If you’re craving something bold, comforting, and downright addictive, you’ve got to try my Easy Dan Dan Noodles with Pork and Sesame Recipe. This is a dish that always brings out the best in weeknight dinners or impresses your friends when you want something a little special. It’s rich, spicy, and packed with that nutty sesame flavor I just can’t get enough of — trust me, you’ll want to keep a big bowl close once you start!

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Why You’ll Love This Recipe

Authentic yet approachable: I’ve tailored the flavors so you get that real Sichuan vibe without needing a kitchen full of specialty ingredients.
Quick to make: You can whip this up in about 30 minutes, perfect for busy evenings when you still want something impressive.
Perfect balance of flavors: You get spicy, savory, numbing Sichuan peppercorn, and creamy sesame all in one bowl.
Family favorite: My family goes crazy for this, and I bet yours will too—it’s a guaranteed hit at the dinner table.

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 - Easy Dan Dan Noodles with Pork and Sesame, Dan Dan Noodles recipe, spicy noodle dishes, quick Asian dinner, sesame pork noodles

Ingredients You’ll Need

Each ingredient here plays an important role, combining to create a layered yet straightforward dish. When I shop for this recipe, I always look for fresh noodles and good-quality chili oil — these little details make a world of difference in the end 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 - Easy Dan Dan Noodles with Pork and Sesame, Dan Dan Noodles recipe, spicy noodle dishes, quick Asian dinner, sesame pork noodles

Chinese sesame paste: This is the star for that rich, nutty depth; if you can’t find it, tahini can be a handy substitute.
Chinese chili paste in oil: Adds the spicy heat; I love the complexity chili paste brings compared to plain chili powder.
Light soy sauce: A staple for savory balance — make sure not to confuse this with dark soy sauce, which is stronger.
Garlic cloves: Freshly minced gives that punchy aroma you want in this sauce.
White sugar: A touch of sweetness helps mellow out the heat and saltiness.
Chinese five spice powder: Adds a subtle warmth and complexity; it’s like the secret ingredient you’ll come to love.
Sichuan pepper powder: That numbing, citrusy kick, best freshly ground if possible.
Chili oil: Trust me, don’t skimp on this — it adds flavor and that beautiful red glow you want.
Chicken broth/stock: Hot and low sodium to keep things flavorful without overpowering.
Hoison sauce: For a slightly sweet and savory pork topping.
Dark soy sauce: Gives the pork a nice deep brown color and richer flavor.
Chinese cooking wine: Deepens the pork flavor, but you can swap for extra broth if needed.
Vegetable oil: For cooking your pork and preserved greens.
Pork mince (ground pork): The meat base that infuses the dish with savory goodness.
Sui mi ya cai (preserved mustard greens): Adds a salty, tangy crunch — if you can’t find this, a bit of chopped kimchi works well!
White fresh noodles: Medium thickness noodles give the perfect chew and soak up all the awesome sauce.
Choy sum stems: Lightly cooked for freshness and crunch alongside your noodles.
Green onions and peanuts (optional): For garnish and extra texture — I love this final touch.

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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 like keeping this recipe flexible — after all, everyone’s spice tolerance and kitchen stock are different! Feel free to tweak it a bit to make it truly your own.

Vegetarian version: Swap the pork mince for crumbled tofu or minced mushrooms; you still get plenty of texture and flavor without the meat.
Heat level: If you’re sensitive to spice, start with less chili paste and chili oil — you can always add more after tasting.
Greens swap: No choy sum? Use spinach, bok choy, or even baby kale for that fresh crunch.
Noodle choice: While fresh noodles are ideal, dried egg noodles or even spaghetti work well if that’s what you have on hand.

How to Make Easy Dan Dan Noodles with Pork and Sesame Recipe

Step 1: Whisk Together the Dan Dan Sauce

Start by mixing all the sauce ingredients except the chili oil and chicken broth in a bowl — this lets the flavors meld. Then, gently stir in the chili oil and hot chicken broth, careful not to fully blend so the oil sits deliciously on top. I’ve discovered this layering makes the sauce feel richer and helps coat the noodles perfectly when you toss everything together.

Step 2: Cook the Pork Topping

Mix the hoisin sauce, dark soy sauce, Chinese cooking wine, and five spice powder to create the pork’s flavor base. Heat oil in a wok or skillet on high and cook your pork mince, breaking it apart as it browns. Once it’s lost all that pinkness, add the sauce mixture and give it another minute to absorb those flavors. This topping adds incredible depth and I find keeping the pork bits small helps them nestle beautifully with the noodles.

Step 3: Warm the Preserved Mustard Greens

Lower the heat to medium and add a bit more oil to the pan. Stir in the finely chopped Sui Mi Ya Cai for about 30 seconds just to warm it through without losing that signature tang and slight crunch. This step is small but adds a big punch — I learned this from a friend who swore by always warming up these greens just before serving.

Step 4: Cook Noodles and Choy Sum

Bring a large pot of water to a boil and cook your fresh noodles according to package instructions. Add the choy sum stems during the last minute — this keeps them crisp, vibrant, and perfectly tender. I like to drain everything right after and get them ready for assembly while the other components stay warm.

Step 5: Assemble and Serve

Put about a quarter of the Dan Dan sauce in each bowl, pile in the hot noodles, then top with the pork and warm preserved greens. Arrange the choy sum beside the noodles, then garnish with sliced green onions and chopped peanuts if you like that crunch. My favorite moment is mixing it all up — you’ll see that luscious sesame sauce clinging to every noodle bite. Trust me, it’s unforgettable.

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Pro Tips for Making Easy Dan Dan Noodles with Pork and Sesame Recipe

Freshly ground Sichuan pepper: Toast and grind your own for the best flavor—store-bought powder can lose its punch over time.
Don’t overcook the pork: Cook just until no longer pink to keep it juicy and tender, then finish with the sauce for maximum flavor.
Keep chili oil visible: Adding oil last and not fully mixing creates those beautiful, fiery red droplets that make the dish so appealing.
Use quality noodles: Fresh white noodles soak up the sauce best and are easier to work with than dried versions in this dish.

How to Serve Easy Dan Dan Noodles with Pork and Sesame Recipe

Easy Dan Dan Noodles with Pork and Sesame Recipe - Serving

Garnishes

I always top mine with a generous sprinkle of chopped green onions and crushed peanuts. The green onions add freshness and a pop of color, while the peanuts provide that satisfying crunch and nutty flavor — both complementing the creamy, spicy noodles so well.

Side Dishes

This dish is pretty hearty on its own, but I like to serve it alongside simple steamed or stir-fried Asian greens like bok choy or garlic spinach. A side of steamed dumplings or spring rolls also pairs beautifully, making for a well-rounded, restaurant-style meal at home.

Creative Ways to Present

For dinner parties, I like to serve individual bowls with little ramekins of extra chili oil and chopped peanuts so guests can customize their spice and texture levels. Another fun idea is layering the noodles with the pork topping in small glass jars for grab-and-go lunches — it’s unexpectedly charming and practical!

Make Ahead and Storage

Storing Leftovers

I usually keep the pork topping and sauce separate from the noodles when storing leftovers to avoid sogginess. Put the pork and sauce in airtight containers and refrigerate — they last about 2-3 days. The noodles reheat best when you add a splash of broth or water to loosen them up.

Freezing

I don’t recommend freezing the assembled dish because the texture of fresh noodles and greens changes. But freezing the cooked pork topping on its own works well—just thaw overnight in the fridge before reheating.

Reheating

Gently reheat the pork and sauce in a skillet with a splash of water or broth to revive the flavors. For the noodles, I microwave them covered with a damp paper towel or quickly stir-fry them for a minute with a little oil — this keeps them springy instead of mushy.

FAQs

Can I use tahini instead of Chinese sesame paste?

Absolutely! While Chinese sesame paste has a deeper, more intense flavor, tahini is a great substitute if you can’t find the original. I recommend adding a teaspoon of toasted sesame oil with tahini to get closer to that authentic taste.
What if I can’t find preserved mustard greens?

No worries — you can use finely chopped kimchi as a flavorful alternative. It gives a similar tang and texture that works beautifully in the recipe.
Is this recipe very spicy?

It’s moderately spicy — definitely a kick, but not overwhelming. You can always dial down the chili paste, Sichuan pepper, and chili oil to suit your heat preference. The chili oil also adds mouthfeel, so I don’t recommend cutting that too much.
Can I use ground beef or chicken instead of pork?

Yes, you can! Pork is traditional and adds richness, but ground beef or chicken will work fine — just be mindful the flavor and texture will change slightly.

Final Thoughts

This Easy Dan Dan Noodles with Pork and Sesame Recipe holds a special place in my kitchen because it brings together comfort, spice, and a nutty richness in a way that’s just so satisfying. When I first made it, I was amazed at how simple ingredients turned into something that tasted like it belonged in a Sichuan restaurant. I genuinely think you’ll love making it as much as eating it—so grab those noodles, whip up the sauce, and get ready to dive into one of my all-time favorite noodle dishes!