If you’re craving a bowl that brings together heat, bold flavors, and silky noodles, then you’ve just landed in the right spot. I absolutely love this Spicy Dan Dan Noodles with Pork Recipe because it’s packed with an addictive, spicy, and nutty sauce that clings to every strand of noodles. When I first tried making Dan Dan noodles at home, I was surprised how approachable it is—no fancy ingredients or complicated skills, just straightforward steps for a seriously satisfying meal. Stick with me, and soon you’ll be twirling these spicy, saucy noodles like a pro!

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Why You’ll Love This Recipe

Rich, Bold Flavors: The blend of sesame paste, spicy chili oil, and Sichuan pepper creates a flavor bomb that’s both fiery and deeply savory.
Simple Ingredients: Most pantry staples plus a few Asian grocery finds that you can easily substitute or adjust.
Quick & Rewarding: Takes about 30 minutes from start to finish—perfect for a flavorful weeknight dinner.
Customizable Heat Level: You control the spice by adjusting the chili paste and chili oil to fit your taste buds.

A white bowl filled with three main layers: at the bottom, thick, white noodles partially covered with a red oily sauce; in the middle, a generous layer of browned minced meat topped with chopped green onions and crushed peanuts; and on the top, fresh green leafy vegetables arranged on one side. A pair of wooden chopsticks held by a woman's hand is lifting some noodles, showing their texture and sauce coating. The bowl is placed on a white marbled surface with scattered green onion pieces and crushed peanuts nearby. photo taken with an iphone --ar 2:3 --v 7 - Spicy Dan Dan Noodles with Pork, easy Dan Dan noodles, homemade Dan Dan noodles, Sichuan pork noodle recipe, spicy noodle bowl

Ingredients You’ll Need

Each ingredient here plays a crucial role in building this spicy, nutty sauce that makes Dan Dan noodles so iconic. While some items might feel unfamiliar, like Chinese sesame paste or preserved mustard greens, they’re worth tracking down for that authentic touch—or finding great substitutes to keep the spirit of the dish.

Flat lay of a small white ceramic bowl of creamy Chinese sesame paste, a small white bowl of vibrant red Chinese chili paste in oil, a small white bowl of dark light soy sauce, two whole uncracked garlic cloves, a small white bowl of fine white sugar, a small white bowl of Chinese five spice powder, a small white bowl of ground Sichuan pepper powder, a small white bowl of bright red chili oil, a small white bowl of golden chicken broth, a small white bowl of glossy dark hoisin sauce, a small white bowl of dark soy sauce, a small white bowl of clear Chinese cooking wine, a small white bowl of vegetable oil, a neat pile of fresh pale pink ground pork mince, a small white bowl of finely chopped preserved mustard greens, a nest of fresh white medium-thickness noodles, several fresh green choy sum stems cut into 15cm pieces, two whole green onions finely sliced, and a small white bowl of finely chopped peanuts, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Spicy Dan Dan Noodles with Pork, easy Dan Dan noodles, homemade Dan Dan noodles, Sichuan pork noodle recipe, spicy noodle bowl

Chinese sesame paste: This is the creamy, nutty backbone of your sauce; if you can’t find it, tahini works well as a substitute.
Chinese chili paste in oil: Adds the essential spicy kick—try to find an authentic version but adjust to your heat preference.
Light soy sauce: For seasoning with a clean salty flavor that brightens the sauce.
Garlic cloves: Freshly minced for that pungent aroma and depth.
White sugar: Balances the heat and saltiness with just a touch of sweetness.
Chinese five spice powder: Brings warm, aromatic notes; you’ll use a bit twice for layered flavor.
Sichuan pepper powder: This adds the unique numbing sensation that sets Dan Dan noodles apart; freshly ground is best.
Chili oil: The more, the merrier—ideally Chinese chili oil for authentic flavor and scent.
Chicken broth/stock: Hot and low sodium, it helps loosen the sauce while adding savory depth.
Hoisin sauce: Sweet and tangy, rounding out the complexity.
Dark soy sauce: Adds richness and color; just a little does wonders.
Chinese cooking wine: If you don’t have this, use extra chicken broth instead—it uplifts the pork flavor.
Vegetable oil: For cooking the pork mince and wilt the preserved greens.
Pork mince (ground pork): The hearty protein that makes this a complete meal.
Sui Mi Ya Cai (preserved mustard greens): Finely chopped, this saltiness and tang add an addictive crunch and savoriness.
Fresh noodles: Medium thickness is great—you want noodles that can hold onto the sauce well.
Choy sum stems: Adds a fresh, mild bitterness balancing the rich flavors.
Green onions: For garnish and fresh herbal notes.
Peanuts: Finely chopped, optional but highly recommended for texture and extra flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve played around with this Spicy Dan Dan Noodles with Pork Recipe plenty of times, and it’s so flexible that you can make it your own. Whether you want to tone down the spice or swap in different proteins, there’s plenty of room for creativity.

Vegetarian Version: I’ve had great luck swapping the pork for crumbled tofu or even mushrooms—both soak up the sauce beautifully, giving you that meaty umami without the meat.
Heat Levels: If you’re not into very spicy food, just halve the chili paste and chili oil; on the flip side, if you like it fiery like I do, don’t hold back and add a bit more chili oil at the end.
Gluten-Free: Use rice noodles or any gluten-free noodles and swap soy sauce for tamari; still, the sauce flavor shines through perfectly.
Extra Veggies: I sometimes add shredded napa cabbage or thinly sliced bell peppers for an even heartier bowl.

How to Make Spicy Dan Dan Noodles with Pork Recipe

Step 1: Prepare the Flavorful Sauce Base

This is where the magic begins. I like to whisk together the Chinese sesame paste, chili paste in oil, light soy sauce, minced garlic, white sugar, and the first sprinkle of Chinese five spice powder. Adding Sichuan pepper powder here is essential—it creates a wonderful numbing spiciness that’s iconic to Dan Dan noodles. Then add in the chili oil and hot chicken broth little by little until the sauce is smooth and pourable but still thick enough to coat noodles. Stir in hoisin sauce, dark soy sauce, and cooking wine last to balance things out. Mixing the sauce well at this stage after the flavors mingle can take your dish from good to unforgettable!

Step 2: Cook the Pork and Preserved Mustard Greens

Heat a tablespoon of vegetable oil over medium-high heat, then add the pork mince. Stir and break it apart so it cooks evenly and browns nicely—this caramelization deepens the flavor tremendously. When the pork is nearly cooked, toss in the finely chopped preserved mustard greens (Sui Mi Ya Cai). These little wonders add a salty, tangy crunch that complements the pork perfectly. Cook everything together for another minute or two, then remove from heat.

Step 3: Cook the Noodles and Blanch the Greens

Just before serving, cook your fresh noodles in boiling water until soft but with a bit of chew—this usually takes only a few minutes. Drain them and return the pot back to the stove to blanch the choy sum stems just until they turn bright green and tender-crisp, about 1 minute. This keeps the greens fresh and vibrant, which I find essential to balancing the dish.

Step 4: Assemble and Toss Everything Together

Quickly toss the hot noodles with the pork mixture and the incredible sauce you made earlier. The heat from the noodles fries the sauce and helps all those layers of flavor meld beautifully. Plate it up, pile on the blanched choy sum, sprinkle sliced green onions and chopped peanuts on top for crunch, and you’re ready to dig in!

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Pro Tips for Making Spicy Dan Dan Noodles with Pork Recipe

Don’t Rush the Sauce: Let your sauce ingredients mingle well; whisking thoroughly breaks up the sesame paste and smooths the texture.
Fresh Sichuan Pepper Powder: Using freshly ground powder delivers vibrant, tingly spice that’s much better than pre-ground versions.
Cook Noodles Last: Preparing noodles right before serving guarantees warmth that helps the sauce coat every bite perfectly.
Balance Your Heat: Taste as you build the sauce and adjust the chili oil and paste—avoiding overpowering heat keeps the dish enjoyable for everyone.

How to Serve Spicy Dan Dan Noodles with Pork Recipe

The image shows a white bowl filled with three main layers: at the bottom, thick white noodles soaked in a reddish-brown sauce, in the middle, crumbled cooked meat with chopped green onions and crushed peanuts sprinkled on top, and on the side, bright green leafy vegetables placed neatly. A pair of dark wooden chopsticks is picking up some noodles from the bowl. Next to the bowl, there is a small white bowl with sliced green onions, and a light green towel is folded in the background. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Spicy Dan Dan Noodles with Pork, easy Dan Dan noodles, homemade Dan Dan noodles, Sichuan pork noodle recipe, spicy noodle bowl

Garnishes

When I serve these noodles, I’m all about textural contrast—finely sliced green onions add freshness, chopped peanuts give that irresistible crunch, and a sprinkle more Sichuan pepper powder on top boosts the aroma. Sometimes I like tossing on a handful of coriander leaves for a bright herbal note if I have them around.

Side Dishes

I usually keep sides simple: steamed or pan-fried dumplings and a cold cucumber salad help balance out the richness and heat of the noodles. A light vegetable stir-fry or pickled vegetables also work great for cleansing the palate between spicy mouthfuls.

Creative Ways to Present

For a dinner party, I love serving the noodles family-style in a big colorful bowl with toppings on the side—letting everyone customize their own bowl makes for a fun, interactive experience. Another idea is to plate the pork mixture separately, letting guests combine noodles, sauce, and pork to their liking, which highlights the layered flavors beautifully.

Make Ahead and Storage

Storing Leftovers

I usually keep the sauce and pork mixture separate from the noodles when storing leftovers—this helps prevent sogginess. Store everything in airtight containers in the fridge, and the leftovers stay great for up to 3 days.

Freezing

If I want to make a batch ahead, I freeze the pork and sauce mixture without the noodles, since frozen noodles often lose their texture. When you’re ready, thaw the sauce and pork overnight in the fridge and reheat gently on the stove.

Reheating

To reheat leftovers, warm the pork and sauce gently in a pan, adding a splash of chicken broth if it seems thick. Then toss in freshly cooked noodles or reheat noodles separately and combine right before serving to keep the noodles springy and the sauce luscious.

FAQs

Can I make this Spicy Dan Dan Noodles with Pork Recipe vegetarian?

Absolutely! You can replace the pork mince with crumbled firm tofu, mushrooms, or even a mix of sautéed vegetables. Adjust the cooking time accordingly and enjoy the same bold flavors with a meat-free twist.
What’s the best way to adjust the spiciness?

Start with smaller amounts of chili paste and chili oil and gradually add more as you taste. You can also tone down the Sichuan pepper powder if you prefer less numbness. Remember, you can always add spice, but you can’t take it away once it’s in!
What noodles work best for Dan Dan noodles?

Fresh, medium-thickness Chinese wheat noodles are ideal because they have the perfect bite and hold the sauce well. If you can’t find fresh noodles, dried versions or even spaghetti can work in a pinch.
Can I prepare parts of this recipe in advance?

Yes! The sauce and pork mixture can be made a day ahead and refrigerated. Keep noodles separate and cook them fresh when ready to serve for the best texture.

Final Thoughts

This Spicy Dan Dan Noodles with Pork Recipe has become one of my absolute favorites because it’s like a warm hug in a bowl—but with a thrilling kick of spice. It’s one of those dishes I keep coming back to, whether for a cozy solo dinner or feeding friends who want something special and satisfying. Give it a try, and I promise you’ll get hooked on that perfect balance of spicy, savory, and nutty goodness. Happy cooking, friend!