Name: Addictive Dan Dan Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 8 oz wheat noodles (Chinese-style egg noodles or spaghetti); 1/2 lb ground pork (or ground chicken, turkey, or tofu); 2 cloves garlic, minced; 1 tbsp fresh ginger, minced; 2 tbsp soy sauce; 1 tbsp rice vinegar; 2 tbsp chili oil (with crispy bits); 1 tbsp sesame paste or tahini; 1 tbsp peanut butter; 1/2 tsp ground Sichuan peppercorns; 1/2 cup chicken or vegetable broth; 1 tsp brown sugar or honey; 2 scallions, finely sliced; 2 tbsp chopped peanuts; Optional: leafy greens (bok choy, spinach) or julienned cucumber

I absolutely adore these Addictive Dan Dan Noodles—spicy, nutty, and full of savory depth. Tender noodles soak up a rich sesame-chili sauce complemented by ground meat and fresh garnishes. They’re quick to make and impossible to resist.

Why You’ll Love This Recipe

I love how the bold flavors—crunchy peanuts, fiery chili oil, tangy Sichuan pepper, and savory soy—come together in every bite. It’s a perfect blend of heat, texture, and umami that keeps me going back for more. Plus, it’s ready in under 30 minutes!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Wheat noodles (like Chinese-style egg noodles or spaghetti)
• Ground pork (substitute with ground chicken, turkey, or tofu for vegetarians)
• Garlic, minced
• Ginger, minced
• Soy sauce
• Rice vinegar
• Chili oil (Sichuan-style, with crispy bits)
• Sesame paste or tahini
• Peanut butter (smooth or chunky)
• Sichuan peppercorns (or ground Sichuan pepper)
• Chicken or vegetable broth
• Brown sugar or honey (to balance the heat)
• Scallions, finely sliced (for garnish)
• Chopped peanuts (for garnish)
• Optional: leafy greens (bok choy, spinach) or julienned cucumber for freshness

directions

I cook the noodles in boiling salted water according to package directions, then drain and rinse under cold water to stop cooking.
I heat a drizzle of oil in a skillet over medium heat, add ground pork, and cook until browned, breaking it apart. I then stir in minced garlic and ginger, cooking until fragrant (about 1 minute).
I add soy sauce, rice vinegar, broth, sesame paste, peanut butter, chili oil, brown sugar, and ground Sichuan pepper. I whisk until the sauce is smooth and slightly thickened.
I toss the cooked noodles into the sauce, stirring until every strand is coated. If it seems too thick, I splash in extra broth.
I divide noodles between bowls and top with scallions, chopped peanuts, and optional greens or cucumber.
I serve immediately, with extra chili oil on the side for anyone craving more heat.

Servings and timing

This recipe serves about 4 people.
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: ~25 minutes

Variations

Protein swap: I’ve also made it with ground chicken, turkey, or even crumbled tofu for a vegetarian twist.
Nut-free: I replace tahini and peanut butter with extra sesame paste or sunflower seed butter.
Greens boost: I stir in baby spinach or bok choy at the end to wilt into the sauce.
Cold noodles: I often cool the noodles, toss with the sauce, then serve at room temperature with cucumber for a refreshing summer version.
Spice level: I adjust chili oil and Sichuan pepper to dial heat up or down to taste.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a skillet over low heat, adding a splash of broth to loosen up the sauce. For a cold noodle serving, I simply toss leftover noodles with fresh vegetables and sauce before serving.

FAQs

Can I make this gluten‑free?

Absolutely—I use gluten-free tamari in place of soy sauce and check that my chili oil and sesame paste are certified gluten-free.

Can I make it vegetarian or vegan?

Definitely—I swap the pork for crumbled tofu or veggie crumble and use vegetable broth. I also check that the chili oil is vegan-friendly.

Can I make the sauce ahead of time?

Yes—I often mix the sauce base and store it in the fridge. When I’m ready to eat, I warm it, add cooked pork, and toss with noodles.

What type of noodles works best?

I love Chinese-style egg noodles, but spaghetti, udon, or even ramen work great—just pick a noodle that holds sauce well.

Is it okay to serve cold or at room temperature?

For sure—I serve it chilled or at room temp in warmer months, and the flavors shine through just as well.

Conclusion

These Addictive Dan Dan Noodles are one of my favorites when I want bold, satisfying flavor with minimal fuss. I love how versatile they are—warm, cold, meaty, or veggie. They’re spicy, nutty, and endlessly delicious—a dish I keep returning to.