Dan Dan Noodles Anyone Can Make (Extra Spicy!)

Dan Dan noodles have always felt like one of those dishes you can only get in a restaurant — bold, spicy, savory, and completely addictive.

But for this version, I took a note from my dad and used what was readily available here in La Crosse, Wisconsin.

We don’t have a huge Chinese population here, and there isn’t a Chinese-specific grocery store nearby — so I’ve learned how to build that signature Dan Dan flavor using ingredients I can actually find locally, with smart swaps when needed.

This recipe is the closest I can get to what I grew up eating in Chicago… and honestly? It’s pretty darn close.

A lot of the flavor in this recipe comes from a few key staples I keep on hand — if you’re building your pantry or curious what I reach for most, I break it all down in my Asian-Inspired Pantry Basics post.

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What You’ll Love About This Recipe

You can find the ingredients almost anywhere
If I can make this work in La Crosse, WI — you can probably make it happen in your town too.

Creamy, spicy, savory sauce
That rich sesame-and-chili vibe that clings to every noodle in the best way.

It’s meant to be spicy
This isn’t a “gentle warmth” noodle situation. This is a bold, spicy bowl on purpose 🔥
(If your tastebuds are fragile… start with less chili crisp and work your way up 😄)

Flexible noodles + greens
Use Hokkien stir-fry noodles. noodles, spaghetti, bok choy, spinach — this recipe is forgiving and still delicious.

Jenn’s Kitchen Tips (Dad Approved)

Want restaurant-style texture and flavor at home? Here’s the move:

Brown the pork properly (don’t rush it)
Let it get a little crispy in spots for better flavor.

Save some noodle water
That hot, starchy water helps the sauce cling to the noodles instead of sliding right off.

Taste the sauce before serving
This sauce should be bold — spicy (I mean SPICY), salty, and creamy.

Ingredients

THE MEAT

• 1 lb ground pork
• 2 cloves garlic (very finely minced)
• 2 teaspoons hoisin sauce
• 2 teaspoons Shaoxing cooking wine
• 1 teaspoon dark soy sauce
• 1/2 teaspoon Chinese five spice powder
• 1/3 cup kimchi, chopped

THE SAUCE

• 2 tablespoons sesame paste (or tahini)
• 3 tablespoons dark soy sauce
• 2 teaspoons cane sugar
• 1/4 teaspoon Chinese five spice powder
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon Szechuan chili sauce
• 1/2 cup chili crisp (or chili crunch)
  (Yes, 1/2 cup. It’s spicy on purpose 🔥 If you prefer mild, start with 1/4 cup.)
• 1/4 cup hot noodle water (plus more as needed)

THE NOODLES + VEG

• chopped scallions (optional)
• 1 lb Hokkien stir-fry noodles (fresh or dried)
  (or spaghetti / white noodles)
• 2 small bunches bok choy (or spinach)
• chopped peanuts, for topping

Step-by-Step Instructions

1) Cook the pork

Heat 1 teaspoon oil in a wok or large skillet over medium heat.

Add the ground pork and cook until browned, breaking it up as it cooks.

Stir in the garlic, hoisin sauce, Shaoxing wine, dark soy sauce, five spice powder, and chopped kimchi. Cook until the pork is coated and most of the liquid has evaporated.

Set aside.

2) Mix the sauce

In a bowl, whisk together all sauce ingredients until smooth and creamy.

Taste and adjust:

• add more noodle water to loosen
• add more chili crisp if you want extra heat
• add a pinch more sugar if you want it slightly sweeter

3) Cook noodles + blanch greens

Cook noodles according to package directions.

Before draining, save 1/2 cup hot noodle water.

Blanch bok choy (or spinach) in the noodle water for about 30–60 seconds, then drain.

4) Assemble

Add noodles to bowls, spoon sauce on top, and toss until coated.

Top with pork mixture, greens, peanuts, and scallions.

Serve immediately!

FAQs (Optional but GREAT for SEO)

Can I make Dan Dan noodles less spicy?

Absolutely — but this version is meant to be spicy.
For a milder version, start with 1/4 cup chili crisp and add more to taste.

What noodles work best for Dan Dan noodles?

Hokkien stir-fry noodles are amazing, but spaghetti, ramen-style wheat noodles, or white noodles all work well.

What can I substitute for bok choy?

Spinach is the easiest swap, but you can also use napa cabbage, baby kale, or even shredded cabbage.

Can I make this ahead of time?

Yes! The pork and sauce can be made ahead. Store separately, then toss with noodles right before serving.

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