Sichuan Dan Dan Noodles

Dan dan noodles in a white bowl with chop sticks.

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Spicy, savory Dan Dan noodles with a rich sesame-chili sauce, crispy pork, and crunchy toppings. This recipe makes extra sauce for full coverage. Big flavor, fast prep, no takeout required.

Prep Time15

Cook Time20

Total Time35

Course: dinner, Main Dish

Cuisine: Chinese

Keyword: dan dan noodles, Sichuan noodles

Servings: servings

Author: Dahn Boquist

Ingredients

Noodles and Veggie

16 ounces Chinese wheat noodles or spaghetti
8 baby bok choy halved lengthwise (or 2 bunches Chinese broccoli)
salt for the noodle water

Sauce

½ cup Chinese sesame paste or tahini
5 tablespoons soy sauce
2 tablespoons toasted sesame oil
2 to 3 tablespoons chili crisp plus more to serve
2 tablespoons honey
2 tablespoons Chinkiang black vinegar or rice vinegar
½ to 1 teaspoon Sichuan peppercorn ground, optional but very good

Pork Topping

2 tablespoons vegetable oil divided
½ cup ya cai finely chopped or sub with kimchi
2 to 3 garlic cloves finely minced
12 ounces ground pork
1 tablespoons Shaoxing wine or dry sherry
1 tablespoons soy sauce
4 teaspoons tian mian jiang or hoisin sauce
1 teaspoon Sichuan peppercorn optional

Toppings

cucumber sliced
peanuts roasted and chopped
scallions thinly sliced

Instructions

Cook noodles: Bring a large pot of salted water to a boil. Drop the noodles into the boiling water and cook until just tender. Use tongs to lift the noodles straight out into a colander and keep the water boiling in the pot.
Blanch the veggies: Now toss the bok choy into the same boiling water for 45–90 seconds until bright green and just tender. Scoop the bok choy out, drain, and set aside. Save ½ cup of the pasta water before draining it.
Make the sauce: In a bowl whisk together the sesame paste, soy sauce, sesame oil, chili crisp, honey, black vinegar, and Sichuan pepper (if using).
Loosen the sauce: Add 3 tablespoons hot noodle water to the sauce and whisk until smooth and pourable. Add more, a tablespoon at a time until it runs off a spoon like a creamy dressing. Taste and add extra sugar or vinegar if desired.
Cook the ya cai: Heat the oil in a skillet over high. Add the ya cai (or kimchi) and stir-fry about 1 minute until fragrant, then add the garlic, stir 20–30 seconds. Scoop about 3 to 4 tablespoons into the sauce and leave the rest in the pan.
Cook the pork: Add the pork and cook, breaking it up into tiny bits, until browned and no longer pink.
Stir in the Shaoxing wine, soy sauce, tian mian jiang (or hoisin), and Sichuan peppercorn (if using). Cook 1–2 minutes until glossy. Keep warm on low heat.
Assemble: Set aside ⅓ cup of the sauce. Divide the remaining sauce between bowls. Add the noodles and toss well to coat.
Top each bowl with the pork mixture, bok choy, cucumber, peanuts, and scallions. Drizzle with the reserved sauce and add extra chili crisp if you like it spicy.

Notes

Noodle swaps: Chinese wheat noodles work best, but spaghetti or ramen noodles will do in a pinch.

Sesame paste tips: Chinese sesame paste has a deeper, roasted flavor than tahini. Use tahini if needed, but expect a milder sauce.

Chili crisp: Use your favorite brand. Spicy, garlicky, or crunchy styles all work. Add more at the end for heat.

Sichuan peppercorn: Optional but recommended. Even a small pinch adds the signature tingly sensation.

Don’t forget the noodle water: It’s key for loosening the sauce to that perfect pourable texture.

Nutrition