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.

Notes

Adjust chilli oil for spice control.
Sauce lasts 3 days in the fridge.
Use tahini and sesame seeds for nut-free.
Vegan? Try tofu or lentils instead of chicken.

Prep Time: 15 minutes
Cook Time: 10 minutes