Dan Dan Mian (Dan Dan Noodles)


Dan Dan Mian  originated from Sichuan, China, and it has since become popular all over the world. Sichuan, also spelled as Szechuan, is the birthplace of many dishes you already love.

Dan Dan Mian in Sichuan is an epitome of Sichuan cooking—fiery with the tingly nuance as you chow down the dry noodle dish in an extremely flavorful, nutty, aromatic, and slightly sharp tasting sauce. It was absolutely delicious and I was instantly hooked.

Traditionally, the sauce of Dan Dan Mian is made of Chinese black vinegar, Chinese sesame sauce, soy sauce, MSG plus red chili oil and Sichuan peppercorn.  And the best thing about this Dan Dan Mian recipe is that you don’t even have to cook, other than the ground meat. It’s so easy and hassle free!


8 oz fresh noodles
6 oz ground beef, or chicken
Pinch of salt
1/2 teaspoon sesame oil
3 dashes white pepper
2 stalks scallions, cut into rounds
1 tablespoon oil
2 tablespoons ground peanuts, for garnishing
Fresh red chilies, sliced, for garnishing

Chili Oil:

5 tablespoons oil
2 tablespoons dried chili flakes
1/2 tablespoon Sichuan peppercorn


2 tablespoons Mizkan Ajipon Ponzu
2 tablespoons Mizkan Oigatsuo Tsuyu Soup Base (Green Label – No MSG)
2 tablespoons Mizkan Goma Shabu (Sesame Sauce)
1 tablespoon Mizkan Honteri Mirin
1/2 teaspoon sesame oil
1 tablespoon soy sauce
2 teaspoons sugar
2 coves garlic, peeled and very finely minced
1/2 tablespoon white sesame seeds


Bring a pot of water to boil. Cook the fresh noodles until al dente, drained, briefly rinsed with cold water and set aside. You can get fresh noodles like the above at Asian markets.noodles

Mix the ground beef with salt, sesame oil, white pepper, and half of the chopped scallion. Set aside. Leave the other half of the scallion for garnishing.



Prepare the Sauce by combining the Chili Oil and all the ingredients in the Sauce together. Whisk it to mix well.




Cook’s Notes:

  1. If you don’t like the flavor and tingly sensation of Sichuan peppercorn, you can omit it from the Chili Oil.
  2. You can buy store-bought red chili oil or “La Yu” for this recipe. Just use about 4 tablespoons or according to your liking and taste.



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