Born on the streets of Chengdu in Sichuan, dan dan noodles are a classic ma-la (tongue-tingling spicy) bowl in which a balanced emulsion of sesame paste, Chinkiang vinegar, garlic, and chili oil coats wheat noodles.
15 min prep 12 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the noodles in salted boiling water according to the package time, 4-5 minutes, reserving 1 ladle of cooking water before draining.
Heat 1 tablespoon vegetable oil in a pan, fry the ground meat with ya cai for 5 minutes until crumbly, drizzle with a little soy sauce, and remove from the heat.
Put crushed garlic, sesame paste, soy sauce, Chinkiang vinegar, ground Sichuan pepper, sugar, and chili oil in the serving bowl, then whisk with 2 tablespoons noodle water until smooth and emulsified.
Place the drained noodles over the sauce and mound the ground meat mixture in the center.
Sprinkle with peanuts and scallions, then turn the bottom sauce upward on the plate before serving so the ma-la balance is even in every bite.
💡 Tip: Add 1-2 tablespoons noodle water before mixing the sesame paste with soy sauce and vinegar, this creates a smooth emulsion instead of a grainy sauce.
🍽️ Serving suggestion: Serve hot and mix each plate from the bottom upward at the table so the chili oil and sesame layers coat the noodles evenly.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~560
kcal calories
26
g protein
62
g carbs
24
g fat
1.9g
Sugar
1.5g
Fiber
1253mg
Sodium
7g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (54%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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