0:00 / 14:06
Developed with YouTube

Easy Homemade Dandan Noodles

groups2 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 15 minsscheduleTotal: 25 minsoutdoor_grillBoiledlocal_fire_departmentMedium
Allergens:warningGlutenwarningPeanutswarningSesamewarningSoywarningSulphites

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

15 Steps Total
01
Preparation
00:01:01
warningStay safe

Wash your hands thoroughly after handling raw pork to prevent cross-contamination; raw meat carries bacteria that can contaminate other ingredients.

Mix 150g of minced pork with 5g of soy sauce, 1/2 tsp of sugar, and pepper powder, then set aside.

lightbulb

Watch out

The minced pork must be mixed well with the seasonings, otherwise the meat filling will taste bland.

Ingredients:minced pork belly (150 g)soy sauce (5 g)sugar (1 g)Pepper powder (1 g)
Tools:bowlchopsticks
02
Preparation
00:01:44

Peel 1 piece of ginger and 2 cloves of garlic, slice them, and then finely mince them.

lightbulb

Watch out

Ginger and garlic must be minced finely enough, otherwise they will easily burn when stir-frying or affect the texture.

Ingredients:ginger (1 piece)Garlic (2 clove)
Tools:knifecutting board
03
Preparation
00:02:58

Chop 20g of sliced mustard tuber into small pieces and set aside.

lightbulb

Watch out

The mustard tuber must be diced small enough, otherwise its texture will stand out too much and overpower the flavor of the minced pork.

Ingredients:sliced mustard tuber (20 g)
Tools:knifecutting board
04
Preparation
00:03:16

Mix 34g of peanut butter, 16g of sesame paste, and 30g of chilli bean sauce together in a bowl.

lightbulb

Watch out

Peanut butter and sesame paste are thick, so they must be thoroughly mixed, otherwise they will clump and won't dissolve when water or oil is added later.

Ingredients:chunky peanut butter (34 g)sesame paste (16 g)chilli bean sauce (30 g)
Tools:bowlscalespoon
05
Preparation
00:05:01

Add 20g of soy sauce and 1/2 tsp of sugar, then mix well.

lightbulb

Watch out

The sauce is very thick now, so add the soy sauce and sugar gradually while mixing, otherwise it will easily splash out of the container.

Ingredients:soy sauce (20 g)sugar (2 g)
Tools:spoon
06
Preparation
00:05:25

Add mature vinegar and mix well.

lightbulb

Watch out

Control the amount of mature vinegar, otherwise it will ruin the balanced flavor of the sauce.

Ingredients:mature vinegar (5 g)
Tools:spoon
07
Preparation
00:05:39

In another small bowl, mix 5g of chili oil, 10g of sesame oil, and Sichuan peppercorn oil together.

lightbulb

Watch out

Control the proportion of oil seasonings, too much sesame oil and Sichuan peppercorn oil will overpower the aroma of other sauces.

Ingredients:chili oil (5 g)sesame oil (10 g)Sichuan Peppercorn Oil (5 g)
Tools:bowl
08
Active Cooking
00:07:04
warningStay safe

Hot oil may splatter slightly when ingredients are added, please operate carefully to avoid burns.

Preheat a frying pan, add a little oil, and stir-fry the minced ginger and garlic until fragrant.

local_fire_departmentMedium heat, about 60 seconds
lightbulb

Watch out

The oil temperature must not be too high, otherwise the minced garlic will burn and turn bitter the moment it hits the pan.

Ingredients:gingerGarlicchili oil (2 g)
Tools:spatulaFrying pan
09
Active Cooking
00:07:19

Add the marinated minced pork and stir-fry until it completely changes color.

local_fire_departmentMedium-high heat, about 120 seconds
lightbulb

Watch out

Break up the minced pork while stir-frying, otherwise it will form large meat lumps that won't blend evenly with the sauce.

Ingredients:minced pork belly
Tools:spatula
10
Active Cooking
00:07:40

Add the diced mustard tuber and stir-fry well.

local_fire_departmentMedium heat, about 60 seconds
lightbulb

Watch out

Stir-fry the mustard tuber evenly after adding so its savory flavor penetrates the minced pork.

Ingredients:sliced mustard tuber
Tools:spatula
11
Active Cooking
00:08:01

Turn to low heat, add the mixed sauce and remaining chili oil, and stir-fry evenly over low heat.

local_fire_departmentLow heat, about 150 seconds
lightbulb

Watch out

You must turn down the heat, otherwise the peanut butter containing sugar will easily stick to the pan and burn.

Ingredients:chunky peanut buttersesame pastechilli bean saucesoy saucesugarmature vinegarchili oil (3 g)sesame oilSichuan Peppercorn Oil
Tools:spatula
12
Active Cooking
00:08:24

Add about 50ml of water, stir until the sauce emulsion breaks down and transforms, changes color, and emits a Dandan noodle aroma.

local_fire_departmentLow heat, about 90 seconds
lightbulb

Watch out

Pour water gradually while stirring continuously, otherwise the sauce will easily clump unevenly.

Ingredients:water (50 ml)
Tools:spatulameasuring cup
13
Active Cooking
00:09:41
warningStay safe

Boiling water and steam are extremely hot, please operate carefully when adding noodles or draining to avoid burns.

Boil water in a large pot, add 300g of Shanghai noodles, cook until soft, and drain well.

local_fire_departmentHigh heat, about 300 seconds
lightbulb

Watch out

Shanghai noodles release a lot of starch and boil over easily

use a large pot and stir frequently to prevent sticking to the bottom

Ingredients:Shanghai Noodles (300 g)water (1000 ml)
Tools:potslotted strainer
14
Active Cooking
00:11:03

Boil 200ml of chicken soup and 200ml of water in a small saucepan, then add half of the cooked sauce and mix well to form the soup base.

local_fire_departmentMedium heat, about 120 seconds
lightbulb

Watch out

Stir thoroughly after adding the sauce, otherwise the peanut butter will sink to the bottom and clump.

Ingredients:chicken soup (200 ml)water (200 ml)minced pork belly
Tools:saucepanchopsticks
15
Active Cooking
00:12:40
warningStay safe

The broth is extremely hot right off the heat, please be careful not to scald your mouth when serving and eating.

Place the cooked Shanghai noodles in a bowl, pour the prepared soup and meat sauce over the center, and garnish with crushed peanuts and green onion.

lightbulb

Watch out

Pour the broth into the center of the noodles so the meat and toppings stay on top for presentation.

Ingredients:Shanghai NoodlesPeanuts (15 g)green onion (5 g)
Tools:bowlchopsticks

groceryAll Ingredients

minced pork belly150 g
soy sauce25 g
sugar3 g
Pepper powder1 g
Shanghai Noodles300 g
chicken soup200 ml
water1250 ml
Peanuts15 g
Garlic2 clove
ginger1 piece
sliced mustard tuber20 g
chilli bean sauce30 g
sesame paste16 g
chunky peanut butter34 g
mature vinegar5 g
chili oil10 g
sesame oil10 g
Sichuan Peppercorn Oil5 g
green onion5 g

blenderAll Tools Needed

bowlchopsticksknifecutting boardscalespoonspatulaFrying panmeasuring cuppotslotted strainersaucepan