The Foodhall Cookbook: Kelvin Cheung’s Dan Dan Noodles

How do you like your noodles? We love our’s searingly spicy, blanketed by a rich broth brimming with chillies and ground Sichuan peppers.

Yes, you guessed it. There’s nothing quite as cathartic as slurping a big bowl of Dan Dan Noodles, especially when we have Chef Kelvin Cheung‘s formula from The Foodhall Cookbook – a collection of globe-trotting recipes curated by our favourite gourmet & lifestyle store, Foodhall India

Dan Dan Noodles

Preparation time: 2 hours

Cooking time: 45 minutes

Serves: 2 – 4

This fiery Szechuan noodle in vegetable broth is classically served with minced meat. But, the earthy umami-packed mushrooms in this recipe are a good substitute. 


  • 1 pack dry rice sticks, soaked for 2 hours in cold water
  • 8 cups / 2 lt vegetable stock
  • 3 Arqa dried red chillies, chopped
  • 6 fresh red or green chillies, chopped
  • 2 stalks lemon grass, chopped
  • 10 cloves garlic, sliced
  • 3 cups / 750 gm peanuts, roasted
  • 2 cups / 500 ml coconut milk

For the mushroom duxelles:

  • 1 kg mushrooms, de-stemmed, chopped
  • 2 tbsp / 30 ml vegetable oil
  • 10 cloves garlic, minced
  • 4 fresh red or green chillies, chopped
  • 3 tbsp / 45 gm Arqa Szechuan peppercorns
  • 2 tbsp / 30 ml dark soy sauce

For the garnishing:

  • 2 tbsp / 30 gm scallions, chopped
  • Hot sauce or chilli oil, as desired
red chillies


  • In a large stock pot, add the vegetable stock, dried red chillies, fresh chillies, lemon grass and garlic cloves; simmer for 30 – 40 minutes. Then add 2 1/2 cups peanuts and coconut milk; simmer till the peanuts turn soft. Remove the pot from the heat and blend the broth in a blender; strain and season with salt and pepper.
  • For the mushroom duxelles, in a large, hot pan – heat the oil and sauté the mushrooms until all the liquid is absorbed. Add the minced garlic, fresh chillies and Szechuan peppercorns; sauté for 4-5 minutes. Season with dark soy sauce.
  • In a separate pasta pot, boil the noodles according to the package instructions until just cooked. Remove and place in a soup bowl. Pour the hot broth over the noodles.
  • Serve garnished with mushroom duxelles, remaining chopped peanuts, scallions and a dash of hot sauce or chilli oil.


Curated by India’s leading gourmet and lifestyle store, Foodhall IndiaThe Foodhall Cookbook brings together a medley of globe-trotting recipes from a roster of well-known and much-loved chefs in the country. All ingredients are available at Foodhall India.


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