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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 share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Want more easy and delicious recipes? Subscribe to my newsletter and follow 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.
Hi There!
A few questions about ingredients. I live where there is virtually no dedicated asian supermarkets such as a 99 ranch within a 100 mile radius of me, but I try to have a well stocked pantry of sauces and ingredients. I would really like to make this since it reminds me of what I use to eat as a kid whenever I’d visit Taiwan.
What can I use in place of the following:
Mizkan Oigatsuo Tsuyu Soup Base
Mizkan Goma Shabu
Also, are fresh noodles essential to this recipe or can I use dried?
Thanks for your help!
Soy sauce and Asian sesame dressing.
Dan Dan Noodles are a childhood favorite! I saw your pictures and my stomach immediately made a loud grumble. This looks so amazing! I can just imagine how the sauce sits on your lips for a moment as you slurp up the noodles. And I love the mouth tingling/numbing Sichuan peppercorns. Pinning for sure!
Do you have a YouTube chanel?
I have made this recipe twice now, once with ground beef and once with ground turkey. IMHO, the sauce came out too sweet for beef…but is was just about right for turkey. I did leave out the extra sugar the second time I made it and added a little extra vinegar.
I live in a city in Eastern Europe where it is sometimes difficult to find specialty ingredients for Asian cooking. I love the “Mizkan pantry” idea and brought back a whole set of sauces and condiments in my suitcase the last time I went home. All this recipe required in addition to the Mizkan sauces were some basic food items to make a great, fast meal. I have also made some of the bento dinners when our kitchen is in an Asian mood.
Tamar, that’s so great that you tried this recipe and make Mizkan as your all-Asian sauces! Thank you.
Are these similar to chow mein noodles or ramen noodles??
No not really.
I live near a Ranch 99 and a Japanese market. Is there a ingredient on the package I should be looking for to make these noodes?? I don’t remember seeing anything like this that isn’t ramen or chow mein. Thanks! Im anxious to try this recipe.
99 Ranch should have fresh noodles called Shanghai noodles. Get the thin ones.
Howdy Rasa Malaysia!
Thank you for your wonderful assortment of Asian recipes! I’m having some difficulty finding your ingredients here, in San Francisco. I usually shop at the Mai Wah Market on Clement St. Though I believe there are other locations where I can find your products here, but I’m lost! Any suggestions?
Hi Sherman, you are find Mizkan products at Japanese stores…or the bigger Asian stores like 99 Ranch. I have no problem getting them at 99 Ranch.
Where can one get Sichuan peppercorns? I looked for them in Ranch 99 Markets here in the bay area and did’t see them. Will I get them in China town? or Whole Foods perhaps?
Thanks for posting awesome recipes btw!!
Yes, I think you can get them in Chinatown. I found them at Ranch 99 markets here in SoCal.
Is this the same as dandan noodles? Looks delicious.
Yes it’s the same. Mian means noodles in Chinese language.
Comfort food. I need one bowl so badly now.
With a blanket of snow of the ground, we need all the comfort food we can get here in Buffalo, NY! I mean, this looks better than Ramon noodles and it doesn’t get any better than that.
Thanks Laura, stay warm.
Thanks so much for sharing this recipe. I’ll have to give it all a try with gluten free pasta.