wine to deglaze the pan. Season
  • Meanwhile, boil the noodles, drain, rinse shortly under cold waterto stop the cooking process, but stay warm. Drain and transfer toa serving dish.
  • Pour the sauce over the noodles and serve with the meat, toppedwith the chopped scallion greens and optional peanuts.
Tried this recipe?Let us know how it was!



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