Dan Dan Noodles: Authentic Sichuan Recipe at Home
Dan Dan Noodles is an Asian comfort food you'll love to have when you got those those late night cravings for something Chinese.
Equipment
Medium saucepan
Small mixing bowl
Large saucepan or stockpot (for boiling noodles)
Small saucepan (for heating stock)
Pestle and mortar
Tongs
Colander
Ingredients
For the Spiced Beef
- 1 tablespoon neutral oil - vegetable or canola, for cooking the beef
10.5 oz ground beef (minced beef) - minced beef, about 300g- ½ small star anise
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves - a little goes a long way- 5.3 oz preserved mustard greens - ya cai or sui mi ya cai, finely chopped, about 150g
- 2 tablespoons light soy sauce
- ½ tablespoon dark soy sauce
For the Sauce
4 cloves garlic - minced
2 teaspoons tahini- 4 tablespoons light soy sauce - 60ml
½ teaspoon black peppercorns - ground in a pestle and mortar
1 teaspoon sugar- ½ teaspoon toasted sesame oil
- 1 tablespoon rice wine vinegar
1 tablespoon balsamic vinegar
1 cup chicken stock (chicken broth or chicken bouillon) - hot, 250ml / broth or bouillon
For Serving
- 14 oz fresh la mian noodles - or other fresh Chinese wheat noodles, about 400g
- 3.5 oz fresh spinach leaves - about 100g
2 stalks spring onions - scallions, thinly sliced for garnish
1 small cilantro - fresh ; coriander, roughly chopped for garnish
Instructions
- Heat 1 tablespoon neutral oil in a medium saucepan over medium heat (use less if your beef is particularly fatty). Add the ground beef, star anise, ground cinnamon, ground cloves, and preserved vegetables. Stir to break up the meat and combine evenly. After breaking up the beef, add the 2 tablespoons light soy sauce and 1/2 tablespoon dark soy sauce. Continue cooking, stirring occasionally, until the meat caramelises and develops a crispy exterior, about 10-15 minutes.1 tablespoon neutral oil, 10.5 oz ground beef (minced beef), 1/2 small star anise, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, 5.3 oz preserved mustard greens, 2 tablespoons light soy sauce, 1/2 tablespoon dark soy sauce
- While the beef cooks, prepare the sauce. In a small bowl, combine the minced garlic, tahini, 4 tablespoons light soy sauce, ground black pepper, sugar, sesame oil, rice wine vinegar, and balsamic vinegar. Mix well until the tahini is fully incorporated. Divide the sauce equally between 4 large serving bowls. Set aside.4 cloves garlic, 2 teaspoons tahini, 4 tablespoons light soy sauce, 1/2 teaspoon black peppercorns, 1 teaspoon sugar, 1/2 teaspoon toasted sesame oil, 1 tablespoon rice wine vinegar, 1 tablespoon balsamic vinegar
- Heat your stock in a small saucepan and keep it at a simmer to remain hot. Bring a large saucepan or stockpot filled with water to a boil.1 cup chicken stock (chicken broth or chicken bouillon)
- Blanch the spinach in the boiling water for 10-15 seconds until just wilted. Use tongs to lift the blanched spinach from the water, shake off excess liquid, and divide between the 4 serving bowls.3.5 oz fresh spinach leaves
- Divide the hot stock between the bowls and mix with the sauce ingredients. The water should be back to the boil; add the noodles to the boiling water and cook according to packet instructions, approximately 2-4 minutes. Drain the noodles through a colander, shaking off excess water, and divide equally between the 4 bowls.1 cup chicken stock (chicken broth or chicken bouillon), 14 oz fresh la mian noodles
- Top with the spiced beef. Garnish with sliced spring onions and chopped cilantro. Serve immediately.2 stalks spring onions, 1 small cilantro
Notes
Storage: Refrigerate the spiced beef and sauce separately in airtight containers for up to 3 days. Noodles are best cooked fresh — they go mushy when stored in broth.
Make-Ahead: Prepare the beef topping and sauce mixture up to 24 hours in advance. Reheat the beef in a skillet and assemble bowls with freshly cooked noodles and hot stock.
Substitutions: Swap tahini for Chinese sesame paste (zhi ma jiang) for a more traditional flavour. Ground pork works as an authentic alternative to beef. If you can't find la mian, fresh ramen noodles or dried Chinese wheat noodles are good substitutes.
Freezing: The cooked spiced beef freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a dry skillet until crispy again.
Pro Tip: Toast the star anise, cinnamon, and clove in the dry pan for 30 seconds before adding the oil and beef — this blooms the spices and deepens the aromatic base significantly.
Heat Adjustment: For more authentic Sichuan fire, add 1-2 teaspoons chili oil or chili crisp to each bowl and a pinch of ground Sichuan peppercorn for the signature numbing mala sensation.
Nutrition
Serving: 1servingCalories: 480kcalCarbohydrates: 43gProtein: 24gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 55mgSodium: 2066mgPotassium: 842mgFiber: 5gSugar: 5gVitamin A: 2498IUVitamin C: 10mgCalcium: 83mgIron: 6mg
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