Authentic Sichuan Spicy Dan Dan Noodles Recipe (Step-by-Step)

When it comes to Sichuan-style Dan Dan noodles, there are three essentials you can’t skip: Sichuan peppercorns, Sichuan pepper oil, and Yibin Suimiyacai (fermented mustard greens from Yibin).

Ingredients

• 100g fresh round noodles
• 30g Yibin Suimiyacai (碎米芽菜)
• 50g minced pork
• A small handful of Sichuan peppercorns
• 2 tbsp light soy sauce
• ½ tbsp Chinese vinegar
• ½ tbsp sugar
• ½ tbsp sesame oil
• ½ tbsp Sichuan pepper oil
• ½ tbsp chili oil
• 1 tbsp chopped scallions
• 3 cloves garlic, minced
• A pinch of salt (optional)
• A dash of MSG
• Cooking oil, as needed

How to Make Dan Dan Noodles

Step 1
Heat oil in a wok over high heat. Once hot, reduce to medium-low and add the minced pork. Stir-fry until all the moisture evaporates and the meat turns slightly crispy.

Step 2
Add a small handful of Sichuan peppercorns and stir-fry until fragrant. If you don’t like biting into whole peppercorns, toast them separately first, then crush them before adding. This gives a finer texture.

Step 3
Add the Yibin Suimiyacai and stir-fry until fragrant. You can add a pinch of sugar to balance the saltiness of the preserved veggies. Skip the sugar if you’re not into sweet notes.

Step 4
In a bowl, combine a small pinch of salt (optional), 2 tbsp soy sauce, and ½ tbsp each of vinegar, sugar, Sichuan pepper oil, chili oil, sesame oil, and minced garlic. Mix well and taste—adjust if needed. You only need a little vinegar to brighten the flavor—too much will make the noodles sour. Once you add the pepper oil, the flavor instantly transforms into that signature Sichuan taste!

Step 5
You can reuse the same wok from the meat to boil the noodles. Cook for 3–5 minutes. Don’t overcook them—they should still have some bite. Once cooked, drain the noodles and place them in a bowl or plate.

Step 6
Pour the sauce over the noodles and toss well to combine. Then spoon the minced pork and ya cai on top, sprinkle with a bit of chopped scallions for garnish.

It’s ready to enjoy!

Pro Tips

1. This recipe is mildly spicy and numbing. If you love that kick, just add more chili oil and Sichuan pepper oil.
2. Don’t want whole peppercorns in your bite? Toast and crush them first before mixing into the pork.
3. To stay authentic, use Yibin Suimiyacai only—don’t substitute with other pickled veggies. You can find it on Amazon.
4. Since soy sauce and Suimiyacai are already salty, you may not need to add extra salt. Adjust to taste.

Recipe Variations

1. After boiling the noodles, you can quickly blanch some leafy greens in the noodle water and add them on top. Great for boosting fiber intake.
2. The Yibin Suimiyacai pork mixture is also amazing with rice—or use it as a savory filling for buns. Super aromatic!
3. The bold, fragrant sauce you mix for the noodles? Try using it as a dipping sauce for dumplings—you won’t be disappointed.

✨ Tonight’s dinner combo: Spicy Dan Dan Noodles + Detox Veggie Soup

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