Authentic Dan Dan Noodle Sauce Recipe

by Z&Y Restaurant in SF

By: Chef Li Jun Han

Published on: November 16, 2016

Description: This is a delicious recipe for creating authentic Dan Dan Noodle sauce. It is provided courtesy of Z & Y Restaurant’s executive Chef Han, an internationally renowned chef in the world of authentic Asian cuisine.

Dan Dan noodles next to sauce ingredientsPrep Time: 15 minutes

Cook time: 10 minutes

Serving Size: 4


– Ground Sichuan peppercorns (1 teaspoon)
– Sichuan peppercorns oil (1 1/4 teaspoon)
– Black vinegar (1/2 tablespoon)
– Red chili oil (1/2 tablespoon)
– Salt (1 teaspoon)
– Kikkoman soy sauce (2 teaspoon)
– Raw peanut (1/2 tablespoon)
– Raw sesame (1/2 tablespoon)
– Chinese sesame paste (1/2 tablespoon)
– Chopped zha cai (1 tablespoon – Chinese pickles in Chinese grocery store)
– Red chili (3 red chili peppers)


– Stir fry sesame (With low heat until the sesame turned into golden brown color. Do not overheat the sesame as it will taste bitter)
– Deep fry peanut, peel and chop the peanuts (With low heat. Do not overcook the peanut. Freshly cooked peanuts have better flavor)
– Thin the Chinese sesame paste with oil
– Stir fry Sichuan peppercorns and then chop them
– Mix chopped peanut, stir fried sesame, chopped chili flake, red chili oil, ground Sichuan peppercorns, chopped zha cai, sesame peanut, black vinegar and Kikkoman soy sauce together.
– Put the mixed Dan Dan sauce on the noodle, then serve.

When cooking your noodles, try the following tips to get a better result:

– Add a half ounce of salt per 20 ounces of boiling water to prevent the noodles from clumping together
– Using dried noodles? Put your noodles in the pot as soon as the water begins to bubble. Then place the lid on top, and remove to stir a few times until the water reaches a boil. At that point, put a bit of cold water in the pot, and lower the heat to medium for a few minutes before turning off entirely. Keep the lid on and let the noodles sit for five minutes before removing.
– Noodles still sticking together after cooking can be sprayed with rice wine and then more easily separated.
– A wooden spoon placed across a boiling pot will prevent the water from boiling over



Fuchsia Dunlop’s Sichuanese Chopped Celery with Beef

celery and beef

Ph Chris Terry

Adapted from Fuchsia Dunlop’s Every Grain of Rice

Serves 2 as main with rice or 4 as part of a larger Chinese meal with other dishes

300 grams (11 ounces) celery
3 tablespoons cooking oil
100 grams (4 ounces) ground beef
1 1/2 tablespoons Sichuan chili bean paste
1 1/2 tablespoons finely chopped ginger
Light soy sauce to taste (optional)
1 teaspoon Chinkiang vinegar


  1. Boil a pot of water for blanching the celery.
  2. De-string the celery by running a vegetable peeler along the outer side, then cut the sticks lengthways into 1 cm strips.  Finely chop the strips. Bring some water to a boil and blanch the celery for about 30 seconds to ‘break its rawness’. Drain well.
  3. Heat the oil in a seasoned wok or pan over high heat. Add the minced meat and stir-fry until it is cooked and fragrant. Break up pieces as needed.
  4. Add the chili bean paste and stir-fry a bit more until fragrant and the oil is red. Add the ginger and stir-fry for a few seconds. Add all the celery.
  5. Continue to stir-fry until celery is hot but still crunchy. As you cook, season with a bit of soy sauce to taste. Stir in the vinegar.
  6. Serve with rice.