I added my Dan Dan noodles to my Chinese Style Noodle Recipes collection, and the approach I used will make you want to read on.

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I can’t stop thinking about these Addictive Dan Dan Noodles. They taste like a dare, savory and nutty, pulling you back for another bite even when you tell yourself to stop.

I pile on fresh wheat noodles and fatty ground pork, and somehow the mix becomes this messy, perfect thing that you want to eat straight from the bowl. The first time i made them I burned the chili, learned from it, and now they’re my go-to when dinner needs a kick.

If you like Chinese Style Noodle Recipes, this one will make you curious enough to try it tonight.

Ingredients

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Fresh wheat noodles: Mostly carbs for quick energy, little fiber unless whole grain, very filling.
Ground pork: Rich in protein and fat, gives umami and silky mouthfeel, more flavor.
Doubanjiang: Spicy fermented paste, salty umami depth, adds complexity and subtle tang.
Sesame paste: Creamy nutty fat, boosts richness and body, makes sauce feel luxurious.
Sichuan peppercorns: Tingly numbing aroma, floral citrus notes, lifts spicy heat and complexity.
Preserved mustard greens: Sour salty crunch, cuts richness, adds fermented depth and bright acidity.
Roasted peanuts: Crunchy texture, nutty protein and fats, adds contrast and extra saltiness.
Chili oil: Adds heat and aroma, infuses chili fragrance and vibrant red gloss.
Garlic: Sharp pungent bite, brightens savory sauce, pairs well with ginger and soy.

Ingredient Quantities

12 to 14 oz fresh wheat noodles or 1 package dried (350 to 400 g)

1 lb (450 g) ground pork, kinda fatty is better

2 tbsp doubanjiang (Sichuan broad bean chili paste)

2 to 4 tbsp chili oil, adjust to how spicy you like it

3 tbsp Chinese sesame paste or tahini

2 tbsp light soy sauce

1 tsp dark soy sauce (optional for color)

1 tbsp Chinese black vinegar (Chinkiang vinegar)

1 tbsp Shaoxing wine

1 tsp granulated sugar

1 cup (240 ml) chicken or pork stock

3 cloves garlic, minced

1 tbsp fresh ginger, minced

3 scallions (green onions), thinly sliced

2 tbsp chopped preserved mustard greens (zha cai) or pickled mustard greens

2 tbsp vegetable oil

1 tsp Sichuan peppercorns, toasted and ground (or 1/2 tsp ground)

1 tsp toasted sesame oil

1 tsp cornstarch

1/4 cup roasted peanuts, coarsely chopped

Salt, to taste

Fresh cilantro leaves for garnish (optional)

How to Make this

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1. Prep stuff first: toast the Sichuan peppercorns in a dry pan until fragrant, crush or grind them fine; mince the garlic and ginger, thinly slice the scallions, chop the roasted peanuts coarsely and set aside, drain and chop the preserved mustard greens if they’re in big pieces. If using dried noodles, cook them per package and set aside; if fresh, bring a pot to boil and cook until chewy, then rinse under cold water and drain. Reserve about 1/2 cup noodle cooking water.

2. Make the sesame sauce base: in a bowl whisk together the Chinese sesame paste (or tahini), 2 tbsp light soy sauce, 1 tsp dark soy (optional), 1 tbsp black vinegar, 1 tsp sugar, 1 tbsp Shaoxing wine and about 1/3 cup of the hot stock or reserved noodle water to loosen the paste so it becomes pourable. Set aside.

3. Mix cornstarch slurry: stir 1 tsp cornstarch with 1 tbsp cold water and keep handy. This will thicken the sauce quickly later.

4. Brown the pork: heat 2 tbsp vegetable oil in a wok or skillet over medium high heat, add 2 tbsp doubanjiang and fry a few seconds till aromatic, then add the ground pork. Break it up and cook until it’s nicely browned and some fat renders, about 6 to 8 minutes.

5. Season and build the sauce in the pan: add minced garlic and ginger, cooked preserved mustard greens, 2 to 4 tbsp chili oil to taste (reserve a little for drizzling), 1 cup stock, 2 tbsp light soy if needed, a pinch of salt, and the Shaoxing wine. Stir and bring to a simmer so flavors marry.

6. Finish the sauce: stir in the loosened sesame paste so it blends into the simmering meat mixture, then add the cornstarch slurry and cook one minute until the sauce thickens slightly. Turn off heat and stir in 1 tsp toasted sesame oil and most of the ground Sichuan peppercorns, saving a pinch for the top.

7. Warm the noodles briefly in boiling water or in the sauce pan for 30 seconds if needed to heat through, then divide noodles into bowls.

8. Assemble and garnish: ladle the meaty sesame chili sauce over the noodles, drizzle extra reserved chili oil if you like it spicy, sprinkle chopped peanuts, the remaining sliced scallions, the leftover ground Sichuan peppercorn for numbing aroma and fresh cilantro leaves if using. Taste and add salt or a splash of black vinegar if it needs more brightness.

9. Quick hacks and tips: if the sesame paste looks grainy, thin it with more hot stock a little at a time; keep some noodle water handy to loosen sauce instead of stock. Using slightly fatty pork makes the sauce richer. You can crisp the peanuts in the pan for extra crunch but don’t burn them.

10. Serve hot and mix everything well before eating so every bite is savory, spicy and a little nutty. Enjoy.

Equipment Needed

1. Wok or large skillet — for browning the pork and finishing the sauce
2. Large pot — to boil the noodles
3. Colander or fine mesh sieve — drain and rinse noodles
4. Cutting board and chef’s knife — mince garlic, ginger, slice scallions, chop peanuts and mustard greens
5. Small dry skillet or frying pan — toast Sichuan peppercorns and crisp the peanuts if you want extra crunch
6. Mortar and pestle or spice grinder — to grind the toasted peppercorns fine
7. Small bowl and whisk or fork — mix and loosen the sesame paste sauce
8. Measuring spoons and 1/3 to 1/2 cup measure or liquid measuring cup — for soy, vinegar, stock and noodle water
9. Wooden spatula or silicone turner plus a ladle or tongs — stir the meat, add slurry, and serve the saucy noodles

(Note: keep a small extra bowl handy for the cornstarch slurry, youll thank me later)

FAQ

Q: Can I use dried noodles instead of fresh? A: Yes, dried (350 to 400 g) works fine. Cook them to package directions, save 1/2 cup cooking water before draining to loosen the sauce if it gets too thick. Fresh wheat noodles are nicer texture but dried is totally fine.

Q: How do I control the spice level? A: Start with 2 tbsp chili oil and 2 tbsp doubanjiang, then taste. Add more slowly if you want heat. Removing chili sediment from oil will mellow it, and stirring more sesame paste or a splash more stock also softens the burn. Sugar and black vinegar help balance too.

Q: What if I don't have Chinese sesame paste? A: Tahini is the easiest swap, but stir it with a little hot stock so it loosens and tastes less bitter. A mix of tahini + a spoon of smooth peanut butter gives a richer mouthfeel. Toasting sesame seeds and adding a tsp of toasted sesame oil boosts authenticity.

Q: How do I get that numbing Sichuan flavor? A: Toast the Sichuan peppercorns in a dry pan until fragrant, then grind. Add half to the pork while cooking and sprinkle the rest over the finished bowl. You can also briefly bloom the ground peppercorns in hot oil to release more aroma, just don't overdo it or it gets bitter.

Q: Can I make parts ahead or store leftovers? A: Yes. Cooked pork and the sauce keep 3 to 4 days in the fridge. Store noodles separately so they don't go soggy. Reheat sauce gently on low with a splash of stock, then toss with hot noodles. Don’t freeze sesame-thickened sauce it can change texture.

Q: Want it less greasy or vegetarian? A: Use lean ground pork and drain excess fat, or swap with finely chopped king oyster mushrooms or crumbled firm tofu and use vegetable stock. Add extra preserved mustard greens and peanuts for texture so you won't miss the pork much.

Addictive Dan Dan Noodles Recipe Substitutions and Variations

Doubanjiang (Sichuan broad bean chili paste)
- Gochujang plus a splash of soy sauce and a pinch of fermented bean paste if you can find it — gives similar umami and heat
- Sambal oelek mixed with a little miso paste — chunky chili heat and that salty depth
- Chili garlic sauce plus a touch of soy sauce — not identical but works in a pinch
Chinese sesame paste
- Tahini, stirred with a little warm water or oil to match thickness — same sesame flavor, slightly lighter
- Smooth peanut butter thinned with a teaspoon of toasted sesame oil and a bit of water — richer and nuttier, but tasty
- Almond butter plus a splash of sesame oil if you need a nut free option for texture and body
Ground pork
- Ground chicken or turkey — leaner, add a little oil so the sauce still feels rich
- Ground beef or lamb — beef gives beefier flavor, lamb adds a gamey note that can be nice
- Firm tofu crumbled with finely chopped shiitake mushrooms for a vegetarian swap — press tofu first so it soaks flavor
Sichuan peppercorns
- Japanese sansho powder — the closest substitute for that tingly citrus bite
- Toasted coriander seeds plus a little lemon or lime zest — adds citrusy brightness but no numbing feeling
- Omit and use extra toasted sesame oil and scallions while boosting chili oil for heat if you cant find either one

Pro Tips

1. Toast your Sichuan peppercorns and save some for the top, but dont overdo it or they turn bitter. Crush them fine so the numbing hits the whole bowl, and add most at the end so the aroma stays bright.

2. Loosen the sesame paste with hot stock or reserved noodle water a little at a time, dont dump cold liquid in or it will seize and stay grainy. If it still feels gritty, whisk it hard or zap a small amount in the blender for a smoother mouthfeel.

3. Use slightly fatty ground pork and fry it until some fat renders, that flavor carries the whole sauce. Start by frying the doubanjiang in oil so it blooms, then add pork, and save a bit of chili oil to drizzle on top for color and heat.

4. Keep a cornstarch slurry ready and only add at the end so the sauce thickens quickly, not into glue. Crisp the peanuts right before serving for crunch, and always taste at the finish and add a splash of black vinegar to brighten things up if it feels flat.

Addictive Dan Dan Noodles Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I added my Dan Dan noodles to my Chinese Style Noodle Recipes collection, and the approach I used will make you want to read on.

Servings

servings

Calories

790

kcal

Equipment: 1. Wok or large skillet — for browning the pork and finishing the sauce
2. Large pot — to boil the noodles
3. Colander or fine mesh sieve — drain and rinse noodles
4. Cutting board and chef’s knife — mince garlic, ginger, slice scallions, chop peanuts and mustard greens
5. Small dry skillet or frying pan — toast Sichuan peppercorns and crisp the peanuts if you want extra crunch
6. Mortar and pestle or spice grinder — to grind the toasted peppercorns fine
7. Small bowl and whisk or fork — mix and loosen the sesame paste sauce
8. Measuring spoons and 1/3 to 1/2 cup measure or liquid measuring cup — for soy, vinegar, stock and noodle water
9. Wooden spatula or silicone turner plus a ladle or tongs — stir the meat, add slurry, and serve the saucy noodles

(Note: keep a small extra bowl handy for the cornstarch slurry, youll thank me later)

Ingredients

12 to 14 oz fresh wheat noodles or 1 package dried (350 to 400 g)
1 lb (450 g) ground pork, kinda fatty is better
2 tbsp doubanjiang (Sichuan broad bean chili paste)
2 to 4 tbsp chili oil, adjust to how spicy you like it
3 tbsp Chinese sesame paste or tahini
2 tbsp light soy sauce
1 tsp dark soy sauce (optional for color)
1 tbsp Chinese black vinegar (Chinkiang vinegar)
1 tbsp Shaoxing wine
1 tsp granulated sugar
1 cup (240 ml) chicken or pork stock
3 cloves garlic, minced
1 tbsp fresh ginger, minced
3 scallions (green onions), thinly sliced
2 tbsp chopped preserved mustard greens (zha cai) or pickled mustard greens
2 tbsp vegetable oil
1 tsp Sichuan peppercorns, toasted and ground (or 1/2 tsp ground)
1 tsp toasted sesame oil
1 tsp cornstarch
1/4 cup roasted peanuts, coarsely chopped
Salt, to taste
Fresh cilantro leaves for garnish (optional)

Directions

Prep stuff first: toast the Sichuan peppercorns in a dry pan until fragrant, crush or grind them fine; mince the garlic and ginger, thinly slice the scallions, chop the roasted peanuts coarsely and set aside, drain and chop the preserved mustard greens if they’re in big pieces. If using dried noodles, cook them per package and set aside; if fresh, bring a pot to boil and cook until chewy, then rinse under cold water and drain. Reserve about 1/2 cup noodle cooking water.
Make the sesame sauce base: in a bowl whisk together the Chinese sesame paste (or tahini), 2 tbsp light soy sauce, 1 tsp dark soy (optional), 1 tbsp black vinegar, 1 tsp sugar, 1 tbsp Shaoxing wine and about 1/3 cup of the hot stock or reserved noodle water to loosen the paste so it becomes pourable. Set aside.
Mix cornstarch slurry: stir 1 tsp cornstarch with 1 tbsp cold water and keep handy. This will thicken the sauce quickly later.
Brown the pork: heat 2 tbsp vegetable oil in a wok or skillet over medium high heat, add 2 tbsp doubanjiang and fry a few seconds till aromatic, then add the ground pork. Break it up and cook until it’s nicely browned and some fat renders, about 6 to 8 minutes.
Season and build the sauce in the pan: add minced garlic and ginger, cooked preserved mustard greens, 2 to 4 tbsp chili oil to taste (reserve a little for drizzling), 1 cup stock, 2 tbsp light soy if needed, a pinch of salt, and the Shaoxing wine. Stir and bring to a simmer so flavors marry.
Finish the sauce: stir in the loosened sesame paste so it blends into the simmering meat mixture, then add the cornstarch slurry and cook one minute until the sauce thickens slightly. Turn off heat and stir in 1 tsp toasted sesame oil and most of the ground Sichuan peppercorns, saving a pinch for the top.
Warm the noodles briefly in boiling water or in the sauce pan for 30 seconds if needed to heat through, then divide noodles into bowls.
Assemble and garnish: ladle the meaty sesame chili sauce over the noodles, drizzle extra reserved chili oil if you like it spicy, sprinkle chopped peanuts, the remaining sliced scallions, the leftover ground Sichuan peppercorn for numbing aroma and fresh cilantro leaves if using. Taste and add salt or a splash of black vinegar if it needs more brightness.
Quick hacks and tips: if the sesame paste looks grainy, thin it with more hot stock a little at a time; keep some noodle water handy to loosen sauce instead of stock. Using slightly fatty pork makes the sauce richer. You can crisp the peanuts in the pan for extra crunch but don’t burn them.
Serve hot and mix everything well before eating so every bite is savory, spicy and a little nutty. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.