Dan Dan Noodles
Equipment
- Large Pot
Ingredients
Noodles & Toppings
- 2 bundles fresh wheat noodles, see note 1
- ¼ cup steamed bok choy, optional
- 1 scallion, chopped (optional)
- 3 tablespoons crushed peanuts, optional
Pork Topping
- 12 ounces ground pork
- 1/4 cup pickled or preserved mustard greens
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon five-spice powder
- 1 tablespoon dark soy sauce
Sauce
- 3 tablespoons sesame paste, or tahini
- 3 tablespoons light soy sauce
- 4 tablespoons chili oil
- 4 cloves garlic, minced
- 1/2 inch piece ginger, minced
- 1/4 teaspoon five-spice powder
- 1/4 teaspoon Sichuan chili powder
- ¼ cup reserved noodle water
Instructions
- Boil the noodles one minute before al dente according to package instructions. Reserve ¼ cup of noodle water before draining.
- In a bowl, mix ground pork, Shaoxing wine, dark soy sauce, five-spice powder, and preserved mustard greens.
- Heat a skillet over medium-high heat, add a little oil, and brown the pork until crispy and fragrant. Set aside.
- In a bowl, whisk together sesame paste, light soy sauce, chili oil, minced garlic, ginger, five-spice powder, Sichuan chili powder, and a splash of reserved noodle water until smooth.
- Add the cooked noodles to the sauce and toss until evenly coated.
- Place the noodles in a bowl, top with the pork mixture, and garnish with bok choy, scallions, crushed peanuts, and extra chili oil if desired. It’s your food, you eat it how you like!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why Dan Dan Noodles are My Constant Go-to’s
Dan Dan Noodles are one of my go-to comfort dishes. There’s something so satisfying about the chewy noodles coated in rich, nutty, spicy sauce and topped with crispy pork. The preserved mustard greens are the secret to making it taste restaurant-quality at home. I make this at least once a week when I want something bold and fast that doesn’t disappoint.
Ingredients for Dan Dan Noodles
This recipe uses pantry staples and a few specialty ingredients that really elevate the flavor. The creamy sauce is made with sesame paste, chili oil, soy sauce, and aromatics, while the pork is stir-fried with preserved mustard greens and a splash of Shaoxing wine for an umami-rich topping. It’s spicy, savory, and full of texture.
Noodles & Toppings
- 2 bundles fresh wheat noodles
- ¼ cup steamed bok choy
- 1 scallion, chopped
- 3 tablespoons crushed peanuts
Pork Topping
- 12 oz ground pork
- ¼ cup preserved mustard greens
- 1 tablespoon Shaoxing wine
- ½ teaspoon five-spice powder
- 1 tablespoon dark soy sauce
Sauce
- 3 tablespoons sesame paste
- 3 tablespoons light soy sauce
- 4 tablespoons chili oil
- 4 cloves garlic, minced
- ½ inch ginger, minced
- ¼ teaspoon five-spice powder
- ¼ teaspoon Sichuan chili powder
- ¼ cup reserved noodle water
How to Make Dan Dan Noodles
Step-by-Step Instructions
Start by boiling your noodles and saving a bit of noodle water before draining. Steam some bok choy or any greens you like and prep your toppings.
Mix the pork with Shaoxing wine, soy sauce, five-spice, and mustard greens. Cook it in a pan until browned and crispy on the edges, then set aside.
In a large bowl, whisk together all the sauce ingredients until smooth. Add the noodles and toss them in the sauce until fully coated and glossy.
Divide into bowls and top with the pork, steamed bok choy, scallions, crushed peanuts, and an extra spoonful of chili oil if you’re feeling bold.
Tips and Variations
Can’t find preserved mustard greens?
Try pickled mustard greens or just add a splash of black vinegar to get that tangy, briny contrast that balances the richness.
What kind of noodles should I use?
Fresh wheat noodles are best, but you can use ramen, udon, or even spaghetti in a pinch.
Frequently Asked Questions
Can I make this ahead of time?
You can prep the pork and sauce ahead of time, then just boil the noodles and assemble when ready to eat.
What’s the difference between sesame paste and tahini?
Chinese sesame paste is roasted and has a stronger flavor. Tahini is milder but works well as a substitute.
How spicy is it?
It’s got a good kick but not overwhelming. Adjust the chili oil or Sichuan powder to your heat tolerance.
Can I make it vegetarian?
Absolutely. Skip the pork and top it with sautéed mushrooms or tofu for a plant-based version.
You Might Also Like
Want another bold noodle dish? Try my Spicy Peanut Noodles.
Looking for a cozy rice bowl? Go for my Miso Glazed Chicken.
Need a crispy protein topper? My Honey Garlic Chicken is always a hit!
