This savory and easy dan dan noodles recipe takes 20 minutes for a fast weeknight dinner. Chewy noodles feature a rich, umami-packed sauce with a balanced spicy finish.
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Dan Dan Noodles 担担面 ('dandan mian') is a classic Sichuan street food. This Chinese dish features wheat noodles in a spicy meat sauce. In my experience, I always found traditional restaurant versions too salty. So I spent weeks experimenting with the ingredient ratios in my kitchen. This recipe finally delivers a perfectly balanced sauce.
Why My Recipe Works
- Undercook noodles by 1 minute: This keeps wheat noodles perfectly al dente. They will not turn mushy in hot sauce.
- Add starchy water: Save some noodle cooking water before draining. Starch binds liquids together so the sauce clings to every strand.
- Deeply brown the meat: Cook the ground meat until dark brown. Rushing this step ruins the rich depth of flavor.
Ingredients & Substitutes
Exact ingredient measurements are listed in the recipe card at the bottom of this page.
- Fresh Wheat Noodles: Chewy noodles to hold onto that sauce. You can use thin or thick ones. Sub: Fresh Korean Wheat Noodles or Udon.
- Extra-Lean Ground Meat: Ground pork is traditional; chicken, or beef work well. Blot excess fat if needed.
- Green Onions: Adds pungent aroma, flavor, and color.
- Neutral Oil: High-smoke point fat like canola or vegetable oil. Sub: Peanut or sunflower oil.
Noodle Sauce
- Chinese Sesame Paste (zhi ma jiang / 芝麻酱): Adds a nutty, rich and creamy texture to the sauce. Sub: Smooth, unsweetened peanut butter.
- Chinese Chili Oil: Adds fiery heat and a reddish color. I prefer Lao Gan Ma or a good homemade chili oil. Sub: Chili crisp.
- Dark Soy Sauce: Adds a deep brown color and a savory flavor. I prefer Pearl River Bridge. Sub: Mushroom dark soy sauce.
- Regular Soy Sauce (for sauce): Adds salt and umami. I prefer Lee Kum Kee. Sub: Low-sodium or light soy sauce.
- White Granulated Sugar: Balances salinity. Sub: Granulated cane sugar.
- Chinese Black Vinegar: Adds malty, smoky acidity. I prefer Chinkiang yellow label. Sub: Rice or apple cider vinegar.
- Garlic: Sharp aromatic for a savory flavor. Sub: Jarred minced garlic.
- Sichuan Peppercorn Powder: Adds that tongue-tingling numbness. Sub: Grind whole Sichuan peppercorns or swap with ¼ teaspoon ground black pepper.
- Toasted Sesame Seeds: Infuses a nutty aroma and adds a visual contrast against the dark sauce. Sub: Toast raw white sesame seeds in a dry skillet over medium heat for three minutes if unavailable.
- Chicken Bouillon Powder: Adds flavorful depth. I prefer Knorr. Sub: Totole or Better Than Bouillon.
Pork Seasoning
- Regular Soy Sauce (for seasoning meat): I prefer Lee Kum Kee. Sub: Low-sodium or light soy sauce.
- Shaoxing Wine (for seasoning meat): Chinese rice wine that tenderizes and removes gamey meat odors. I prefer Pagoda. Sub: Dry sherry. Alternatively, chicken broth can be used as a non-alcoholic option.
- Chinese Five Spice: Adds a warm, aromatic flavor. I prefer McCormick. Do not sub with allspice.
- White Granulated Sugar: Balances salinity. Sub: Granulated cane sugar.
- White Pepper: Adds sharp, earthy heat. Sub: Black pepper.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make dan dan noodles:
- Season pork: Mix the listed seasoning ingredients into the ground pork. Set it aside to marinate.
- Mix sauce: Whisk the noodle sauce ingredients together in a small bowl. Pour the mixture into the bottom of a large serving bowl and set aside.
- Cook pork: Heat a large pan over medium-high heat. Add the pork, breaking it into small pieces as it cooks. Once the fat renders and the edges turn brown and crispy, remove from heat and keep warm.
- Boil noodles: Bring a medium pot of water to a boil over high heat. Cook the noodles on medium-low for 1 minute less than the package directions or until al dente. Scoop out ½ cup (125 ml) of starchy cooking water. Drain the remaining water.
- Assemble base: Place the noodles directly over the sauce in the serving bowl. Pour in the reserved noodle cooking water.
- Garnish & serve: Top the noodles with the cooked pork and garnish with green onions. Toss everything together until evenly coated and serve immediately.
Expert Tips
- Stir sesame paste vigorously: Mix the jar thoroughly before measuring. Separated paste dries out and ruins the creamy texture.
- Skip noodle rinsing: Do not rinse cooked wheat noodles. Rinsing washes away natural wheat flavor and helpful starches.
- Layer the serving bowls: Place raw sauce at the bottom. Put hot noodles on top to melt the liquids together.
- Whisk cooking water gradually: Pour hot noodle water into the sauce slowly. Fast pouring splits the rich sesame oil.
Variations
- Gluten-free: Swap wheat noodles for gluten-free spaghetti. Use tamari instead of soy sauce. Choose certified gluten-free chicken bouillon. Use dry sherry instead of Shaoxing wine. Switch the black vinegar to rice vinegar.
- Vegetarian: Replace the meat with crumbled extra-firm tofu. Pan-fry the tofu until the edges get crispy. Omit the chicken bouillon powder.
- Less-sodium: Use low-sodium soy sauce. Reduce or omit the chicken bouillon powder completely.
Pairing Suggestions
These quick dan dan noodles pair well with:
- Zha cai (榨菜): Adds sharp acidity. Cuts through heavy sesame paste and grease.
- Hot and Sour Soup: Provides vinegary punch. Cleanses the palate between rich bites.
- Spicy Garlic Bok Choy: Brings fresh bitterness. The crisp texture balances soft wheat noodles.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Do not freeze. The noodles turn soggy when thawed.
- Reheating: Microwave covered for 1 to 2 minutes on high. Or warm on the stovetop over medium heat for 5 minutes and stir in 1 tablespoon of water to loosen the sauce.
FAQ
Can I use tahini instead of Chinese sesame paste?
No. Tahini uses hulled, raw sesame seeds and tastes harsh. Chinese sesame paste uses unhulled, deeply toasted seeds for an intense, nutty flavor.
Why did my noodle sauce separate and turn oily?
The cooking water was too hot when added to the bowl. Whisk the starchy water into the sauce slowly to create a smooth blend.
📖 Recipe
Easy 20-min. Dan Dan Noodles
This savory and easy dan dan noodles recipe takes 20 minutes for a fast weeknight dinner. Chewy noodles feature a rich, umami-packed sauce with a balanced spicy finish.
Ingredients
- 1 lb fresh wheat noodles thick kind
- ½ lb ground pork extra-lean
- 1 green onion finely chopped for garnish
- 1 tablespoon vegetable oil or any neutral oil
Noodle Sauce
- 2 tablespoon Chinese sesame paste
- 2-3 tablespoon
Chinese chili oil - ¾ tablespoon dark soy sauce
- ½ tablespoon regular soy sauce or light soy sauce
- 2 teaspoon white granulated sugar
- 2 teaspoon Chinese black vinegar *not in recipe video, recently added*
- 2 garlic cloves minced
- ½ teaspoon Sichuan peppercorn powder
- 1 teaspoon sesame seeds toasted kind
- ¼ teaspoon chicken bouillon powder
Pork Seasoning
- 2 teaspoon regular soy sauce or light soy sauce
- 1 teaspoon Shaoxing wine or dry sherry
- ½ teaspoon Chinese Five Spice
- ½ teaspoon white granulated sugar
- ⅛ teaspoon white pepper
Instructions
- Mix the listed seasoning ingredients into the ground pork. Set it aside to marinate.
- Whisk the listed noodle sauce ingredients together in a small bowl. Pour the mixture into the bottom of a large serving bowl and set aside.
- Heat a large pan over medium-high heat. Add the pork, breaking it into small pieces as it cooks. Once the fat renders and the edges turn brown and crispy, remove from heat and keep warm.
- Bring a medium pot of water to a boil over high heat. Cook the noodles on medium-low for 1 minute less than the package directions or until al dente. Scoop out ½ cup (125 ml) of starchy cooking water. Drain the remaining water.
- Place the noodles directly over the sauce in the serving bowl. Pour in the reserved noodle cooking water.
- Top the noodles with the cooked pork and garnish with green onions. Toss everything together until evenly coated and serve immediately.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 675kcal | Carbohydrates: 91g | Protein: 29g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 41mg | Sodium: 556mg | Potassium: 484mg | Fiber: 1g | Sugar: 3g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 6mg
Jamie
This recipe is amazing! I double the noodle sauce. It's sooo good!
christieathome
Thanks so much for making this recipe, Jamie! I am so glad you enjoyed it and I appreciate the kind review 🙂
Dan
Couldn’t find sichuan peppercorn powder. Other than that it worked fine. Careful with the chili oil. The one I purchased is really hot. I used shrimp sautéed in Chinese five spice. Thanks for the recipe.
christieathome
Thank you so much for making my recipe! Glad it worked out fine!
Jon Rubin
Just made these -- and my girlfriend's reaction was: yum! do it again, do it often!
Which is all I want from a recipe.
Thanks so much!
christieathome
Thank you so much for making my recipe, Jon! So glad your girlfriend enjoyed them! I appreciate the kind comment 🙂
Heidi | The Frugal Girls
These noodles look so so good! I loved your tips on adjusting the heat. That was so helpful.