Summary: Sichuan noodles with minced pork, pickled greens, sesame paste and chilli oil. The pork is fried with the pickles until dry and crumbly; the sauce is mixed straight into the bowl from sesame paste, soy sauce and black rice vinegar and the cooked noodles are laid on top. Hot chilli oil is poured over and ground Sichuan pepper finishes the dish. Total time 45 minutes, base 6 servings.
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Category: Pasta · Chinese Cuisine
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Quick overview
- Dish: Dan dan noodles – Sichuan noodles with a spicy sauce and chilli oil
- Category: Pasta, Chinese Cuisine
- Cuisine: Chinese
- Main ingredient: Dried wheat noodles, 450 g (75 g per portion)
- Guide: 12 most famous Chinese dishes: traditional recipes from Chinese cuisine
- Total time: 45 minutes (25 minutes preparation + 20 minutes cooking)
- Difficulty: Medium
- Servings: 6 (Portion weight: 254 g)
- Key technique: Frying the pork until dry and building the sauce directly in the bowl under the noodles
- Method types: Stir-frying, boiling, pan-frying
- Dietary info & allergens: gluten, soy, sesame
- Great for: A quick dinner, anyone who likes Sichuan heat, a lunchbox, cooking ahead by making the sauce in advance
- Nutrition (per portion): 732 kcal, Protein: 23.9 g, Fat: 42.3 g, Carbohydrates: 64.0 g
- Storage: 3 days in the fridge, sauce 1 month in the freezer
- Pairing: Jasmine tea, rice beer, homemade limeade
- In short: Pork fried until dry, a thick sauce in the base of the bowl and hot chilli oil poured over – three steps that decide whether the noodles are coated or stay pale.
WAGUU says: “Dan dan is not mixed in the pan. The sauce goes into the bottom of the bowl, the hot noodles on top, and the mixing happens at the table – that way the noodles stay hot and the chilli oil does not break down.”
Key facts
| Preparation time: | 25 minutes |
| Cooking time: | 20 minutes |
| Temperature: | Chilli oil heated to 150–160 °C, noodles boiled in plenty of water |
| Servings: | 6 (portion weight 254 g) |
At a glance
Dan dan noodles rest on a thick sauce that clings to the noodles. Sesame paste and pork fried until dry form the base that binds liquid; soy sauce and black rice vinegar bring salt and acidity, and the chilli oil ties the flavours together. The oil is heated to 150–160 °C so the aromatics of the chilli and Sichuan pepper are released into the fat; hotter than that and the chilli burns and turns bitter. The noodles are boiled to just done, rinsed only briefly and laid straight onto the sauce, so the whole flavour reaches each bowl individually and nothing is lost in the colander.
Ingredients
Base servings: 6 • Portion weight: 254 g
| Ingredient | Quantity | Quality |
|---|---|---|
| dried wheat noodles | 450 g | medium thickness |
| minced pork belly | 400 g | freshly minced, around 25 % fat |
| pickled greens (yacai) | 80 g | dried pickled mustard greens, chopped finely |
| sesame paste | 100 g | 100 % sesame, stirred before use |
| soy sauce | 60 ml | light, naturally fermented |
| black rice vinegar | 30 ml | dark, slightly sweet |
| chilli oil | 60 ml | with pieces of chilli, to pour over the noodles |
| peanut oil | 30 ml | for frying the pork |
| Sichuan pepper | 6 g | whole, toasted and ground |
| garlic | 20 g | fresh, chopped finely |
| spring onions | 80 g | fresh, cut on the diagonal |
| caster sugar | 10 g | to balance the vinegar |
| chicken stock | 200 ml | unsalted, to loosen the sauce |
Why you will love this recipe
- On the table in 45 minutes: The sauce takes twenty minutes, the noodles five and assembling the bowls a minute. The rest is chopping and stirring.
- A flavour built in layers: Salty soy, sour black vinegar, sweet sugar, sesame paste and hot chilli oil all meet in the bowl.
- Exact quantities for 6 servings: 75 g of dried noodles per portion, 67 g of pork and 17 g of sesame paste.
- Improvers can manage it: Six phases, five checkpoints and one pan. What separates a good result from an average one is pork fried until dry and chilli oil at the right temperature.
Why it works: Dan dan is a sauce that clings to the noodles rather than a soup. Sesame paste is an emulsion of fat and protein that binds water; together with minced pork fried until dry it forms a thick mass that coats every strand once the bowl is mixed. The pork is fried until its water has evaporated – only then is it crumbly and only then does its fat merge with the sesame paste. The chilli oil is heated to 150–160 °C: capsaicin and the aromatics of Sichuan pepper dissolve in fat, so they transfer to the noodles, and above 180 °C the chilli burns and the oil turns bitter. Pickled greens add salt and a fermented depth that replaces part of the seasoning, which is why the dish needs no added salt.
Recipe overview
Prep: 25 min | Cook: 20 min | Difficulty: Medium | Servings: 6 | Type: Main course | Origin: Chinese
Detailed method
Overall progress: 0 % complete
Phase 1: Preparing the ingredients – 15 min
Equipment: kitchen scales, board, knife
1. Rinse the pickled greens, drain them and chop them finely. Chop the garlic with a knife, cut the spring onions on the diagonal. Toast the Sichuan pepper in a dry pan for half a minute until fragrant and grind it in a pestle and mortar. In a bowl, mix the sesame paste with the soy sauce, black rice vinegar, caster sugar and half the chicken stock until smooth and thick.
Checkpoint: The sauce is smooth, glossy and thick enough to hold on a spoon. No lumps of sesame paste remain and the sugar has dissolved.
Before you move on:
Stir the sesame paste thoroughly before use. On standing the oil separates to the surface; without mixing, the sauce is thin on top and solid at the bottom of the jar.
Phase 2: Frying the pork until dry – 10 min
Equipment: pan or wok, spatula
2. Heat the peanut oil in the pan and add the minced pork. Break it up and fry it over a higher heat for four minutes, until it turns pale golden. Add the chopped pickled greens and the garlic and fry for another three minutes, until all the water has gone from the meat and it is crumbly with darker edges.
Checkpoint: The pork is crumbly, dark golden and no liquid is left in the pan, only a thin film of fat. Stirring sounds dry rather than bubbling.
Before you move on:
The pork must be fried until dry. Left damp, it thins the sauce in the bowl and the sauce will not coat the noodles; the flavour ends up at the bottom.
Phase 3: Heating the chilli oil – 3 min
Equipment: small pan, oil thermometer
3. Pour the chilli oil into a small pan and heat it to 150–160 °C. Watch the thermometer; the oil must not smoke. Tip half the ground Sichuan pepper into the hot oil, take the pan off the heat and leave it for a minute so the aroma opens.
Checkpoint: The oil is deep red and small bubbles form around the pieces of chilli, but the oil does not smoke. The aroma is sharp and spiced rather than acrid.
Before you move on:
Never let the chilli oil smoke. Above 180 °C the chilli burns, the oil turns bitter and that bitterness carries through the whole dish. Keep a thermometer in the pan.
Phase 4: Cooking the noodles – 6 min
Equipment: large pan, colander
4. Bring three litres of water to the boil in a large pan and add the noodles. Boil them a minute less than the packet says, usually four to five minutes. Drain them, rinse briefly in warm water so they do not stick, and leave them to drain.
Checkpoint: The noodles are firm to the bite but not hard in the middle. Lifted with a fork, the strands separate instead of clumping.
Before you move on:
Do not rinse the noodles in cold water until they are completely cool. They should still be warm so that the sauce in the bowl comes together and the chilli oil does not separate.
Phase 5: Building the bowls – 3 min
Equipment: six deep bowls, spoon
5. Put a spoonful of the sesame sauce into each bowl and spread it over the base. Lay a portion of hot noodles on top, spoon the fried pork and pickles over them and pour the hot chilli oil across. Scatter the remaining ground Sichuan pepper and the spring onions over the top.
Checkpoint: The sauce stays in the base of the bowl while the noodles on top are dry and glistening with chilli oil. The pork is spread evenly and the spring onion is bright green.
Before you move on:
Do not mix the bowl in advance. The noodles are laid on the sauce and the guest mixes it at the table, so the noodles stay hot and the chilli oil does not separate.
Phase 6: Serving – 2 min
Equipment: chopsticks, spoon
6. Take the bowls to the table while the noodles are still hot. Give each guest chopsticks and a spoon; the bowl is mixed from the bottom before eating so the sauce combines with the noodles. Serve the rest of the chicken stock in a jug so anyone can loosen the sauce to their taste.
Checkpoint: Once mixed, the noodles are evenly coated in dark red sauce and no separated oil is left at the bottom. The taste is salty, sour and hot at the same time.
Equipment needed
| Item | Ideal size | Alternative | Risk |
|---|---|---|---|
| pan or wok | 28 cm across | a deep cast-iron pan | a thin base will not dry the pork out |
| large pan for the noodles | 5 litre capacity | two smaller pans for two batches | in a small pan the noodles clump and the water stops boiling |
| oil thermometer | reads to 220 °C | test with a piece of chilli in the oil | without measuring, the oil overheats easily and turns bitter |
| pestle and mortar | ceramic, 200 ml | the base of a heavy pan and a rolling pin | ground Sichuan pepper from a packet has already lost its aroma |
| deep bowls | six bowls of 500 ml | deep plates | in a shallow bowl the sauce spreads out and the noodles stay bare |
Shopping list
Nutrition profile
Values per portion (as served, without a side). Calculated from average nutritional values of the ingredients. Portion weight 254 g. The water used to boil the noodles is not counted in the weight.
| Nutrient | Per 100 g | Per portion | For 6 servings |
|---|---|---|---|
| Energy | 288 kcal | 732 kcal | 4391 kcal |
| Fat | 16.6 g | 42.3 g | 253.6 g |
| of which saturates | 6.8 g | 6.8 g | 6.8 g |
| Carbohydrates | 25.2 g | 64.0 g | 383.8 g |
| of which sugars | 6.5 g | 6.5 g | 6.5 g |
| Protein | 9.4 g | 23.9 g | 143.5 g |
| Salt | 2.9 g | 2.9 g | 2.9 g |
| of which sodium | 0.49 g | 1.24 g | 7.42 g |
Reference intake of an average adult (8400 kJ / 2000 kcal). Salt comes from the pickled greens, the soy sauce and the stock; the dish is not salted further.
WAGUU Pro level
- Pro standard: A tested recipe with exact quantities and visual checkpoints.
- Tip 1: Make the sesame sauce an hour ahead and keep it cool. The flavour settles and the sauce thickens.
- Tip 2: Fry the pork over a higher heat and stir it less than you are used to. The longer the water takes to evaporate, the crumblier the meat becomes.
- Tip 3: Taste the chilli oil before you use it. Brands vary in heat; with a fierce one, half the amount is enough.
- Tip 4: Boil the noodles in plenty of water and do not stir them with a spoon. Lifting them once with chopsticks is enough to stop them catching.
The science behind it
Dan dan noodles are an example of an emulsion. Sesame paste contains fat and protein; when stirred, the proteins coat droplets of fat and build a network that binds the water from the soy sauce and the stock. That is why the sauce clings to the noodles instead of running to the bottom. Minced pork loses water during frying; only once the surface moisture has gone does the meat pass 140 °C and does the Maillard reaction between amino acids and reducing sugars give it a brown colour and a fuller flavour. Capsaicin from the chilli and the aromatics of Sichuan pepper, chiefly sanshool, dissolve in fat rather than in water. They are therefore released into the heated oil and transferred to the noodles; in water they would stay locked in the spices. Above 180 °C capsaicin begins to break down and the chilli loses part of its heat, while burnt particles add bitterness. Starch from the wheat noodles partly dissolves into the cooking water and leaves a thin film on the surface; a brief rinse keeps that film, which helps the sauce to grip.
Fine dining – professional techniques
- Plating: Twist the noodles into a nest with a fork, spoon the sauce around it and lay the pork on top. Scatter sesame seeds over the plate.
- Texture contrast: Add thin batons of fresh cucumber and pickled vegetables. Crunch balances the thick sauce.
- Temperature contrast: Serve in warmed bowls; on cold porcelain the sauce firms and stops combining with the noodles.
- Aromatic finish: Grate lime zest over the bowl and add a drop of sesame oil. The citrus opens the spices before the first mouthful.
Sensory radar
- Appearance: Dark red noodles coated in glossy sauce with crumbly brown pork, green spring onion and brown Sichuan pepper on top.
- Aroma: Roasted chilli and sesame, with fermented greens and garlic underneath.
- Taste: Salty soy, the sourness of black vinegar, the sweetness of sesame paste and a warm chilli heat with a tingle at the end.
- Texture: Noodles firm and slippery, pork crumbly and dry, sauce thick and smooth.
Pairing
- Jasmine tea: A floral aroma softens the heat and cleanses the palate.
- Rice beer: Light sweetness and low bitterness suit sharp chilli. Serve at 6–8 °C.
- Homemade limeade: Acidity and fizz refresh after a hot mouthful.
- Dry Riesling: Higher acidity cuts the sesame paste and lets the fermented greens show.
Variations
- Without meat: Replace the pork with 250 g of finely chopped smoked tofu and a spoon of extra sesame paste. Lighter and meat free, with chilli oil just as assertive.
- Chicken version: Use minced chicken thigh instead of pork belly. Leaner, so add a spoon of peanut oil so the meat does not stick.
- Hotter version: Increase the chilli oil to 90 ml and add a spoon of pickled chilli. The heat rises, but the sweetness of the sesame paste keeps it balanced.
Allergens and dietary information
Contains: gluten (wheat noodles); soy (soy sauce); sesame (sesame paste) • Gluten: yes, in the noodles • Not suitable for: anyone with coeliac disease or a soy or sesame allergy
Great for
A quick dinner, anyone who likes Sichuan heat, a lunchbox, cooking ahead by making the sauce in advance, dinner for two to six people.
Substitution guide
- Pickled greens (yacai): chopped pickled cucumber or sauerkraut. Sharper and less fermented.
- Sesame paste: sugar-free peanut butter with a spoon of sesame oil. Sweeter and more pronounced.
- Black rice vinegar: balsamic vinegar diluted with an equal part of water. Sweeter.
- Chilli oil: peanut oil heated with 10 g of chilli flakes. You decide the heat.
- Minced pork belly: minced beef with 15 % fat. Drier, so add a spoon of sesame paste.
- Chicken stock: vegetable stock with a spoon of soy sauce. The dish loses some depth.
FAQ
Why is the sauce mixed in the bowl?
So that the noodles stay hot and the sauce does not catch in the pan. Tossed in a pan, the noodles would soften and lose their bite; in the bowl they combine at the table.
Do I have to use pickled greens?
They are not essential, but they bring salt and a fermented depth. If you leave them out, add a spoon of soy sauce and a quarter teaspoon of sugar.
How hot is the dish?
It depends on the chilli oil. Sixty millilitres gives a sharp but balanced result. For a milder version use half and serve the rest separately in a bowl.
Can the noodles be cooked in advance?
Yes, but rinse them and toss them with a drop of oil. Before serving, warm them in boiling water for ten seconds to bring back their bite.
What if the sauce is too thick?
Loosen it with chicken stock, never with water. Stock carries flavour; water would only dilute the sauce. Add it a spoon at a time and stir.
Is the recipe gluten free?
Not with wheat noodles. Use rice noodles and tamari instead of soy sauce. Sesame paste, pickled greens and pork contain no gluten.
WAGUU Petr advises: cooking for 6 or more?
6–8 people: Make the sauce and the pork in one batch and cook the noodles in two pans so the water comes back to the boil. Build the bowls at the last moment. • 10+ people: Put two bowls of sauce and two of pork on the table and let guests assemble their own. Keep the noodles in hot water and serve them in smaller batches as they cook.
Sides and serving
Storage and reheating
Fridge: 3 days • Freezer: 1 month (sauce and pork separately) • Reheating: Warm the sauce and pork in a pan with a spoon of stock, blanch the noodles in boiling water for ten seconds and rebuild the bowls. In the microwave the noodles soften and the sauce splits at the edges.
Author: WAGUU Petr & Team • Published: 8 Oct 2026 • Updated: 10 Oct 2026
More recipes from this article
Guide: 12 most famous Chinese dishes: traditional recipes from Chinese cuisine
Peking duck – celebratory roast duck with crisp skin, thin pancakes and a sweet sauce
Kung Pao chicken – spicy Sichuan chicken with peanuts, chilli and a sweet-savoury sauce
Mapo tofu – tofu in a spicy Sichuan sauce with minced meat and Sichuan pepper
Sweet and sour pork – fried pork pieces in the classic sweet and sour sauce
Char siu – Cantonese roast pork with a glossy caramelised crust
Dim sum – small Cantonese dishes, especially steamed dumplings and parcels
Xiaolongbao – delicate Shanghai dumplings filled with pork and hot soup
Chow mein – stir-fried wheat noodles with vegetables, meat or seafood
Yangzhou fried rice – fried rice with egg, prawns, ham and peas
Hot pot – a shared meal cooked in bubbling broth at the table
Wonton soup – clear broth with filled wonton dumplings and spring onion
Other recipes you might like
Why WAGUU?
Recipes on WAGUU are checked for accurate quantities, method and nutrition. In this recipe the amounts match across the ingredient table, the cooking phases, the shopping list and the print view – 450 g of dried noodles serve six at 75 g each, 400 g of pork gives 67 g per portion and 100 g of sesame paste 17 g per portion.
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Most common mistakes
- Damp pork – it thins the sauce and the noodles stay bare. Fry the pork until it is crumbly and dark golden.
- Burnt chilli oil – above 180 °C the chilli burns and the oil turns bitter. Heat it to 150–160 °C and use a thermometer.
- Sauce mixed in the bowl in advance – the noodles cool and the oil separates. Leave the sauce at the bottom and mix at the table.
- Overcooked noodles – they fall apart in the bowl. Boil them a minute less than the packet says.