Dan Dan Noodles are such incredible comfort food. With fat, chewy noodles in rich, spicy, nutty sauce, this Dan Dan Noodle recipe is one of my favourite take-out dupes.
Dan Dan Noodles hit ALL the right notes – sweet, salty, tangy, spicy – making it downright difficult to stop eating (don’t say you haven’t been warned!).
In my version, I brown ground pork with garlic, chiles, and ginger before stirring in a flavourful sauce of peanut butter, soy sauce, rice vinegar and brown sugar.
(If you like this, try the chilled version – this Peanut Noodles Salad is SO good!
I add handfuls of spinach at the last minute, then everything is served atop hot noodles tossed in sesame oil.
There seem to be as many variations on the recipe as there are Chinese cooks.
Many versions swapping the peanut butter for sesame paste (the peanut butter is likely a Westernization), adding pickled vegetables, or including the tongue-tingling heat of sichuan peppercorns.
Greens are perhaps a less-common addition, but they certainly offer a welcome and vibrant foil to the richness of the dish.
Here’s What You Need for this Dan Dan Noodles Recipe
Dan Dan Noodles Ingredients
To make this comforting and spicy dish, you’ll need the following ingredients:
Noodles and Sauce
- Shanghai-style noodles or Japanese udon: Dan Dan Noodles are typically made with shanghai noodles, or cumian noodles, which are thick and wonderfully satisfying. If you can’t find them, the closest substitution would be Japanese udon noodles. Next reading: Pasta vs Noodles (Substitution Tips + Crucial Differences)
- Sesame oil: Adds a nutty flavor and helps keep the noodles from sticking.
- Vegetable oil: For cooking the pork and aromatics.
Pork and Aromatics
- Lean ground pork
- Garlic
- Serrano or Thai bird chiles: Brings the heat to the dish.
- Fresh ginger
- Freshly ground black pepper
Sauce and Greens
- Low-sodium chicken broth
- Natural peanut butter
- Soy sauce
- Rice vinegar
- Brown sugar
- Baby spinach leaves
Garnishes
- Sliced green onions
- Chopped peanuts
- Crushed red chile or chile oil: Optional, for an extra kick of heat.
Variations and Substitutions
If you need to adapt this recipe, here are some great variations and substitutions:
- Chicken or Turkey: Substitute pork with ground chicken or turkey for a different protein.
- Vegetarian: Use tofu or tempeh instead of pork and vegetable broth instead of chicken broth.
- Almond Butter: Substitute peanut butter with almond butter for a different nutty flavor.
- Kale or Bok Choy: Use kale or bok choy instead of spinach for a different texture.
Grab these Tools
You’ll need a few basic kitchen tools to make this recipe:
- Large pot: For boiling the noodles.
- Large skillet: For cooking the pork and aromatics.
- Mixing spoon: For breaking up the pork and stirring the sauce.
- Knife: For chopping garlic, chiles, and green onions.
- Cutting board: For prepping your ingredients.
How to Make Dan Dan Noodles: An Easy Guide
This easy guide will walk you through making comforting and spicy Dan Dan Noodles. Let’s get started!
Prepare the Noodles
Bring a large pot of water to a boil. Cook noodles until tender, about 5 minutes or according to package directions. Drain noodles, return to pot and toss with sesame oil. Cover pot to keep noodles warm.
Cook the Pork and Aromatics
Meanwhile, heat vegetable oil in a large skillet over medium-high heat. Add ground pork, breaking up with a spoon, and season with salt and pepper. Stir in garlic, chiles, and ginger. Cook, stirring occasionally, until pork starts to brown, about 5 minutes beyond when it is no longer pink inside.
Make the Sauce
Stir in chicken broth and scrape up any brown bits stuck to the bottom of the pan. Stir in peanut butter, soy sauce, rice vinegar, and brown sugar. When sauce starts to thicken, add the spinach, a handful at a time, allowing one handful to wilt before adding another.
Assemble and Serve
Divide noodles among four bowls. Top with pork and peanut sauce, then sprinkle with green onions and chopped peanuts. Allow individuals to add crushed chile or chile oil to taste.
Dan Dan Noodle Recipe Notes + Tips
- Ingredient Tips: Use fresh garlic and ginger for the best flavor. Adjust the number of chiles based on your spice preference.
- Cooking Tips: Stir the sauce constantly to prevent it from sticking and burning. Add spinach gradually to ensure even wilting.
- Serving Tips: Serve immediately for the best texture. Offer extra chile oil on the side for those who like more heat.
- Substitutes: Ground chicken or turkey can replace pork. Almond butter can be used instead of peanut butter. Use vegetable broth for a vegetarian version.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of broth if needed to loosen the sauce.
Other Delicious Noodle Recipes
See first: Pasta vs. Noodles – what’s the difference? 👀
- Spicy Ramen Recipe
- Pad Woon Sen
- Almost Instant Miso Noodle Soup
- Chili Oil Ramen
- The Best Chow Mein Noodles
- Spinach Gomae Noodles with Sesame Sauce
- Coconut Shrimp Laksa
Dan Dan Noodles
Ingredients
- 1 lb Shanghai-style noodles or Japanese udon
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 pound lean ground pork
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 5 medium cloves garlic minced
- 2 serrano or thai bird chiles minced
- 2 tablespoons grated fresh ginger packed
- 1 ½ cups low-sodium chicken broth
- ½ cup natural peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon brown sugar packed
- 4 cups baby spinach leaves packed
- Sliced green onions
- Chopped peanuts
- Crushed red chile or chile oil
Instructions
- Bring a large pot of water to a boil. Cook noodles until tender, about 5 minutes or according to package directions. Drain noodles, return to pot and toss with sesame oil. Cover pot to keep noodles warm.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add pork, breaking up with a spoon, and season with salt and pepper. Stir in garlic, chiles, and ginger. Cook, stirring occasionally, until pork starts to brown – about 5 minutes beyond when it is no longer pink inside.
- Stir in chicken broth and scrape up any brown bits stuck to bottom of the pan. Stir in peanut butter, soy sauce, rice vinegar and brown sugar. When sauce starts to thicken, add the spinach, a handful at a time, allowing one handful to wilt before adding another.
- Divide noodles among four bowls. Top with pork and peanut sauce, then sprinkle with green onions and chopped peanuts. Allow individuals to add crushed chile or chile oil to taste.
Notes
- Ingredient Tips: Use fresh garlic and ginger for the best flavor. Adjust the number of chiles based on your spice preference.
- Serving Tips: Serve immediately for the best texture. Offer extra chile oil on the side for those who like more heat.
- Substitutes: Ground chicken or turkey can replace pork. Almond butter can be used instead of peanut butter. Use vegetable broth for a vegetarian version.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of broth if needed to loosen the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
