Dr. Jimbob's Home -> Coooking -> Dan Dan Noodles




Biographical Abstract
Full curriculum vitae
Performance Resume

Internal Medicine
Medical Informatics
Traditional Chinese Medicine



Dan Dan Noodles Recipe

Western Classical Music

Dan4 Dan4 Mian4

Dr. Jimbob's Recipe for Dan Dan Noodles

This is a variation on a traditional Sichuan recipe for spicy cold sesame noodles. The core of the dish is a characteristic flavor called ma2la4 ma2 la4. This flavor blends Sichuan peppercorns hua1 jiao1 (which create a numbing, pins-and-needles feeling inside the mouth and lips) with chili peppers to create a blend that numbs as it burns. This ma2la4 flavor is blended with sesame seeds and vinegar to create a flavorful cold appetizer dish.

This recipe is adapted from two different recipes. There is no meat in the sauce, so it's also vegetarian-friendly.


  • Chinese egg noodles, 1 pound
  • dark sesame oil, 1 tbsp
  • canola oil, 4 tsp (some Chinese supermarkets sell a Sichuan peppercorn oil which helps to enhance the numbing part of the flavor)

  • toasted sesame seeds, 4 tbsp
  • Sichuan peppercorns, toasted and ground, 3 tbsp
  • minced garlic, 3 cloves
  • minced ginger, roughly equal amount to garlic
  • peanut butter or sesame paste, 6 tbsp
  • Chinese chili paste, 1-2 teaspoons (I've found that the flavor of a spicy peanut butter works well also; you could probably also achieve a similar effect by using cayenne pepper in place of the chili paste)
  • sherry vinegar, 2 tbsp
  • rice vinegar, 2 tbsp
  • soy sauce, 6 tbsp
  • scallions, cut on a bias into "horse-ear" slices, 3 or 4 complete stalks


  1. Boil the noodles in salt water until al dente (roughly 5-6 minutes for fresh noodles, follow package instructions for dried noodles).
  2. Reserve 1 cup of the pasta water. Drain the pasta and toss with the sesame and canola oil.
  3. Combine all of the other ingredients with the pasta and toss to mix. Season with as much heat as you dare.
  4. Serve chilled or at room temperature.
This does make for a big pile of noodles, which I've used to feed 12 as an appetizer. It also gets better the longer you let it sit.

back to the top

Dr. Jimbob's Home -> Coooking -> Dan Dan Noodles

Last updated: August 22, 2005 by James C.S. Liu

[disclaimer]   [about this page/copyright info]   [back to the top]

back to the top