Dan dan noodles are a classic Sichuan street food of chewy noodles tossed in a spicy, nutty sauce made with chili oil, Sichuan peppercorns, and ground pork. This Instant Pot version delivers the same bold, tingly flavors with a fraction of the stovetop fuss—the sauce comes together in the pot while the noodles cook separately, and the result is a quick, deeply satisfying bowl that works for weeknights or casual entertaining.
Ingredients
- 8 oz (225 g) dried wheat noodles (lo mein, ramen, or spaghetti)
- 1 tbsp (15 ml) vegetable oil
- 8 oz (225 g) ground pork
- 4 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, grated
- 3 tbsp (45 g) Chinese sesame paste (or tahini)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) Chinkiang vinegar (or rice vinegar)
- 1 tbsp (15 ml) chili oil (with sediment)
- 1 tsp (2 g) Sichuan peppercorns, ground
- 1 cup (240 ml) chicken or vegetable broth
- 1 tsp (5 g) sugar
- Salt to taste
- For serving: 1/2 cup (50 g) chopped scallions, 1/4 cup (30 g) crushed roasted peanuts, extra chili oil
Instructions
- Turn the Instant Pot to Sauté (high). Add the vegetable oil and heat until shimmering. Add the ground pork and cook, breaking it up with a spatula, until browned and cooked through, about 5–7 minutes. The pork is safe when it reaches 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Add the garlic and ginger to the pot and sauté for 1 minute until fragrant.
- In a small bowl, whisk together the sesame paste, soy sauce, vinegar, chili oil, ground Sichuan peppercorns, sugar, and 1/4 cup (60 ml) of the broth. Pour this mixture into the pot along with the remaining broth. Stir to combine, scraping up any browned bits from the bottom.
- Cancel Sauté. Add the dried noodles directly into the pot, pressing them down so they are mostly submerged. If needed, add a splash of water to cover.
- Close the lid, set the valve to Sealing, and cook on High Pressure for 2 minutes. Quick release the pressure immediately.
- Stir the noodles well to coat in the sauce. If the sauce is too thick, add a little hot water or broth to loosen it. Taste and adjust salt.
- Divide among 4 bowls. Top each with a generous sprinkle of scallions, peanuts, and an extra drizzle of chili oil if desired. Serve hot.
Tips
- Noodle choice: Use fresh or dried Chinese wheat noodles like lo mein or ramen. If using fresh noodles, reduce pressure time to 1 minute. Spaghetti works in a pinch but will be slightly less chewy.
- Sichuan peppercorns: These provide the signature numbing sensation. If you can’t find them, substitute with 1/2 tsp black pepper plus a pinch of crushed red pepper flakes, but note the flavor will be less authentic.
- Sesame paste: Chinese sesame paste is thicker and darker than tahini. If using tahini, add an extra teaspoon of sesame oil to compensate for the milder flavor.
- Don’t skip the quick release: Letting the pressure release naturally will overcook the noodles, making them mushy. Always quick release immediately after the 2-minute cook time.
Serving Suggestions
Serve the noodles as a main dish with a side of blanched bok choy or Chinese broccoli (gai lan) dressed with a little soy sauce and sesame oil. For a fuller meal, add a soft-boiled egg (cooked until the yolk is jammy) on top. A cold cucumber salad with garlic and vinegar balances the heat nicely.
Variations
- Vegetarian: Omit the pork and add 8 oz (225 g) of diced firm tofu or mushrooms (like shiitake or cremini) in step 1. Use vegetable broth instead of chicken.
- Spicier: Increase the chili oil to 2 tablespoons (30 ml) or add a teaspoon of chili crisp at the end.
- Peanut twist: Replace the sesame paste with 3 tablespoons (45 g) of creamy peanut butter for a different nutty flavor.
- Gluten-free: Use rice noodles and tamari instead of soy sauce. Cook rice noodles per package instructions, then add to the sauce in the pot without pressure cooking.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb sauce and soften, so when reheating, add a splash of water or broth to loosen. Reheat in the microwave in 1-minute intervals, stirring between, until hot (165°F/74°C for leftovers). Alternatively, reheat in a skillet over medium heat with a little water. The sauce may separate upon storage; just stir well before reheating.
Frequently Asked Questions
Can I use ground turkey or chicken instead of pork? Yes, ground turkey or chicken works, but they are leaner and may be drier. Add a teaspoon of oil to the pot before browning, and consider adding a splash of broth if the meat seems dry.
What if I don’t have an Instant Pot? You can make this on the stovetop: brown the pork in a skillet, add the sauce and broth, simmer for 5 minutes, then add cooked noodles and toss. The Instant Pot mainly saves time by cooking the noodles in the sauce.
Can I make the sauce ahead of time? Absolutely. Prepare the sauce (without noodles) and refrigerate for up to 3 days. When ready to eat, cook the noodles separately and toss with the reheated sauce.
Is dan dan noodles traditionally very spicy? Traditional versions are quite spicy and numbing, but you can adjust the chili oil and Sichuan peppercorns to your tolerance. Start with less and add more at the end.
Why are my noodles mushy? Mushy noodles usually come from overpressure or too much liquid. Make sure to use the exact pressure time and quick release. If you prefer firmer noodles, reduce pressure time to 1 minute.
Can I double this recipe? Yes, you can double all ingredients, but do not double the noodles at the same time—they need space to cook. Cook the sauce and broth as directed, then cook the noodles in batches, or use a larger pot and increase pressure time to 3 minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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