Spicy Dan Dan Noodles

There’s something about Dan Dan Noodles that grabs you by the taste buds and doesn’t let go. It’s unapologetically bold—it’s spicy, savory, and has that wild, numbing hit from Sichuan peppercorns that leaves you wondering why you don’t eat this every day. If you haven’t had it yet, you’re missing out on a noodle experience that might just change your life.

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These noodles are a staple in Sichuan cuisine, and they come at you hard. The Sichuan peppercorns do something magical—making your tongue tingle like it’s been electrified—in the best way possible, of course. And then there’s the sauce. Rich, nutty, spicy—so spicy!— and complex enough to keep you guessing with every bite.

Dan Dan Noodles are my go-to when I’m craving something quick, comforting, and with enough heat to wake up the dead. Traditionally, you’d use Chinese-style wheat noodles, but here’s a little secret: Udon noodles or ramen noodles (preferably not the instant kind) do the job just as well. In a pinch, you could even use Spaghetti or bucatini if that’s what you have on hand.

This is one of those magical recipes that stands up to all kinds of variations. Got some random veggies lurking in the fridge? Throw them in. Pork not your thing? Let ground chicken or tofu take the spotlight. Mess around with it, and you’ll still end up with something that’ll make you feel like you actually know what you’re doing in the kitchen.

Ingredients You Need

Yeah, the ingredient list looks long, but don’t sweat it. Each one is essential for building that intense, layered flavor that makes this dish unforgettable. Here’s what you’re going to need:

• Cooking oil: For browning the pork. I prefer avocado oil, but you can use any neutral-flavored oil you have.
• Ground pork: This is the foundation of your savory topping. Feel free to swap it with ground chicken or turkey if that’s more your style.
• Hoisin sauce: Adds a sweet, tangy depth to the meat. You’ll find it in the Asian section of any decent grocery store.
• Shaoxing wine: A Chinese cooking wine that gives the dish some serious complexity. Sub with dry sherry, dry white wine, or sake if you need to.
• Soy sauce: The deep umami that ties everything together.
• Five-spice powder: A powerful blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorn, and fennel seeds. It’s like the flavor gods came together on this one.
• Kosher salt: Brings out all the other flavors.
• Dried Chinese-style wheat noodles or udon noodles: Thick, chewy, perfect for soaking up all that sauce. Dried ramen works too—just avoid the instant stuff. You could also use Chinese egg noodles or Hokkien noodles.
• Fresh spinach or other leafy greens: Adds some color and a fresh contrast to the richness of the sauce.
• Green onions: For a hit of freshness.

For the sauce, you’ll need:

• Chili oil: This is where the heat comes from. Adjust to taste, depending on how much you want to sweat.
• Chinese or Japanese sesame paste: Gives the sauce that rich, nutty flavor. Tahini or peanut butter (unsweetened) can stand in if necessary.
• Sugar: Balances out the heat and adds a subtle sweetness.
• Garlic and ginger: Fresh is the way to go here—these two bring a zesty punch to the mix.
• Ground Sichuan peppercorns: The main event, delivering that signature tingle.
• Black pepper and ground coriander: These add warmth and depth to the sauce.

How to Make It

Making Dan Dan Noodles isn’t complicated, and once you’ve got it down, it’ll be your new favorite weeknight meal. Here’s how it goes:

1. Cook the pork: Heat the oil in a heavy skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spatula, until it’s well browned. Stir in the hoisin sauce, Shaoxing wine, soy sauce, five-spice powder, and salt. Mix well and remove from heat.
2. Cook the noodles and greens: While the pork is cooking, bring a pot of water to a boil. Cook the noodles according to the package directions. In the last minute of cooking, throw in the spinach. Once done, remove the spinach and save 1 cup of the cooking water. Drain the noodles and give them a quick rinse under warm water.
3. Make the sauce: In a small bowl, mix together the chili oil, sesame paste, soy sauce, sugar, garlic, ginger, five-spice powder, ground Sichuan peppercorns, black pepper, and coriander. If the sauce is too thick, thin it out with a bit of the reserved noodle cooking water.
4. Assemble the bowls: Divide the noodles among bowls, top each with some spinach, and spoon the sauce over the noodles. Top with the cooked pork and garnish with green onions.

What to Serve with It

Dan Dan Noodles are a meal in themselves, but if you’re looking to round things out, pair them with a cool, crisp cucumber salad to balance out the heat. Or go the classic route with some steamed dumplings on the side. For drinks, light jasmine tea works well, but let’s be honest—a cold, refreshing beer or an ice-cold soda is probably what you really want with these spicy noodles.