I’ve been lovingly dubbed the noodle queen by my mom, and I fully embrace the title. I like to think I make some pretty great noods, so I always look for any excuse to cook them. I also have a deep love and respect for Chinese cuisine, so trying my hand at Dan Dan Noodles felt like something I needed to do, even if I knew my version would be far from traditional. This recipe is my take on the flavors I love most. Savory, nutty, salty, tangy, and just spicy enough. A creamy sauce coats the noodles, the pork brings richness, and the peanuts add crunch in the best way. It’s bold and comforting and somehow still feels light enough to keep going back for another bite!
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Simple Dan Dan Noodle Recipe
Dan Dan noodles come from China’s Sichuan region, where dishes are known for bold sauces and thoughtful layering. Noodles are tossed in a spicy sauce, then topped with ground pork, peanuts, and green onions. It has to be one of my FAVORITE ways to eat noodles. So when I decided to try making it at home, I wanted to stick to that same structure while using ingredients I cook with more often.
Traditional Dan Dan noodles are made with sesame paste and preserved mustard greens. In this recipe, I use peanut butter and spinach instead. These swaps make the dish easier to shop for, more affordable, and approachable for home cooks who may not have access to specialty ingredients. Peanut butter provides a similar creamy, nutty base, and spinach adds color and balance without overwhelming the sauce. This is not meant to be an authentic version, but rather my personal take on a dish I love, inspired by the flavors of Dan Dan noodles and adapted for everyday cooking!
Recipe Success Tips
- Cook the noodles just until al dente. I always cook the noodles until just al dente so they don’t become mushy once they hit the sauce. Thin spaghetti is my pick because it’s affordable and easy to find, but feel free to swap in another noodle (e.g., lo mein egg noodles) and pull it from the water about 2 minutes before it’s fully cooked. Follow the package cooking times for whatever noodle you use.
- Brown the pork on one side. Instead of immediately breaking up the pork, I let it sit in the pan for a few minutes first. That initial contact with the heat builds deeper flavor and contrasting textures.
- Use Sichuan chili crisp if you can. Traditional Dan Dan noodles are often made with Sichuan pepper. Since I skip them here (they can be harder to find and aren’t always something I keep on hand), you can use a Sichuan-style chili crisp to add that signature flavor without changing the rest of the recipe.
Dan Dan Noodles
Cost $8.86 Recipe / $2.22 Serving
Ingredients
Pork Topping
- 1 Tbsp vegetable oil ($0.04)
- 1 lb. ground pork ($4.29)
- 4 garlic cloves (minced, (1 Tbsp) $0.24)
- 2 tsp fresh ginger (grated, $0.07)
- 1 cup frozen spinach (thawed & squeezed dry, $0.32*)
- 1 Tbsp soy sauce ($0.05)
- 1 Tbsp brown sugar ($0.03)
Sauce
- ½ cup soy sauce (4 oz., $0.42)
- ¼ cup rice vinegar (2 oz., $0.49)
- 3 Tbsp creamy peanut butter (48g, $0.21**)
- 2 Tbsp chili crisp (or chili oil, (1 oz.) $0.67)
- 2 Tbsp brown sugar (24g, $0.06)
Noodles + Garnish
- 1 lb. thin spaghetti ($0.98)
- 6 green onions (sliced, $0.72)
- ⅓ cup dry roasted peanuts (crushed, (48g) $0.27)
Instructions
- Gather and prep all ingredients.
- Set a large pot of salted water to boil. Cook spaghetti until al dente, about 2 minutes less than the package directions. Reserve 1 cup of pasta water before draining and set noodles aside.
- Heat oil in a large skillet over medium-high heat. Add ground pork and press down without moving it for a few minutes to get a nice browned, slightly crispy base.
- Stir in garlic, ginger, soy sauce, brown sugar, and spinach. Stir-fry quickly until fully combined and heated through. Remove from heat.
- In a large mixing bowl, combine soy sauce, rice vinegar, peanut butter, chili crisp, brown sugar, and about half of the reserved pasta water. Mix until smooth.
- Toss noodles in the sauce, adding more pasta water*** as needed. The sauce should coat the noodles evenly without being thick or gloopy
- Place peanuts in a sealed ziplock bag and crush with a rolling pin until coarse. Alternatively, use a mortar and pestle or a food processor.
- Divide dressed noodles evenly among serving bowls. Top each with a portion of the pork mixture, sliced green onions, and crushed peanuts. Serve immediately****.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Dan Dan Noodles – step by step photos
Gather all of your ingredients.
Cook the spaghetti: Bring a large pot of salted water to a boil. Cook 1 lb. thin spaghetti until just al dente, about 2 minutes shy of the package directions. Reserve 1 cup of the pasta water, then drain and set the noodles aside.
Make the pork topping: Add 1 Tbsp vegetable oil to a large skillet over and heat over medium-high heat. Add 1 lb. ground pork to the skillet and press it into the pan, letting it cook undisturbed for a few minutes so it develops a deep, golden brown crust on one side.
Now add 4 garlic minced cloves, 2 tsp grated ginger, 1 Tbsp soy sauce, 1 Tbsp brown sugar, and 1 cup frozen spinach (thawed & squeezed dry). Stir-fry briefly until everything is well combined and the spinach is wilted. Remove from the heat.
Make the sauce: Whisk together ½ cup soy sauce, ¼ cup rice vinegar, 3 Tbsp creamy peanut butter, 2 Tbsp chili crisp (or chili oil), 2 Tbsp brown sugar, and about half of the reserved pasta water in a large bowl until smooth.
Coat the noodles: Add the noodles and toss to coat, adding more pasta water as needed until the sauce evenly coats the noodles without getting thick or sticky.
Crush the nuts: Place ⅓ cup dry roasted peanuts in a sealed zip-top bag and crush them with a rolling pin until coarse. You can also use a mortar and pestle or a food processor (if using a food processor, pulse gently so the peanuts stay fairly chunky rather than turning into tiny crumbs).
Serve: Divide the noodles among bowls and top with the pork mixture, 6 sliced green onions, and crushed peanuts. Serve your homemade Dan Dan noodles right away or chill it if you prefer it cold. Enjoy!
Meal Prep It!
This recipe for Dan Dan noodles works really well for meal prep. I like to portion the noodles and pork mixture into separate containers so nothing gets soggy. When you’re ready to eat, toss them together and finish with the peanuts and green onions. It makes grab-and-go lunches or easy dinners feel just as good as the first night!
Serving Suggestions
I usually eat these noodles warm right after tossing everything together, sometimes with a fresh sesame cucumber salad on the side. They’re also really good cold after a few hours in the fridge (add extra sauce or a splash of reserved pasta water if needed before serving). Hot or cold, don’t skip the toppings! I always add the peanuts and green onions just before serving so they stay crunchy. And if I’ve got family and friends coming over, I’ll add homemade egg rolls to the table and maybe start with a little egg drop soup. YUM. 😋
Storage & Reheating
I like to store the noodles and pork mixture separately in airtight containers so everything stays fresh. They’ll keep in the fridge for about 3 to 4 days. If possible, store sauce separately to preserve freshness. You can reheat the noodles gently in a skillet if you want them warm, or just eat them cold straight from the fridge. If the noodles soak up too much sauce, a splash of water or broth loosens everything right back up.
The cooked pork mixture also freezes well and can be stored in an airtight container for up to 2 months. I don’t recommend freezing the noodles with sauce. Plain cooked noodles can be frozen, if needed, and tossed with fresh sauce when you’re ready to eat. Let everything thaw in the fridge before reheating for the best results.
This was absolutely delicious! I made this for dinner tonight and it was so quick and easy to make. My husband and I both really enjoyed this meal, and I will be making it again and again!
Hi Miranda- I am so happy that your family loved this as much as mine! Thank you for giving it a try!
My husband loved this! I’m vegetarian, so mine was made without the pork, but was still really good! Easy quick recipe! We will definitely make this one again.
How many minutes total should I cook the pork for?
It depends on your pan and stove really! I would say maybe 3-4 minutes to get that first side nice and crispy, and then once you break it up and sauté for a bit, it should take another 3-4 minutes to cook through until it’s no longer pink.
Soooo good! I did toss in half a red bell pepper and 3 sliced carrots for color and more veg.
Used an entire 5oz pkg fresh baby spinach, roughly chopped, instead of the frozen.
Added 3 cloves minced garlic to the sauce (we like garlic!)
Added to the rotation!
Simple and delish! I made a few swaps just based on what I had and it still turned out great. Very versatile recipe. I used nappa cabbage plus a bit of spinach just because I didn’t have enough, ground beef instead of pork and egg noodles instead of spaghetti. Ramen noodles would also work. Turned out great.
Hi there- such great add ins and feedback! I’m so happy you enjoyed it!
I made this and it was great! Next time I’ll add the peanut butter to the meat mixture to heat it so it’ll mix in better. I stirred about a tablespoon of vegetable oil into the leftovers before boxing them up so they wouldn’t feel all dried out the next day.
Hi Anna- thank you for the feedback! I like to make sure the reserved pasta water used to make the sauce is still warm so that the peanut butter mixes in nicely but that’s a great trick too. So glad you loved it!
Awesome flavor. I combined the pork topping and sauce ingredients in one pan, first browning the pork. Then, I poured it over rice. My family couldn’t get enough!
This was so delightful. My boyfriend and I were obsessed. Thanks!
Made this with premade peanut sauce and no spinach and was still great!!
We made this last night for dinner and it was absolutely outstanding. The heat from the chili crisp offset by the slight sweetness from the brown sugar made this a very addictive dish. One that we didn’t want to stop eating. Definitely crave worthy and definitely on the list to make again. We did use pork, but as the flavor comes from the sauce and texture from the pasta, peanuts, and green onion, you could easily use ground turkey or chicken, which we will in the future because that’s just our preference. Thank you for a fantastic recipe that created a fabulous dinner!
Let’s say I wanted to make a vegetarian version of this – do you think extra firm diced tofu could be an appropriate substitute for the pork? Thanks in advance :) I always love the recipes from this site.
I made this with tofu and doubled the soy sauce, sugar, and garlic for the pork topping ingredients and it turned out great! I made extra sauce and added more veggies, too. This makes a really good vegetarian meal.
I made these tonight, and they were quite good. Even my cautious-about-spice 9-year-old finished an entire serving, so that was a win!
Question: if I wanted more of a sesame flavor, what is the different between tahini and sesame paste? Could tahini be subbed in for the peanut butter to get closer to authentic?
Hi Lynley! So glad to hear that, especially the 9 year old win!
Great question about sesame flavor. Chinese sesame paste and tahini are both made from sesame seeds, but they’re quite different. Chinese sesame paste is made from toasted sesame seeds, giving it a darker color, thicker texture, and a much deeper, nuttier flavor. Tahini is made from raw or lightly toasted seeds, so it’s lighter in color with a smoother texture and a milder, slightly bitter taste.
For a more authentic dan dan noodle flavor, Chinese sesame paste is the best option if you can find it. A straight swap with tahini isn’t recommended, since it won’t give the same depth or intensity of flavor. If you’re just looking to boost the sesame taste, adding a small amount of toasted sesame oil is a great option.
No idea if my Momofuku Hot Honey Chili Crunch would work in this dish. Also, I have the same question about sesame paste vs tahini, which I have. And 982 calories per serving? That’s a lot!!
Hi Ann! You can definitely use the Momofuku sauce here. It will add a bit of extra sweetness, so I’d start with a smaller amount and taste before adding more.
The servings are on the generous side since the recipe uses 1 lb of pasta for 4 portions and is meant to be noodle forward, but it can absolutely be divided into smaller servings, especially if you’re serving it with another dish or protein.
As for sesame flavor, Chinese sesame paste and tahini are quite different. Chinese sesame paste is made from toasted sesame seeds, so it’s darker, thicker, and much more deeply nutty. Tahini is lighter in color with a smoother texture and a milder, slightly bitter flavor. For the most authentic dan dan noodle flavor, Chinese sesame paste is the best choice if you can find it. A straight swap with tahini isn’t recommended, but adding a small drizzle of toasted sesame oil is a great way to boost sesame flavor.
Pretty good. Nice and simple! Might step it up a notch in the future with an additional vegetable or two in the mix. It’s very noodle heavy, so i think more vegetables or meat would help with the ratio. I also found that the noodles got a bit dry when I had the leftovers for lunch today. Any suggestions on how to fix that would be appreciated! Good recipe, Jennie! :)
Hi Elijah! I’m so glad you enjoyed them! You can reheat the noodles gently in a skillet or enjoy them cold straight from the fridge. For leftovers, adding a small splash of broth, water, or pasta water will help loosen the sauce and bring back that creamy texture. Thanks so much for making it!
I made this today. My sauce was too liquidy. I should’ve thickened it. The flavours were there though. I will have my three frozen meal preps, it won’t go to waste. I really liked the fresh ginger.
Hi Kathleen! Did you happen to add the full cup of pasta water to the sauce, or just the half cup as instructed? The full cup is meant to be reserved so you can add a bit more as needed to thin the sauce or loosen leftovers, since it thickens as it sits in the fridge. Other than that, I’m so glad you enjoyed them!