Dan Dan Noodles

Name: Dan Dan Noodles With Chili Oil and Sesame Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1/2 lb ground pork; 1 tbsp Shaoxing wine; 2 tbsp light soy sauce; 1/2 tbsp dark soy sauce; 1/2 tsp white pepper; 1/2 tsp kosher salt; 1/2 tsp five spice powder; 1/4 cup chili oil; 1/4 cup light soy sauce; 2 tbsp sesame paste (or tahini); 2 tsp ground Sichuan peppercorn; 1/2 tsp five spice powder; 1/2 tsp sugar; 1/4 tsp MSG; 4 cloves fresh garlic, chopped; 1 lb noodles; 1/4 cup reserved noodle water; 2 scallions, chopped; 2 tbsp crushed peanuts

Dan Dan noodles are a Sichuan staple combining spicy chili oil, creamy sesame paste, and savory ground pork into one addictive bowl. This version uses crispy ground pork and fresh scallions for texture and freshness.

🌍Chinese 🏷️Dan dan noodles 🏷️Sichuan noodles 🏷️Spicy noodles 🏷️Ground pork Chili oil

🏷️

🏷️Sesame paste

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TikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$34–$56

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1/2 lb ground pork
1 tbsp Shaoxing wine
2 tbsp light soy sauce
1/2 tbsp dark soy sauce
1/2 tsp white pepper
1/2 tsp kosher salt
1/2 tsp five spice powder
1/4 cup chili oil
1/4 cup light soy sauce
2 tbsp sesame paste (or tahini)
2 tsp ground Sichuan peppercorn
1/2 tsp five spice powder
1/2 tsp sugar
1/4 tsp MSG
4 cloves fresh garlic, chopped
1 lb noodles
1/4 cup reserved noodle water
2 scallions, chopped
2 tbsp crushed peanutsoptional

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Instructions

1
In a mixing bowl, combine the ground pork with Shaoxing wine, 2 tbsp light soy sauce, dark soy sauce, white pepper, kosher salt, and 1/2 tsp five spice powder. Mix well and marinate for 15 minutes.
2
In a separate large bowl, prepare the sauce by mixing together chili oil, 1/4 cup light soy sauce, sesame paste, ground Sichuan peppercorn, 1/2 tsp five spice powder, sugar, MSG, and chopped fresh garlic.
3
In a hot wok or large pan, stir-fry the marinated pork over high heat until the fat has rendered and the pork is crispy. Remove from the wok and set aside.
4
Cook the noodles in a pot of boiling water until al dente, according to package directions.
5
Using tongs or a strainer, transfer the cooked noodles directly into the bowl with the sauce. Add 1/4 cup of the reserved starchy noodle water and toss everything together until the noodles are well-coated.
6
Top the noodles with the crispy pork, chopped scallions, and optional crushed peanuts. Serve immediately.

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Tips & Notes

Pro tips

Toast the five spice powder briefly in the skillet before adding pork to deepen its flavor and prevent a raw, dusty taste.
Whisk sesame paste with a little warm sauce or water before adding to the bowl to prevent lumps.
Cook noodles 30 seconds under the al dente mark—residual heat and sauce will soften them further.
Taste the sauce before tossing noodles; chili oil intensity varies by brand, so adjust heat to preference.

Substitutions

Ground pork → ground chicken or ground beef (maintains texture; beef adds deeper flavor)
Sesame paste → tahini (lighter flavor, same creamy texture)
Shaoxing wine → dry sherry or mirin (similar sweetness and depth)
Light soy sauce → tamari (works 1:1 if reducing sodium)

Storage & make-ahead

Store leftover sauce in an airtight container for up to one week. Cooked noodles and pork topping keep separately for 3–4 days; reheat noodles gently with a splash of water and top with warmed pork.

Common Questions

Can I use tahini instead of sesame paste?

Yes. Tahini works as a direct substitute for sesame paste and produces a similar creamy consistency, though sesame paste has a more authentic, nutty flavor.

What type of noodles should I use?

Use Chinese egg noodles or ramen noodles. Avoid thick udon; thin, slightly chewy noodles hold the sauce best.

How spicy is this dish?

Heat level depends on your chili oil. Start with 1/4 cup and taste before adding more. The sesame paste cools and balances the spice.

Can I make the sauce ahead?

Yes. Mix the sesame paste, soy sauces, and chili oil in advance and store in an airtight container for up to one week. Stir before using.

What's the best way to crisp the ground pork?

Cook in a hot skillet over medium-high heat, breaking it into small pieces. Don't stir constantly—let it sit 1–2 minutes between stirs to develop crispy, browned edges.