Dan Dan Noodles

Tom Parker Bowles serves up Sichuan-style noodles with a kick - a recipe inspired by his favourite food writer, Fuchsia Dunlop
By Tom Parker Bowles
Dan Dan Noodles
  • Rating:
  • Serves: 6 as a snack
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the meat topping

  • 1 tbsp groundnut oil
  • 3 Szechuan dried chillies, snipped in half, seeds discarded
  • ½ tsp whole szechuan pepper
  • 25 g Szechuan ya cai or tianjin preserved vegetable
  • 100 g minced beef
  • 2 tsp light soy sauce

For the sauce

  • ½ 1 tsp ground roasted szechuan pepper
  • ¼ tsp salt
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp chilli oil, with chilli sediment

For the noodles

  • 300 g dried Chinese noodles


1. For the meat topping: heat the groundnut oil in a wok over a medium heat.

2. When the oil is hot but not yet smoking, add the chillies and Sichuan pepper and stir-fry briefly until the oil is spicy and fragrant. Take care not to burn the spices.

3. Add the ya cai or preserved vegetable and continue to stir-fry until hot and fragrant. Add the meat, splash in the soy sauce and stir-fry until the meat is brown and a little crisp, but not too dry. Season with salt to taste.

4. When the meat is cooked, remove the wok from the heat and set aside.

5. For the sauce: divide the sauce ingredients among the serving bowls and mix together.

6. For the noodles: cook the noodles according to the instructions on the packet. Drain them and add a portion to the sauce in each serving bowl. Sprinkle each bowl with the meat mixture and give the noodles a good stir until the sauce and meat are evenly distributed.

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