Hong Kong style dan dan noodles are a rich, nutty, and slightly spicy noodle dish featuring a creamy sesame-peanut sauce, minced pork, and chewy egg noodles. Unlike the Sichuan version with its numbing chili oil, this Cantonese adaptation is smoother, milder, and often served with a thicker gravy-like sauce that clings to every strand. It’s a comforting bowl that comes together quickly, making it a perfect weeknight dinner.
Ingredients
- 12 oz (340 g) fresh thin egg noodles (or 8 oz / 225 g dried)
- 8 oz (225 g) ground pork
- 2 tbsp (30 ml) vegetable oil, divided
- 2 cloves garlic, minced
- 1 tbsp (15 ml) Shaoxing wine (dry sherry substitute)
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) dark soy sauce (for color, optional)
- 1/2 tsp (2.5 g) white pepper
- 1/4 cup (60 g) sesame paste (tahini works)
- 1/4 cup (65 g) smooth peanut butter
- 2 tbsp (30 ml) chili oil (with sediment), adjust to taste
- 1 tbsp (15 ml) Chinese black vinegar (or rice vinegar)
- 1 tbsp (15 ml) sugar
- 1 cup (240 ml) chicken or vegetable broth
- 1/2 cup (120 ml) water
- 1 tsp (5 ml) toasted sesame oil
- 4 scallions, thinly sliced (white and green parts)
- 1/4 cup (25 g) roasted peanuts, chopped (for garnish)
- Salt to taste
Instructions
- Cook the noodles: Bring a large pot of water to a boil. Cook the egg noodles according to package instructions until just tender (about 2-3 minutes for fresh, 5-6 for dried). Drain, rinse briefly with warm water to stop cooking, and set aside. Toss with a few drops of oil to prevent sticking.
- Brown the pork: Heat 1 tbsp (15 ml) vegetable oil in a wok or large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spatula, until browned and cooked through, about 5-6 minutes. Season with white pepper, 1 tbsp soy sauce, and Shaoxing wine. Cook for another minute until the liquid mostly evaporates. Transfer to a bowl and set aside.
- Make the sauce: In a small bowl, whisk together the sesame paste, peanut butter, chili oil, black vinegar, sugar, and 1/4 cup (60 ml) of the broth until smooth. Set aside.
- Build the soup base: In the same wok, heat the remaining 1 tbsp (15 ml) vegetable oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Pour in the remaining 3/4 cup (180 ml) broth and 1/2 cup (120 ml) water. Bring to a simmer.
- Combine sauce and broth: Whisk the sesame-peanut mixture into the simmering broth. Stir in the dark soy sauce (if using) and sesame oil. Let it simmer for 2-3 minutes until slightly thickened. Taste and adjust seasoning with salt or more chili oil.
- Assemble the bowls: Divide the cooked noodles among 4 bowls. Ladle the hot sauce over the noodles. Top with the cooked pork, a generous sprinkle of scallions, and chopped peanuts.
- Serve immediately: Toss everything together at the table so the sauce coats the noodles evenly. Enjoy hot.
Tips
- Sesame paste substitute: If you can’t find Chinese sesame paste, use tahini, but note that tahini is slightly more bitter. You can mellow it by adding an extra teaspoon of sugar or a drop of honey.
- Adjust the heat: The chili oil amount is a starting point. For a milder dish, use just the oil without the sediment; for more heat, add extra chili flakes.
- Don’t overcook the noodles: They should be al dente because they’ll continue to soften in the hot sauce. Overcooked noodles become mushy.
- Make it vegetarian: Replace the pork with finely chopped shiitake mushrooms or crumbled firm tofu. Use vegetable broth and omit the Shaoxing wine or use a splash of rice vinegar.
Serving Suggestions
Serve these noodles as a hearty main dish with a side of blanched bok choy or gai lan (Chinese broccoli) dressed with oyster sauce. A simple cucumber salad with rice vinegar and chili oil also complements the rich sauce. For a complete meal, pair with wonton soup or spring rolls.
Variations
- Spicy Sichuan-style: Add 1-2 tsp of Sichuan peppercorn powder to the sauce for a numbing effect, and increase the chili oil to 3 tbsp.
- Chicken or shrimp: Substitute ground chicken or chopped shrimp for the pork. Cook shrimp just until pink, about 2-3 minutes.
- Thicker gravy: If you prefer a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the simmering sauce until it thickens.
- Add vegetables: Stir in shredded carrots, bean sprouts, or sliced bell peppers with the garlic for extra crunch and nutrition.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits; add a splash of water or broth when reheating. Reheat in a saucepan over medium-low heat, stirring frequently, until hot (165°F / 74°C). You can also microwave in 30-second intervals, stirring between. Noodles may soften further, so it’s best to store the sauce and noodles separately if you plan to keep them.
Frequently Asked Questions
Can I use dried noodles instead of fresh? Yes, use 8 oz (225 g) of dried thin egg noodles or even spaghetti. Cook according to package directions, but reduce the cooking time by 1 minute to keep them slightly firm.
What is Chinese sesame paste? It’s a paste made from toasted white sesame seeds, similar to tahini but with a deeper, nuttier flavor. It’s available in Asian grocery stores. If using tahini, you may need to add a little more sugar to balance the bitterness.
Can I make this dish vegan? Absolutely. Use plant-based ground meat or mushrooms, vegetable broth, and ensure your noodles are egg-free (look for wheat or rice noodles). Use a vegan oyster sauce substitute if adding vegetables.
Why is my sauce too thick? The sauce will thicken as it cools. If it’s too thick, whisk in a few tablespoons of hot water or broth until it reaches your desired consistency. It should be slightly thicker than heavy cream.
Can I freeze the sauce? Yes, the sauce freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently, adding a little water to loosen it. Cook fresh noodles when ready to serve.
How do I make it less spicy? Reduce or omit the chili oil and use only the sesame-peanut base. You can also add a teaspoon of sugar to balance any residual heat.
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