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Spicy Sichuan Noodles (Dan Dan Mian)

Spicy Sichuan Noodles (Dan Dan Mian) Spicy Sichuan Noodles (Dan Dan Mian)

A classic Chinese noodle dish, it's served in almost every Chinese restaurant in China, and every family knows how to make this easy yet delicious dish.













Trans-fat Free, Good source of fiber


½ pound ground pork
1 tablespoon soy sauce, dark
1 teaspoon salt
2 tablespoons peanut oil
reserved from 1 cup oil for frying
¾ pound egg noodles
thin, fresh or dry
3 tablespoons garlic
finely chopped
2 tablespoons ginger
finely chopped
5 tablespoons scallions, spring or green onions
finely chopped
2 tablespoons tahini (sesame paste)
or, peanut butter
2 tablespoons soy sauce, dark
2 tablespoons hot chili pepper oil
2 teaspoons salt
1 cup chicken broth
1 tablespoon peppercorns
roasted and ground, szechuan


Combine the pork, soy sauce and salt in a small bowl and mix well.

Heat a wok or sauté pan until it is hot.

Add 1 cup oil and deep-fry the pork, stirring with a spatula to break it into small pieces.

When the pork is crispy and dry, about 4 minutes, remove it with a slotted spoon and drain on paper towels.

Pour off the oil, leaving 2 tablespoons in the wok.

Reheat the wok and add the garlic, ginger and scallions, and stir-fry for 30 seconds.

Then add the sesame paste, soy sauce, chili oil, salt and chicken stock and simmer for 4 minutes.

Cook the noodles in a large pot of boiling water for 2 minutes if they are fresh or 5 minutes if they are dried.

Drain the noodles well in a colander.

Divide them into individual bowls or put in large soup tureen.

Ladle on the sauce.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 59735% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 127mg 42%
Sodium 2671mg 111%
Total Carbohydrate 22g 22%
Dietary Fiber 4g 15%
Sugars g
Protein 61g
Vitamin A 3% Vitamin C 7%
Calcium 7% Iron 29%
* based on a 2,000 calorie diet How is this calculated?


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