If you’re craving a vibrant, soul-warming dish that’s got just the right kick, you’re going to fall in love with this Spicy Dan Dan Noodles with Pork Recipe. I absolutely love how the combination of spicy, nutty, and savory flavors come together in a bowl that’s both comforting and exciting. When I first tried this, I could barely wait to mix everything up and dive in! Trust me, you’ll find that this recipe is both approachable and packed with bold flavors that’ll keep you coming back for more.
Why You’ll Love This Recipe
- Authentic Flavors: The spicy, numbing Sichuan pepper and sesame paste make the sauce irresistibly unique.
- Quick and Easy: Ready in just 30 minutes, perfect for weeknights or last-minute dinners.
- Customizable Heat Level: You can easily tone down or amp up the spice to suit your taste buds.
- Balanced Meal: Includes greens, pork, and noodles for a delicious one-bowl meal.
Ingredients You’ll Need
Each ingredient in this Spicy Dan Dan Noodles with Pork Recipe plays a special role—from the fiery chili oil to the fragrant preserved mustard greens. Shopping for authentic Asian condiments can feel intimidating, but I’ll share tips to make it easy and substitutions if needed!
- Chinese sesame paste: Think of it as a thicker, richer cousin of tahini; it gives the sauce its creamy, nutty backbone.
- Chinese chili paste in oil: Adds the signature heat and depth; Fuyun Xiang La Wang is my fave, but any chili paste in oil works.
- Light soy sauce: The cornerstone salty flavor here—don’t swap with dark soy or you’ll overpower the sauce.
- Garlic: Fresh cloves minced finely bring sharpness and aromatic warmth.
- White sugar: Balances the heat and saltiness, rounding out the sauce beautifully.
- Chinese five spice powder: A fragrant blend that adds subtle complexity.
- Sichuan pepper powder: This is the secret weapon—offering a mild numbing sensation and citrusy brightness.
- Chili oil: For that glossy spicy finish and extra mouthfeel; feel free to pour generously.
- Chicken broth (hot): Invigorates the sauce with warmth and depth—low sodium lets you control saltiness.
- Hoisin sauce: Sweet and savory, it helps season the pork topping.
- Dark soy sauce: Gives pork a rich color and deeper umami.
- Chinese cooking wine: Adds subtle acidity and warmth; no worries if you don’t have it, just see my note below.
- Vegetable oil: For stir-frying and warming greens.
- Pork mince (ground pork): The meaty topping is perfectly seasoned and just the right amount here.
- Sui mi ya cai (preserved mustard greens): Adds a salty-fermented bite; kimchi is a fine substitute if you can’t find it.
- White fresh noodles: Choose medium thickness, fresh if possible—it’s more tender and absorbs sauce better.
- Choy sum stems: Bright, slightly sweet greens that add a lovely crunch and color contrast.
- Green onions & peanuts (optional): For garnish, adding fresh bite and crunch.
Variations
I love making this Spicy Dan Dan Noodles with Pork Recipe my own by tweaking the heat or swapping out ingredients based on what I have on hand. Feel free to play around to discover your perfect version!
- Make it vegetarian: I’ve swapped pork for crumbled tofu or even cooked mushrooms to keep things meaty yet plant-based.
- Milder heat: When I want spice without the sweat, I drop the chili oil and chili paste by half—still delicious and way more approachable.
- Extra greens: Adding bok choy or baby spinach along with the choy sum brightens the dish and stretches it further for a complete meal.
- More pork: Some friends love doubling the pork mince—great if you want a protein-packed bowl.
How to Make Spicy Dan Dan Noodles with Pork Recipe
Step 1: Whip Up That Luscious Dan Dan Sauce
Start by mixing the Chinese sesame paste, chili paste, light soy sauce, garlic, sugar, five spice, and Sichuan pepper powder in a bowl. Then gently stir in the chili oil and hot chicken broth. It’s important to add the oil last so you get a beautiful layer floating on top—trust me, that’s a telltale sign your sauce is spot on. Set it aside while you work on the pork. This sauce is where all the magic lives, so don’t rush it!
Step 2: Cook the Pork Topping to Perfection
Mix the hoisin sauce, dark soy sauce, Chinese cooking wine, and five spice powder for the pork seasoning. Heat vegetable oil in a skillet or wok on high until shimmering, then add the pork mince. Break it up as it cooks until no longer pink, about 3-4 minutes. Pour in the pork sauce and stir for another minute so all those flavors get cozy. Transfer the pork to a bowl so you can clean the pan for the greens.
Step 3: Gently Warm the Preserved Mustard Greens
Reduce the heat to medium and add a teaspoon of oil to the pan. Stir-fry the finely chopped Sui mi ya cai just for about 30 seconds—just enough to take the chill off and release its aroma. This small step adds an incredible depth to the dish and a salty punch to balance out the richness.
Step 4: Cook Noodles and Choy Sum Together
Boil a large pot of water and cook the noodles according to the package instructions—usually just a few minutes since fresh noodles cook fast. Toss in choy sum stems during the last minute so they soften but still retain a slight crunch and vibrant color. Drain everything well before assembling.
Step 5: Assemble Your Beautiful Bowl
Spoon about a quarter of the Dan Dan sauce into each serving bowl. Nestle in the noodles, then top with the savory pork and warmed mustard greens. Place the choy sum stems on the side for a pop of green. Finish with a sprinkling of chopped green onions and peanuts if you like that added crunch. Now, the best part: mix it up thoroughly so every bite gets coated in that spicy, nutty sauce, then dig in!
Pro Tips for Making Spicy Dan Dan Noodles with Pork Recipe
- Toast Your Sichuan Pepper: I discovered that lightly toasting the peppercorns before grinding releases a fresher aroma that really lifts the dish.
- Don’t Skip Hot Broth: Adding hot chicken stock right into the sauce melts the sugar and blends flavors beautifully—cold broth just doesn’t have the same effect.
- Use Fresh Noodles When Possible: Fresh noodles soak up sauce better and have a silkier texture; dried noodles work but just adjust cook time accordingly.
- Balance Your Heat: If your sauce seems overly spicy, add a little more sesame paste or a splash of chicken broth to mellow it out.
How to Serve Spicy Dan Dan Noodles with Pork Recipe
Garnishes
I’m a big fan of green onions and chopped peanuts for garnish—they add fresh color and texture contrast that make every forkful more exciting. Sometimes I toss in a handful of crispy fried shallots for an extra crunch and hint of sweetness which my family absolutely loves.
Side Dishes
I typically serve these noodles with simple steamed Asian greens like bok choy or garlic stir-fried green beans to complement the rich sauce. Pickled vegetables or a light cucumber salad also work beautifully for a little refreshing bite.
Creative Ways to Present
For special occasions, I like to serve the noodles in individual shallow bowls with the sauce spooned at the bottom, letting guests mix themselves. Another fun way is layering ingredients artfully on the plate, with meat and greens arranged around a nest of noodles for a beautiful contrast—great for impressing friends!
Make Ahead and Storage
Storing Leftovers
I usually store leftover pork topping and leftover sauce separately in airtight containers in the fridge for up to 3 days. The noodles and vegetables are best assembled fresh, but you can keep cooked noodles in the fridge for a day or so if needed.
Freezing
Freezing pork topping works well, but I don’t recommend freezing the whole assembled dish because the noodles can become mushy when thawed. Freeze in portioned containers and thaw overnight in the fridge.
Reheating
Reheat the pork topping in a skillet over medium heat, adding a splash of water or broth if it seems dry. Warm the sauce gently on the stovetop or microwave. For noodles, a quick dunk in boiling water helps revive them before assembling fresh.
FAQs
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Can I make Spicy Dan Dan Noodles with Pork Recipe less spicy?
Absolutely! You can reduce the amount of chili paste, chili oil, and Sichuan pepper powder to tone down the heat. Start by halving the chili paste and chili oil, then adjust according to your heat preference.
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What can I substitute for Sui mi ya cai if I can’t find it?
If preserved mustard greens aren’t available, finely chopped kimchi makes an excellent substitute, providing a similar salty and fermented flavor with a bit more tang.
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Is this recipe gluten-free?
Not as written, since soy sauce and noodles usually contain gluten. To make it gluten-free, try tamari instead of soy sauce and look for gluten-free noodles, such as rice noodles or shirataki noodles.
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Can I prepare the sauce ahead of time?
Yes! The sauce keeps well in the fridge for up to 2 days. Just give it a good stir to recombine the oil and liquids before serving.
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What type of noodles works best for this recipe?
Fresh white noodles that are medium thickness (around 3mm) are ideal for absorbing the sauce while keeping a great bite. If fresh isn’t available, good-quality dried wheat noodles can also work well.
Final Thoughts
This Spicy Dan Dan Noodles with Pork Recipe is one of those dishes I keep coming back to because it always hits the spot—comforting, spicy, and just crazy delicious. What I love most is how quickly you can pull it together without sacrificing any authentic flavor. Whether you’re cooking for a chill night in or impressing friends with a flavorful kitchen creation, this recipe won’t let you down. I can’t wait for you to try it and make it your own!
Print
Spicy Dan Dan Noodles with Pork Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese, Sichuan
Description
Dan Dan Noodles is a classic Sichuan dish featuring spicy, numbing, and savory flavors combined in a luscious sesame-chili sauce with tender ground pork, preserved mustard greens, and fresh noodles. This quick and delicious meal balances a rich and spicy sauce with fresh vegetables and a slight crunch from peanuts, making it a perfect introduction to authentic Chinese Sichuan cuisine.
Ingredients
Dan Dan Sauce:
- 2 tbsp Chinese sesame paste (sub tahini)
- 1.5 tbsp Chinese chilli paste in oil (adjust spiciness)
- 4 tbsp light soy sauce
- 2 garlic cloves, minced
- 3 tsp white sugar
- 1/2 tsp Chinese five spice powder
- 1 tsp Sichuan pepper powder, preferably freshly ground
- 3 tbsp (or more) chilli oil, preferably Chinese
- 3/4 cup (185ml) chicken broth/stock, hot, low sodium
Pork Topping:
- 2 tsp Hoisin sauce
- 1 tsp dark soy sauce
- 1 tbsp Chinese cooking wine (or 2 tbsp extra chicken stock)
- 1/2 tsp Chinese five spice powder
- 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, finely chopped
To Serve:
- 500g (1lb) white fresh noodles, medium thickness
- 16 choy sum stems, cut into 15cm pieces
- 2 green onions, finely sliced
- 1 tbsp peanuts, finely chopped (optional)
Instructions
- Prepare Dan Dan Sauce: In a bowl, combine all sauce ingredients except the chilli oil and chicken broth. Mix well until smooth. Gently stir in the chilli oil and hot chicken broth so the oil sits on the surface. Set sauce aside to meld flavors.
- Cook Pork: Mix hoisin sauce, dark soy sauce, Chinese cooking wine, and five spice powder in a small bowl to create the pork sauce. Heat vegetable oil in a skillet or wok over high heat. Add pork mince, breaking it apart and cook until it changes from pink to white. Add the prepared pork sauce to the skillet and cook for one more minute. Transfer cooked pork to a bowl and set aside.
- Cook Sui Mi Ya Cai: Using the same skillet, reduce heat to medium and add 1 tsp vegetable oil to the center. Add chopped preserved mustard greens and stir for about 30 seconds just to warm through. Remove and set aside.
- Cook Noodles and Choy Sum: Bring a large pot of water to a boil. Cook noodles according to package directions. During the last minute of noodle cooking, add choy sum stems to the boiling water. Drain noodles and choy sum together.
- Assemble the Dish: Divide Dan Dan Sauce evenly into four serving bowls. Place noodles into each bowl, topped with cooked pork and warmed preserved mustard greens. Arrange choy sum on the side. Garnish with chopped peanuts and sliced green onions.
- Serve and Enjoy: Mix all components thoroughly in the bowl to coat the noodles well with the flavorful sauce before eating. Savour the balance of spicy, numbing, and savory elements in each bite.
Notes
- Chinese sesame paste has a thick, intense flavor similar to tahini but richer; if unavailable, substitute 3 tbsp tahini plus 2 tsp toasted sesame oil or 3 tbsp peanut butter plus 2 tsp toasted sesame oil.
- Chinese chilli paste in oil adds a spicy kick; alternatives include sambal oelek or sriracha mixed with oil.
- Use light soy sauce for a balanced salty flavor; do not substitute dark soy in place of this as it is more intense.
- Chinese five spice powder is a blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel and is widely available.
- Sichuan pepper powder provides a unique numbing spiciness; if unavailable, substitute with white pepper.
- Chilli oil adds essential flavor and heat; feel free to adjust quantity according to taste.
- Sui Mi Ya Cai (preserved mustard greens) can be substituted with finely chopped kimchi if not available.
- Use fresh white medium-thickness noodles for best texture; dried noodles can be used but adjust quantity and cook per package instructions.
- If you prefer less spicy, reduce the amount of chilli paste, Sichuan pepper, and chilli oil used in the sauce.
- The pork quantity is moderate to provide a hint of meatiness; you can double it if desired.
- Add extra steamed Asian greens to make a more complete and balanced meal.
Nutrition
- Serving Size: 1 serving (approximately 1/4 recipe)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 50 mg
