A Fiery Bowl of Comfort You’ll Make Again and Again

If you’ve ever wandered through the bustling food stalls of Chengdu, you’ve likely caught a whiff of something savoury, spicy, and a little nutty drifting through the air. That, my friend, was probably Dan Dan Noodles—the ultimate Sichuan comfort food.

With their bold, spicy-savoury flavour and deeply satisfying texture, Dan Dan noodles are one of the most iconic Chinese street food dishes—and now, you can make them right in your own kitchen with everyday ingredients.

This version is simplified just enough to be UK and pantry-friendly, while still delivering that authentic punch of flavour. We’re talking:

A rich, garlicky chilli-peanut sauce
Crispy, seasoned mince (or mushrooms for veggie!)
A warm tingle of Sichuan pepper

And a vibrant bowl packed with crunch, colour, and heat

Whether you’re craving something to warm you up on a cold night or looking to impress with a homemade noodle bowl, this one’s a total keeper.

🛒 Ingredients at a Glance

For the Noodles & Toppings:

400g fresh egg noodles (or udon if you like them thicker)
2 heads pak choi, halved (or use fresh spinach)
3 spring onions, finely sliced

50g roasted peanuts, crushed (or sesame seeds for nut-free)

For the Mince:

250g minced chicken (or 200g chopped mushrooms for a veggie version)
3 garlic cloves, minced

1 thumb-sized piece of ginger, grated
1 tsp Sichuan peppercorns, toasted and ground
1 tbsp vegetable oil

For the Sauce:

3 tbsp peanut butter (or tahini for nut-free)
3 tbsp soy sauce
2 tbsp chilli oil (adjust to your heat preference)

1 tbsp black vinegar (or rice vinegar + ½ tsp sugar)
1 tsp sesame oil
100ml water (to loosen the sauce)

🔪 Step-by-Step: Let’s Start Cooking

1. Cook the Noodles and Pak Choi

Bring a large pot of water to the boil and cook your noodles according to the packet instructions. With one minute left, throw in your pak choi to blanch. Drain everything and set aside.

💡 Tip: Run the noodles under cold water briefly if they’re sticking or overcooked.

2. Toast and Grind Your Sichuan Pepper

In a dry pan over medium heat, toast the Sichuan peppercorns for about 30 seconds until fragrant. Then grind them using a spice grinder or mortar and pestle. This step is key for getting that famous tongue-tingling finish.

Stir-Fry, Sauce, and Serve

3. Stir-Fry the Mince

Heat 1 tbsp vegetable oil in a wok or large frying pan over high heat. Add the garlic, ginger, and ground Sichuan peppercorns, and fry for 30 seconds.

Add your minced chicken (or chopped mushrooms if going meatless), and cook for around 5 minutes, breaking it apart with a wooden spoon until golden brown and fully cooked.

🔥 Optional: Add a splash of soy sauce to the mince for extra umami depth.

4. Make the Sauce

In a bowl, whisk together:

3 tbsp peanut butter
3 tbsp soy sauce
2 tbsp chilli oil (or 1 tbsp for a milder dish)

1 tbsp black vinegar
1 tsp sesame oil
100ml water to loosen

Whisk until smooth and pourable. You’re looking for a creamy, spicy, balanced sauce that coats noodles perfectly.

5. Assemble Your Bowl

Now comes the fun part.

In each bowl, place a portion of cooked noodles, then top with:

A spoonful of spicy mince
A few blanched pak choi halves
A generous drizzle of sauce

A sprinkle of sliced spring onions and crushed peanuts

Give it a quick mix and dig in while it’s hot!

💡 Extra Tips & Variations

Control the heat: Not into too much spice? Start with 1 tbsp chilli oil and add more at the table.
Nut-free option: Swap peanut butter for tahini and peanuts for toasted sesame seeds.
Make ahead: The sauce can be made up to 3 days in advance—just reheat gently with a splash of water.

Want it vegan? Use finely chopped mushrooms, lentils, or crumbled tofu in place of chicken.

Now let’s get to some common questions before we wrap up!

❓ FAQ + Final Thoughts

FAQ: Your Dan Dan Noodle Questions, Answered

1. What do Dan Dan noodles taste like?
They’re savoury, spicy, nutty, and slightly tangy with a hint of sweetness and the unique tingle of Sichuan pepper.

2. Can I make this gluten-free?
Yes—use gluten-free soy sauce and rice noodles instead of egg noodles.

3. Is it okay to use crunchy peanut butter?
Absolutely! It adds extra texture. Just make sure it blends well into the sauce.

4. Can I freeze the sauce or mince?
Yes! Freeze in airtight containers for up to a month. Reheat gently and loosen with water if needed.

5. What’s a substitute for Sichuan peppercorns?
You can skip them if necessary, or use a pinch of ground black pepper and coriander seeds for a milder aroma.

6. Is black vinegar essential?
Black vinegar adds a distinct tang. If you don’t have it, use rice vinegar plus a little sugar as a substitute.

🥢 Final Thoughts: Why You’ll Keep Coming Back to This Bowl

These Dan Dan noodles are the kind of dish you make once and then crave every week. They’re rich in flavour, customizable, and surprisingly quick to throw together. Perfect for weeknight dinners, spice-loving guests, or those “I want takeaway but better” nights.

Serve them steaming hot, with a cold drink on the side, and don’t forget to pass the napkins—this is comfort food that demands full attention.

If you try this recipe, let me know how it turned out! Leave a comment, rate it, or share your twist—I love hearing from you.

Dan Dan Noodles (Sichuan Street Food Style)

Author: Mouad Boulkhiout
Total Time: 25 minutes

Print Recipe

Description

This simplified Dan Dan Noodles recipe captures the bold, spicy, and nutty flavours of the classic Sichuan street food favourite. Featuring silky noodles, a rich peanut-chilli sauce, and savoury stir-fried mince (or mushrooms for a vegetarian version), this dish is easy to make at home and endlessly customisable. Perfect for weeknight dinners, meal prep, or anyone craving a fiery, flavour-packed bowl.

Ingredients

Scale

For the Noodles & Toppings:

400g fresh egg noodles (or udon)
2 heads pak choi, halved
3 spring onions, finely sliced

50g roasted peanuts, crushed

For the Mince:

250g minced chicken (or 200g mushrooms)
3 garlic cloves, minced

1 thumb-sized piece of ginger, grated
1 tsp Sichuan peppercorns, toasted & ground
1 tbsp vegetable oil

For the Sauce:

3 tbsp peanut butter
3 tbsp soy sauce
2 tbsp chilli oil (adjust to taste)

1 tbsp black vinegar (or rice vinegar + ½ tsp sugar)
1 tsp sesame oil
100ml water

Instructions

Cook noodles and blanch pak choi in the same pot. Drain and set aside.
Toast Sichuan peppercorns in a dry pan, then grind.
Heat oil, sauté garlic, ginger, and peppercorns. Add mince or mushrooms, cook until golden.

Whisk sauce ingredients together until smooth.
Assemble bowls: noodles, mince, pak choi, sauce, and toppings. Serve hot.