Dan Dan Noodles

Recipe courtesy of Ching-He Huang for Food Network Magazine

Total Time:
35 min
25 min
10 min

4 to 6 servings

  • For the noodles:
  • Sea salt
  • 1 pound flat Asian wheat noodles (such as udon)
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons peanut oil
  • 1 tablespoon finely grated peeled ginger
  • 3 red Fresno chile peppers, seeded and finely chopped
  • 2 cloves garlic, minced
  • 8 ounces ground beef
  • 1 tablespoon tahini (sesame paste)
  • 1/2 cup finely diced cornichons or sweet gherkins
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
  • 1 teaspoon ground Sichuan peppercorns
  • Freshly ground white pepper
  • For the toppings:
  • 2 cups low-sodium chicken broth
  • 1/4 cup chili oil
  • 1/4 cup toasted sesame oil
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon ground Sichuan peppercorns
  • 3 red Fresno chile peppers, seeded and finely diced
  • 2 large scallions, thinly sliced
  • 1 small handful fresh cilantro, finely chopped
  • Make the noodles: Bring a large pot of salted water to a boil. Add the noodles, stir and cook until al dente, 2 to 4 minutes. Drain, then rinse under cold water and transfer to a bowl. Drizzle with 1 teaspoon sesame oil and toss to coat.

  • Heat a wok or large skillet over high heat until smoking and add the peanut oil. Add the ginger, chiles and garlic and stir-fry 30 seconds; add the ground beef and cook, breaking up the meat with a spatula, until browned, 2 to 3 minutes.

  • Combine the tahini and the remaining 1 teaspoon sesame oil in a small bowl. Add the cornichons to the wok. Stir in the tahini mixture, soy sauce, rice wine, vinegar and ground peppercorns; cook until the beef begins to crisp, 2 to 3 more minutes. Season with white pepper and remove from the heat.

  • Prepare the toppings: Bring the chicken broth to a boil in a medium saucepan over medium heat. Combine the chili oil, sesame oil, soy sauce, ground peppercorns and chiles in a small bowl.

  • Divide the noodles among bowls and sprinkle the beef mixture evenly over each. Pour the hot broth over the noodles; top with the chili oil mixture, scallions and cilantro.

  • Photograph by Ralph Smith

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Ham-and-Cheese Noodle Salad

    Recipe courtesy of Food Network Kitchen