If you’ve ever craved a bowl of authentic, spicy, and irresistibly flavorful noodles, then you’re in for a treat with this Spicy Dan Dan Noodles with Pork Recipe. I absolutely love how the bold, numbing heat from the Sichuan peppercorns pairs with the creamy sesame paste and tender pork. This recipe isn’t just delicious—it’s also surprisingly approachable for a weeknight dinner that feels a little special. Stick with me, and I’ll walk you through every step so you nail it perfectly on your first try!

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Why You’ll Love This Recipe

Authentic flavors: The recipe captures the true taste of Sichuan’s famous Dan Dan noodles with the perfect balance of spicy, nutty, and savory.
Quick and easy: You can have this flavorful dish on your table in about 30 minutes, perfect for busy weeknights.
Customizable spice level: Adjust the chili and Sichuan pepper amounts so it fits your heat tolerance perfectly.
Family favorite: I discovered this recipe when trying to impress my family, and now they ask for it all the time!

A white bowl filled with three main layers: at the bottom, thick white noodles mixed with a red oily sauce that gives a shiny texture; on top, a layer of dark brown minced meat scattered evenly; around the edges, bright green leafy vegetables adding fresh color; garnished with sliced light green scallions and small beige crushed nuts. A pair of dark brown chopsticks hold a small twisted bunch of noodles dipped in the sauce at the right side of the bowl. Some scallions and nut bits are scattered on the dark surface around the bowl. photo taken with an iphone --ar 2:3 --v 7 - Spicy Dan Dan Noodles with Pork, Sichuan Dan Dan Noodles, Easy Spicy Pork Noodles, Authentic Dan Dan Noodles Recipe, Savory Pork Noodle Bowl

Ingredients You’ll Need

This collection of ingredients might look detailed at first glance, but each one brings something essential to the table—from the creamy sesame paste that gives rich texture to the savory pork topping and the bright crunch of mustard greens. Shopping tip? Asian grocery stores usually stock all these essentials, and if you can, try to pick up fresh noodles for the best result.

Flat lay of a small mound of thick, creamy Chinese sesame paste, a small white bowl of bright red chili paste in oil, a small white bowl of dark light soy sauce, two whole uncracked garlic cloves, a small white bowl of white granulated sugar, a small white bowl of earthy brown Chinese five spice powder, a small white bowl of finely ground reddish Sichuan pepper powder, a small white bowl of vibrant 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 thick dark soy sauce, a small white bowl of pale golden Chinese cooking wine, a small white bowl of clear vegetable oil, a small portion of raw pink pork mince, a small pile of finely chopped deep green preserved mustard greens, a neat pile of fresh white medium-thickness wheat noodles (about 3mm thick), a bunch of fresh green choy sum stems cut into 15 cm sections, two whole green onions sliced thinly, and a small heap of coarsely chopped light brown peanuts, all arranged in perfect symmetry on simple white ceramic bowls and plates, placed 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, Sichuan Dan Dan Noodles, Easy Spicy Pork Noodles, Authentic Dan Dan Noodles Recipe, Savory Pork Noodle Bowl

Chinese sesame paste: This is thicker and more intense than tahini, which can be used as a substitute; it provides the signature nutty creaminess.
Chinese chili paste in oil: Adjust spiciness; Fuyun Xiang La Wang is my top pick—it adds heat and depth.
Light soy sauce: Delivers salty umami without overpowering the dish, unlike dark soy sauce.
Garlic: Minced fresh garlic infuses the sauce with aromatic punch.
White sugar: Balances the heat and saltiness to round out the flavors.
Chinese five spice powder: Adds warm complexity and a hint of something unexpected.
Sichuan pepper powder: Provides that unique tingling heat; freshly ground is best, but pre-ground works too.
Chili oil: Bright, spicy, and essential for that restaurant-quality finish.
Chicken broth/stock: Hot and low sodium—for mixing the sauce and adding comforting depth.
Hoisin sauce: Sweet and tangy, it flavors the pork beautifully.
Dark soy sauce: Gives pork a deeper color and earthy flavor.
Chinese cooking wine: Adds subtle richness to the pork mixture, or substitute extra broth if preferred.
Vegetable oil: For cooking the pork and greens.
Pork mince (ground pork): Provides savory substance without overwhelming the dish.
Sui mi ya cai (preserved mustard greens): Offers a salty, crunchy contrast; kimchi works as a substitute if you can’t find it.
White fresh noodles: Medium thickness works best; fresh noodles have better texture than dried.
Choy sum stems: Adds a fresh, crisp green component to balance the rich sauce.
Green onions and peanuts (optional): Garnishes for texture and freshness.

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 love how flexible this Spicy Dan Dan Noodles with Pork Recipe is. Feel free to experiment with the ingredients and make it your own. Here’s what I’ve tried and loved over time—each will keep the dish exciting every time you make it.

Vegetarian variation: Swap pork mince with firm tofu or mushrooms for a meaty texture without using meat—I personally tried crumbled tofu and was impressed by how well it soaked up all the spicy sauce.
Mild version: Use less Sichuan pepper and chili paste for a gentler heat, perfect if you’re cooking for kids or spice-shy friends.
Extra greens: Add steamed spinach or bok choy along with choy sum to bulk it up for a more veggie-packed meal—I often do this when I want a light but filling dinner.
Nut alternatives: If you have peanut allergies, topping with toasted sesame seeds gives a lovely crunch and nutty flavor without worries.

How to Make Spicy Dan Dan Noodles with Pork Recipe

Step 1: Whip Up the Signature Dan Dan Sauce

Start by combining the Chinese sesame paste, chili paste, light soy sauce, minced garlic, sugar, five spice powder, and Sichuan pepper powder in a bowl. The mix might seem a bit thick and intense now, but that’s exactly the concentrated flavor that makes this dish shine. Then, gently stir in the chili oil and hot chicken broth—notice how the oil floats on top? That’s the classic look of a perfect Dan Dan sauce. Set it aside to let the flavors marry while you move on to the next steps.

Step 2: Cook the Pork Topping Just Right

Mix hoisin, dark soy sauce, cooking wine, and five spice powder to create your pork seasoning. Heat vegetable oil in a wok or skillet over high heat—this helps get a nice sear. Add the pork mince and break it up with your spatula as it changes color from pink to white, about 3-5 minutes. Pour in the seasoning mix and cook for another minute—the pork becomes fragrant and saucy. Don’t overcook here; you want just enough bite and moisture, so transfer the pork to a bowl and set aside.

Step 3: Warm Up the Preserved Mustard Greens

Reduce the heat to medium and add a teaspoon of vegetable oil back to the pan. Toss in finely chopped su mi ya cai (preserved mustard greens) and stir-fry for about 30 seconds, just enough to warm them without losing their crunch. This little salty punch elevates every bite. If you don’t have su mi ya cai, finely chopped kimchi can add a similar tangy crunch.

Step 4: Cook the Noodles and Choy Sum Perfectly

Bring a large pot of water to a rolling boil. Add your fresh white noodles and cook according to the packet instructions—usually 3 to 5 minutes. For the last minute of cooking, add the choy sum stems so they cook through but stay crisp and bright green. Drain everything well and get ready to assemble your masterpiece.

Step 5: Assemble Your Bowl and Enjoy!

Ladle a quarter of the Dan Dan sauce into each bowl, then pile in noodles, followed by the pork topping and the warmed mustard greens. Arrange the choy sum on the side, then finish with a sprinkle of chopped green onions and peanuts for crunch if you like. Here’s the fun part: mix everything thoroughly so the noodles get coated evenly with that spicy, nutty sauce—then dive in! Trust me, every bite will sing.

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Pro Tips for Making Spicy Dan Dan Noodles with Pork Recipe

Freshly grind Sichuan pepper: If you can, lightly toast peppercorns and grind fresh powder—it really transforms the flavor with a bright citrusy note.
Don’t overcook the pork: Cook just until no longer pink to keep it juicy and tender in the noodles.
Use fresh noodles when possible: They have a better springy texture that plays beautifully with this saucy dish.
Balance your spice: Start with less chili oil and paste, then add more as you go; heat levels can sneak up on you!

How to Serve Spicy Dan Dan Noodles with Pork Recipe

Spicy Dan Dan Noodles with Pork Recipe - Serving

Garnishes

I always go for a handful of finely sliced green onions for freshness and a light sprinkle of chopped roasted peanuts to add crunch and a nutty contrast to the silky sauce. Sometimes I add a sprinkle of toasted sesame seeds for an extra layer of flavor. These simple garnishes really elevate the dish and add texture that you’ll appreciate with every bite.

Side Dishes

To round out the meal, I like pairing the Spicy Dan Dan Noodles with some light sides like steamed or sautéed Asian greens—baby bok choy or garlic sautéed spinach work beautifully. If you want something crunchy, cucumber salad dressed with rice vinegar and a touch of sugar creates a refreshing contrast. For added indulgence, a few crispy potstickers or dumplings on the side complete the experience.

Creative Ways to Present

For a special dinner, try serving the noodles in deep ceramic bowls with individual small bowls of toppings on the side so everyone can customize. You can also drizzle extra chili oil and scatter fresh cilantro leaves over the top for a pop of color. When I hosted a casual dinner party, I lined up several small bottles of chili oil and pepper for guests to adjust their heat levels perfectly—always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftover pork topping and sauce in separate airtight containers in the fridge for up to 3 days. This keeps everything tasting fresh, especially the pork, which can get a bit dry if mixed in prematurely. The noodles, though, I prefer to cook fresh to maintain that perfect springiness.

Freezing

If you want to freeze components, the pork topping freezes best on its own—in a freezer-safe container for up to a month. The sauce doesn’t freeze as well because the oil can separate. I don’t recommend freezing cooked noodles, as texture suffers considerably.

Reheating

To reheat, gently warm the pork topping in a skillet over low heat, adding a splash of water or broth if it seems dry. Reheat the sauce briefly in the microwave or a small saucepan, stir to recombine. Cook fresh noodles if possible, or briefly dunk leftover noodles in hot water to refresh their texture before assembling.

FAQs

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

Absolutely! You can substitute the pork with firm tofu crumbles or finely chopped mushrooms to maintain a meaty texture without the meat. Adjust seasonings to taste, and you might want to add extra umami with soy sauce or mushroom broth.
What if I can’t find Chinese sesame paste?

If you can’t find Chinese sesame paste, tahini is a great substitute—just note the flavor is a little lighter. To mimic the intensity, you can add toasted sesame oil alongside tahini. Avoid using sesame sauce as it’s thinner and less concentrated.
How can I control the spiciness in this dish?

You can easily adjust the heat by reducing the amount of chili paste, chili oil, and Sichuan pepper powder. Start with smaller amounts, then taste and add more as you please. Remember, the oil carries flavor too, so balance it well to keep that authentic mouthfeel without overwhelming heat.
What type of noodles should I use?

Fresh white noodles of medium thickness (around 3mm) work best—they have the right chewiness and soak up the sauce nicely. If you only have dried noodles, look for wheat-based white noodles and cook according to package instructions. Avoid egg noodles or very thin noodles as they don’t hold the sauce as well.

Final Thoughts

This Spicy Dan Dan Noodles with Pork Recipe has become one of my go-to dishes when I want something that’s a little bit spicy, a little savory, and totally satisfying. What I love most is how it feels special but is surprisingly easy to make at home, even on a hectic day. Give it a try—you’ll end up with a bowl of noodles that feels like a warm hug with just the right kick, and I promise your family and friends will be asking for it again and again.