Dan Dan Noodles
Equipment
- Large pot
- Skillet
- Mixing bowls
Ingredients
Noodles & Toppings
- 2 bundles fresh wheat noodles (see note)
- 1/4 cup steamed bok choy, optional
- 1 scallion, chopped (optional)
- 3 tablespoons crushed peanuts, optional
Pork Topping
- 12 oz ground pork
- 1/4 cup preserved or pickled 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
- 1/4 cup reserved noodle water
Instructions
- Boil the noodles until about one minute before al dente, following package instructions. Before draining, reserve 1/4 cup of the noodle cooking water.
- In a bowl, combine the ground pork with Shaoxing wine, dark soy sauce, five-spice powder, and chopped preserved mustard greens. Mix to combine.
- Heat a skillet over medium-high heat and add a little oil. Cook the pork mixture until it browns and becomes crispy at the edges, stirring occasionally. Remove from heat and set aside.
- In a separate bowl, whisk together the sesame paste, light soy sauce, chili oil, minced garlic, minced ginger, five-spice, Sichuan chili powder, and a splash of the reserved noodle water. Whisk until smooth and creamy; add more noodle water if needed to reach a pourable consistency.
- Add the drained noodles to the sauce and toss thoroughly so every strand is coated and glossy. The reserved noodle water helps the sauce cling to the noodles.
- Divide the coated noodles among bowls. Top each serving with the browned pork, steamed bok choy, chopped scallions, crushed peanuts, and extra chili oil if you like more heat.
Video
Step-by-step video demonstrates the technique for browning the pork and whisking the sesame-chili sauce for glossy, perfectly coated noodles.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Why Dan Dan Noodles are My Constant Go-to’s
Dan Dan Noodles are one of my favorite comfort dishes because they combine chewy noodles, a rich nutty sauce, and crispy savory pork. The preserved mustard greens add a bright, briny contrast that lifts the whole bowl and gives it a restaurant-quality finish. This recipe is fast, bold, and reliable—perfect for weeknights when you want something satisfying without a lot of fuss.
Ingredients for Dan Dan Noodles
This recipe relies on pantry staples with a few specialty ingredients—sesame paste, chili oil, and preserved mustard greens—that really elevate the flavor. The sauce is creamy and savory, while the pork topping brings texture and depth.
Noodles & Toppings
- 2 bundles fresh wheat noodles
- 1/4 cup steamed bok choy
- 1 scallion, chopped
- 3 tablespoons crushed peanuts
Pork Topping
- 12 oz ground pork
- 1/4 cup preserved mustard greens (chopped)
- 1 tablespoon Shaoxing wine
- 1/2 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
- 1/2 inch ginger, minced
- 1/4 teaspoon five-spice powder
- 1/4 teaspoon Sichuan chili powder
- 1/4 cup reserved noodle water
How to Make Dan Dan Noodles
Step-by-Step Instructions
Bring a large pot of water to a boil and cook the noodles until just shy of al dente. Reserve 1/4 cup of the cooking water, then drain. Steam bok choy or any greens you prefer and prepare toppings.
Combine the pork with Shaoxing wine, soy sauce, five-spice, and chopped mustard greens. Cook in a hot skillet until browned and crispy, then set aside.
Whisk the sesame paste, light soy sauce, chili oil, garlic, ginger, spices, and noodle water until smooth. Toss the drained noodles in the sauce until evenly coated and glossy.
Serve the noodles in bowls, top with the pork mixture, steamed bok choy, scallions, crushed peanuts, and additional chili oil if desired.
Tips and Variations
Can’t find preserved mustard greens?
Use pickled mustard greens if available, or add a splash of black vinegar for tang. The acidic, briny note helps cut through the richness.
What kind of noodles should I use?
Fresh wheat noodles are ideal, but ramen, udon, or spaghetti work in a pinch—just adjust cook time to achieve a slightly firm bite.
Frequently Asked Questions
Can I make this ahead of time?
Yes—prep the pork and the sauce in advance, then boil the noodles and assemble just before serving for the best texture.
What’s the difference between sesame paste and tahini?
Chinese sesame paste is made from roasted sesame seeds and is richer and more intense than tahini, which is typically milder. Tahini is a fine substitute in a pinch.
How spicy is it?
The heat level is adjustable. Reduce or increase the chili oil and Sichuan chili powder to match your tolerance.
Can I make it vegetarian?
Absolutely. Omit the pork and top the noodles with sautéed mushrooms, crispy tofu, or seasoned tempeh for a vegetarian version.
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