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Chinese noodles in a bowl with chopsticks resting on the bowl

Easy Dan Dan Noodles

This version of the Szechuan Dan Dan Noodles is speedy and incredibly delicious! Just 30 minutes of your time will get you a dish that is better and healthier than takeout! 
5 from 3 votes
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Course: Main Course
Cuisine: Chinese
Keyword: dan dan noodles
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 657kcal


  • 350g/2/3 lbs medium Chinese egg noodles or spaghetti dry
  • 2 tbsp sesame oil, divided
  • 1 tbsp vegetable oil
  • 500g/ 1 lbs ground pork
  • 2 cloves garlic
  • 1 tbsp grated ginger or ginger paste
  • 4 green onions/spring onions
  • 1 tsp Sichuan peppercorns or black peppercorns ground or crushed
  • 375ml/1.5 cups chicken stock
  • 1 tbsp Chinese chilli oil
  • 2 tbsp rice vinegar
  • 3 tbsp dark soy sauce
  • 2 tbsp hoisin sauce
  • 2 bok choy chopped
  • 30g/1 cup spinach
  • 4 tbsp roasted peanuts


  • Cook the noodles according to the package instructions. Drain the noodles and rinse them under cold water, add sesame oil and toss to coat, set aside until needed.
  • In a wok or a large deep pan, heat the vegetable oil, then add the pork and brown until no longer pink, add the white parts of the onion, ginger, the crushed peppercorns and garlic, cook for 1-2 minutes.
  • Then add in the stock, chilli oil, vinegar, dark soy sauce and the hoisin sauce, bring to a boil and let the liquid reduce, then add chopped bok choy and spinach, cook for 2-3 minutes over medium heat. Now it’s time to bring the noodles to the pan. Stir them in and let them heat through. Finish off with a drizzle of sesame oil.
  • Serve topped with sliced green onions, roasted peanuts and Chinese chilli oil on a side.


Calories: 657kcal | Carbohydrates: 49g | Protein: 41g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1566mg | Potassium: 1740mg | Fiber: 8g | Sugar: 10g | Vitamin A: 19598IU | Vitamin C: 194mg | Calcium: 497mg | Iron: 9mg