serves 8
time 20 minutes
difficulty easy
  • Wok and ladle, a pot for cooking noodles
author wayne530
A picture of 擔擔麵 (Dan dan noodles)
  1 tsp 1 tsp ground (roasted Sichuan peppercorn)
  1. combine first ten ingredients in a serving bowl and whisk to make sauce; thin using chicken stock or pasta water as needed to desired consistency
  2. heat a wok over medium-high heat
  3. add 2 tbsp chili oil and heat until just smoking
  4. add whole sichuan chili and whole sichuan peppercorn; stir fry until fragrant, about 20-30 seconds. do not let burn or they will taste bitter
  5. add minced ginger and garlic and stir fry quickly, about 15 seconds
  6. add ya cai and stir fry for about 30 seconds
  7. add ground beef and break apart using ladle to desired texture
  8. add light soy sauce and mix well
  9. add shaoxing rice wine and cook off the alcohol
  10. add salt and msg (optional) to taste
  11. bring a pot of water to boil; salt the water well once boiling
  12. cook noodles according to directions. just before reaching al dente, add the spinach and turn off the heat.
  13. drain noodles and spinach well and pour into serving bowl on top of sauce.
  14. add meat mixture on top of noodles and serve.
  1/4 tsp 1/4 tsp salt
  3 tsp 3 tsp sesame paste
  2 tsp 2 tsp creamy peanut butter
  1 tbsp 1 tbsp light soy sauce
  1 tbsp 1 tbsp dark soy sauce
  1 tbsp 1 tbsp chinkiang vinegar
  3 tbsp 3 tbsp chili oil with chili flakes
  1 tsp 1 tsp granulated (white sugar)
  1/2 tsp 1/2 tsp msg (optional)
  2 tbsp 2 tbsp chili oil (no chili flakes)
  1 tsp 1 tsp minced ginger
  1 tsp 1 tsp minced garlic
  3-5 whole 3-5 whole dried (whole Sichuan chili)
  1 tsp 1 tsp sichuan peppercorn
  3 tbsp 3 tbsp ya cai / sichuan preserved vegetable
1/3 lb   1/3 lb ground beef (85/15)
  2 tsp 2 tsp light soy sauce
  1 tsp 1 tsp shaoxing rice wine
  1/4 tsp 1/4 tsp msg (optional)
    salt to taste
1 lb   1 lb fresh chinese noodles or 12 oz dried noodles
  1/4 bunch 1/4 bunch spinach (rinsed)
  1/4 cup 1/4 cup chicken stock or noodle water