This Kale Junkie Dan Dan Noodles recipe is a vibrant, weeknight-friendly twist on the classic Sichuan street food. It combines the hearty, slightly bitter bite of kale with the rich, nutty, and spicy sauce that defines dan dan noodles, all tossed with chewy noodles and a savory ground meat topping. The result is a deeply satisfying and balanced bowl that comes together quickly, making it a perfect meal for a busy weeknight.
Ingredients
- 8 oz (225 g) fresh or dried wheat noodles (such as lo mein, udon, or spaghetti)
- 1 bunch (about 8 oz / 225 g) kale, stems removed and leaves chopped
- 8 oz (225 g) ground pork
- 2 tbsp (30 ml) vegetable oil, divided
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 g) Chinese sesame paste (or tahini)
- 1 tbsp (15 ml) chili oil (with sediment), plus more for serving
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 g) sugar
- 1/2 cup (120 ml) chicken or vegetable broth
- 1/2 tsp (2 g) Sichuan peppercorns, toasted and ground (optional)
- Salt, to taste
- 2 green onions, thinly sliced
- 1/4 cup (30 g) roasted peanuts, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until al dente. Reserve 1/2 cup (120 ml) of pasta water, then drain the noodles and set aside.
- While the noodles cook, heat 1 tbsp (15 ml) of vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes. The pork should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer. Remove the pork from the skillet and set aside.
- Add the remaining 1 tbsp (15 ml) of oil to the same skillet. Add the chopped kale and cook, stirring frequently, until wilted and tender, about 3-4 minutes. Season with a pinch of salt. Transfer the kale to a bowl and set aside.
- In a small bowl, whisk together the soy sauce, sesame paste, chili oil, rice vinegar, sugar, and broth until smooth. Set aside.
- Return the skillet to medium heat and add the garlic and ginger. Cook, stirring, for 30 seconds until fragrant. Pour in the sauce mixture and bring to a simmer. Cook for 1-2 minutes until slightly thickened.
- Add the cooked noodles, browned pork, and wilted kale to the skillet. Toss everything together, adding a splash of the reserved pasta water if the sauce seems too thick. Cook for 1-2 minutes until everything is heated through.
- Stir in the ground Sichuan peppercorns, if using. Taste and adjust seasoning with salt or chili oil.
- Divide the noodles among four bowls. Garnish with sliced green onions and chopped peanuts. Serve immediately, with extra chili oil on the side.
Tips
- Kale prep: Be sure to remove the tough stems from the kale before chopping. The stems take longer to cook and can be fibrous. If you prefer a milder flavor, you can massage the chopped kale with a little olive oil and salt for 2 minutes before cooking.
- Sesame paste: Chinese sesame paste is darker and more intensely flavored than tahini. If using tahini, you may want to add a teaspoon of toasted sesame oil to boost the nutty flavor.
- Heat level: Adjust the amount of chili oil to your liking. For a milder version, use less chili oil or omit the Sichuan peppercorns. For extra heat, add a drizzle of chili crisp at the end.
- Make it vegetarian: Substitute the ground pork with crumbled firm tofu or a plant-based ground meat alternative. Cook it the same way, and ensure it’s heated through.
Serving Suggestions
Serve these dan dan noodles as a complete meal on their own. They pair well with a side of quick-pickled cucumbers or a simple Asian slaw to add a refreshing crunch. For a more substantial spread, serve alongside steamed dumplings or spring rolls.
Variations
- Add mushrooms: Sauté 8 oz (225 g) sliced shiitake or cremini mushrooms with the garlic and ginger for an earthy, umami boost.
- Use different greens: If kale isn’t your favorite, swap it for baby spinach, Swiss chard, or bok choy. Adjust cooking times accordingly—spinach will wilt much faster.
- Make it a soup: Increase the broth to 2 cups (480 ml) and serve the noodles in the sauce as a spicy, comforting soup.
- Add a soft egg: Top each bowl with a soft-boiled egg (cooked until the yolk is jammy) for extra richness and protein.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb some of the sauce, so when reheating, add a splash of water or broth to loosen it up. Reheat in a skillet over medium heat, or in the microwave in 30-second intervals, until warmed through. The kale will lose some of its vibrant color, but the flavor will still be delicious.
Frequently Asked Questions
Can I use a different type of noodle? Yes, absolutely. This recipe works with any wheat noodle you have on hand. Spaghetti, fettuccine, or even ramen noodles are all great substitutes. Just be sure to cook them according to package directions.
What is Chinese sesame paste, and can I substitute it? Chinese sesame paste is made from toasted white sesame seeds and has a thick, dark, and intensely nutty flavor. It’s a key component of dan dan noodles. If you can’t find it, tahini is the closest substitute, but it’s lighter in flavor. To mimic the depth, add a teaspoon of toasted sesame oil to the sauce.
Is this dish very spicy? The heat level is moderate, thanks to the chili oil. You can easily adjust it to your preference. Use less chili oil for a milder dish, or add more, along with some chili crisp, for extra heat. The Sichuan peppercorns add a unique numbing sensation, which is part of the traditional flavor profile.
Can I make the sauce ahead of time? Yes, the sauce can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. When you’re ready to cook, simply reheat it in the skillet before adding the noodles and other ingredients.
Can I freeze this dish? It’s not recommended to freeze the assembled dish, as the noodles will become mushy and the kale will lose its texture. However, you can freeze the cooked ground pork and the sauce separately for up to 3 months. Thaw overnight in the refrigerator and reheat when ready to serve.
What can I use instead of ground pork? Ground chicken, turkey, or beef all work well. For a vegetarian version, use crumbled firm tofu or a plant-based meat substitute. Just make sure any meat is cooked to the appropriate safe internal temperature (160°F / 71°C for ground meat).
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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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