Dan Dan Noodles
⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 20 minutes
If you've ever had a spicy, numbing, saucy bowl of Dan Dan noodles and thought, "How do I make this at home with regular groceries?" — this is that recipe. With a base of spaghetti, savory-sweet ground pork, crunchy peanuts, and a luscious chili-sesame sauce, this version brings the iconic Szechuan street food flavor to your weeknight dinner lineup — no specialty market required.
Spaghetti drenched in spicy, nutty Dan Dan sauce, topped with crispy pork, peanuts, and fresh cilantro
I had something just like this once in DC and have been chasing the flavor ever since — bold, tingly, silky noodles with crispy pork crumbles, and little bursts of crunch from chopped peanuts and green onions. It was hot, rich, and had just enough of that signature Szechuan peppery-numbness, but made approachable and cozy. This version gets you all of that. Just grab spaghetti, some ground pork, and a few staples you might already have like soy sauce, sesame oil, and peanut butter.
What I love most is the layering of textures and flavors: the way the pork crisps in the pan and sits on top like a spicy-salty crown; the contrast between the creamy, savory sauce and the bright cilantro and scallion; the noodles soaking up every last drop of that glorious sauce. It's super adaptable too — you can go lighter with ground turkey or meatless with mushrooms. But if you're like me and always crave the real-deal slurp, this version brings all the satisfaction, heat, and comfort of a true Dan Dan experience.
Ingredients
🍽️ Servings: 3 • 🔥 Calories/Serving: 580 • 💪 Protein/Serving: 26g
8 oz spaghetti
½ lb ground pork
1 tbsp soy sauce (for pork)
1 tsp sugar (for pork)
1 tbsp oil (for cooking pork)
2 cloves garlic, minced
1 tsp fresh ginger, minced (or sub ½ tsp ground)
¼ cup finely chopped peanuts (plus more for topping)
2 tbsp soy sauce (for sauce)
1 tbsp rice vinegar
2 tbsp sesame paste or peanut butter
1 tbsp chili crisp or chili oil (more to taste)
1 tsp toasted sesame oil
1 tbsp honey or sugar
2–3 tbsp hot water (to thin sauce)
1 green onion, finely chopped
¼ cup fresh cilantro, chopped
Optional: Szechuan peppercorn (just a pinch, ground)
Steps
Step 1
Cook the spaghetti in salted water until al dente. Reserve ¼ cup of the pasta water before draining.
Step 2
While the pasta cooks, heat 1 tbsp oil in a pan over medium-high heat. Add the pork and cook, breaking it up until browned and crispy.
Step 3
Add 1 tbsp soy sauce and 1 tsp sugar to the pork. Stir until deeply caramelized and flavorful. Set aside.
Step 4
In a bowl, whisk together the soy sauce, vinegar, sesame paste or peanut butter, chili oil, sesame oil, honey, garlic, ginger, and hot water. It should be smooth and pourable — adjust with more hot water if needed.
Step 5
Toss the drained spaghetti with the sauce until fully coated and glossy.
Step 6
Divide noodles into bowls. Top with crispy pork, chopped peanuts, green onions, and cilantro.
Step 7
Drizzle with extra chili oil and sprinkle with Szechuan pepper (if using) before serving.
Make it your own!
🍄 Meatless Magic
Swap the pork for finely diced mushrooms or crumbled tofu and cook the same way — still crispy, still crave-worthy.🥜 Extra nutty
Add 1 tsp peanut butter to the pork while it crisps for even deeper flavor.🧊 Chill it out
Serve it cold as a spicy noodle salad — surprisingly refreshing on a hot day!🌿 No cilantro, no problem
Use Thai basil or flat-leaf parsley for that fresh herb finish.🍗 Double the protein
Add a soft-boiled egg or top with shredded chicken for even more staying power.
Try it with…
Did you make this recipe?
Did you add a unique twist? Did your family enjoy it? Share your thoughts and any customizations you made in the comments below.
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