Saucy dan-dan-style noodles
- Helena Busiakiewicz
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Serves 2 - 3
Easy
Prep: 10 mins
Cook: 5 mins
A star rating of 3.5 out of 5.4 ratingsRate
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Be inspired by the Sichuan dish – the noodles are usually served with pickled mustard greens, but here, a pop of ginger works well
Vegetarian
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This recipe features three easy twists for serving, so you can bulk up the meal or add new flavours – scroll to find the additions below.
Ingredients
Nutrition
Units:
MetricUS
-
½-1 tbsp Sichuan peppercorns
toasted and finely ground using a pestle and mortar
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2 garlic cloves
finely grated
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10g ginger
finely grated
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1 tsp light brown soft sugar
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pinch of ground cinnamon
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5 tbsp tahini
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2 tbsp light soy sauce
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2 tbsp chinkiang black vinegar
(available online)
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½ tbsp crispy chilli oil
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250g dried wheat or egg noodles
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250g pak choi
or choi sum
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salted peanuts, coriander leaves and pickled ginger
to serve
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Nutrition: Per serving (3)
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kcal529
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fat18g
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saturates3g
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carbs67g
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sugars5g
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fibre10g
high
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protein19g
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salt2.42g
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Method
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step 1
Put the peppercorns, garlic, ginger, sugar and cinnamon in a medium bowl, and mix to combine. Stir in the tahini, soy sauce, vinegar and chilli oil. Don’t worry if the mixture is thick at this stage – it will be loosened with water later. Will keep chilled for up to a day.
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step 2
Bring 2 litres salted water to the boil and cook the noodles for 3 mins until just tender. Add the pak choi and cook for 2-3 mins more until just wilted. Drain both and set aside, reserving 250-300ml of the water.
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step 3
Whisk the reserved water into the sauce, a splash at a time, until glossy and loose – it will thicken as it sits, so don’t worry if it seems thin. Add the noodles and toss well. Serve in bowls topped with the pak choi, peanuts, coriander and pickled ginger.
One base, three twists
Crispy grated tofu
Heat the oven to 200C/180C fan/gas 6. Pat 250g extra-firm tofu dry using kitchen paper, then coarsely grate into a medium bowl. Toss with 2 tbsp vegetable oil, 2 tbsp light soy sauce, 1 tbsp sesame oil and 2 tsp Chinese five-spice powder to coat. Spread out onto a baking tray lined with baking parchment and bake for 25-30 mins, turning halfway through, until golden and crisp. Serve alongside the noodles.
Garlic & fish sauce shiitake mushrooms
Tear 200g shiitake mushrooms into small pieces. Heat 1 tbsp vegetable oil in a frying pan over a medium heat and cook the mushrooms for 5-6 mins, stirring often until softened and beginning to turn golden. Add 2 sliced garlic cloves, cook for another minute, then add 2 tbsp fish sauce and a few twists of black pepper. Serve alongside the noodles.
Pork & ginger meatballs
Put 250g pork mince, 2 grated garlic cloves, 10g grated ginger, 2 tsp ground cumin and some seasoning in a large bowl, and mix well using your hands. Shape the mixture into 12 meatballs, weighing roughly 20g each. Heat 1 tbsp vegetable oil in a large frying pan over a high heat and fry the meatballs for 2-3 mins on each side until golden and cooked through. Serve alongside the noodles.
Recipe from Good Food magazine, July 2026
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A star rating of 3.5 out of 5.4 ratings
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