Saucy, Spicy, Slurpy: Dan Dan Noodles at Home
Bold, spicy, saucy, and packed with texture, Dan Dan Mian is the noodle bowl of dreams. With savory pork, tangy yacai, and silky bok choy over thick wheat noodles, this Sichuan classic delivers flavor in every bite.
If I had to be stranded on a noodle island (which, let’s be honest, sounds ideal), I’d want a never-ending supply of Dan Dan Mian. Known to the West as Dan Dan Noodles, this fiery little number is street food royalty from Chengdu, the spicy heart of Sichuan. This version is adapted from the fantastic A Very Chinese Cookbook, which is full of bangers, but this one? This one had me weeping (from joy and chili oil).
What makes it so iconic? First, you’ve got noodles—thick, chewy, slurp-worthy. Then a layer of saucy pork, infused with garlic, ginger, and umami bombs like soy sauce and tianmianjiang. Toss in blanched bok choy for crunch, and finally, the secret ingredient: yacai. This fermented mustard green stalk condiment is tangy, subtly spicy, and brings a glorious funk that makes this dish truly unforgettable.
The secret to this dish: this isn’t a dish about tender meat. We want crispy, almost crunchy, salty bits of pork that taste like they’ve been seared by a thousand tiny flavor fairies. You’ll smash that pork into a thin layer in your wok and jab it to smithereens. You’ll love it.
Why this Recipe Works
• Savory pork topping – Not soft, not saucy—crispy and umami-packed. The texture makes the dish.
• Complex, spicy sauce – A slow-cooked oil infused with Sichuan peppercorns, cinnamon, and chili flakes gets mixed with black vinegar and sesame paste for depth.
• Yacai brings the funk – A fermented mustard stem that delivers briny, sour, earthy flavor. It’s not optional.
• Bok choy for balance – A gentle crunch that cools the heat and keeps your palate happy.
• Authentic but doable – Adapted for the home cook, this recipe gives you street food-level flavor without boarding a plane.
Tips for Making Dan Dan Miang
• Don’t skip the yacai! – It’s not optional—it’s essential. Look for it at Asian markets or online.
• Sauce hack: No tianmianjiang? Use hoisin—it’s sweeter but gets the job done.
• Noodle substitute: Can’t find thick wheat noodles? Use fresh lo mein or 8 oz dried lo mein noodles.
• Yacai matters: Look for “suimiyacai” on the label. Don’t sub in other pickled mustards—this one’s irreplaceable.
• Pork technique: This isn’t tender taco meat. You want crispy bits—spread it out, break it up, and sear it like your flavor depends on it. (It does.)
🌱 A Bite of Sustainability
Using seasonal produce like bok choy and skipping takeout packaging makes this a more sustainable version of your favorite noodle bowl. Bonus points if you use pork from a local butcher and support Asian grocers for authentic ingredients. Cooking global flavors at home reduces single-use waste and supports small-scale food systems—all while feeding your noodle obsession.
How To Make Dan Dan Mian
This Dan Dan Mian recipe features spicy pork, chewy noodles, and tangy yacai in a rich, savory sauce. A Sichuan street food classic you can make at home.
Make the Sauce
1. In a large wok, heat oil, chili flakes, peppercorns, and cinnamon over low heat for 10 minutes. Let it gently infuse.
2. Transfer mixture to a bowl (don’t wash that wok—trust the process).
3. Whisk in soy sauce, vinegar, tianmianjiang, and sesame paste.
4. Divide sauce evenly into four shallow serving bowls.
Cook the Pork
1. In a bowl, combine pork, Shaoxing wine, and soy sauce. Mix well with your hands.
2. Heat 2 tsp oil in the same wok over medium-high heat.
3. Add pork and press into a thin layer. Let it brown before breaking into small chunks.
4. Push pork aside. Add garlic, ginger, and remaining 1 tsp oil to the cleared space. Sauté for 1 minute.
5. Stir everything together and remove from heat. Cover to keep warm.
Blanch Bok Choy & Cook Noodles
1. Bring 4 quarts water to boil. Add bok choy and cook for 1 minute. Remove and set aside.
2. Return water to boil. Add noodles and cook until almost tender—still slightly firm in the center.
3. Drain and rinse under hot water, tossing for 1 minute. Drain well.
Assemble
1. Return pork to medium heat. Stir in yacai and warm through.
2. Divide noodles among the sauce-filled bowls.
3. Spoon pork + yacai mixture over noodles.
4. Top with bok choy and scallions.
5. Serve warm or at room temperature. Mix well before devouring.
Send Noods
Dan Dan Mian isn’t just a noodle dish—it’s a full-on flavor parade. From the numbing heat of Sichuan pepper to the tangy funk of yacai, every bite is bold and balanced. It’s messy, saucy, and totally addictive. Whether you’re craving comfort or feeling adventurous, this dish delivers.
Now go forth and slurp. And don’t forget to mix before diving in—this one’s all about that saucy noodle tangle.
Dan Dan Mian (Dan Dan Noodles)
Description
This Dan Dan Mian recipe features spicy pork, chewy noodles, and tangy yacai in a rich, savory sauce. A Sichuan street food classic you can make at home.
Ingredients
The Sauce
The Noodles
Instructions
How To Make Dan Dan Mian
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Make the Sauce
Heat oil, chili flakes, peppercorns, and cinnamon in 14-inch wok over low heat for 10 minutes. Using rubber spatula, transfer all mixture to bowl (do not wash wok). Whisk soy sauce, vinegar, tianmianjiang, and sesame paste into oil mixture. Divide evenly among 4 shallow bowls
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For the Noodles
Combine pork, Shaoxing wine, and soy sauce in medium bowl and toss with your hands until well combined; set aside. Working with 1 head bok choy at a time, trim base (larger leaves will fall off) and halve lengthwise through core, rinse well.
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Heat 2 teaspoons oil in now-empty wok over medium-high heat until shimmering. Add reserve pork mixture and use rubber spatula to smear into think layer across surface of wok. Break up meat into 1.4-inch chunks with edge of spatula and cook, stirring frequently, until pork is firm and well-browned, about 5 minutes. Push pork mixture to far side of wok and add garlic, ginger, and remaining 1 teaspoon oil to cleared space. Cook, stirring constantly, until garlic mixture begins to brown, about 1 minute. Stir to combine pork mixture with garlic mixture. Take off heat, cover to keep warm.
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Meanwhile, bring 4 quarts of water to boil in large pot. Add bok choy and cook until leaves are vibrant green and stems are crisp-tender, about 1 minute. Using spider skimmer or slotted spoon, transfer bok choy to plate; set aside. Return water to boil. Add noodles and cook, stirring often, until almost tender (center should still be firm with slightly opaque dot). Drain noodles. Rinse under hot running water, tossing with tongs, for 1 minute; drain well.
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Serving
Divide noodles evenly among prepared bowls. Return wok with pork mixture to medium heat. Add yacai and cook, stirring frequently, until warmed through, about 2 minutes. Spoon pork mixture over noodles. Divide bok choy evenly among bowls, shaking to remove excess moisture as you portion. Top with scallions. Serve warm or at room temperature.
Equipment
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Nutritional Value
Nutritional Value
Servings 4
Serving Size 1
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 31g48%
- Saturated Fat 7g35%
- Trans Fat 1g
- Cholesterol 45mg15%
- Sodium 1310mg55%
- Potassium 517mg15%
- Total Carbohydrate 69g23%
- Dietary Fiber 1g4%
- Sugars 9g
- Protein 24g48%
- Vitamin A 600 IU
- Vitamin C 0.8 mg
- Calcium 823 mg
- Iron 7.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- If you can't get fresh thick white wheat noodles, substitute fresh lo mein or 8 ounces dried lo mein noodles.
- If tianmianjiang is unavailable, substitute hoisin.
- Yacai is a type of pickled mustard and is sometimes labeled suimiyacai. It is not recommended to substitute other varieties of pickled mustard.
- Tender, juicy meat is not the goal here. What you want is a crispy, umami-rich seasoning that clings to the noodles. To get it really fine textured and brown, smear the ground pork into a thin layer across the wok with a rubber spatula, jab at it with the tool's edge to break it up into bits, and sear it hard--really hard. The end result is fine bits of pork with crispy edges.
