Authentic Dan Dan Noodles: Quick & Easy 20-Minute Recipe

If you've never had Dan Dan noodles, you're in for a treat. They're a famous Sichuan street food dish that's all about that perfect balance of spicy, nutty, and numbing. This recipe is a lightning-fast version that tastes just as good as a takeaway.

This recipe:

• Has serious flavour: The sauce is a game-changer. A mix of soy sauce, Chinese sesame paste, chilli oil, and a few other bits creates a creamy, spicy, and deeply savoury sauce that coats every single noodle.

• Is super quick: This is a 20-minute recipe, tops. Perfect for those busy weeknights when you need something delicious and fast.

• Equals one-pot wonder (almost): The sauce is made in a bowl and the noodles are cooked in a pot. Minimal washing up, maximum flavour.

• Is dairy-free: Just simple, bold flavours with no need for dairy.

Ingredients

• Noodles: I use fresh egg noodles, but you can use dried noodles too. Just follow the package instructions for cooking.

• Pork Mince: The classic choice. It's cooked until crispy and seasoned with some soy sauce and Chinese five spice for a savoury top layer. You can also sub this for crumbled firm tofu or mushrooms for a vegetarian version.

• Chinese Sesame Paste: This is a non-negotiable ingredient. It’s different from tahini—it’s made from roasted sesame seeds and has a much deeper, nuttier flavour. Find it in an Asian supermarket!

• Chilli Oil: The hotter the better. It adds that spicy kick and a beautiful red colour to the sauce.

• Soy Sauce: For that salty, umami flavour.

• Bok Choy: I love adding this for some greens. It wilts perfectly into the hot noodles and adds a nice bit of texture.

• Garnish: Crushed roasted peanuts, spring onions, and some extra chilli oil are a must for serving.

How to make this recipe

1. Make the sauce: In a bowl, whisk together the Chinese sesame paste, soy sauce, a little sugar, and the chilli oil. Whisk in a tablespoon or two of hot water from the boiling noodle pot to loosen the sauce to a creamy consistency.

2. Cook the pork: In a wok or large frying pan, cook the pork mince over high heat until it's crispy and browned. Add a dash of soy sauce and a little Chinese five-spice powder and stir for another minute.

3. Cook the noodles: While the pork is cooking, boil your noodles according to the package instructions. Add the bok choy to the pot for the last minute of cooking to wilt it.

4. Assemble: Drain the noodles and bok choy and add them directly to the bowl with the sauce. Toss until every single noodle is coated.

5. Serve and top: Pour the noodles into a serving bowl and top with the crispy pork mince. Garnish with chopped spring onions and crushed peanuts.

What if I can't find Chinese sesame paste?

You can use tahini, but it's not the same. If you do, I'd recommend adding a tiny bit of toasted sesame oil to your sauce to get closer to that authentic flavour.

Tips and Tricks

• Loosen the sauce: The sesame paste is thick, so using hot water from the boiling noodles is a great way to get a smooth, creamy sauce.

• Don't skip the toppings: The peanuts and spring onions aren't just for looks. The crunch and freshness are essential for that perfect bite.

• Adjust the heat: If you love spicy food, add more chilli oil. If you prefer a milder flavour, use a little less.