Spicy Dan Dan Noodles with Pork and Sesame

Why You’ll Love This Recipe

• Classic Sichuan flavors: spicy, nutty, tangy, and just the right tingle from Sichuan peppercorns.
• Restaurant-quality noodles in 30 minutes with easy-to-find pantry staples plus ya cai.
• Textural bliss: springy noodles, crispy pork, crunchy peanuts, and tender pickles.
• Customizable heat and richness—make it as fiery or gentle as you like.

Grocery List

• Produce: Garlic, fresh ginger, scallions, optional cilantro
• Dairy: None
• Pantry: Thin wheat noodles, Chinese toasted sesame paste, Sichuan chili oil, Chinkiang black vinegar, light soy sauce, dark soy sauce (optional), roasted peanuts, ya cai pickles, Sichuan peppercorns, neutral oil, sugar, Shaoxing wine (optional), cornstarch (optional)

Full Ingredients

Chili-Sesame Sauce

• 3 tbsp Chinese toasted sesame paste (zhima jiang; 48 g)
• 3 tbsp Sichuan chili oil with sediment (45 ml), plus more for finishing
• 1 1/2 tbsp Chinkiang black vinegar (22 ml)
• 1 1/2 tbsp light soy sauce (22 ml)
• 1 tsp dark soy sauce (5 ml, optional, for color)
• 2 cloves garlic, finely grated (10 g)
• 1 tsp toasted and finely ground Sichuan peppercorns (2 g), plus extra for finishing
• 1 tsp sugar (4 g)
• 2–4 tbsp hot noodle cooking water (30–60 ml), to loosen

Pork and Ya Cai Topping

• 8 oz (225 g) ground pork
• 1 tsp Shaoxing wine (5 ml, optional)
• 1 tsp light soy sauce (5 ml)
• 1/2 tsp cornstarch (2 g, optional for tenderness)
• 1/8 tsp baking soda (0.5 g, optional)
• 1 tbsp neutral oil (15 ml)
• 1 tsp finely grated fresh ginger (2 g)
• 1 small clove garlic, minced (3 g)
• 1/4 cup finely chopped ya cai (35 g)
• 1/2 tsp sugar (2 g)

Noodles and Garnishes

• 12 oz (340 g) thin wheat noodles (fresh preferred; or 10 oz/285 g dried)
• 1/3 cup roasted peanuts, roughly chopped (45 g)
• 3 scallions, thinly sliced (about 30 g)
• Extra chili oil and a splash of black vinegar, to finish
• Optional: pinch toasted sesame seeds and a few cilantro leaves

Step-by-Step Instructions

Step 1: Toast peppercorns and prep the aromatics

Place 1 1/2 tsp whole Sichuan peppercorns in a dry skillet over medium heat and toast, stirring, until fragrant and slightly darker, 1–2 minutes. Cool briefly, then grind to a fine powder. Measure 1 tsp for the sauce and reserve the remainder for finishing. Finely mince the garlic and ginger. Slice the scallions, chop the peanuts, and finely chop the ya cai.

Step 2: Make the chili-sesame sauce

In a medium bowl, whisk the sesame paste with 2 tbsp hot water until smooth and creamy. Whisk in the chili oil, black vinegar, light soy sauce, dark soy (if using), grated garlic, sugar, and 1 tsp ground Sichuan peppercorn. Adjust with 1–2 tbsp additional hot water until the sauce is pourable but still clings to a spoon. Set aside.

Step 3: Brown the pork

In a small bowl, mix the pork with Shaoxing wine, light soy, cornstarch, and baking soda (if using). Heat 1 tbsp neutral oil in a skillet or wok over medium-high heat until shimmering. Add the pork, spread it out, and cook undisturbed for 2 minutes. Stir-fry, breaking into small bits, until browned and lightly crispy at the edges, 3–4 minutes more.

Step 4: Build flavor with ya cai

Push the pork to one side. Add the ginger and garlic to the cleared area and sizzle 15–20 seconds. Stir in the ya cai and 1/2 tsp sugar, and cook until glossy and very fragrant, 60–90 seconds. Reduce heat to low to keep warm, or transfer to a warm bowl.

Step 5: Cook the noodles

Bring 3 qt (3 L) water to a rolling boil (212°F). Cook fresh noodles 2–3 minutes (or dried 4–5 minutes) until springy with a firm bite. Reserve 1/2 cup (120 ml) cooking water, then drain well. Do not rinse.

Step 6: Assemble and serve

Re-whisk the sauce. Divide it among 4 warm serving bowls (about 3–4 tbsp each) and loosen each portion with 1–2 tbsp hot noodle water. Add noodles. Spoon the pork-ya cai mixture over the top, then scatter peanuts and scallions. Finish with a drizzle of chili oil, a dash of black vinegar, and a pinch of the reserved ground Sichuan peppercorns. Toss at the table until the noodles are evenly coated and stained red. Serve immediately.

Pro Tips

• Use chili oil with the sediment stirred in—the solids carry big flavor and color.
• Keep the sauce a touch thinner than you think; noodles will absorb and thicken it quickly.
• Let the pork sear in contact with the pan for a minute before stirring for crisp, flavorful bits.
• Warm your bowls so the sesame paste stays fluid and silky.
• Adjust heat and tang at the table with extra chili oil and black vinegar.

Variations

• Vegetarian: Use 7 oz (200 g) crumbled firm tofu plus 4 oz (115 g) finely chopped shiitake; brown well, then add ya cai.
• Tahini swap: If Chinese sesame paste is unavailable, use 3 tbsp tahini plus 1 tsp toasted sesame oil.
• Brothy style: For a soupier bowl, add 1/2 cup (120 ml) hot unsalted chicken stock or noodle cooking water to each bowl with the sauce.

Storage & Make-Ahead

The chili-sesame sauce keeps in an airtight jar for up to 1 week in the refrigerator. The pork-ya cai topping keeps 3 days refrigerated or 1 month frozen; reheat until sizzling. Chop peanuts and scallions up to 1 day ahead. Cook noodles just before serving for best texture. To reheat leftovers, make a fresh batch of noodles and toss with warmed pork topping and reserved sauce, loosening with hot water.

Nutrition (per serving)

Approx. 640 kcal; 23 g protein; 60 g carbohydrates; 32 g fat; 7 g saturated fat; 4 g fiber; 1250 mg sodium. Nutrition will vary based on noodle type and chili oil.