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Dan Dan Mian (Sichuan Noodles W/Spicy Pork Sauce)

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“This recipe is from a restaurant in Chengdu, Sichuan Province, China.”

Ingredients Nutrition

  • 2 tablespoons peanut oil
  • 3 tablespoons preserved vegetables, rinsed drained finely chopped (Tianjin brand ya cai)
  • 4 ounces ground pork
  • 3 tablespoons sichuan red chili oil (hong you)
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 teaspoons chinkiang black vinegar
  • 1 teaspoon shaoxing wine
  • 12 teaspoon ground szechuan peppercorns
  • 2 scallions, finely chopped
  • kosher salt, to taste
  • 12 ounces fresh Chinese wheat noodles or 8 ounces dried Chinese wheat noodles


  1. Heat peanut oil in a 14 inch wok or large skillet over high heat.
  2. Add preserved vegetables and cook, stirring constantly, until fragrant (30 seconds). Add pork and cook, stirring and breaking up meat into small pieces, until browned (2-3 minutes).
  3. Remove from heat and stir in chile oil, soy sauces, vinegar, rice wine, ground peppercorns, and scallions. Set sauce aside.
  4. While stir-frying, bring a large pot of salted water to a boil. Cook noodles until tender (7-9 minutes). Drain noodles and divide between 4 large serving bowls. Divide sauce over noodles.

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