Dan dan noodles from The Wok - Recipes and Techniques (page 317) by J. Kenji López-Alt

  • scallions
  • red Sichuan peppercorns
  • Show all ingredients...

  • EYB Comments

    Can substitute tahini or a combination of peanut butter and roasted sesame oil for Chinese sesame paste, shoyu for light soy sauce, balsamic vinegar for Chinkiang vinegar, and the book's "Fried peanuts" for roasted peanuts.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tahini or a combination of peanut butter and roasted sesame oil for Chinese sesame paste, shoyu for light soy sauce, balsamic vinegar for Chinkiang vinegar, and the book's "Fried peanuts" for roasted peanuts.

  • darius_ntfzj2 on May 26, 2026

    Deliciously spicy and numbing. I recommend leaving the chili oil separate from the rest of the sauce and allowing each person to mix it within their bowls to adjust the heat level.

  • nicco_5akp7q on April 21, 2026

    I put off making this for a while because of the amount of ingredients and abnormal process kinda of deterred me, especially after a long work day where all I wanted to do was make something I knew. I wish I’d made this sooner. It’s real easy once you know what the steps are. I was still too lazy to track down pickled mustard root so I omitted it. It was fantastic still without it, but I can understand wanting a bit of a pungent pickle flavor. I may experiment with pickled ginger next time for that since it’s easier for me to find. Overall, 10/10. It leaves room to change it how you want and since you leave each part separate, you’re able to add more sauce for people who want it, or leave out some for people who want less. Will be making this more often.

  • Stephenn31 on October 27, 2025

    This was excellent. Just the right amount of heat, and very delicious. I didn't have the Chinese preserved mustard, so I used the suggested hack of chopped capers (and pickled shitake mushrooms). I would definitely make this again!

  • Emily Hope on April 21, 2022

    These noodles were delicious -- perfect combo of savory and spicy. Easy to put together, too, though I cheated by using Fly By Jing chili oil. I upped the pork to 12 ounces, and made half the sauce without chili oil for A and the kiddos. R proclaimed it better than my lasagna -- high praise. Served with stir-fried cabbage, onion, and bell peppers.

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