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Dan Dan Noodles

BeefClassicDairy-FreeDinnerGarlicHeartyHolidayNutsPastaPorkQuickSauceSpecial OccasionStove-Top
Time :25 minutes
Yield :4 servings
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Savory Asian ground beef chow mein with noodles, fresh basil, and chopped green onions in a black bowl on rustic wooden table.

The Scoop

Dan Dan Noodles: They’re spicy, savory, nutty, and ridiculously slurpable, with a rich sauce that clings to every strand like it has somewhere important to be.
Traditionally inspired by Sichuan street food, this dish gets its signature personality from chili oil, sesame, soy, and that unmistakable savory depth.
Add chewy noodles and a punchy meat topping, and suddenly dinner feels a lot more exciting than whatever was originally on the meal plan. Toss the noodles with the sauce while they're still warm. They’ll absorb the flavors better and give you that glossy, clingy coating you want in every bite.
Hack it:
Go meat-free: Swap the pork for crumbled tofu, mushrooms, or finely chopped tempeh.
Add crunch: Top with crushed peanuts, toasted sesame seeds, or crispy fried shallots.
Sneak in vegetables: Add blanched bok choy, spinach, shredded cucumber, or bean sprouts.
Brighten it up: A splash of rice vinegar balances the rich, spicy sauce beautifully.
Leftovers:
Cold noodle salad: Toss chilled noodles with cucumber, scallions, and a splash of rice vinegar for an easy lunch.
Make a noodle bowl: Add leftover noodles to a bowl with steamed greens and a fried egg.
Crispy noodles: Pan-fry leftover noodles until the edges become golden and crisp.
Stretch the sauce: Add extra cooked noodles and vegetables the next day for a quick second meal.

Ingredients

For the topping:

  • 8 1/2 ounces pork or beef, minced
  • 4 teaspoons light soy sauce
  • 4 teaspoons rice wine
  • 4 tablespoons cooking oil
  • 4 tablespoons peanuts, raw, skinless, and coarsely crushed
  • 2 teaspoons ginger, minced
  • 2 tablespoons Ya Cai or Zha Cai, minced
  • 2 teaspoons chili flakes

For the sauce:

  • 3 tablespoons Chinese sesame paste
  • 3 tablespoons water
  • 4 cloves garlic, minced
  • 4 tablespoons light soy sauce
  • 2 tablespoons black rice vinegar
  • 1 teaspoon ground Sichuan pepper
  • 4 tablespoons Chinese chili oil
  • sugar, to taste

For the noodles:

  • 7 ounces white noodles, uncooked
  • 2 handfuls leafy green vegetable, i.e bok choy, choy sum, spinach, etc

For garnish:

  • 2 tablespoons scallions, finely chopped

Directions

  • Add the minced meat to a bowl.
  • Add the 4 teaspoons of the light soy sauce and the rice wine, combining thoroughly. Loosen the meat as much as possible.
  • Pour the cooking oil into a cold wok.
  • Add the peanuts to the wok and fry over low heat until they turn golden brown, about 5 minutes.
  • Transfer the peanuts to a bowl and set aside, leaving the oil in the wok.
  • In the remaining oil, add the minced ginger, the meat mixture, the minced Ya Cai, and the chili flakes.
  • Cook until the meat is no longer pink, about 5-7 minutes. Set the mixture aside.
  • Mix the sesame paste and the water in a bowl until it becomes semi-runny and smooth.
  • Mix in the garlic, the remaining soy sauce, the vinegar, the ground Sichuan pepper, the chili oil, and the sugar. Set the sauce mixture aside.
  • Bring a large pot of water to a full boil, and cook the noodles according to package directions.
  • Towards the end of the noodles’ cooking process, add the leafy vegetables.
  • When cooked, drain and rinse the noodles under cold water for a few seconds to remove excess starch.
  • Pour the sauce into two serving bowls.
  • Add the noodles and vegetables to the bowls.
  • Top with the cooked meat and the peanuts, garnishing with the scallions.
  • Serve.
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