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close up dan dan noodles in bowl with chopsticks

Cheat’s Dan Dan Noodles

Servings: 4 servings
Calories: 696kcal
These easy Cheat’s Dan Dan Noodles combine minced (ground) pork, thick wheat noodles and baby spinach in a rich, creamy peanut chilli sauce. Ready in just 20 minutes with minimal prep and made using simple supermarket ingredients, they’re a brilliant family-friendly fakeaway for busy weeknights. I love that the chilli can be adjusted or left out completely for kids, then added at the table for anyone who likes more heat.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

Ingredients

Noodles

  • 600 g (1¼ lb) fresh wheat noodles or 400 g (14 oz) dried wheat noodles (see note 1)

Pork

  • 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

Sauce

  • 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

To finish

  • 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.

Notes

Note 1 – Noodles I use 600 g (1¼ lb) of fresh Hokkien-style wheat noodles from the refrigerated section of the supermarket. For Australian readers, I used the Coles Hokkien Noodles in the video. I like the texture of these and also that they don’t need to be boiled! Pierce the packet, microwave for 1 minute to loosen the noodles, then add them directly to the pan.
You can also use 400 g (14 oz) of dried noodles. Cook them according to the packet instructions until just tender, then drain before adding them to the pan. I recommend using thicker wheat noodles rather than very fine noodles, as they hold up better when tossed through the sauce.
Note 2 – Peanut butter The peanut butter gives the sauce its rich, creamy texture and is an easy supermarket alternative to the sesame paste traditionally used in dan dan noodles. Lots of recipes use tahini as a substitute to Chinese sesame paste, and while it works, I found peanut butter to be so much more balanced and delicious.
Note 3 – Chilli oil For a mild version, use 1 tablespoon of mild chilli oil or chilli oil crisp. Using more of the flavoured oil and fewer of the chilli solids can also help keep the heat level down. For a no-chilli version, leave the chilli oil out of the sauce and serve it separately at the table. For more heat, use 2 tablespoons of chilli oil or chilli oil crisp in the sauce and add extra when serving.

Make Ahead

See Leftovers below.

Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave until steaming hot, adding a splash of water and tossing halfway through to loosen the sauce, if needed. You can also reheat gently in a frying pan over medium heat with a little water. Not suitable to freeze. 

Recipe source

A Simple Home Edit original recipe
Nutrition Facts
Cheat’s Dan Dan Noodles
Amount per Serving
Calories
696
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
9
g
56
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
21
g
Cholesterol
 
68
mg
23
%
Sodium
 
1793
mg
78
%
Potassium
 
784
mg
22
%
Carbohydrates
 
50
g
17
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
40
g
80
%
Calcium
 
73
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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