Dry Dan Dan Noodles
Noodles with crisp pork, chilli oil, and Sichuan pepper.
Ingredients
- 250 g Wheat noodles
- 200 g Ground pork
- 40 g Sui mi ya cai
- 3 tbsp Chili oil
- 1 tsp Sichuan peppercorn
- 2 tbsp Chinese sesame paste
- 2 tbsp Light soy sauce
- 1 tbsp Neutral oil
- 2 Scallions (optional)
Method
- Toast the Sichuan peppercorns in a dry pan until fragrant, then grind to a powder; slice the scallions.
- Heat the oil in a wok and crisp the pork with the ya cai over medium-high heat until browned and dry.
- Whisk the sesame paste, soy, and chili oil together to make a sauce, dividing it among the serving bowls.
- Boil the noodles until tender, drain, and toss them into the sauce in the bowls.
- Top with the crisp pork, the scallions, and the ground Sichuan pepper.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Dry Dan Dan Noodles
Dry dan dan noodles are the Sichuan classic in its more traditional, sauce-light form — a far cry from the soupy versions common in the West. The name traces to the shoulder poles (dan dan) that Chengdu street vendors once used to carry their noodles, and the dish is defined by its layered seasoning rather than any broth. Here the components stay distinct until the moment of eating: a nutty sesame-and-chili-oil sauce waits in the bottom of the bowl, crisp browned pork and preserved sui mi ya cai sit on top, and everything gets tossed together at the table.
The flavor is a study in Sichuan balance — the deep savoriness of the fried pork and salty-sour ya cai, the richness of Chinese sesame paste, and the fragrant burn of chili oil finished with freshly toasted, ground Sichuan peppercorn for that tingling ma la numbness. Textures matter as much as taste: chewy wheat noodles, genuinely crisp and dry pork, and scallions for a fresh snap. It comes together in barely over twenty minutes, which makes this an unusually fast route to a bold, restaurant-caliber noodle bowl, best eaten immediately while the pork is still crunchy.
Dry Dan Dan Noodles: frequently asked questions
How many calories are in Dry Dan Dan Noodles?
A serving has about 709 calories — 26.3g protein, 68.5g carbs, 37.2g fat, 4.7g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 26.3g of protein, roughly 15% of its calories.
Is Dry Dan Dan Noodles gluten-free?
As written, no — it contains Wheat noodles, Light soy sauce. You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
How long does Dry Dan Dan Noodles take to make?
About 22 minutes start to finish, but only around 14 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Dry Dan Dan Noodles?
The core ingredients are essential, but you can leave out scallions — they're optional and mainly there for extra flavor or finish.
How many servings does Dry Dan Dan Noodles make?
This recipe makes 3 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.