I invite you to experience my take on Dan Dan noodles, a dish where chewy dried wheat noodles mingle with rich ground pork and fiery chili oil. Flavors from Chinese sesame paste, Chinese black vinegar, and minced ginger add depth to this meal, an entry in Chinese Style Noodle Recipes.

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I recently tried making Addictive Dan Dan Noodles and it quickly became one of my favorite weeknight recipes. I love how this classic Sichuan dish brings together a perfect mix of savory, spicy, and nutty flavors.

I started with 200g dried wheat noodles, cooked until perfectly chewy, and then tossed in a rich sauce made with 2 tablespoons of chili oil, 1 tablespoon Chinese sesame paste, and a few other simple ingredients like 2 teaspoons soy sauce and 1 teaspoon Chinese black vinegar. Sautéed ground pork (8 oz) combined with 1 minced garlic clove and 1 teaspoon minced fresh ginger added an incredible depth to the dish.

A splash of chicken broth (1 cup) helped tie everything together, while a green onion garnish provided a bright finish. I think this recipe is great for anyone who loves Asian recipes with noodles or is looking for a cool easy dinner that packs a punch.

Why I Like this Recipe

1. I love how the noodles soak up all that spicy, savory sauce and bring out the flavor of the pork so perfectly.
2. I really like the mix of textures—the noodles are chewy and the pork is tender which makes every bite interesting.
3. I appreciate how quick and easy it is to whip up, even on busy days when I need something tasty.
4. I enjoy that it still gives me a real Sichuan kick while still feeling like a comforting meal.

Alright so here’s how I make these Dan Dan noodles in my kitchen: First, I bring a big pot of water to a boil and toss in the dried wheat noodles until they’re just right (al dente), then drain them and put them aside. Next, I heat a little bit of oil in a pan over medium heat and add the minced garlic and ginger, cooking them for about a minute until they smell really good. Then I add the ground pork and break it apart, cooking until it’s browned and not pink anymore. Once the pork is good, I stir in the chili oil and Chinese sesame paste so that the meat gets fully coated in that rich flavor. After that, I mix in the soy sauce, Chinese black vinegar, and sugar, making sure everything is combined well. Then I pour in the chicken broth and let it simmer for about 3 to 4 minutes so all the flavors blend together. I toss the cooked noodles into the pan and stir everything so the sauce covers them evenly. I always taste it and adjust the seasoning if I need to, maybe adding more soy sauce or a pinch of sugar. Lastly, I scatter the thinly sliced green onion over the noodles for a little fresh crunch before serving them hot.

Ingredients

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Wheat noodles offers hearty carbohydrates to fuel your day and make the base filling.
Ground pork gives protein and a rich savory flavor, though it can be a bit fatty.
Chili oil adds a bold kick of heat and vibrant color to get your taste buds poppin.
Garlic and ginger bring a zesty aroma and subtle spice that lifts the whole dish.
Chinese sesame paste lends a nutty creaminess with a touch of delightful sweetness.

Ingredient Quantities

200g dried wheat noodles

8 oz ground pork

2 tablespoons chili oil

1 tablespoon Chinese sesame paste

2 teaspoons soy sauce

1 teaspoon Chinese black vinegar

1 garlic clove, minced

1 teaspoon fresh ginger, minced

1 teaspoon sugar

1 cup chicken broth

1 green onion, thinly sliced

How to Make this

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1. Bring a large pot of water to a boil and cook the dried noodles until they are al dente, then drain and set aside.

2. In a pan, heat a little oil over medium heat and add the minced garlic and ginger. Cook for about a minute until fragrant.

3. Add the ground pork to the pan and break it apart, cooking until its browned and no longer pink.

4. Stir in the chili oil and Chinese sesame paste with the pork so that the meat gets nicely coated.

5. Mix in the soy sauce, Chinese black vinegar, and sugar, making sure everything is combined well.

6. Pour in the chicken broth and let the sauce simmer for 3-4 minutes so all the flavors come together.

7. Toss the cooked noodles into the pan and stir to coat them evenly with the savory sauce.

8. Taste and adjust the seasoning if necessary, maybe add more soy sauce or a pinch of sugar if needed.

9. Scatter the thinly sliced green onion over the noodles for a fresh crunch.

10. Serve hot and enjoy your addictive Dan Dan noodles while they are fresh and full of flavor.

Equipment Needed

1. A large pot to boil the noodles
2. A colander to drain the noodles
3. A frying pan for cooking the pork and making the sauce
4. A wooden spoon (or similar) for stirring
5. A knife and cutting board for mincing garlic and ginger and slicing the green onion
6. Measuring spoons and a measuring cup for the sauces and broth

FAQ

Can i substitute the ground pork? Sure, you can swap it out with ground beef or turkey if pork isnt your thing, but keep in mind the taste might change a bit.

How do i control the spice level? You can start with less chili oil and add more gradually; its easy to adjust if you find it too hot or too mild.

Why do we use Chinese sesame paste? It adds a rich, nutty flavor to the dish and helps thicken the sauce, though if you cant find it, a little tahini with a pinch of salt can work.

What is the best way to cook the noodles? Boil the dried wheat noodles until theyre al dente, then drain them so they still have a nice bite to em.

Can i make this recipe vegetarian? Yup, just leave out the pork and substitute the chicken broth with vegetable broth – though the flavor will be a bit different.

Addictive Dan Dan Noodles Recipe Substitutions and Variations

For the dried wheat noodles, you could use ramen noodles or even spaghetti. Theyll work fine when you’re in a pinch
If you cant find ground pork, try using ground chicken or turkey, they provide a similar texture and flavor
Instead of Chinese sesame paste, tahini or a bit of peanut butter mixed with a dash of sesame oil can work pretty well
If Chinese black vinegar is hard to come by, you can use a mixture of rice vinegar with a pinch of sugar to mimic its flavour

Pro Tips

1. When you’re frying the garlic and ginger, watch ’em closely so they dont burn. Burnt garlic can totally ruin the flavor, so just let it sizzle a bit until it’s fragrant but not dark.

2. Make sure you break up the ground pork really well while browning it. I found that the smaller the pieces, the easier it is for all the sauce to stick to the meat, which really ups the taste.

3. Let your sauce simmer with the broth for a few minutes before mixing in the noodles. This step might seem extra, but it helps all the flavors really mingle, so every bite is loaded with flavor.

4. Always taste as you go and adjust the seasoning. Maybe your broth, soy sauce, or sugar might need just a little tweak depending on your taste, so dont be shy about adding a pinch more if needed.