Quick and easy noodles with minced (ground) pork in a rich, creamy peanut chilli sauce for an easy weeknight fakeaway.
There are nights when I have a fridge full of food and still somehow find myself thinking, “Should we just get takeaway?” 😂 Usually it has nothing to do with wanting takeaway and everything to do with wanting a dinner that feels a little bit exciting – without requiring much effort from me! These Cheat’s Dan Dan Noodles are that kind of dinner.
Dan dan noodles is a Sichuan dish traditionally made with chilli oil, Sichuan pepper, Chinese sesame paste and preserved vegetables. I wanted to take inspiration from those incredible flavours and create a version I could make with ingredients from my regular supermarket shop – no specialty grocery run required. Mine uses minced (ground) pork (chicken mince works too), fresh wheat noodles, baby spinach and a creamy peanut chilli sauce made with pantry staples. The chilli is completely adjustable too, so I can keep ours mild for the kids and add more to my own bowl.
The whole thing takes 20 minutes, but it’s the lack of prep that really wins me over. There is no meat to slice or marinate, and the spinach goes straight from the bag into the pan. I sprinkle cornflour (cornstarch) and soy sauce directly over the pork as it cooks, rather than marinating it separately, and use fresh Hokkien-style noodles that only need a minute in the microwave before they’re ready to toss through the sauce. These are small things, but on a busy night they are EXACTLY the kind of small things I appreciate.
The peanut butter was actually the biggest surprise when I was testing this recipe. It gives the sauce that rich, creamy texture without adding another hard-to-find ingredient, and once everything is tossed together, the sauce clings to every noodle rather than pooling at the bottom of the pan. Heath (hubby) and I ate almost the entire four-person batch between us the first time I tested it – which perhaps isn’t the recommended serving suggestion, but tells you everything you need to know. 😂
This is now one of those recipes I keep for nights when I want dinner to feel like a treat without actually going anywhere. Big bowls, chopsticks, extra chilli oil on the table and maybe a movie afterwards. Sometimes making home feel like the place you actually WANT to be is as simple as really good noodles for dinner.
What are dan dan noodles?
Dan dan noodles are a traditional Sichuan noodle dish from China. Versions vary, but commonly feature wheat noodles served with seasoned pork, chilli oil, Sichuan pepper, Chinese sesame paste and preserved vegetables. They are known for their savoury, nutty, spicy flavour. This recipe is my simplified, family-friendly version, made with easy-to-find supermarket ingredients rather than a traditional dan dan noodle recipe.
What vegetables can I add to Cheat’s Dan Dan Noodles?
Baby spinach is my favourite because there is no chopping involved and it wilts directly into the hot noodles. You can easily add more than the 120 g (4 oz) called for in the recipe if you want extra greens. Finely shredded cabbage or chopped baby bok choy would also work well. Keep in mind that vegetables that release a lot of water may thin the sauce, so add them gradually and cook off any excess liquid before adding the noodles.
Are Cheat’s Dan Dan Noodles spicy?
They can be, but this version is very easy to adjust. For a mild version, use 1 tablespoon of mild chilli oil or chilli oil crisp, using mostly the flavoured oil and fewer of the chilli solids. For kids or anyone who doesn’t like spice, you can leave the chilli oil out completely and serve it at the table instead. If you like things hotter, use 2 tablespoons in the sauce and add extra chilli oil or chilli oil crisp when serving.
If you enjoyed Cheat’s Dan Dan Noodles, I think you’ll love:
One-pan Korean-style Beef Noodles Recipe – Creamy, glossy beef noodles cooked in one pan using simple supermarket ingredients like soy sauce, garlic and ginger, with a hit of gochujang – ready in 20 minutes!
One-pan Beef Ramen Noodles Recipe – A super popular recipe on my website, this easy, flavoursome stir-fry features juicy beef, ramen noodles and fresh veggies in a hoisin-based sauce. On the table in 25 minutes.
Red Curry Peanut Noodles Recipe – Made with either minced (ground) pork or chicken, this flavour bomb can be whipped up in just 15 minutes. It’s ideal for using up whatever veggies are in the crisper drawer.
Sticky Pork Noodles Recipe – Economical, easy, quick and delicious, this 15-minute recipe is a family favourite. Minced (ground) pork is cooked with egg noodles and a handful of pantry staples to create a super tasty treat. Top it with a golden fried egg if you like.
Creamy Coconut Peanut Noodles Recipe – A quick and easy chicken noodle dish that’s creamy, comforting and full of flavour. The coconut peanut sauce feels special yet uses simple pantry ingredients. Perfect for busy weeknights and just as good reheated for lunch the next day.
Cheat’s Dan Dan Noodles
Share Pin Recipe PrintIngredients
- 600 g (1¼ lb) fresh wheat noodles or 400 g (14 oz) dried wheat noodles (see note 1)
- 1 tbsp olive oil
- 500 g (1 lb) minced (ground) pork (can be substituted with chicken mince)
- 2 tsp cornflour (cornstarch)
- 1 tbsp light soy sauce
- 2 garlic cloves, finely chopped
- 2 tsp freshly grated ginger
- 2 spring onions (scallions), finely sliced, plus extra to garnish
- 60 g (¼ cup) natural smooth peanut butter (see note 2)
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp chilli oil or chilli oil crisp, to taste (optional, see note 3)
- 1 tsp chicken stock powder (bouillon)
- 1 tsp 1 teaspoon sugar
- 125 ml (½ cup ) water, plus extra if needed
- 120 g (4 oz) baby spinach leaves
- Crushed peanuts, to serve (optional)
- Sesame seeds, to serve (optional)
- Extra chilli oil or chilli oil crisp, to serve (optional)
Instructions
- Prepare the noodles – Prepare the noodles according to the packet instructions (see note 1). If using fresh noodles that don’t require boiling, loosen them according to the packet instructions and set aside. If using dried noodles, cook until just tender, rinse in cold water in a colander, drain and set aside.
- Cook the pork – Heat the olive oil in a large, deep frying pan or wok over medium–high heat. Add the pork and cook, breaking it up with a wooden spoon, for 2–3 minutes. Sprinkle over the cornflour and add the light soy sauce. Cook for a further 3–4 minutes, stirring occasionally, until the pork is cooked through and nicely browned.
- Build the flavour – Add the garlic, ginger and spring onion. Cook, stirring, for 30–60 seconds until fragrant.
- Make the sauce – Meanwhile, combine all the sauce ingredients in a small bowl.
- Bring it together – Reduce the heat to medium. Add the sauce mixture and 125 ml (½ cup) of water to the pork. Stir for 1–2 minutes until the sauce is smooth, glossy and well combined.
- Add the noodles and spinach – Add the noodles and baby spinach. Toss for 1–2 minutes until the noodles are well coated and the spinach has wilted. Add an extra splash of water, 1 tablespoon at a time, if needed to loosen the sauce.
- Serve – Divide among bowls and top with extra spring onion, crushed peanuts, sesame seeds and extra chilli oil or chilli oil crisp, if using.
Nutrition information
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