Dan Dan Noodles

5 from 1 vote

Try theis authentic Dan Dan Noodles recipe at home! Chewy noodles are tossed in a creamy, spicy sesame sauce, and topped with savory ground pork and toasted peanuts. Ready in 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Chinese

Servings: people

Calories: 1069kcal

Author: Tania

Ingredients

For the pork and sauce for the pork:

1 tablespoon Chinese shaoxing cooking wine or dry sherry
2 tablespoons light soy sauce
½ teaspoon dark soy sauce
1 teaspoon granulated sugar
¾ pound ground pork
3 cloves garlic, minced
2 scallions, sliced white parts only
2 tablespoons sui mi ya cai see notes for substitutions

For the creamy dan dan noodle sauce:

2 tablespoons Chinese sesame paste or tahini
3-4 tablespoons hot water plus more as needed to loosen the sauce
2 cloves very finely minced garlic
2 tablespoons light soy sauce
2 tablespoons black vinegar aka Chinkiang vinegar, see notes
1 teaspoon sesame oil
2 tablespoons Chinese chili oil
1 tablespoon chili crisp I use Lao Gan Ma brand
1 teaspoon granulated sugar
¼ teaspoon Sichuan peppercorn powder adjust to taste

Noodles and rest of the toppings:

½ pound fresh wheat noodles refrigerated, thaw if frozen
¼ cup lightly crushed toasted peanuts
Baby bok choy
Scallions green parts, for garnish

Instructions

Cook the pork: In a skillet, heat a few drizzles of oil over medium heat. Cook the ground pork until fully cooked and golden brown, breaking it up as it cooks. Push to the side of the skillet, then saute minced garlic, scallions (white parts), and sui mi ya cai (the pickled mustard greens) until fragrant.
Make the sauce for the pork: In a bowl, whisk the shaoxing wine, light soy sauce, dark sauce, and granulated sugar. Bring everything back together, then add this to the pork. Toss until combined and cook for another 2 minutes. Set aside for later.
Make the creamy dan dan noodle sauce: In a bowl, add 2 tablespoons sesame paste and dissolve it with about 3-4 tablespoons of hot water, as needed. Then add the rest of the ingredients for the dan dan sauce. Mix and combine, adjusting the spicy ingredients to taste. The sauce should be creamy and somewhat runny (not too thick or pasty). Set aside.
Cook noodles and bok choy: In a pot with simmering water, cook noodles and bok choy together for just 3-5 minutes, or according to package directions. Do not overcook the noodles, you want them to have a bite.
Assemble noodle bowls: Toss the noodles with the creamy dan dan sauce, adding a splash of starchy water as needed. Divide up the nooldes into 2 serving bowls, and top with the pork topping, crushed peanuts, and baby bok choy. Garnish with scallions (the green parts), chili oil, and chili crisp to taste. Serve immediately.

Video

Notes

Sui mi ya cai: This is a salty Chinese preserved mustard green. It can be purchased online - see ingredient link. Substitutions include 1) chopped pickled mustard greens or 2) salty pickles (diced). though the flavor won’t be identical.
Chinese sesame paste: This is thicker and more toasted in flavor than tahini. Stir well before using, as the oil often separates. Substitute with tahini (closest substitutions). Peanut butter works in a pinch, but it’s sweeter—skip the added sugar if using it.
Always thin the sesame paste with hot water first since it can be quite thick. If using tahini, use less water.
Noodles: Fresh or frozen thick wheat noodles are best. Udon or thick spaghetti are good substitutes if needed.
Sauce consistency: The sauce should be pourable, not paste-like. It will thicken more when you add the starchy noodles.
Don’t overcook noodles: Cook just until tender with a slight chew. Overcooked noodles won’t hold the sauce as well.
Heat control: Adjust Sichuan pepper powder, chili oil, and chili crisp to taste.
Make ahead? This recipe is best when served immediately so it stays saucy.
Protein swaps: Ground chicken or turkey can be used instead of pork.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition