Description
This dan dan noodle recipe offers a warm, spicy, and savory comfort meal featuring crispy shallots, a creamy roasted sweet potato sauce, and a hearty ground beef topping. It’s a satisfying weeknight dinner that’s surprisingly simple to prepare.
Ingredients
Scale
- 200 g (7 oz) shallots, thinly sliced
- 250 ml (1 cup) vegetable oil, plus more
- 15 g (1 tbsp) dried red chili flakes
- 5 g (1 tsp) whole Sichuan peppercorns
- 200 g (7 oz) sweet potato, peeled and diced
- 60 ml (0.25 cup) chili shallot oil, reserved
- 60 g (0.25 cup) sesame paste (tahini) (or creamy almond butter)
- 45 ml (3 tbsp) light soy sauce (use tamari for gluten-free)
- 30 ml (2 tbsp) Chinese black vinegar
- 15 ml (1 tbsp) sugar
- 10 g (2 tsp) ground Sichuan peppercorns
- 5 g (1 tsp) grated fresh ginger
- 2 cloves garlic, minced
- 120 ml (0.5 cup) hot vegetable stock
- Pinch of salt
- 250 g (0.5 lb) ground beef (lean ground turkey works well here)
- 15 ml (1 tbsp) vegetable oil
- 15 g (1 tbsp) grated fresh ginger
- 2 cloves garlic, minced
- 60 g (0.25 cup) finely diced pickled daikon radish
- 15 ml (1 tbsp) light soy sauce
- Pinch of sugar
- 450 g (1 lb) fresh wheat noodles (dried ramen is a good alternative)
- 2 green onions, thinly sliced
- 30 g (0.5 cup) fresh cilantro, chopped
Instructions
- Prepare Sauce Base and Crispy Shallots: Heat 250 ml (1 cup) vegetable oil in a medium saucepan over medium heat. Add thinly sliced shallots and fry gently, stirring occasionally, until golden brown and crispy (about 10-12 minutes). Remove shallots, reserving the oil, then immediately stir in chili flakes and whole Sichuan peppercorns to infuse. Meanwhile, toss diced sweet potato with oil and salt, then roast on a baking sheet at 200 degrees C (400 degrees F) for 20-25 minutes until tender and lightly caramelized. In a blender, combine roasted sweet potato, 60 ml (0.25 cup) chili shallot oil, sesame paste, soy sauce, black vinegar, sugar, ground Sichuan peppercorns, ginger, garlic, and hot vegetable stock. Blend until completely smooth and creamy.
- Cook Ground Beef Topping: Heat 15 ml (1 tbsp) vegetable oil in a wok or large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes). Drain excess fat. Add ginger and garlic, stir-fry for 1 minute until fragrant. Stir in finely diced pickled daikon radish, light soy sauce, and a pinch of sugar. Cook for another 2-3 minutes, stirring, until well combined and heated through.
- Boil Noodles: Bring a large pot of water to a rolling boil. Add fresh wheat noodles and cook according to package instructions until al dente (typically 2-4 minutes for fresh noodles). Drain well, reserving a small amount of noodle water if needed to thin the sauce.
- Assemble Noodles: Divide the drained noodles among 2-3 individual serving bowls. Ladle a generous amount of the rich roasted sweet potato sauce base over the noodles, ensuring they are well coated. Top each bowl with a scoop of the savory cooked ground beef topping.
- Garnish and Serve: Drizzle a small amount of the remaining chili shallot oil over the noodles, then pile a generous amount of the crispy chili shallots (and infused chili/Sichuan peppercorns from the oil) on top of the meat. Garnish liberally with thinly sliced green onions and chopped fresh cilantro. Serve immediately, instructing to toss everything together before eating.
Notes
If the sauce looks too thick after assembling, splash in 1-2 tablespoons of reserved noodle water to reach a luscious consistency. For quick swaps, ground ginger can substitute fresh ginger, and ground chicken or lean ground turkey can replace ground beef. If not spicy enough, add more chili shallot oil; if missing flavor, a pinch of sugar or a splash more light soy sauce can balance it. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop, Roasting, Blending
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl (approximately 350 g)
- Calories: 800 calories
- Sugar: 14 g
- Sodium: 1300 mg
- Fat: 52 g
- Saturated Fat: 8.5 g
- Unsaturated Fat: 40 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: dan dan noodles, spicy noodles, sweet potato, ground beef, weeknight dinner, easy recipe, Chinese cuisine, comfort food, shallots, quick dinner