Mushroom Dan Dan Noodles


For 2 (For 4)

Sichuan Peppercorns: 1 pod (2 pods)

Pak Choi: 1 pack (2 packs)

Mushrooms: 1 punnet (2 punnets)

Spring Onions: 1 bunch (2 bunches)

Dark Soy Sauce: 1 pod (2 pods)

Chinkiang Vinegar: 2 pods (4 pods)

Chiu Chow Chilli Oil: 1 pod (2 pods)

Chilli Garlic Sauce: 1 pod (2 pods)

Sugar: ½ sachet (1 sachet)

Soy sauce: 2 sachets (4 sachets)

Crushed Garlic: 1 sachet (2 sachets)

Egg Noodles: 1 pack (2 packs

Nutritional Information:

Per serving: Energy (kcal) 894 Fat 11g of which saturates 1g Carbohydrates 166g of which sugars 13g Protein 29g Salt 5.08g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


Recipe Description:

A ‘dan’ is a bamboo pole that street vendors in the city of Chengdu used to hoist on their shoulders, allowing them to carry a cooking pot for noodles on one end, and their sauce on the other. On setting up their wares in a side street, they’d shout ‘dan-dan’ to attract attention to the simple meal being prepared— a base of spicy sauce laced with tingly Sichuan pepper, a heaping of noodles, then a savoury fried topping (here we’ve opted for meaty mushrooms). Stirred together and eaten quickly while hot, it’s still the preferred meal of Chengdu’s night owls and busy students, a teasing, fiery fast food with an artisanal spirit.

  • Preparation time:

    For 2 - 25 minsFor 4 - 30 mins
  • Cooking time:

    For 2 - 25 minsFor 4 - 30 mins