Dan Dan Noodles

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.

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

 

Method:

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.