Sichuan Dan Dan Noodles
Search no longer for an authentic dan dan noodles recipe with this lively Chinese dish!
If you've got a taste for all things spicy, then this mouthwatering Sichuan Dan Dan Noodles Recipe is just what you need in your bowl! Though there are countless versions of this iconic dish, this is an authentic dan dan noodles recipe, and it only uses the freshest ingredients to make. From sweet soy sauce to firey birds eye chilis, this recipe has it all. Filling, well-seasoned, and bursting with flavor, this Chinese dinner dish will be a hit for any weekday meal or dinner party. Customize how spicy you want this dish to be with an arrangement of toppings, and you'll be able to please even your picky eaters.
Preparation Time10 min
Cooking Time20 min
Total TimeUnder 30 minutes
Recipe CourseMain Course
Taste and TextureHot & Spicy
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, finely chopped
- 1 red onion, finely diced
- 1 teaspoon ginger, finely chopped
- 2 birds eye chilies, finely chopped
- 2 long red chilis, finely chopped
- 1 tablespoon crushed Sichuan peppercorns
- 1 teaspoon Chinese five spice
- 250 grams beef mince
- 1 cup Chinese rice wine
- 1 tablespoon sweet soy sauce
- 1 cup hoisin sauce
- 1 tablespoon chili oil
- 400 grams fresh or dried white noodles, medium thickness
- 1 tablespoon roasted peanuts, chopped
- 2 tablespoons spring onions, chopped
- 1 cup pickled Chinese mustard greens (available at Asian grocers)
- 1 tablespoon coriander, chopped
In a large Swiss Diamond Fry Pan over medium-high heat, heat 2 tbsp extra virgin olive oil with the garlic, red onion, ginger and chopped chilis.
Allow to sweat down for a few minutes, then add the crushed Sichuan peppercorns and Chinese five spice. Add the beef mince and stir to coat, breaking it up with the back of your spoon. Fry until cooked through.
Cook the noodles according to packet directions. Reserve about ¼ cup cooking water.
Pour the Chinese rice wine, sweet soy sauce, hoisin sauce and chili oil into the beef mixture.
Add the reserved noodle cooking water and stir to combine, cooking until the water as reduced and the sauce has come together.
Add the cooked noodles to the pan with the sauce and stir until everything is coated. Turn off the heat and distribute into bowls.
Garnish with pickled Chinese mustard greens, coriander, chopped peanuts and spring onion and some extra chili oil, if desired.
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