Felicity Cloake: A Step-by-Step Guide to Making Quick Dan Dan Noodles with Smoky Chili Oil and Tingly Sichuan Pepper

What’s the story behind dan dan noodles? Fuchsia Dunlop shares that these noodles are named after the street hawkers in Chengdu who carried their goods on a bamboo pole called a “dan.” This dish is a true flavor explosion—savory and spicy, featuring smoky chili oil and the distinct zing of Sichuan peppercorns. While they’re traditionally served in smaller portions, sometimes it’s fun to break the rules a bit.

**Prep Time**: 10 minutes
**Cook Time**: 20 minutes
**Yield**: 2 servings

**Ingredients**:
– 1 tablespoon Sichuan yibin yacai (pickled mustard greens)
– 2 spring onions
– 1 teaspoon Sichuan peppercorns
– 1 tablespoon groundnut oil
– 100 grams minced pork
– 1 teaspoon Shaoxing rice wine
– 1 teaspoon light soy sauce
– 175 grams fresh flour and water noodles

**For the Sauce**:
– 4 tablespoons light soy sauce
– 2-4 tablespoons Sichuan roasted chili oil (tailor to your spice preference)
– 2 teaspoons Chianking black rice vinegar
– ½ teaspoon white sugar (optional)

**Ingredient Notes**:
You can easily source these ingredients at a Chinese grocery store or online. If you can’t find mustard greens, Tianjin preserved vegetables are a suitable substitute (just rinse them). Alternatively, mix rinsed, finely chopped kimchi with capers for a rather similar salty and spicy profile, although the flavor will differ slightly.

**Step 1: Prep the Vegetables**
Begin by washing and finely chopping your preserved vegetables. Slice the spring onions on the diagonal, keeping the white and green parts separate. Combine the white parts with the preserved veggies and set the green ones aside for later.

Toast the Sichuan peppercorns in a dry, hot pan until they become aromatic. Allow them to cool slightly, then grind or crush them into a powder.

**Step 2: Start Cooking**
Next, heat your groundnut oil in a large wok or frying pan over high heat. When the oil shimmers—this is crucial for effective stir-frying—add the minced pork. Stir-fry until it starts to brown.

Introduce the chopped preserved vegetables, the white parts of the spring onions, and the ground pepper to the pan. Stir-fry everything together for a couple of additional minutes.

**Step 3: Add the Liquids**
Pour in the Shaoxing rice wine and soy sauce, continuing to stir-fry until the mixture thickens and develops a dryish, crunchy texture. The contrast between the crisp meat and slippery noodles is what makes this dish truly enjoyable, so take your time here.

**Step 4: Make the Sauce**
While you’re cooking, whisk together all the sauce ingredients. Adjust the heat to your liking by adding the spicy sediment from the chili oil. If you’re unsure about spice levels, start modestly; you can always have extra chili oil on hand for diners to add themselves.

**Step 5: Cook the Noodles**
Opt for thin, fresh noodles for the best texture, but dried flour and water noodles will also do. Avoid egg noodles for this dish. Cook the noodles until they’re soft yet still springy—cooking time will vary by brand. Remember to reserve a cup of the noodle cooking water before draining.

**Step 6: Finishing Touches**
Stir four tablespoons of the reserved noodle water into the sauce, tasting and adding more chili oil if desired. Divide the sauce into two bowls, add the drained noodles, and top with the savory pork and sliced spring onion greens. Serve immediately with extra chili oil on the side.

**Step 7: Note on the Meat**
Keep in mind that in this dish, the meat acts more as a garnish than the star, so feel free to substitute if needed. If you’re not a fan of pork, beef is a great alternative.

**Step 8: For Non-Meat Eaters**
For those seeking a meat-free option, soy mince works beautifully here. Additionally, consider exploring J. Kenji López-Alt’s intriguing recipe on Serious Eats, which features dry-fried shredded mushrooms. This could spark your culinary creativity, especially if you enjoy variations like mapo tofu.