Creamy Dan Dan Noodles

Dan Dan noodles are addictively creamy, nutty, spicy, and savory. Each bowl has such a bold and complex taste and satisfying textures from the crunch of preserved mustard greens and peanuts. Ready in just 30 minutes, this creamy Dan Dan noodle recipe is a must-try for anyone craving an indulgent bowl of noodles.

Dan Dan Noodles Origin

It originated from the Sichuan province in China, and was traditionally sold by street vendors who carried baskets of noodles and the sauce on a shoulder pole called “dan dan.” This popular noodle dish incorporates numbing Sichuan peppercorns, minced pork, and a creamy sesame sauce.

Ingredients

• wheat noodles
• preserved mustard greens (e.g., suì mǐ yá cài or zhà cài, finely chopped)
• Green onions
• Optional: roasted peanuts or sesame seeds for crunch
• 1 lb ground pork
• 1 tbsp soy sauce
• 1/2 tbsp dark soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
•  1 tbsp doubanjiang (spicy fermented bean paste)
• 1 tbsp oil
• 4 cloves garlic, minced
• 1/2 tsp five spice powder

Sauce:

• 4 tbsp Chinese sesame paste (or tahini or peanut butter)
• 4 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp rice vinegar
• 4–6 tbsp chili oil (adjust to spice level)
• 2 tsp sugar
• 1 tsp ground Sichuan peppercorn
• 1/4–1/2 cup hot noodle water or broth, to thin

Click on the images for the direct link to the ingredients I used:

Creamy Dan Dan Noodles Instructions

Cook the noodles according to package instructions. Drain and set aside.

Blanch the vegetables (such as bok choy or other leafy greens) until just tender. Set aside.

Heat a drizzle of oil in a pan over medium heat.

Add the minced garlic and sauté for about 30 seconds, or until fragrant.

Add the ground pork and cook until it’s nearly browned.

Stir in the light soy sauce, dark soy sauce, Shaoxing wine, doubanjiang, and five spice powder.

Continue cooking for another 6–8 minutes, or until the pork is fully cooked and flavorful.

In a mixing bowl, combine sesame paste, light soy sauce, dark soy sauce, rice vinegar, chili oil, ground Sichuan peppercorn (if using), and hot chicken broth.

Stir well until the sauce is smooth and fully combined.

Place cooked noodles into a bowl.

Pour in the sauce and toss the noodles until evenly coated.

Top with the ground pork mixture, blanched vegetables, peanuts, and preserved mustard greens (sui mi ya cai).

Drizzle with extra chili oil, if desired.

Serve and enjoy!

Storage Tips

• Let the meat sauce cool to room temperature. Store it in an airtight container in the fridge for up to 4 days.
• Store the noodles in a separate airtight container. Toss them lightly with oil to prevent sticking, and refrigerate for up to 4 days.

Creamy Dan Dan Noodles Tips

• Use the correct noodles: wheat noodles. If unavailable, you can use spaghetti noodles.
• Sesame paste separates, so stir the sauce well for a smooth consistency.
• Add the hot broth gradually until the desired consistency.

Substitute Ingredients

Wheat Noodles –> Spaghetti

Preserved Mustard Greens –> Pickled Mustard Greens or Kimchi

Light Soy sauce –> Tamari or Low Sodium Soy Sauce

If you enjoyed this dan dan noodle recipe, you might also like my tomato egg noodles recipe.

Tomato Egg Noodles