Dandan noodles (traditional Chinese: 擔擔麵; simplified Chinese: 担担面; dandanmian, literally 'carrying pole noodles') are a Chinese noodle dish originating from Sichuan cuisine. The dish consists of wheat noodles served with a spicy sauce that usually contains pickled vegetables such as zha cai (lower mustard stems) or ya cai (upper mustard stems), chili oil, Sichuan pepper, and minced pork, and is topped with scallions and peanuts. The dish can be served either dry, as in the Chengdu style, or as a noodle soup, as in the Hong Kong style.
Dandanmian originated in Chengdu, the capital of Sichuan. The original dish is served with no soup in a small bowl covered in a mala meat sauce and pickled vegetables, with peanuts and scallions served on top. The soup variant is from Hong Kong, which tones down the spice, and sometimes includes sesame paste or peanut butter. The Hong Kong variant is uncommon in Sichuan itself, where the traditional style dominates, but it is widespread throughout the rest of China and in Chinese restaurants overseas.