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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.
What kind of red chili flakes can I use? I used red pepper flakes and they burned right away. Also, the noodles. I went to the Asian market and theres about 30 types of noodles. What kind do I use. I saw some one said, Szechuan noodles, but I couldn’t find any packaging that said Szechuan noodles. Can you please help me.
Mizkan is a Japanese brand for the sauces I used.
Hi Rachel, thanks for your feedback. My blog has been around for 13 years. This is the way it was set up from the beginning. I don’t have complaints about my second page. I always think of my set up this way. My recipes are so much more better than any of those 1 page websites or blogs, and it’s totally worth it for you to get my amazing recipes than those mediocre recipes that might never work out or taste good. Yes, I am that confident with my recipes. So do you want to waste good ingredients on so-so and complicated recipes or do you want amazing and easy recipes, but one page away? :)
I made this dish tonight. I am very fortunate to live in Oakland, California, so I was able to get the peppercorns from 99 Ranch Market and the noodles (yakisoba) and Japanese condiments from the Tokyo Fish Market in Berkeley. As with all of the recipes I’ve tried from this site, it was DELICIOUS!!! Thank you so much.
Hi Alicia, thanks so much for trying my Dan Dan Noodles recipe. I am so glad you enjoyed my recipes. :)
so true sister !
greetings from Ronamnia
i’m Daniela and i’m subscribed you the first time we meet …seeems like a love at the first side…
so keep going so… i’ve been true your side so lo long ago… sa for the first time i was in love…so keeep walkilng…
do with your side as you wish…who love your work and site and dishes…for those….it’nothing
soooooo
KEEP GOING SO!
truly yours Daniela…
When you say to filter the oil, do you mean that you strain it to get out the chili flakes and peppercorns? I tried using peopercorns once but kept them in the dish (I didn’t strain them out) and hated every time I bit into one. So is that the secret? Release the flavour, then remove them?
Hi James, correct, you strain and discard the chili flakes and peppercorns.
when you say “oil” for ingredients? what kind? u also have oil listed under Chili oil? do you mean chili oil for both?
I like noodles and I will make it very soon.
looks amazing! excited to try this!
Went out with some friends a couple of weekends ago and my friend ordered some Dan Dan noodles. Definitely didn’t look half as appetizing as yours, but I totally loved the peanutty flavor of it and I’m going to need to save this recipe for future dinners!!
Thank you Bee for the nice recipe.