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Home Noodles

Dan Dan Noodles (Spicy Sichuan noodles)

By:Nagi
Published:3 Feb '20Updated:20 Jan '21
96 Comments
Recipe v Video v Dozer v

Dan Dan Noodles – the iconic spicy Sichuan noodles, a flavour explosion with slippery noodles tossed in an intense sesame chilli sauce and pork. You’ll need to visit your local Asian grocery store but once you’ve gathered the ingredients, it’s a cinch to make! (Plus, I’ve provided loads of substitution options.)

Bowl of spicy Sichuan Dan Dan Noodles, ready to be eaten

Dan Dan Noodles

The beautiful Northern Beaches area of Sydney in which I live is many things….but certainly not known for great authentic Sichuan food!!!

And given that Dan Dan Noodles is literally one of my all time top 3 foods, it was essential that I arm myself with a totally doable home version that is everything you want in a bowl of slippery, spicy noodles laced with the sesame flavoured Dan Dan Noodle Sauce, wafting with the scent of Chinese five spice.

With the signature slick of fiery red chilli sauce on the surface, it actually looks more fierce than it is. I’m one of those people who likes to think they can handle really spicy food – but actually, I can’t at all. So while the recipe provided has a good kick to it (I wouldn’t serve it to a toddler 😂), it is not blow-your-head-off spicy!

Close up of spicy Sichuan Dan Dan Noodles

Usually I’d start with a visual of the ingredients, but in this case I think it’s better to give you an overview of how it’s assembled so you can see the different components of Dan Dan Noodles.


How to make Dan Dan Noodles

Unlike most noodles, such as Lo Mein and Chow Mein noodles, Dan Dan Noodles aren’t tossed together with sauce, vegetables and proteins. Instead, it’s served layered for a DIY toss situation, as follows:

How to assemble Dan Dan Noodles
  1. Dan Dan Sauce in first – the savoury, Five Spiced sesame sauce with a slick of the signature chilli oil that you know and love about spicy Sichuan noodles!

  2. Noodles next – but don’t mix it through;

  3. Toppings – stir fried pork, preserved mustard greens (Sui Mi Ya Cai), choi sum and green onions;

  4. Peanuts – finish with a sprinkle of chopped nuts;

  5. Serve it just like that, with the sauce pooled at the bottom; then

  6. To eat, you toss it all together so the white noodles become stained red with the spicy sauce, then devour!

What goes in Dan Dan Noodles

Here’s an overview of what you need and how to make each component for these spicy Sichuan noodles.

1. Dan Dan Noodles Sauce

Here’s what goes in the sauce – it’s not cooked, it’s just mixed up in a bowl.

Ingredients for Dan Dan Noodles Sauce
  • Chinese Five Spice Powder is a spice mix of (don’t fall of your chair!) five different spices. It’s a common spice blend sold at grocery stores (🇦🇺Woolies, Coles);

  • Sichuan Pepper is the pepper that’s used in Sichuan cooking and other iconic Chinese dishes such as Kung Pao Chicken. It has a spiciness that is numbing rather than the usual fiery heat, and a slight lemony flavour. Available at Asian stores and some grocery stores with speciality spices (eg 🇦🇺Harris Farms), it’s best to freshly grind your own if you can but for convenience, just use pre ground. Substitute with white pepper.

  • Chilli Oil – Bright red in colour, and as spicy as it looks! You’ll find Chinese chilli oil in any Asian grocery store, otherwise, any chilli oil will do just fine. Substitute 1 part sriracha to 2 parts oil.

  • Chinese Chilli paste in oil – My favourite is Fuyun Xiang La Wang (chilli sauce) which is sold at most Chinese grocers. Substitute any Asian chilli paste (preferably in oil), a plain chilli paste, sambal oelek, and add an extra glug of chilli oil;

  • Chicken stock/broth – though I say this sauce is not cooked, this is heated up until hot and this heats up the sauce;

  • Chinese Sesame Sauce or paste (pictured below) – a key ingredient for the sauce flavour. It’s made from ground sesame and is like tahini (used in Hummus) but has a more intense sesame flavour, and it’s darker. Sold at Asian stores, substitute with tahini. Also used in Creamy Sichuan Sesame Sauce for Lettuce Salad.

Chinese Sesame Sauce or paste
Chinese Sesame Sauce – a key ingredient in Dan Dan Noodles

2. Pork Toppings and Pickled Mustard Greens (Sui Mi Ya Cai)

Dan Dan Noodles are topped with pork mince and pickled mustard greens (called Sui Mi Ya Cai):

Pork topping for Dan Dan Noodles

The making part is literally a less than 5 minute effort – just cook the pork, add the Chinese five spice flavoured sauce. Transfer to a bowl then just heat the pickled mustard greens (more on this below).

Cooking pork topping for Dan Dan Noodles

3. Sui Mi Ya Cai – Sichuan Preserved Mustard Greens

Firstly, don’t fret if you can’t find this, it’s not a make-or-break ingredient. Recipe only uses a sprinkle that’s added at the end when assembling the dish.

This is a signature ingredient used in Dan Dan Noodles. It’s Chinese pickled mustard greens (a type of green vegetable) that comes from the Sichuan region of China. It has the texture and saltiness of kimchi, but it’s not spicy. So that’s the best substitute – kimchi!

Sui Mi Ya Cai pickled mustard greens for Dan Dan Noodles

We’re almost there! Here’s the last part.

4. Noodles, Chinese Greens and Garnishes

  • Noodles – just any medium thickness, white Asian noodles. Not rice noodles, wheat noodles (check the ingredients list if you can’t read the packet 🙋🏻‍♀️). White is best for the most striking contrast of colour – the red chilli oil against the white noodles. However, any noodles will do just fine here, even noodle cakes (like ramen packs). Just prepare per packet;

  • Choi Sum – or other Chinese greens, briefly blanched; and

  • Garnishes – peanuts and green onion.

Noodles and garnishes for Dan Dan Noodles

Cook the noodles first, then blanch the choi sum in the same water (just add it into the same pot and drain together for simplicity).

Noodles for Dan Dan Noodles
Noodles for Dan Dan Noodles

Then layer it all up – sauce in first, noodles next, then all the toppings.

Dan Dan Noodles in a bowl, ready to be eaten

Then mix it all up and devour!!

Dan Dan Noodles close up

I know it’s a looooong post, with lots of ingredients visuals and breaking down the components. But don’t fret! Once you’ve gathered all the ingredients, the making part is straight forward.

You also don’t need to rush and worry about cooking all the components so they’re piping hot when you put it together. The sauce and pork and be lukewarm because it gets heated through when you toss the hot noodles through. It’s the Dan Dan way! – Nagi x


Watch how to make it

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Bowl of spicy Sichuan Dan Dan Noodles, ready to be eaten

Dan Dan Noodles

Author: Nagi
Prep: 15 mins
Cook: 15 mins
Mains
American Chinese, Sichuan, Szechuan
4.98 from 35 votes
Servings4
Tap or hover to scale
Print
Recipe video above. The iconic spicy Sichuan Dan Dan Noodles, made at home! Am intensely flavoured spicy sesame chilli oil sauce tossed with noodles and pork. Don't be daunted by the list and steps, there's no need to rush. Cook and prepare all the parts except the noodles. Cook the noodles just before serving so they're piping hot because the idea is to toss hot noodles with the pork and sauce so the heat warms everything else up. That's the Dan Dan way!

Ingredients

Dan Dan Sauce:

  • 2 tbsp Chinese sesame paste (sub tahini, Note 1)
  • 1.5 tbsp Chinese chilli paste in oil , adjust spiciness (Note 2)
  • 4 tbsp light soy sauce (Note 3)
  • 2 garlic cloves , minced
  • 3 tsp white sugar
  • 1/2 tsp Chinese five spice powder (Note 4)
  • 1 tsp Sichuan pepper powder , preferably freshly ground (Note 5)
  • 3 tbsp (or more!) chilli oil , preferably Chinese (Note 6)
  • 3/4 cup (185ml) chicken broth/stock , hot, low sodium

Pork topping:

  • 2 tsp Hoisin sauce
  • 1 tsp dark soy sauce (Note 7)
  • 1 tbsp Chinese cooking wine (sub 2 tbsp extra chicken stock)
  • 1/2 tsp Chinese five spice powder (Note 4)
  • 1 tbsp vegetable oil
  • 250g/ 8oz pork mince (ground pork)

Sui mi ya cai (preserved mustard greens):

  • 1 tsp vegetable oil
  • 30g (1/4 cup) Sui Mi Ya Cai (preserved mustard greens) , finely chopped (Note 8)

To serve:

  • 500g/1lb white fresh noodles , medium thickness (Note 9)
  • 16 choy sum stems , cut into 15cm pieces
  • 2 green onions , finely sliced
  • 1 tbsp peanuts , finely chopped (optional)

Instructions

Dan Dan Sauce:

  • Mix all ingredients except oil and chicken stock. Then gently stir in oil and stock – oil should be sitting on surface. Set aside.

Pork:

  • Mix together hoisin, soy, Chinese wine and five spice (“Sauce”).
  • Heat oil in a skillet or wok over high heat. Add pork and cook, breaking it up as you, until it changes from pink to white. Add Sauce and cook for 1 minute, then transfer into a bowl.

Sui mi ya cai (preserved mustard greens):

  • Return skillet to stove, reduce to medium heat. Add oil into middle of skillet.
  • Add Sui mi ya cai and stir for 30 seconds, just to warm through. Set aside.

Noodles & choi sum:

  • Bring a large pot of water to the boil. Cook noodles per packet directions.
  • Add choi sum for last 1 minute of cooking.
  • Drain.

Assemble:

  • Ladle 1/4 of Dan Dan Sauce into a bowl. Pile in noodles, top with pork and Sui mi ya cai. Place choi sum on side.
  • Sprinkle with peanuts and green onions and serve.
  • To eat, mix it all up to coat the noodles well with Sauce, then devour!

Recipe Notes:

1. Chinese Sesame Paste  – sold in Asian stores, consistency like thick honey, tastes like tahini (ie used in Hummus) but more intense flavour and slightly darker colour.
Chinese Sesame PASTE is better than Sesame SAUCE as sauce is not as intense flavoured and not as thick. Dan Dan Noodles sauce is supposed to have a good sesame kick to it! Only got Sesame Sauce? Double the sesame in the recipe (yes, really).
Sub 3 tbsp tahini and add 2 tsp toasted sesame oil. Last resort, use 3 tbsp peanut butter (yes, seriously!) plus 2 tsp toasted sesame oil. 
2. Chinese Chilli paste in oil – My favourite is Fuyun Xiang La Wang (chilli sauce) which is sold at most Chinese grocers. Use leftovers to add chilli kick to anything Asian, or for dipping sauces for things like Potstickers / Gyoza. Substitute any Asian chilli paste (preferably in oil), a plain chilli paste, sambal oelek, and add an extra glug of chilli oil.
3. Light soy sauce – bottle will be labelled as such. Can sub with all purpose soy sauce, do not sub with dark soy sauce (too strong flavour).
4. Chinese Five Spice Powder is a spice mix of (don’t fall of your chair!) five different spices. It’s a common spice blend sold at grocery stores (🇦🇺 Woolies, Coles).
5. Sichuan Pepper – spiciness is numbing rather than the usual fiery heat of chilli, and a slight lemony flavour, common in Sichuan foods (eg Kung Pao Chicken). Available at Asian stores and some grocery stores with speciality spices (eg. 🇦🇺 Harris Farms), it’s best to lightly toast in dry skillet then freshly grind your own if you can but for convenience, just use pre ground (I do this mostly). Substitute with white pepper.
6. Chilli Oil – Bright red in colour, and as spicy as it looks! You’ll find Chinese chilli oil in any Asian grocery store, otherwise, any chilli oil will do just fine. Restaurants use a LOT more oil than I do so feel free to up the quantity! Substitute 1 part sriracha to 2 parts oil.
7. Sui Mi Ya Cai (preserved mustard greens) – find in Asian stores (is cheap ~$1.30), best sub is finely chopped kimchi. Don’t fret if you can’t find this, recipe only uses a sprinkle. It’s Chinese pickled mustard greens (a type of green vegetable) from Sichuan. Texture and saltiness is like kimchi.
8. Dark soy sauce – stains sauces a darker colour and has more intense soy flavour. Bottle will be labelled as such if it’s Dark Soy Sauce. Sub 2 tsp normal or light soy sauce – pork will not be as brown.
9. Noodles – best to use fresh noodles (fridge section), white medium thickness ie 3mm / 1/8″ thick. If using dried, use 300g/10oz white noodles made with wheat and prepare per packet. White noodles is traditional (looks terrific against red sauce), but otherwise use any noodles you can (500g/1lb fresh or 300g/10oz dried).
10. GENERAL NOTES
  • Recipe as written is spicy but not blow-your-head-off spicy
  • Reduce spiciness by using less chilli paste, Sichuan pepper and lastly, less chili oil (the oil is a key part of Dan Dan Noodles – look, mouthfeel and flavour)
  • Pork amount is small – not supposed to be meat loaded, just a sprinkling. Can double pork (click Servings and slide to scale)
  • Can add more steamed Asian greens to make complete meal
11. This recipe first appeared on www.goodfood.com.au where I contribute recipes monthly. Reprinted on my own website with permission!
Recipes referenced in coming up with this recipe include: China Sichuan Food and as always, the wonderful family at The Woks of Life to whom I credit much of my learnings of truly authentic Chinese food. I am a devoted fan girl.
12. Nutrition per serving. 

Nutrition Information:

Calories: 604cal (30%)Carbohydrates: 56g (19%)Protein: 21g (42%)Fat: 34g (52%)Saturated Fat: 10g (63%)Cholesterol: 41mg (14%)Sodium: 1364mg (59%)Potassium: 333mg (10%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 460IU (9%)Vitamin C: 8mg (10%)Calcium: 48mg (5%)Iron: 2mg (11%)
Keywords: Dan Dan Noodles, Sichuan food, Sichuan noodles, Spicy noodles
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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96 Comments

  1. Ine Wu says

    March 15, 2022 at 12:24 am

    this is a super tasty recipe. I used regular tahini (and a scoop more than recipe says), and replaced the chili oil with sambal badjak. topped the pork with some spinach and chopped paksoi which wilted into the meat (yes indeed). I’m gonna make this ALL THE TIME. thanks!

    Reply
  2. Liana says

    February 27, 2022 at 3:09 am

    I have honey garlic pork sausage and am wondering if the pork seasoning ingredients can be adapted to make it work instead of pork mine (eg: decreasing the hoisin and using more 5spice). Do you have any suggestions ?

    Reply
    • Liana says

      April 23, 2022 at 10:52 am

      So I went ahead and tried it with the honey garlic sausage and it turned out great, a repeat for the family for sure! I went out a few days later and ordered the same dish from a restaurant to see how close I’d gotten and it was nearly spot on – in fact I don’t think I could have gotten as close to that same ‘Chinese pork’ flavour with plain pork mince, so the honey garlic sausage will be my go-to. I had substituted oyster sauce for the hoisin in the pork because the sausage is already a little sweet, but I don’t think the swap is necessary. Hope someone finds this helpful!

      Reply
  3. Shilo says

    February 8, 2022 at 8:52 pm

    5 stars
    Just made this and WOW what a flavour bomb! Amazing recipe – simple to follow.

    Reply
  4. Jane May says

    January 11, 2022 at 6:47 pm

    5 stars
    Thank you Nagi,
    A delicious recipe. The sesame paste, chilli paste and noodles very easy to buy from local chinese supermarket. We enjoyed the chilli heat but would use 2 tblspn of chilli oil next time. This will be a favourite recipe especially in the colder months

    Reply
  5. Sharon says

    December 29, 2021 at 1:55 pm

    5 stars
    Amazing recipe! Partner says it’s one of the best noodle dishes I’ve cooked for him. I made a few changes to the recipe since I didn’t have the ingredients on hand but it still turned out FANTASTIC!! I used kangaroo mince instead of pork, peanut butter powder and sesame oil instead of sesame paste, and sambal oelek paste for the spicy element. Incredible!

    Reply
  6. Shannon says

    December 17, 2021 at 2:25 pm

    5 stars
    Nagi, I use your recipes nearly every night. In fact, my boyfriend simply says, ‘Nagi?’ after I cook a tasty meal- ha! This one in particular is a favourite. Delicious and spicy. Thank you so much!

    Reply
  7. Jo says

    November 17, 2021 at 2:06 pm

    Welcome back Nagi, hope the cookbook experience is fantastic for you, cannot wait to buy it… can I just say, have been following you for a while now, absolutely adore all your recipes, you give me kitchen courage! The Dan Dan noodles are just the best our near favourite… tied with the crumbed sardines… Yum! But can I say, I’m a little bit slow… I just today discovered the sliding scale for servings… OMG it’s awesome !!!

    Reply
    • Nagi says

      November 17, 2021 at 3:23 pm

      You aren’t the only one Jo! All kinds of comments ask for that sliding scale all the time…it is a great tool! N x

      Reply
  8. Tonya says

    October 19, 2021 at 2:48 pm

    5 stars
    I made this on the weekend and it was a huge hit! My husband loves spicy food and this was perfect. I couldn’t find the preserved mustard greens so used kimchi instead. Will definitely be making this again. Thanks Nagi! 🙂

    Reply
    • Nagi says

      October 19, 2021 at 2:52 pm

      They are one of my favourites!! N x

      Reply
  9. Nick says

    August 30, 2021 at 3:15 am

    I just made this and it was perfect! Exactly as I was hoping for and just like takeaway. I used tahini as a substitution and Laogonma sauce for the chilli paste (I think it worked though I don’t know if it is strictly correct). Anyway, thank you Nagi for all of your amazing recipes, every one I’ve tried has been a huge success.

    Reply
  10. Sharon says

    August 6, 2021 at 1:38 pm

    5 stars
    Another fantastic recipe! Long time fan of Nagi’s recipes, I have cooked many of her recipes, and I must say, I have never been disappointed. All the recipes I’ve tried have been spectacular. I didn’t have all the ingredients in my pantry for this recipe today, but I had most of them. and the dish was still absolutely delicious!

    Reply
  11. Michelle Scalise says

    July 23, 2021 at 1:00 pm

    Nagi – a Northern Beaches local, now I love you even more! I have spent the last 1 trawling through all your amazing recipes. I made your pork and prawn wontons the other night and needless to say my husband said he would never order it take away again!
    Love how simple and easy your dishes are!

    Reply
    • Nagi says

      July 24, 2021 at 4:20 pm

      Wahoo!!! That’s great Michelle! N x

      Reply
  12. Shelley Pedrana says

    June 7, 2021 at 8:25 pm

    We are visiting Sydney, staying near Greensquare. You need to try Bashan dandan noodles!! I have never had something taste so amazing, and nearly kill me 🤣 (ask for mild) thanks for this recipe, now I can have this amazing dish at home!!

    Reply
  13. Carolyn says

    May 17, 2021 at 6:04 pm

    5 stars
    Thanks Nagi for yet another keeper recipe. The kids are now starting to say “ Is this another Nagi recipe?” I too substituted with kimchi , plus I also padded out the pork with sautéed finely diced celery and half an onion which I found lurking in the bottom of my fridge vege drawer… pretty sure it’s not 100% kosher for Dan Dan noodles , but it still tasted great! Thanks again,

    Reply
  14. Amsy says

    February 2, 2021 at 1:01 am

    Hey Nagi can I use udon noodles or regular Hakka noodles for this recipe pls

    Reply
    • Nagi says

      February 2, 2021 at 8:17 pm

      Sure can Amsy, just cook as per the packet directions! N x

      Reply
  15. Jessica says

    January 30, 2021 at 11:22 am

    For the #2 ingredient- Chinese Chilli paste in oil I couldn’t find the brand you mentioned but bought something from the Asian store called “Fried chili paste”. Do you think this will work? The ingredients are “palm oil, chilli, garlic, onion”.

    Reply
  16. Freya says

    January 23, 2021 at 8:56 pm

    4 stars
    This was soooo good, but definitely blew our heads off! We even cut back on some of the chilli ingredients. We’ll definitely be making again, with less chilli!

    Reply
  17. Susan says

    January 22, 2021 at 12:42 pm

    5 stars
    I completely forgot to rate the recipe in my previous comment!

    Reply
  18. Susan says

    January 22, 2021 at 12:38 pm

    This was very nice! I haven’t used Chinese 5 spice before and it won’t be the last time. I substituted tahini/sesame oil and kimchi as suggested and the amount of chili oil in the sauce was a bit too hot for my daughter. Next time I will use a bit less chili oil in the sauce and we can add more at the table to taste. It’s too delish for anyone to miss out. I love your site and get a lot of menu ideas and Asian cooking techniques from it.

    Reply
  19. Linda Vetovich says

    January 3, 2021 at 2:04 am

    5 stars
    This recipe was fantastic. I made homemade Chinese noodles and wanted to used them in the perfect recipe. Of course, I turned to Nagi
    :-). The flavors were fantastic and it was so, so easy. I will be making this again.

    Reply
  20. Pam says

    December 16, 2020 at 3:43 pm

    Hi Nagi,
    I wanted to make this but my son is coeliac. What noodles would you suggest.
    I tried to find both dry and precooked Soba noodles but they are all containing gluten.
    Thanks
    Pam

    Reply
    • Susan says

      January 26, 2021 at 7:17 am

      Pam, you might try glass noodles for your son – they are made from vegetable starch (mung bean/potato/sweet potato). They won’t absorb the sauce the same way as a wheat noodle but would probably still be very tasty.

      Reply
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