Full Recipe
Author
Spicewalla Team | 2026-07-14
Description
Dan dan noodles are one of Sichuan's great street foods, and this version comes from our friend, Chef Shuai Wang!
Shuai grew up in Beijing on noodles like these. His take does what his cooking always does: it stays rooted in tradition and refuses to be precious about it.
The sauce starts with the chilli crisp you made from his Chilli Crunch Dry Mix, his grandmother's recipe, bloomed fresh in your own kitchen. You want the chunks for this one, all that toasted sesame and Sichuan peppercorn that settles at the bottom of the pint. That chilli oil carries the heat through the sauce, tahini stands in for Chinese sesame paste (same nutty richness, easier to find), and a spoonful of our beloved Sichuan Hot Chicken Spice brings the numbing, warm-spiced backbone he built from a childhood of Beijing hot pot and cumin lamb skewers.
Everything goes in the food processor once, and the sauce keeps for two weeks in the fridge. From there, dinner is a pot of noodles and about ten minutes.
Pile on the garnishes if you have them. Eat it plain if you don't. Either way, your belly is going to be very happy!
