Recipe created by Nav Gill
Dan Dan Noodles are a beloved Sichuan classic, famous for their bold, spicy and savoury flavours. This dish combines tender noodles with a rich, aromatic sauce, creating a comforting bowl that excites the taste buds. While traditionally complex, this recipe simplifies the process without sacrificing flavour. It features a luscious sauce made with sesame paste (or tahini), soy sauce, Chinese black vinegar (or white rice vinegar), sugar, sesame oil, chilli oil, ground Sichuan pepper and a pinch of Maldon Chilli Sea Salt. The pork topping is made with ground pork blended with fragrant peanut oil, minced ginger, and the vibrant heat of Maldon Chilli Sea Salt. The result is a perfect balance of spice, saltiness, and umami that coats every strand of noodle.
For the noodles, thin wheat noodles are ideal for absorbing the sauce, creating a silky and satisfying texture. A handful of choy sum (or bak choy) adds a pop of colour and a hint of freshness, complementing the rich flavours. Garnish with sliced spring onions, crushed peanuts for a nutty crunch, and an extra pinch of Maldon Chilli Sea Salt for a burst of spice to finish. This quick and easy recipe ensures you can enjoy a bowl of spicy Dan Dan noodles at home, perfect for busy weeknights or a satisfying treat anytime.
Prepare the sauce:
- In a bowl, whisk together sesame paste, soy sauce, dark soy sauce, black vinegar, sugar, sesame oil, chili oil, and ground Sichuan pepper. Adjust seasoning if necessary.
- Set aside.
Cook the pork:
- Heat peanut oil in a wok or pan over medium heat. Add minced ginger and stir-fry until fragrant.
- Add the ground pork and cook until browned, breaking it into small pieces.
- Stir in the sui mi ya cai, Shaoxing wine, soy sauce, and Maldon Chilli Sea Salt. Cook for another 2–3 minutes until well combined and aromatic.
- Set aside.
Cook the noodles and blanch the choy sum:
- Bring a pot of water to boil.
- Cook noodles according to package instructions. Blanch the choy sum for about 30 seconds until vibrant and tender.
Assemble the bowls:
- Add the sauce to the bottom of the bowl. Add the cooked noodles and toss to coat them in the sauce thoroughly.
- Top with the cooked pork mixture and blanched choy sum.
- Sprinkle with crushed peanuts, spring onions, and a light dusting of Maldon Chilli Sea Salt for an extra kick. Add more chili oil if desired.
Serve immediately

- Mix everything together in the bowl before eating for the best flavour and enjoy!