Bring the Taste of Asia Into Your Home

There’s no better way to stay warm on winter days other than with a piping hot bowl of spicy noodles.

Cathay Pacific executive chef, Adrian Upward has shared his recipe for his delicious Dan Dan Noodles.

Satisfying on so many levels, Sichuan peppercorns have a warming effect that heats the body, making this the ultimate winter comfort food.

Dan Dan Mein – Serves 6


  • One whole chicken (or chicken bones only if you prefer)
  • 1 small chunk of ginger
  • 4 spring onions
  • 3L water
  • 50g pork bone broth reduction*
  • 600g Chinese sesame paste (or unsweetened natural peanut butter)
  • 500g fresh dan dan noodles
  • 1 tablespoon sesame oil
  • 3 tablespoon Chinese light soy sauce, or to taste
  • 1 teaspoon Szechuan peppercorns, roughly crushed
  • 8 tablespoons roasted peanuts, roughly crushed
  • 6 tablespoons of chopped preserved mustard greens
  • 6 tablespoons spring onions, finely chopped
  • Szechuan chilli oil, to taste

*if you don’t have time to make pork bone broth reduction at home, try using a store brought product such as Lee Kum Kee’s pork soup base.


  1. Place the chicken in a small pot and cover with water. Add ginger and spring onions. Slowly bring to a boil, then reduce heat and simmer until stock is flavourful and reduced by about a third. Skim away any impurities while the stock is cooking.
  2. Carefully strain off the stock and add the pork bone broth reduction. You should have at least 2 litres of stock.
  3. Put a large pot of water on the stove and bring to boil for the noodles.
  4. Stir the sesame paste thoroughly in the jar to incorporate the oil with the paste before using it. In a large bowl, add the sesame paste and ground Szechuan peppercorns, then slowly add a small amounts of hot stock and using a pair of chopsticks evenly dissolve the paste into the liquid until the solid paste is fully blended. Keep soup base warm on a very low heat while noodles are cooking.
  5. Cook the noodles until al dente. Drain and toss through sesame oil.


  • Share noodles amongst six large soup bowls
  • Add soy and Szechuan chilli oil to the soup base to season to your liking. Check consistency of the soup base – add a little hot water if it’s too thick. Stir through ½ cup peanuts
  • Ladle the soup into each bowl. Garnish with mustard greens, sliced onions and remaining peanuts. Serve with a few drops of chilli oil.
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