Easy Szechuan Dan Dan Noodles

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 02/14/23
Tested by
Diana Andrews
Diana Andrews
Tested by Diana Andrews
Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. 
Learn about The Spruce Eats' Editorial Process
Easy Szechuan Dan Dan Noodles on plates

The Spruce Eats / Stephanie Goldfinger

Prep: 25 mins
Cook: 5 mins
Total: 30 mins
Servings: 3 to 4
Nutrition Facts (per serving)
910 Calories
23g Fat
144g Carbs
30g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 910
% Daily Value*
Total Fat 23g 30%
Saturated Fat 3g 17%
Cholesterol 0mg 0%
Sodium 1139mg 50%
Total Carbohydrate 144g 52%
Dietary Fiber 8g 29%
Total Sugars 6g
Protein 30g
Vitamin C 3mg 13%
Calcium 84mg 6%
Iron 7mg 40%
Potassium 621mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Dan dan noodles is a typical spicy Szechuan dish. The classic recipe includes fresh noodles and a meat topping made with ground pork or beef and (usually) Szechuan preserved vegetables. But there are many variations of this Southwestern Chinese dish, including this one without any meat.

The one thing you’ll find in every recipe for dan dan noodles is a spicy sauce that includes sesame paste and hot chili oil. Most recipes include roasted Szechuan peppercorn, although sometimes it's left out of the sauce and served as a garnish instead.

This quick and easy recipe for dan dan noodles combines the spicy sauce with dried Chinese noodles. You can, of course, substitute dried spaghetti if desired.

“This dish was perfectly spiced, with the option to make it spicier if desired. I love the numbing quality of the ground Szechuan peppercorns, but if you haven’t experienced the sensation before, use the recommended amount in the recipe and increase it to your taste after that. Everything married vary nicely together.” —Diana Andrews

Easy Szechuan Dan Dan Noodles/Tester Image
A Note From Our Recipe Tester

Ingredients

For the Sauce

For the Noodles

  • 12 ounces dried Chinese noodles

  • 1/3 cup roasted peanuts, chopped, for garnish

  • 3 small spring onions, finely chopped, for garnish

Steps to Make It

  1. Gather the ingredients.

    Easy Szechuan Dan Dan Noodles ingredients in bowls

    The Spruce Eats / Stephanie Goldfinger

  2. In a small mixing bowl, add the sesame paste, sesame oil, and black rice vinegar. Whisk to combine.

    Sesame paste, sesame oil, and black rice vinegar mixture in a bowl, with a whisk

    The Spruce Eats / Stephanie Goldfinger

  3. Continue whisking as you add the remaining sauce ingredients. Taste and add sugar if needed.

    Dan Dan Noodle sauce in a bowl with a whisk

    The Spruce Eats / Stephanie Goldfinger

  4. Cook the dried noodles according to the package directions. Drain in a colander. (Do not rinse unless the package directions say to do so.)

    Noodles in a colander

    The Spruce Eats / Stephanie Goldfinger

  5. Place the noodles in a large (preferably warm) bowl. Whisk the sauce again and then stir it into the noodles.

    Dan Dan Noodles in a glass bowl

    The Spruce Eats / Stephanie Goldfinger

  6. Dish the noodles into individual bowls and garnish with the chopped peanuts and spring onions.

    Easy Szechuan Dan Dan Noodles on plates

    The Spruce Eats / Stephanie Goldfinger

Tips

  • It is ideal to use Chinese sesame paste in this recipe, but it can be difficult to find. You can substitute tahini, which is also a sesame paste, or use peanut butter which has a similar flavor.
  • Szechuan peppercorn adds a sharp bite to the sauce. How much to use comes down to personal preference. If you’re unsure, start with 1/2 teaspoon and do a taste test. You can also leave it out of the sauce altogether and serve on the side as a condiment, allowing everyone to help themselves.
  • Although the recipe calls for 1 tablespoon of hot chili oil, feel free to adjust the amount based on the level of spiciness preferred.

Recipe Variations

  • Garnish with toasted sesame seeds to enhance the nutty flavor of the dish.
  • Leave out the roasted Szechuan peppercorn from the sauce and serve as a condiment on the side or sprinkle over the noodles as a garnish.
  • To turn this into a vegetarian main dish, add an assortment of raw vegetables, such as mung bean sprouts and sliced carrot and/or cucumber.

How to Store

Dan Dan Noodles are best eaten freshly made. However, you can store leftovers in an airtight container in the refrigerator for a day or two. Eat cold or reheat gently in the microwave.

Why is it called Dan Dan noodles?

"Dan Dan" refers to the bamboo poles that street food vendors would use to carry and sell this popular Szechuan snack.