Dan Dan Noodles

5 from 17 votes

These Dan Dan Noodles are my interpretation of the most famous Sichuan street foods! Freshly boiled noodles served with a really spicy and savory sauce, crispy pork, bok choy and finally topped with some crushed peanuts. Stir everything together until the noodles are fully covered in this magical sauce, and all that's left to do is to slurp away!

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch

Cuisine: American, Asian

Keyword: dan dan noodles, sichuan noodles, spicy noodles

Servings:

Calories: 612kcal

Equipment

Nonstick Chinese Wok - Dishwasher Safe

Ingredients

For Dan Dan Sauce

2 cloves garlic minced
2 tablespoons tahini preferably with toasted sesame seeds
2 tablespoons soy sauce low sodium
1 teaspoon dark soy sauce
3 tablespoons chili oil
1 tablespoon chili sauce such as Sambal Oelek
2 teaspoons Sichuan pepper powder or toasted Sichuan peppercorns and ground

For Pork

½ pound ground pork
2 cloves garlic minced
1 tablespoon Hoisin sauce
1 teaspoon fresh ginger minced
1 tablespoon shaoxing wine or dry sherry
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 ounces Sui Mi Ya Cai (preserved mustard greens)

To Assemble

1 pound fresh noodles such as Chinese egg noodles, ramen, or spaghetti
2 bunches bok choy or spinach
1 green onions chopped
1 cup chicken broth hot
1 tablespoon peanuts crushed, or sesame seeds

US Customary - Metric

Instructions

Make the Dan Dan sauce: Add all the sauce ingredients to a bowl and whisk until combined. Set aside.
Prep the pork: In a bowl add ground pork, garlic, Hoisin sauce, ginger, Shaoxing wine, soy sauce and mix well. Let the pork marinate for 10 minutes.
Cook the pork: Heat the vegetable oil in a large wok or skillet. Add the pork mixture and cook until the pork is no longer pink and starts to brown, 3 to 4 minutes. Add the Sui Mi Ya Cai and cook for another 2 minutes. Remove from heat.
Cook the noodles and bok choy: Cook the noodles according to package directions. Remove noodles from pot and in the same water add the bok choy and cook for 1 minute.
Assemble the dish: In each serving bowl, ladle ¼ of the Dan Dan sauce. Place noodles on top of the sauce, add some of the blanched bok choy, top with about ¼ of the pork mixture, and pour about ¼ cup of the hot chicken broth. Garnish with chopped green onions and peanuts or sesame seeds. Mix everything well until all the noodles are coated in the sauce and enjoy!

Video

Notes

When assembling the dish, add as much or as little of the spicy sauce that you can handle. Your dish, your rules. While this dish is quite spicy as it's written, it's not extremely spicy.
Note that we're only using a small amount of ground pork because it's just added as a topping rather than making this a meat dish, however it is quite tasty, so if you wish to double it, you can.
Sui Mi Ya Cai is a preserved mustard greens ingredient and can be found in all Asian stores or on Amazon. If you can't find it, you can skip it or simply replace it with kimchi.
Sichuan Pepper can be replaced with white pepper, but it's quite unique as it induces a tingling numbness when you eat it, rather than a fiery heat.
Use any type of white noodles you have, I used ramen, but udon, or any fresh white noodles are great here.
Store Dan Dan noodles in an airtight container in the refrigerator for 1 to 2 days.

Nutrition