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Crispy Chilli Dan Dan Noodles


1.5 tbsp Chotto Motto Crispy Chilli Oil
2 tbsp Chinese sesame paste
4 tbsp light soy sauce
2 garlic cloves , minced
3 tsp white sugar
1/2 tsp Chinese five spice powder
1 tsp Sichuan pepper powder , preferably freshly ground
3 tbsp (or more!) chilli oil , preferably Chinese
3/4 cup (185ml) chicken broth/stock , hot, low sodium
2 tsp Hoisin sauce
1 tsp dark soy sauce
1 tbsp Chinese cooking wine
1/2 tsp Chinese five spice powder
1 tbsp vegetable oil
250g/ 8oz pork mince (ground pork)
1 tsp vegetable oil
30g (1/4 cup) Sui Mi Ya Cai (preserved mustard greens) , finely chopped
500g/1lb white fresh noodles , medium thickness
16 choy sum stems , cut into 15cm pieces
2 green onions , finely sliced
1 tbsp peanuts , finely chopped (optional)


  • Gather all ingredients except the oil and chicken stock in a mixing bowl. Mix together oil and scrape up any oil that has accumulated on the surface. Place aside.


  • In a bowl, combine hoisin soy sauce, soy sauce, Chinese wine, and five spices; heat oil in a wok over high heat.

  • Brown the mince while breaking it into smaller pieces with a wooden spoon. Cook more for a minute longer, then transfer to a bowl.


  • Place skillet back on the stove and lower heat to medium. Add oil to the skillet's center.

    Stir in Sui Mi Ya Cai for 30 seconds to rehydrate. Place aside.

    Noodles & Choi sum: Take a boil in a pot and cook noodles according to the directions on the package.

    Choi sum should be added for the final 1 minute of cooking.



  • Bring a large pot of water to the boil. Cook noodles per packet directions.

  • Add choi sum for last 1 minute of cooking.

  • Drain.


  • In a bowl, place 1/4 of the Dan Dan Sauce. Pile noodles on top and garnish with pork and Sui Mi Ya Cai. Choi sum should be served on the side.

    Serve garnished with peanuts and green onions. Mix to ensure noodles are coated with sauce and enjoy!

Crispy Chilli Oil

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