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Dan Dan Noodle, or Dan Dan Mian, is a classic and spicy dish from Sichuan, China. My easy recipe combines savory, nutty, and tangy flavors with ground meat for a quick and delicious meal you'll love to make at home.
What Are Dan Dan Noodles
Dan dan noodles, or dan dan mian, come from Sichuan, China. This region, also known as Szechuan, is famous for its bold and flavorful Chinese dishes like kung pao chicken, kung pao shrimp, and hot and sour soup.
Fun fact: “Dan dan” in Chinese originally referred to the pole vendors used to carry this dish on the streets. Back then, these noodles were incredibly affordable, leading people to nickname them “dan dan mian” after the pole itself.
I’ve tried many types of dan dan mian, and nothing beats the authentic flavors from Sichuan. Unlike the watered-down versions you often get elsewhere, the authentic Sichuan dan dan noodles is full of robust, nutty, spicy, and subtly tangy flavors that really stand out.
My easy dan dan noodles recipe lets you bring these authentic and irresistible Sichuan flavors right to your kitchen. It’s quick, delicious, and great for any meal, making it a must-try for anyone craving authentic Chinese comfort food that’s satisfying and unforgettable.
Why You’ll Love This Recipe
- Authentic taste. Nails the Sichuan flavors without needing hard-to-find ingredients.
- Quick and easy. Great for busy days, it’s an easy recipe that won’t keep you stuck in the kitchen for hours.
- Consistent results. My recipe will give you yummy results every time, making it a breeze even for beginners.
- Meal prep friendly. Great for getting ready ahead of time and enjoying all week long, cutting down on prep time when things get busy.
Szechuan Dan Dan Noodles Ingredients
- Fresh noodles – Use fresh noodles for a softer texture that really soaks up the bold flavors of the dan dan noodles sauce. If you use frozen noodles, they might be a bit firmer and need a little more cooking time to get them just right.
- Ground pork – Adds a tasty, savory flavor that goes perfectly with the bold spices and sauce.
- Sichuan peppercorn – Gives the dish its signature tingly and citrusy flavor.
- Dried chili flakes – Key ingredient for making chili oil.
- Sesame oil – Gives the dish its nutty flavor.
- Sesame paste – Makes the sauce creamy and nutty
- Peanuts – Used as a topping, they add a crunchy texture.
See the recipe card for full information on ingredients.
Recipe Variations
- Vegan dandan noodles: Swap ground pork with crumbled tofu or mushrooms and use vegetable bouillon.
- Low carb: Serve the sauce over zucchini noodles instead of traditional wheat noodles.
- Soup: These noodles can be served with soup. You can use chicken or vegetable broth as your base and add the sauce to your broth.
- Some variations call for peanut butter for that extra creamy and rich nutty flavor.
These noodles are so good that there are regional variations in Japan and Korea!
How To Make Dan Dan Noodles
Step 1. Bring a pot of water to a boil. Cook the fresh noodles until al dente, drain them, briefly rinse with cold water, and set aside. You can find fresh noodles like these at Asian markets.
Step 2. Mix the ground pork with salt, sesame oil, white pepper, and half of the chopped scallions. Set aside the seasoned ground pork mixture. Leave the other half of the scallions for garnishing.
Step 3. Prepare the chili oil by heating a small pot over high heat. Add the oil and heat until very hot. Turn off the heat, then carefully add the red chili flakes and Sichuan peppercorns. Immediately cover the pot with its lid to prevent splattering. Let it sit for 5 minutes before uncovering. Strain the chili oil using a filter
Step 4. Prepare the sauce by combining the chili oil with all the other sauce ingredients. Whisk thoroughly to mix well.
Step 5. Transfer the sauce to the noodles in the bowl and stir well to combine.
Step 6. To cook the ground pork, add 1 tablespoon of oil to a fry pan. When the oil is hot, add the ground pork and stir continuously to break up the lumps. Cook for 2-3 minutes or until the ground pork is fully cooked. Transfer the ground pork to the Dan Dan Mian and mix well. Divide the noodles into two bowls. Top with ground peanuts, scallions, and fresh red chilies. Serve immediately.
Cooking Tips For Home Cooks
- Use fresh noodles as they cook faster and soak up flavors better than dried ones. Frozen noodles can be firmer and may take longer to cook to the right texture.
- When making chili oil, heat the oil until it’s very hot but not smoking before adding the dried chili flakes and Sichuan peppercorns. This helps release their flavors without burning them.
- Adjust the amount of chili oil and red chili flakes based on your spice tolerance. Start with less and add more gradually until it’s just right for you.
- Cook the ground pork until it’s no longer pink and starts to brown slightly around the edges. Be careful not to overcook it, as it can make the meat dry and tough.
Frequently Asked Questions
Dandan noodles are spicy and usually have ground meat, while Sesame Noodles are milder and use a sauce with sesame paste, soy sauce, and sometimes vinegar.
Yes, you can substitute ground pork with ground chicken, beef, or even shrimp.
Yes, you can! Cook the noodles and prepare the sauce separately. Store them in separate airtight containers in the fridge. When you’re ready to eat, reheat the noodles and sauce separately, then mix them together right before serving. This keeps the dish tasting fresh and delicious without losing any flavor.
Traditionally, these are served hot or warm to fully enjoy the flavors of the spicy sauce and tender noodles.
Store your leftovers in a sealed container in the fridge for 2-3 days. When reheating, warm them up on the stove or in the microwave with a bit of water or broth to refresh the noodles.
This recipe is 835 calories per serving.
What To Serve With This Spicy Noodles
Serve this authentic Sichuan noodles with other Sichuan dishes such as Sichuan green beans, mapo tofu, and Sichuan red oil wontons for a bold, spicy, and aromatic meal. For a comforting and delicious Chinese feast, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Noodle Recipes You Might Like
Dan Dan Noodles
Ingredients
- 8 oz (230g) fresh noodles, wheat noodles
- 6 oz (175g) ground pork, beef, or chicken
- 1 pinch salt
- 1/2 teaspoon sesame oil
- 3 dashes white pepper
- 2 stalks scallions, cut into rounds
- 1 tablespoon oil
- 2 tablespoons ground peanuts, for garnishing
- fresh red chilies, sliced, for garnishing
Chili Oil:
- 5 tablespoons oil
- 2 tablespoons dried chili flakes
- 1/2 tablespoon Sichuan peppercorn
Sauce:
- 2 tablespoons soy sauce
- 1/2 teaspoon chicken bouillon powder
- 2 tablespoons sesame paste , tahini
- 1 teaspoon sesame oil
- 1 1/2 tablespoon sugar
- 2 cloves garlic, peeled and finely minced
- 1/2 tablespoon white sesame seeds
Instructions
- Bring a pot of water to a boil. Cook the fresh noodles until al dente, drain them, briefly rinse with cold water, and set aside. You can find fresh noodles like these at Asian markets.
- Mix the ground pork with salt, sesame oil, white pepper, and half of the chopped scallions. Set aside the seasoned ground pork mixture. Leave the other half of the scallions for garnishing.
- Prepare the chili oil by heating a small pot over high heat. Add the oil and heat until very hot. Turn off the heat, then carefully add the red chili flakes and Sichuan peppercorns. Immediately cover the pot with its lid to prevent splattering. Let it sit for 5 minutes before uncovering. Strain the chili oil using a filter
- Prepare the sauce by combining the chili oil with all the other sauce ingredients. Whisk thoroughly to mix well.
- Transfer the sauce to the noodles in the bowl and stir well to combine.
- To cook the ground pork, add 1 tablespoon of oil to a fry pan. When the oil is hot, add the ground pork and stir continuously to break up the lumps. Cook for 2-3 minutes or until the ground pork is fully cooked. Transfer the ground pork to the Dan Dan Mian and mix well. Divide the noodles into two bowls. Top with ground peanuts, scallions, and fresh red chilies. Serve immediately.
Notes
- Use fresh noodles as they cook faster and soak up flavors better than dried ones. Frozen noodles can be firmer and may take longer to cook to the right texture.
- When making chili oil, heat the oil until it’s very hot but not smoking before adding the dried chili flakes and Sichuan peppercorns. This helps release their flavors without burning them.
- Adjust the amount of chili oil and red chili flakes based on your spice tolerance. Start with less and add more gradually until it’s just right for you.
- Cook the ground pork until it’s no longer pink and starts to brown slightly around the edges. Be careful not to overcook it, as it can make the meat dry and tough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t wait to make this for my husband!!! I do have one question though, is the oil you use for the “chili oil” reg oil or are you using chili oil for that part of the recipe?
Hi Cindy. The recipe for chili oil starts with neutral oil (vegetable, canola, etc), and you add the chili flakes and Szechuan peppercorn to create chili oil. Hope that helps. Happy cooking!
Are these wheat noodles those with or without egg in them?
No eggs.
Best Dan Dan Noodle I’ve ever had!!! Thank you for the fantastic recipe!! I double it for my family of 4 but my boys want me to double it again!! There are no leftovers
Awesome please try more recipes on my site!
I don’t have sesame sauce, only sesame oil and sesame seeds. Is there any other sauce I can substitute it with?
I have oyster sauce, rice wine vinegar, both types of soy sauce. Thank you!
Hi, what type of noodles is common for dan dan noodles? Your recipe says “fresh noodles”. Are we talking about lai mian, lo mian, rice noodles, ramen, or what? I am just not sure what is the most common type of noodles people use when making this.
Wheat noodles. You can use lo mein, or even ramen, but not rice noodles.
Hi, I just got a chance to thoroughly study the recipe. For the sauce ingredients, we need Asian sesame dressing, sesame sauce, AND sesame oil? Isn’t that too redundant? Is there any way to simplify that so I don’t have to get 3 sesame ingredients?
There is no Asian sesame dressing in the ingredients. Just sesame sauce, sesame oil and sesame seeds. You can skip the last two.
These noodles look incredible! It looks like the kind of dish I would order off a menu in an instant, but I would never dream of making at home. So thank you for the recipe.