🍜 Dan dan noodles

Name: Dan dan noodles
Total time: 25 min
Yield: 2
Cuisine: China · Sichuan
Ingredients: 200 g fresh egg noodles; 150 g minced pork; 2 tbsp soy sauce, divided; 2 tbsp chilli oil; 1 tsp ground Sichuan pepper; 1 tsp sugar, 1 tsp black vinegar; 2 spring onions, sliced; 20 g roasted peanuts, crushed; 1 tsp vegetable oil

Origin: China · Sichuan

780kcal

per serving · 300 g

260kcal

per 100 g

33 gProtein11 g / 100 g

36 gFat12 g / 100 g

81 gCarbs27 g / 100 g

Dan dan noodles are a Sichuan street dish of springy wheat-and-egg noodles topped with crisp-fried minced pork, a spicy sauce of chilli oil, soy sauce and numbing Sichuan pepper, and a sprinkle of crushed peanuts. Each bite is hot, savoury and tingling. The bowl is small and stirred together before eating.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: ground pork

Not veganbecause of: egg noodles, ground pork

Contains porkbecause of: ground pork

Contains glutenbecause of: egg noodles, soy sauce

Not keto27 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Peanuts ⚠ Soy

What it is made of

egg noodlesground porksichuan pepperchili oilsoy saucepeanuts

Recipe

2 servings25 min

Ingredients

200 g fresh egg noodles
150 g minced pork
2 tbsp soy sauce, divided
2 tbsp chilli oil
1 tsp ground Sichuan pepper
1 tsp sugar, 1 tsp black vinegar
2 spring onions, sliced
20 g roasted peanuts, crushed
1 tsp vegetable oil

Method

Fry the pork in the oil over high heat until crisp and browned, then add 1 tbsp soy sauce and cook until dry.
Mix the remaining soy sauce, chilli oil, Sichuan pepper, sugar and vinegar in two bowls.
Boil the noodles according to the packet and drain, keeping a little cooking water.
Add a spoonful of cooking water to each bowl, add the noodles and top with pork, peanuts and spring onion.
Stir everything together before eating.

How to make it lighter

Chilli oil is mostly fat: 1 tsp per bowl still gives heat; each tablespoon of oil is about 120 kcal.
Use lean minced pork and drain off the rendered fat.
Add blanched greens such as pak choi to make the bowl bigger without many calories.

History

The name is usually explained as coming from the shoulder pole (dan) that Chengdu street vendors used to carry their noodles and sauce. The dish is one of the best-known Sichuan snacks, and versions with more sauce are common in restaurants abroad.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Dan dan noodles and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →