Savory LifeRECIPES

Ming Spicy Dan Dan Noodles Recipe

Updated November 4, 2026

Total time
35 min
prep 20 min · cook 15 min
Serves
4
portions as written

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Ming Spicy Dan Dan Noodles Recipe

Ming spicy dan dan noodles is a Sichuan street-food classic that brings together chewy wheat noodles, a rich and nutty sesame-peanut sauce, and a fiery chili-oil kick. This version is adapted for the home cook, using accessible ingredients while keeping the bold, tingly flavors of the original. The combination of creamy sauce, crisp vegetables, and savory minced pork creates a satisfying bowl that’s both comforting and exciting.

Ingredients

  • 12 oz (340 g) fresh or dried wheat noodles (such as lo mein or spaghetti)
  • 8 oz (225 g) ground pork
  • 2 tbsp (30 ml) vegetable oil, divided
  • 3 cloves garlic, minced
  • 1 tbsp (15 ml) grated fresh ginger
  • 4 scallions, thinly sliced, white and green parts separated
  • 1/4 cup (60 ml) soy sauce
  • 2 tbsp (30 ml) Chinese black vinegar (or balsamic vinegar)
  • 1 tbsp (15 ml) chili oil (with sediment), plus more for serving
  • 1 tsp (5 ml) Sichuan peppercorn powder (optional, for tingle)
  • 2 tbsp (30 g) smooth peanut butter
  • 2 tbsp (30 g) tahini (sesame paste)
  • 1 cup (240 ml) chicken or vegetable broth, warm
  • 1 tsp (5 g) sugar
  • 1/2 tsp (2.5 g) salt
  • 1 cup (70 g) shredded green cabbage or bok choy
  • 1/4 cup (30 g) roasted peanuts, chopped, for garnish

Instructions

  1. Bring a large pot of water to a boil. Cook the noodles according to package instructions until al dente. Drain, rinse briefly with cold water to stop cooking, and set aside.
  2. 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 (USDA FSIS). Remove the pork from the skillet and set aside.
  3. In the same skillet, add the remaining 1 tbsp (15 ml) oil. Add the garlic, ginger, and white parts of the scallions. Sauté for 1 minute until fragrant.
  4. In a small bowl, whisk together the soy sauce, black vinegar, chili oil, Sichuan peppercorn powder (if using), peanut butter, tahini, sugar, and salt. Pour this sauce into the skillet with the aromatics. Stir well, then slowly pour in the warm broth while stirring continuously. Bring the sauce to a gentle simmer and let it cook for 2–3 minutes until slightly thickened.
  5. Add the shredded cabbage to the sauce and cook for 1–2 minutes until just wilted.
  6. Divide the cooked noodles among four bowls. Ladle the hot sauce and vegetables over the noodles. Top each bowl with the cooked pork, remaining scallion greens, and chopped peanuts. Serve immediately, with extra chili oil on the side for those who want more heat.

Tips

  • Noodle choice: Fresh wheat noodles are ideal, but dried spaghetti or linguine work well in a pinch. Cook them just shy of al dente so they don’t turn mushy in the hot sauce.
  • Chili oil: Use a good-quality chili oil that includes the red sediment at the bottom of the jar—that’s where the heat and flavor live. If you only have chili flakes, infuse them in a few tablespoons of hot oil for 5 minutes before using.
  • Make it vegetarian: Skip the pork and add 8 oz (225 g) of firm tofu, crumbled and sautéed with the aromatics, or use a plant-based ground meat substitute. The sauce is already vegetarian if you use vegetable broth.
  • Adjust heat: The recipe is moderately spicy. For a milder version, reduce the chili oil to 1 tsp (5 ml) and omit the Sichuan peppercorn powder. For extra heat, add a teaspoon of chili crisp or a pinch of cayenne.

Serving Suggestions

Serve the dan dan noodles as a main dish with a simple side of pickled cucumbers or steamed bok choy. For a more substantial meal, pair with a bowl of hot and sour soup or a plate of pan-fried dumplings. A cold glass of jasmine tea or a light lager complements the spicy, nutty flavors.

Variations

  • Chicken dan dan: Substitute ground chicken or turkey for the pork. Cook to 165°F (74°C) safe minimum internal temperature.
  • Spicy peanut noodles: Skip the pork and add extra peanut butter (up to 1/4 cup / 60 g) for a richer, nuttier sauce. Add a handful of shredded carrots for color.
  • Cold sesame noodles: After cooking and draining the noodles, toss them with the sauce without heating it. Serve chilled with cucumber strips and a sprinkle of sesame seeds.
  • Add vegetables: Stir in sliced mushrooms, bell peppers, or snow peas along with the cabbage for extra crunch and nutrition.

Storage and Reheating

Store leftover noodles and sauce separately in airtight containers in the refrigerator for up to 3 days. The sauce can be kept in a jar for up to 5 days. To reheat, place the noodles in a microwave-safe bowl with a splash of water and microwave for 1–2 minutes, or reheat in a skillet with a little broth. The pork should be reheated to 165°F (74°C) before serving. Freezing is not recommended as the noodles will become mushy.

Frequently Asked Questions

Can I use rice noodles instead of wheat noodles? Yes, rice noodles work, but they have a softer texture and may absorb more sauce. Cook them according to package directions and rinse well to prevent sticking.

What is Chinese black vinegar, and can I substitute it? Chinese black vinegar (Chinkiang) has a malty, slightly sweet flavor. Balsamic vinegar is the closest common substitute, but use a little less (1.5 tbsp) since it’s more acidic.

Is this dish very spicy? It has a moderate heat level, similar to a medium-hot chili. You can easily control the spice by adjusting the chili oil and Sichuan peppercorn powder. For a mild version, reduce the chili oil to 1 tsp (5 ml) and omit the peppercorn powder.

Can I make the sauce ahead of time? Yes, the sauce can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently on the stove or microwave before serving.

What if I don’t have tahini? You can use all peanut butter (increase to 4 tbsp / 60 g) or use sunflower seed butter for a nut-free option. The flavor will be slightly less complex but still delicious.

Is it okay to skip the Sichuan peppercorns? Yes, the dish will still be tasty, but you’ll miss the signature numbing tingle that balances the heat. If you can find them, they’re worth using.

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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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