I’ve been lovingly dubbed the noodle queen by my mom, and I fully embrace the title. I like to think I make some pretty great noods, so I always look for any excuse to cook them. I also have a deep love and respect for Chinese cuisine, so trying my hand at Dan Dan Noodles felt like something I needed to do, even if I knew my version would be far from traditional. This recipe is my take on the flavors I love most. Savory, nutty, salty, tangy, and just spicy enough. A creamy sauce coats the noodles, the pork brings richness, and the peanuts add crunch in the best way. It’s bold and comforting and somehow still feels light enough to keep going back for another bite!
Dan Dan noodles come from China’s Sichuan region, where dishes are known for bold sauces and thoughtful layering. Noodles are tossed in a spicy sauce, then topped with ground pork, peanuts, and green onions. It has to be one of my FAVORITE ways to eat noodles. So when I decided to try making it at home, I wanted to stick to that same structure while using ingredients I cook with more often.
Traditional Dan Dan noodles are made with sesame paste and preserved mustard greens. In this recipe, I use peanut butter and spinach instead. These swaps make the dish easier to shop for, more affordable, and approachable for home cooks who may not have access to specialty ingredients. Peanut butter provides a similar creamy, nutty base, and spinach adds color and balance without overwhelming the sauce. This is not meant to be an authentic version, but rather my personal take on a dish I love, inspired by the flavors of Dan Dan noodles and adapted for everyday cooking!
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Gather all of your ingredients.
Cook the spaghetti: Bring a large pot of salted water to a boil. Cook 1 lb. thin spaghetti until just al dente, about 2 minutes shy of the package directions. Reserve 1 cup of the pasta water, then drain and set the noodles aside.
Make the pork topping: Add 1 Tbsp vegetable oil to a large skillet over and heat over medium-high heat. Add 1 lb. ground pork to the skillet and press it into the pan, letting it cook undisturbed for a few minutes so it develops a deep, golden brown crust on one side.
Now add 4 garlic minced cloves, 2 tsp grated ginger, 1 Tbsp soy sauce, 1 Tbsp brown sugar, and 1 cup frozen spinach (thawed & squeezed dry). Stir-fry briefly until everything is well combined and the spinach is wilted. Remove from the heat.
Make the sauce: Whisk together ½ cup soy sauce, ¼ cup rice vinegar, 3 Tbsp creamy peanut butter, 2 Tbsp chili crisp (or chili oil), 2 Tbsp brown sugar, and about half of the reserved pasta water in a large bowl until smooth.
Coat the noodles: Add the noodles and toss to coat, adding more pasta water as needed until the sauce evenly coats the noodles without getting thick or sticky.
Crush the nuts: Place ⅓ cup dry roasted peanuts in a sealed zip-top bag and crush them with a rolling pin until coarse. You can also use a mortar and pestle or a food processor (if using a food processor, pulse gently so the peanuts stay fairly chunky rather than turning into tiny crumbs).
Serve: Divide the noodles among bowls and top with the pork mixture, 6 sliced green onions, and crushed peanuts. Serve your homemade Dan Dan noodles right away or chill it if you prefer it cold. Enjoy!
This recipe for Dan Dan noodles works really well for meal prep. I like to portion the noodles and pork mixture into separate containers so nothing gets soggy. When you’re ready to eat, toss them together and finish with the peanuts and green onions. It makes grab-and-go lunches or easy dinners feel just as good as the first night!
I usually eat these noodles warm right after tossing everything together, sometimes with a fresh sesame cucumber salad on the side. They’re also really good cold after a few hours in the fridge (add extra sauce or a splash of reserved pasta water if needed before serving). Hot or cold, don’t skip the toppings! I always add the peanuts and green onions just before serving so they stay crunchy. And if I’ve got family and friends coming over, I’ll add homemade egg rolls to the table and maybe start with a little egg drop soup. YUM. 😋
I like to store the noodles and pork mixture separately in airtight containers so everything stays fresh. They’ll keep in the fridge for about 3 to 4 days. If possible, store sauce separately to preserve freshness. You can reheat the noodles gently in a skillet if you want them warm, or just eat them cold straight from the fridge. If the noodles soak up too much sauce, a splash of water or broth loosens everything right back up.
The cooked pork mixture also freezes well and can be stored in an airtight container for up to 2 months. I don’t recommend freezing the noodles with sauce. Plain cooked noodles can be frozen, if needed, and tossed with fresh sauce when you’re ready to eat. Let everything thaw in the fridge before reheating for the best results.
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