What do Szechuan peppercorns taste like?

Szechuan peppercorns create a tingling, numbing sensation on the tongue (called má in Mandarin) paired with citrusy, floral notes—different from black pepper heat.

Can I make dan dan noodles vegetarian?

Yes. Skip the ground pork and add extra tahini, more toasted peanuts, or crispy tofu cubes for protein and richness.

What's the difference between dan dan and other Sichuan noodle dishes?

Dan dan noodles are defined by the creamy tahini-based sauce mixed with chili oil and Szechuan peppercorn oil, and traditionally topped with ground meat and preserved vegetables.

Can I prep the sauce ahead?

Yes. Make the peppercorn-infused oil and the sauce base up to 3 days ahead; store in airtight containers. Reheat gently or serve cold, then toss with hot noodles.

How do I get the roasted bok choy crispy?

Pat bok choy dry, toss with oil and salt, then roast at 425°F for 12–15 minutes until the edges char and leaves crisp.

Dan Dan Noodles with Roasted Bok Choy

Name: Dan Dan Noodles with Roasted Bok Choy
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 ½ tsp Szechuan peppercorns; 1 cinnamon stick; 2 star anise pods; ¼ cup vegetable, peanut or canola oil; 2 tsp crushed red pepper flakes; 8 oz fettuccine or wide egg noodles; 8 oz ground pork; 2 garlic cloves, peeled and minced; 1 tbsp hoisin; 2 tsp rice wine or shaoxing wine; 2 tsp low sodium soy sauce; 2 tsp granulated sugar; 3 baby bok choy, halved; 2 tbsp tahini paste; ¼ cup chicken or beef broth; 2 tbsp chopped roasted peanuts; 2 tbsp chopped scallions

CookOSBeta

Dan Dan Noodles with Roasted Bok Choy | CookOS

Ingredients

1 ½ tsp Szechuan peppercorns
1 cinnamon stick
2 star anise pods
¼ cup vegetable, peanut or canola oil
2 tsp crushed red pepper flakes
8 oz fettuccine or wide egg noodles
8 oz ground pork
2 garlic cloves, peeled and minced
1 tbsp hoisin
2 tsp rice wine or shaoxing wine
2 tsp low sodium soy sauce
2 tsp granulated sugar
3 baby bok choy, halved
2 tbsp tahini paste
¼ cup chicken or beef broth
2 tbsp chopped roasted peanuts
2 tbsp chopped scallions

17 Ingredients

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Instructions

1
Place 1 ½ tsp Szechuan peppercorns, 1 cinnamon stick, 2 star anise, and ¼ cup oil in a Suvie pan. Place pan in the bottom zone of your Suvie and Roast at 350°F for 20 minutes.
2
After the oil has heated, carefully remove the pan from your Suvie. Add 2 tsp crushed red pepper flakes, and set aside to infuse until the oil is a reddish tint, about 15 minutes. Strain the oil through a fine mesh strainer, discarding the cinnamon stick and star anise, and set aside. To increase the spiciness, spoon a couple teaspoons of crushed red pepper flakes and peppercorns into the oil.
3
Place 8 oz of noodles in the Suvie Starch Cooker strainer insert, place strainer insert into the pasta pot (green handles), and cover with the pot lid. Place the pasta pot on the hot plate, close the door, ensure drain tray is in place, and hit 'Cook'. Suvie Starch Cooker Settings: Pasta, 12 minutes (or longer if necessary, check the package for suggested cook times)
4
While the noodles are cooking, crumble 8 oz ground pork into a Suvie pan. Season with 2 garlic cloves, 1 tbsp hoisin, 2 tsp rice wine, 2 tsp soy sauce, 2 tsp sugar, and 2 tsp infused chili oil, stirring to combine. Place 3 halved baby bok choy in another Suvie pan, drizzle with 2 tsp chili oil and season with a pinch of salt. Place the pans in the top and bottom zones of your Suvie, input settings, and cook now. Suvie Cook Settings Bottom Zone: Roast at 400°F for 15 minutes Top Zone: Roast at 400°F for 15 minutes
5
During the cook, place 2 tbsp tahini paste and ¼ cup broth in a medium bowl and whisk to combine. Divide the mixture between 2 serving bowls and drizzle with the remaining chili oil.
6
After the pasta has cooked, remove the strainer insert and thoroughly drain the noodles. Divide noodles between the two bowls on top of the sauce.
7
After roasting, remove the pans from your Suvie and use a fork to break the ground pork into small crumbles. Divide the ground pork and bok choy between bowls. Garnish with 2 tbsp peanuts and 2 tbsp scallions before serving.