taiwanese dan dan noodles

Crispy pork, nutty sesame sauce, and savory noodles—this Taiwanese Dan Dan Noodle recipe is bold, cozy, and easy to make at home!

Taiwanese dan dan noodles recipe

garlic

ginger (finely minced, half of one thumb)

onions

mustard

avocado oil

Sichuan peppercorns

lb pork

tbsp light soy sauce

tsp Taiwanese thick soy sauce

tbsp Taiwanese michu (or Chinese cooking wine (clear version))

tsp Five spice powder

Chinese wheat noodles (or any gluten-free noodles)

tsp light soy sauce

Chinese black vinegar (or aged balsamic vinegar)

tsp Chili garlic sauce oil

tbsp Chinese sesame paste (or roasted tahini)

(garlic, grated)

tbsp noodle boiling water (or more)

peanuts

Blanched yu choy (or Chinese broccoli, or baby bok choy)

Prepare aromatics

Finely mince the garlic and ginger. Dice green onions into small rounds and separate the white and green parts. For the pickled mustard greens, dice them into small bite-size pieces.

PREP:

Saute aromatics

Preheat a large (12-inch) sauté pan over medium heat until hot. Add the oil, garlic, ginger, white scallion parts, and Sichuan peppercorns. Quickly sauté for about 10 seconds, just until fragrant—don’t let the aromatics burn. Lower the heat if needed.

Add the pork

Add the ground pork. Use a wooden spoon to break it up into small crumbles. Sauté over medium heat until the pork is no longer pink, about 5–6 minutes.

Add pickled mustard greens

Add the pickled mustard greens and continue sautéing until most of the moisture has evaporated, about 3–4 minutes.

Season the pork

Add the soy sauce, soy paste, michu, and five spice powder. Turn the heat up to medium-high and sauté for another 7–8 minutes, until the pork becomes deeply browned and crisp around the edges, like bacon bits. Turn off the heat and set aside.

Cook the pork:

Boil noodles

Bring a large pot of water to a boil. Blanch the vegetables and transfer them to a bowl of cold water. Drain and gently squeeze out the excess moisture.

Blanch vegetables

Use the same pot to boil the noodles according to the package instructions. Before draining, scoop out some noodle cooking water and set it aside (you’ll use this to thin out the sesame paste).

Boil the Noodles & Blanch the Greens:

Assemble dan dan sauce

In each serving bowl, add the light soy sauce, soy paste, vinegar, chili garlic sauce (if using), sesame paste, grated garlic, and 2 tablespoons of hot noodle water. Stir everything together until the sesame paste turns smooth and creamy.

Thin the sauce to smooth

Add more noodle water as needed—the sauce should be on the thinner side, since it will thicken when the noodles are tossed in.

Seasoning the serving bowls:

Assemble and serve

Divide the cooked noodles into the seasoned bowls. Top with pork crumbles, green scallion parts, roasted peanuts, and a few pieces of blanched greens. Drizzle with more chili oil if desired. Toss everything together until the noodles are evenly coated in sauce. Serve immediately while hot.

Assemble and garnish:

I made this with a vegan twist. Used garden beef crumbles, and used unsalted, unblanched peanut butter for the sauce. I was lucky to find pickled green mustard - it made the flavor really pop. I used gf rice-ramen noodles and blanched yuchoi and bok choy with sesame seeds. Absolutely delicious.

This was so good! Just like what I remembered from Taiwan. I did have to sub a few ingredients because I don't have them handy but the flavor is still excellent. Will make it again!

https://content.jwplatform.com/videos/0LsYlBb2.mp4

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