Dan-Dan Mein (Szechuan Sesame Sauce Noodles)

Recipe by SpiceBunny
READY IN: 30mins


  • Ginger-Garlic Water (use 1-2 Tbsp)
  • 14
    cup minced garlic
  • 2
    tablespoons minced ginger
  • 1
    teaspoon salt
  • 13
    cup water
  • Red Pepper Flakes in Oil (use 2 tsp)
  • 14
    cup cooking oil
  • 1
    tablespoon red pepper flakes
  • Other toppings
  • chinese sesame seed paste or tahini, 1-2 tbsp per serving
  • chopped scallion (1 tbsp per serving)
  • black vinegar (1/2 tsp per serving)
  • soy sauce (to taste)
  • sugar (to taste)
  • chopped peanuts (optional)
  • shredded cucumber (recommended)
  • szechuan peppercorns, dry-roasted in a skillet, then ground with a mortar and pestle. 1 generous tbsp. per serving
  • fresh white wheat noodles, cooked 2 -4 minutes in rapidly boiling water until al dente


  • Make the ginger-garlic water.
  • Fry the Red-Pepper flakes in oil. This creates smoke if done in a frying pan, so cover it up or else do it with less oil in the microwave. Just buy the pre-made pepper flakes in oil at the Chinese supermarket to save a step.
  • Chinese sesame paste (ji ma jiang) or Middle-Eastern tahini sauce is normally used. Peanut butter may be substituted if you can't find sesame paste. It's not the same, but it'll do.
  • Pre-ground Szechuan peppercorns *might* be available at the Chinese supermarket. I haven't looked for it because I make it myself. It's called "Hua jiao fen". The peppercorns are called "Hua jiao".
  • Each person can assemble their own noodles using the below toppings. A mound of shredded cucumbers makes it even more delicious.
  • 1 serving noodles.
  • 1-2 tbsp Ginger-Garlic Water.
  • 2 tsp chili flake oil.
  • 2 tbsp sesame paste.
  • 1 tbsp scallions.
  • 1 big pinch roasted Szechuan peppercorn powder.
  • Add soy sauce, 1/2 tsp black rice vinegar, and sugar to taste. Add one tbsp shredded Szechuan preserved vegetables or a mound of cucumbers. The Szechuan vegetables is the authentic way --.
  • Bon appetit or "Duo chi".