Dandanmian – Dan Dan Noodles (China)
Fiery, nutty, and packed with umami, Dandanmian (Dan Dan Noodles) is a Sichuan street food classic that balances spicy chili oil, savory pork, and crunchy peanuts over tender noodles. Chef Devan Rajkumar brings this bold, aromatic dish to life on Global Street Eats, sharing the flavors and stories of China’s bustling street markets.
In the Popular episode, Chef Dev highlights street foods that have won fans worldwide, from Turkey’s Doner Kebab to India’s iconic Samosas. His take on Dan Dan Noodles features handmade wheat noodles, bok choy, and a rich pork mixture infused with pickled vegetables, five spice, hoisin, and peanut butter, finished with aromatic chili oil for that signature Sichuan kick.
This dish exemplifies the essence of Global Street Eats: approachable, authentic recipes that bring vibrant international street flavors straight to your kitchen.
The Inspiration
In Chengdu, the capital of Sichuan province, the aroma of Dan Dan Noodles fills the narrow food alleys—oily smoke rising from woks, peppercorns crackling in the air, the buzz of vendors calling out orders for steaming bowls of chili-drenched noodles. Traditionally served by street hawkers balancing a pole over their shoulders—two baskets on either side carrying broth, sauce, and fresh noodles—the dish gets its name “dandan,” meaning “to carry on a pole.”
For Devan Rajkumar and Global Street Eats, this dish represents one of Asia’s purest expressions of flavor contrast. The numbing power of Sichuan peppercorns, the richness of peanut butter, and the umami of pork all collide in each bite. The sauce is built in layers: homemade chili oil made fragrant with star anise and cinnamon, tender ground pork balanced with sweet–salty hoisin, and chewy noodles that tie it all together.
Ingredients
For the Chili Oil:
- 2 tbsp (29.6ml) Sichuan peppercorns
- 2 cinnamon sticks
- 3 star anise
- 1 cup (240ml) peanut oil
- ¼ cup (60ml) crushed red pepper flakes
- 5 cloves garlic, sliced thin
- 1 tsp (4.9ml) granulated sugar
- 1 tsp (4.9ml) salt
For the Pork:
- 8 oz ground pork
- 4 oz bacon, chopped
- 1/3 cup (80ml) sui mi ya cai pickled vegetable
- ½ tsp (2.5ml) five spice powder
- ½ tsp (2.5ml) ground Sichuan peppercorns (use a spice grinder, mortar and pestle, or the side of a knife)
- 2 tbsp (29.6ml) hoisin sauce
- 2 tbsp (29.6ml) Shaoxing wine
- 2 tbsp (29.6ml) smooth peanut butter
- 1 tbsp (14.8ml) dark soy sauce
- ¼ cup (60ml) water
- 2 tbsp (29.6ml) peanut oil
For the Noodles:
- 1 lb medium thick Chinese wheat noodles
- 1 bunch bok choy, green parts only
- 2 scallions, sliced thin
- Roasted peanuts, crushed
Methods
Make the Chili Oil:
- Add the Sichuan peppercorns, cinnamon sticks, star anise, and peanut oil to a large wok or saucepan. Heat over medium low until the oil reaches 325 degrees. Maintain the oil at 325 degrees for 7 minutes, then turn off the heat and strain out the Sichuan peppercorns, cinnamon sticks, and star anise.
- Add the crushed red pepper flakes, sliced garlic, salt, and sugar to the oil and allow it to sit until it cools down to room temperature. Store any excess chili oil in a jar in the fridge.
- Mix together the hoisin sauce, Shaoxing wine, peanut butter, dark soy sauce, and water in a small bowl to make the sauce.
- Heat peanut oil in a wok over high heat. Add the ground pork and bacon and break up the meat with a spatula. Add the sui mi ya cai and stir fry for 2 minutes. Add in the five spice powder and ground Sichuan peppercorns and stir fry for about 30 seconds to toast. Pour in the sauce and cook until it has started to thicken.
To Finish:
- Cook the noodles in a pot of boiling water according to package instructions. Lift the noodles out of water and drain.
- Add the bok choy greens to the boiling water for 30 seconds, then remove and transfer to an ice bath to stop the cooking process.
- Divide the noodles between 6 bowls. Top with the pork, chili oil, bok choy, sliced scallions, and crushed peanuts.
Serving Suggestions
Serve Dan Dan Noodles piping hot in deep bowls, with chopsticks ready for the irresistible swirl of spice, heat, and aroma. It’s perfect as a centerpiece for a cozy dinner or as part of a street food spread featuring dumplings, grilled skewers, or spring rolls.
Pair this noodle dish with a chilled Asian beer or green tea to balance the spice. For authenticity, offer extra chili oil at the table so each diner can tailor their bowl’s heat level.
Final Thoughts
This Dan Dan Noodles recipe captures the beating heart of Sichuan street cuisine—bold, layered, and unapologetically fiery. In Global Street Eats, Devan Rajkumar shows how dishes like this tell stories of time, place, and people through taste. Every spoonful—from the numbing peppercorns to the deep, glossy pork sauce—is a journey through China’s culinary heat and heritage.
It’s not just a noodle dish; it’s a sensory experience that rewards patience, craftsmanship, and curiosity. Simple ingredients, handled with finesse, come together to create something extraordinary—that’s the mark of great street food, and the Global Street Eats way.