Dan Dan Noodles with a Sprig Sichuan Chilli Twist

Dan Dan Noodles with a Sprig Sichuan Chilli Twist

Serves: 2
Prep time: 15mins
Cooking time: 20 mins


  • 2 serving fresh egg noodles
  • 2 tbsp Sprig Sichuan Chilli paste
  • chopped spring onions 1 cup
  • blanched pok choy 6-8 nos
  • Chicken stock 1 cup
  • 1 cup minced chicken
  • 1/2 tsp. salt
  • 1/2 tbsp. light soy sauce
  • 2 tbsp. cooking oil, divided
  • 1/2 tbsp. minced ginger
  • 1/2 tbsp. minced garlic
  • 1 tsp. dark soy sauce

Mixed Seasonings

  • 1 tbsp. sesame paste
  • 1 tbsp. light soy sauce
  • 1 tbsp. sesame oil
  • 1 tbsp. Sichuan Chilli Paste
  • 1 tsp. black vinegar
  • A pinch of salt
  • 1 tsp. sugar
  • 1 tbsp. minced garlic


  • Mix the minced chicken with a small pinch of salt, Sichuan Chilly Paste and 1/2 tablespoon of light soy sauce.
  • Heat up around 1 tablespoon of cooking oil in wok, fry garlic and ginger until aromatic and then fry minced chicken until crisp. Add dark Soy sauce and set aside.
  • Mix all the seasonings for serving and divide into two portions, separately in two serving bowls.
  • Pour around 1/2 cup of hot chicken stock. Stir well to completely dissolve the Sichuan Chilly paste.
  • Cook noodles in boiling water according to the package instructions on and blanch vegetables in the last minutes when the noodles are almost ready.
  • Transfer the noodles to the serving bowl.
  • Add chicken topping and then pour around 1/2 cup hot chicken stock along with the edges.
  • Add pok choy and spring onions.
  • Serve immediately!
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