Easy Szechuan Dan Dan Noodles (Printer-Friendly)
Spicy Szechuan noodles with chili sauce, ginger, green onions, and crisp vegetables for a quick meal.
# What You’ll Need to Cook:
→ Noodles and Aromatics
01 -
225 g dried Chinese wheat noodles or spaghetti
02 -
2 tablespoons vegetable oil
03 -
1 tablespoon fresh ginger, minced
04 -
3 garlic cloves, minced
05 -
50 g green onions, chopped
→ Sauce and Seasonings
06 -
60 ml soy sauce
07 -
30 ml rice vinegar
08 -
2 tablespoons Szechuan chili paste or chili sauce
09 -
1 tablespoon hoisin sauce
10 -
1 teaspoon granulated sugar
11 -
120 ml chicken broth or vegetable broth
→ Vegetables and Garnish
12 -
60 g snow peas, trimmed
13 -
Crushed peanuts or sesame seeds, for garnish (optional)
# Steps to Prepare:
01 -
Bring a large pot of water to a boil. Add noodles and cook according to package directions until al dente. Drain and set aside.
02 -
In a bowl, whisk together soy sauce, rice vinegar, Szechuan chili paste, hoisin sauce, sugar, and broth until well combined. Set aside.
03 -
Heat vegetable oil in a large pan or wok over medium-high heat. Add minced ginger and garlic, sauté for 1–2 minutes until fragrant.
04 -
Add snow peas and stir-fry for 2–3 minutes until just tender but still crisp.
05 -
Add cooked noodles to the pan. Pour in the prepared sauce and toss thoroughly to coat. Stir-fry for an additional 2–3 minutes until heated through.
06 -
Remove from heat. Stir in chopped green onions and garnish with crushed peanuts or sesame seeds if desired. Serve immediately.
# Extra Cooking Tips:
01 -
Adjust the quantity of Szechuan chili paste to preference for desired heat level.
02 -
Enhance the meal with cooked chicken, shrimp, or tofu for extra protein.
03 -
Experiment with vegetables such as broccoli, mushrooms, or bok choy according to availability.
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.