Description
There’s something truly magical about a warm, hearty bowl of Szechuan Dan Dan noodles. This dish carries with it the essence of bold flavors, combining the fiery heat of Szechuan spices with the creamy richness of peanut sauce. Every bite is a perfect balance of heat, sweetness, tang, and umami, making it a dish that satisfies all your cravings.
Traditionally, Dan Dan noodles hail from the Sichuan province of China, where they were served as street food, carried in baskets by vendors walking through bustling markets. The name “Dan Dan” refers to the carrying poles used to transport the noodles and toppings. This dish brings with it not only incredible taste but also a sense of culture and history.
What I love most about this version is how easily it comes together, making it perfect for a weeknight dinner or a casual meal to impress friends. Whether you’re someone who craves a spicy kick on cold days or simply loves the vibrant flavors of Asian-inspired cooking, this dish is bound to become a favorite in your household.
Ingredients
- 8 oz dried wheat noodles (or any noodles of choice, like rice noodles or spaghetti)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, finely minced
- 1 tablespoon ginger, grated
- 2 tablespoons Szechuan peppercorns, crushed
- 1 tablespoon chili flakes
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons peanut butter
- 1 cup chicken stock (or vegetable stock for a vegetarian version)
- 2 teaspoons sugar
- 1 cup ground lamb (or plant-based ground meat for a vegetarian option)
- 2 green onions, thinly sliced
- 1 small cucumber, julienned (for garnish)
- Crushed peanuts, for garnish
Instructions
Step 1: Cook the Noodles
Start by cooking your noodles according to the package instructions. Be sure to cook them until just tender, as you’ll want them to hold their shape when tossed with the sauce. Once cooked, drain and rinse the noodles under cold water to stop the cooking process, then toss them with a drizzle of sesame oil to keep them from sticking together.
Step 2: Toast the Szechuan Peppercorns
In a large skillet or wok, heat the vegetable oil over medium heat. Add the crushed Szechuan peppercorns and chili flakes, toasting them until fragrant. This step is essential, as it releases the peppercorns’ unique numbing heat and adds a smoky depth to the dish.
Step 3: Build the Sauce
Add the minced garlic and grated ginger to the skillet, cooking until fragrant. Stir in the soy sauce, dark soy sauce, rice vinegar, peanut butter, chicken stock, and sugar. Whisk everything together until the peanut butter melts and the sauce is smooth. Let it simmer for a couple of minutes to thicken slightly.
Step 4: Cook the Lamb
In the same pan, push the sauce to one side and add the ground lamb. Cook until browned and slightly crispy, breaking it up into small pieces as it cooks. Once the lamb is fully cooked, mix it into the sauce.
Step 5: Combine and Serve
Add the cooked noodles to the skillet, tossing them in the sauce until fully coated. Make sure every strand is covered in that creamy, spicy, peanutty goodness.
Serve the noodles in bowls, topped with sliced green onions, julienned cucumber, and a sprinkle of crushed peanuts for extra texture and freshness.
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of stock or water to loosen the sauce.
- Reheating Tip: These noodles taste even better the next day as the flavors meld together, so don’t hesitate to make them ahead of time.