Dandan Noodles


For the chili oil

  • 3 tablespoons of Szechuan pepper
  • 1 stick Chinese cinnamon
  • 2 anise stars
  • 1 cup peanut oil
  • 3 tablespoons red hot pepper flakes

For the meat and the sui mi ya cai

  • 3 teaspoons soybean oil
  • 8 oz. ground pork
  • 2 teaspoons hoisin sauce
  • 2 teaspoons Shaoxing wine
  • 1 teaspoon black soy sauce
  • ½ teaspoon Chinese five spice powder
  • 1 oz. sui mi ya cai , canned mustard leaves

For the sauce

  • 2 tablespoons sesame paste
  • 3 tablespoons soy sauce
  • 2 teaspoons brown sugar
  • ¼ teaspoon Chinese five spice powder
  • ½ teaspoon Szechuan pepper powder
  • ½ cup prepared chilli oil
  • 3 cloves garlic , very thinly sliced
  • ½ cup hot cooking water , for the noodles

For the noodles and vegetables

  • 16 oz. white Chinese noodles , fresh or dried
  • 1 small bunch leafy vegetables , spinach, bok choy or choy sum
  • 3 oz. crushed peanuts
  • 2 scallions , cut into ½ inch (1 cm) pieces


  • Wok
  • Skimmer


Chili oil

  • In a small saucepan, add the Szechuan peppercorns, Chinese cinnamon stick, star anise and oil.
  • Over low to medium heat, heat slowly to a temperature of 350 F (170°C), then turn off the heat.
  • Wait 10 minutes, then remove the peppercorns, cinnamon stick and star anise with a skimmer.
  • Add the red hot pepper flakes and let them steep in the hot oil.
  • Let the oil cool, and store it in a glass jar and in the refrigerator.

Meat and sui mi ya cai

  • In a wok, heat 1 teaspoon of oil over medium heat and brown the ground pork.
  • Add the hoisin sauce, Shaoxing wine, black soy sauce and Chinese five spice powder. Cook until all liquid has evaporated. Set aside.
  • Heat the remaining 2 teaspoons of oil in another wok over medium heat, and sauté the sui mi ya cai for a few minutes. Set aside.


  • In a bowl, combine all the ingredients for the sauce. Taste and adjust the seasoning. Set aside.

Noodles and and vegetables

  • Cook the noodles according to package directions and drain (keep water).
  • Blanch the leafy vegetables in the noodle water and drain.
  • Divide the sauce among six bowls followed by the noodles and leafy vegetables.
  • Add the cooked pork and the sui mi ya cai on top.
  • Sprinkle with peanuts and scallions. Serve immediately.