SichuanMedium 30 min serves 2

Chengdu-Style Dan Dan Noodles

Name: Chengdu-Style Dan Dan Noodles
Total time: 30 min
Yield: 2 servings
Cuisine: Sichuan
Ingredients: Sichuan peppercorns; roasted unsalted peanuts; light soy sauce; Chinese black vinegar; ground pork; fresh wheat noodles

成都担担面 · Chéngdū dàndàn miàn

家庭快手版 · Home version: This is the original Chengdu home version—no meat broth, just a rich, nutty, spicy-savory sauce clinging to chewy noodles. Restaurants often add broth or sesame paste; our family never does.

My aunt Mei in Qingyang District, Chengdu, stirred this sauce every Tuesday after market day—she’d toast Sichuan peppercorns in her wok until they smelled like citrus and pine, then grind them by hand with roasted peanuts. I still use her chipped granite mortar.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →More noodle dishes →Quick & Easy Spicy

Ingredients

Sichuan peppercorns四川花椒🏮 asian6 g
roasted unsalted peanuts熟花生仁🛒 local40 g
light soy sauce生抽🏮 asian25 ml
Chinese black vinegar陈醋🏮 asian15 ml
ground pork猪肉末🛒 local200 g
fresh wheat noodles鲜切面🛒 local300 g

Sichuan peppercorns: Look for deep red, plump berries—not dusty or brown

roasted unsalted peanuts: Substitute toasted sunflower seeds if unavailable

fresh wheat noodles: Substitute dried alkaline noodles (ramen-style) if fresh unavailable

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

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Instructions

1Toast Sichuan peppercorns in a dry wok over medium heat until fragrant and slightly smoking, about 2 minutes. Cool completely, then grind with roasted peanuts into a coarse powder using a mortar or spice grinder.
焙香→晾凉→合捣
🔍 Look for Medium heat 2 分钟 · 2 minutes
Visual: 花椒边缘微鼓、颜色略深Peppercorns puff slightly and darken at edges
You know it's right when: 厨房弥漫柑橘与松针清香Aromatic citrus-pine scent fills the kitchen
2Heat 1 tbsp neutral oil in same wok over medium-high heat. Add ground pork and stir-fry until crumbled and no pink remains (~3 min). Push pork to side; add 1 tsp doubanjiang and stir-fry 30 seconds until oil turns brick-red.
先炒肉，再煸酱
🔍 Look for Medium-high 30 秒 · 30 seconds
Visual: 酱料边缘油色转砖红并泛光Oil shimmers and reddens around the edges of the paste
You know it's right when: 浓郁酱香骤然升腾Deep fermented aroma rises sharply
3Return pork to center. Stir in light soy sauce, Chinese black vinegar, 1 tsp sugar, and 2 tbsp water. Simmer 2 minutes until thickened and glossy. Remove from heat; stir in Sichuan-peanut powder.
合酱→焖收→拌粉
🔍 Look for Low heat 2 分钟 · 2 minutes
Visual: 酱汁浓稠挂勺，划痕清晰Sauce coats spoon thickly and leaves clear trail
You know it's right when: 气泡缓慢均匀破裂Bubbles pop slowly and evenly
4Cook noodles in plenty of boiling salted water until just tender (al dente), ~3 minutes for fresh noodles. Drain well—do not rinse.
宽水·滚盐·断生·沥干
🔍 Look for High heat 3 分钟 · 3 minutes
Visual: 面条易散，咬开见微白芯Noodles separate easily and show slight white core when bitten
You know it's right when: 下面后15秒内水重沸Water returns to vigorous boil within 15 seconds of adding noodles
5Divide noodles between two bowls. Spoon warm sauce generously over top. Garnish with chopped scallions and a drizzle of sesame oil.
热面·热酱·冷葱·温油
🔍 Look for Medium-low 即刻 · immediately
Visual: 酱汁油亮裹面，不积底油Sauce glistens and clings without pooling
You know it's right when: 面条持续升腾热气Steam rises steadily from noodles

Tips

· Use a heavy-bottomed wok—it retains heat better for even toasting and stir-frying.
· Never skip toasting the Sichuan peppercorns: raw ones taste bitter and flat.
· The sauce keeps refrigerated for 5 days—double batch and freeze half in ice cube trays.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

It's too spicy. How do I tone it down?

Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.

Source: HǎoWèi flavor guide

I can't find Sichuan peppercorns. What do I use?

Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine