1. 4 servings of dried wheat noodles, cooked as per directions on package
  2. Xiao Bai Cai, blanched
  3. Chopped spring onions to garnish


Meat Topping

  1. 400g minced pork
  2. 4 shiitake mushroom, diced
  3. 1 tsp Double Pagoda Sesame Oil
  4. 1 tsp Sichuan peppercorn
  5. 1 tbsp light soy sauce
  6. 1 tbsp dark soy sauce
  7. ¼ tsp sugar
  8. White pepper to taste
  9. 2 tbsp peanut oil


  1. 1 tbsp peanut oil
  2. 2 tbsp Double Pagoda Chilli Oil or to taste
  3. 1 tsp Sichuan peppercorn
  4. 3-4 cloves garlic, minced
  5. 1 tbsp grated ginger
  6. 3 stalks scallions, white parts only, chopped
  7. 1½ tbsp light soy sauce
  8. 1 tbsp dark soy sauce
  9. 1 tbsp doubanjiang / chilli bean paste
  10. 2 ½ tbsp sesame paste
  11. 1 tbsp white vinegar
  12. ¼ tsp 5 spice powder
  13. ¼ tsp coriander powder
  14. 2 tbsp chicken stock / hot water


  1. Add all the ingredients for meat topping together, except the 2 tbsp peanut oil and Sichuan peppercorn.
  2. Mix well to combine.
  3. In a pan over med high heat, add peanut oil and Sichuan peppercorn. Pan fry until fragrant.
  4. Add pork and pan fry, while breaking it into smaller pieces until browned and cooked through. Remove from heat and set aside.
  5. In a saucepan over high heat, add peanut oil and pan fry Sichuan peppercorn until fragrant.
  6. Add garlic, ginger, scallions, and stir fry for 30 seconds.
  7. Reduce heat to low, and add chicken stock, doubanjiang, coriander powder, 5 spice powder, vinegar, dark soy, light soy, chilli oil, and sesame paste.
  8. Stir to combine and simmer for 2 minutes.
  9. To serve, divide sauce into 4 bowls, add noodles, top with meat mixture and xiao bai cai. Garnish with chopped spring onions


Dandan noodles or dandanmian (traditional Chinese: 擔擔麵, simplified Chinese: 担担面) is a noodle dish originating from Chinese Sichuan cuisine. It consists of a spicy sauce containing preserved vegetables (often including zha cai (榨菜), lower enlarged mustard stems, or ya cai (芽菜), upper mustard stems), chili oil, Sichuan pepper, minced pork, and scallions served over noodles.

Sesame paste and/or peanut butter is sometimes added, and occasionally replaces the spicy sauce, usually in the Taiwanese and American Chinese style of the dish.[1] In this case, dandanmian is considered as a variation of ma jiang mian (麻醬麵), sesame sauce noodles. In American Chinese cuisine, dandanmian is often sweeter, less spicy, and less soupy than its Sichuan counterpart.