Szechuan Dan Dan Noodles
A quick and flavorful dish with spicy, savory sauce clinging to springy noodles, bright green onions, and crispy snow peas, perfect for a weeknight meal.
Ingredients
For the Noodles
- 8 oz dried noodles (spaghetti or Chinese wheat noodles) Spaghetti works in a pinch; wheat noodles are closer to authentic texture.
For the Sauce
- 1/4 cup soy sauce Use low-sodium if you prefer.
- 2 tbsp rice vinegar
- 2 tbsp Szechuan chili paste or sauce Adjust to heat preference.
- 1 tbsp hoisin sauce
- 1 tsp sugar
- 1/2 cup chicken or vegetable broth For vegetarian version, use vegetable broth.
For the Aromatics and Vegetables
- 1 tbsp vegetable oil Neutral oil like canola or peanut.
- 1 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 1/2 cup green onions, chopped Reserve some for garnish.
- 1/2 cup snow peas, trimmed Sub: thinly sliced bell pepper or snap peas.
Optional Garnish
- to taste crushed peanuts or sesame seeds Adds crunch and richness.
Instructions
Cooking the Noodles
- Bring a large pot of salted water to a boil. Add the noodles and cook until just al dente according to package directions. Reserve 1/4 cup of the noodle cooking water, then drain.
Preparing the Sauce
- In a bowl whisk together soy sauce, rice vinegar, Szechuan chili paste, hoisin, sugar, and the broth until smooth.
Sauté Aromatics
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced ginger and garlic and stir for 20–30 seconds until fragrant (don’t let them burn).
Cooking the Vegetables
- Add the snow peas to the pan and stir-fry for 1–2 minutes until bright and crisp-tender.
Combining Noodles and Sauce
- Add the cooked noodles to the pan, pour the sauce over them, and toss quickly to combine. If the sauce seems thick or the noodles look dry, add a splash of reserved noodle water to loosen.
Finishing and Serving
- Turn off the heat, toss in most of the chopped green onions, and divide between bowls. Sprinkle crushed peanuts or sesame seeds and the remaining green onions on top. Serve immediately.
Notes
If you don’t have Szechuan chili paste, mix chili garlic sauce with a dash of sesame oil and a pinch of sichuan peppercorn powder if available. Hoisin adds sweetness and body but you can use a little honey + soy as a substitute.