Thin noodles in fiery chili oil and sesame paste, topped with savory ground chicken. Uses chicken instead of traditional meat.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep noodle bowl
Garnishes: crushed peanuts, scallion rings, chili oil
Accompaniments: pickled vegetables
Instructions
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1
Prepare the sauce by whisking together the sesame paste, chili oil, soy sauce, black vinegar, sugar, and chicken broth in a bowl until smooth and well combined. Set aside at room temperature.
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2
Heat the vegetable oil in a wok over high heat until smoking. Add the ground chicken and stir-fry, breaking it into very small crumbles with your spatula, cooking for four to five minutes until golden and crispy.
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3
Push the chicken to one side of the wok, then add the minced garlic and ginger to the open space. Stir-fry for thirty seconds until fragrant, then mix everything together with the ya cai preserved greens.
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4
Splash the Shaoxing wine around the edges of the wok and toss the chicken mixture vigorously, allowing the alcohol to evaporate and the flavours to concentrate for about one minute. Remove from heat.
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5
Bring a large pot of water to a rolling boil. Cook the noodles according to package directions until just tender but still slightly chewy, then drain thoroughly, shaking off all excess water.
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6
Divide the prepared sauce evenly among serving bowls, then pile the hot drained noodles on top of the sauce. Spoon the crispy chicken mixture generously over each bowl of noodles.
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7
Garnish each bowl with sliced scallions and crushed roasted peanuts. Instruct diners to toss everything together thoroughly from the bottom before eating to coat all the noodles evenly with the sauce.
Did You Know?
Originally sold by vendors carrying supplies on a shoulder pole (dan).
Chef's Notes
Equipment Tips
- wok
- large pot for boiling
- ladle
Garnishing
crushed peanuts, scallion rings, chili oil
Accompaniments
pickled vegetables
The Story Behind 担担面
### The Story
Dan dan noodles originated as street food in Chengdu, the capital of Sichuan, during the 1800s. The name refers to the dan dan -- a carrying pole balanced on a vendor's shoulders, with baskets of noodles hanging from one end and spicy sauce from the other. Legend credits a street vendor named Chen Baobao who wandered Chengdu's streets during the Qing Dynasty, carrying al dente noodles in one basket and a fiery mixture of minced meat, chili oil, and Sichuan peppercorn in the other, selling bowls for a few coins to passersby.
### On the Calendar
Dan dan noodles are eaten year-round as a snack or light meal, traditionally consumed between main meals rather than as a formal dinner course. They are particularly associated with casual street dining.
### Then & Now
The original Chengdu-style dan dan noodles are served dry, with a small portion of thin wheat noodles tossed in a concentrated sauce of chili oil, Sichuan peppercorn, preserved mustard greens (ya cai), and seasoned minced meat, topped with scallions and crushed peanuts. Variations have emerged across China and internationally, including soupy Hong Kong-style versions. The dish exemplifies Sichuan's genius for transforming humble ingredients into explosively flavorful food.
### Legacy
Dan dan noodles represent the soul of Sichuan street food culture -- portable, affordable, and uncompromising in their bold, complex flavors.
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