Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package instructions until al dente (typically 4–6 minutes). Reserve 1/2 cup of the noodle cooking water, then drain the noodles and toss immediately with 1 teaspoon sesame oil to prevent sticking. Divide noodles among 4 bowls.

Cook and prepare noodles

Arrange blanched greens (if using) to one side of each bowl. Sprinkle chopped pickled mustard greens and chopped peanuts/sesame seeds on top of the noodles. Scatter sliced scallions over the bowls for garnish.

In a medium bowl, whisk together the sesame paste, soy sauce, black vinegar, sugar, and 1/2 cup warm chicken or vegetable stock until smooth. If the paste is very thick, add additional warm cooking water (1–2 tbsp at a time) until the sauce reaches a pourable, slightly viscous consistency. Stir in sesame oil, chili oil (or Sichuan pepper oil), and chili crisp. Taste and adjust seasoning — add a little more soy for saltiness, vinegar for brightness, or sugar if too sharp.

Make the sesame sauce

Divide the sauce equally into the 4 bowls over the noodles (it will sit under/around the noodles).

Heat a wok or large skillet over medium-high heat until hot. Add the neutral oil and swirl to coat. Add minced garlic and ginger and stir-fry 20–30 seconds until fragrant (do not brown). Add the doubanjiang (or chili bean paste) and cook 30 seconds, stirring to release aroma.

Cook the minced pork

Add the ground pork, break it up with a spatula, and spread into a thin layer. Let it sear undisturbed 30–60 seconds to develop color, then stir and continue cooking until no longer pink, about 3–4 minutes total. Add soy sauce, Shaoxing wine, and chicken stock (or water). Stir and scrape up any browned bits. Simmer 1–2 minutes to reduce slightly.

Season with salt and white pepper. Taste and adjust: if you prefer more savory depth add another 1/2 teaspoon soy; for more heat add extra chili oil. Turn off the heat and spoon the hot minced pork and its oil over the prepared noodle bowls, distributing evenly.

Toss or stir the noodles in each bowl so the sesame sauce coats the strands and the minced pork mixes through. Add a splash of reserved noodle water if the sauce seems too thick to help it emulsify into a creamy coating.

Finish with additional scallions and a drizzle of chili oil or Sichuan pepper oil if desired. Serve immediately while hot.

Chinese wheat noodles (or thin spaghetti)

Scallions (green parts), thinly sliced

Pickled mustard greens (zha cai) or preserved vegetable, finely chopped

Roasted peanuts or toasted sesame seeds, coarsely chopped

Baby bok choy or spinach (optional), blanched

Chinese sesame paste (or tahini mixed with peanut butter)

Soy sauce

Chinese black vinegar (or rice vinegar)

Light chicken or vegetable stock (warm)

Sesame oil

Sugar

Sichuan peppercorn oil (optional) or chili oil

Chili crisp or chili flakes (adjust to taste)

Ground pork (or ground chicken/tofu)

Garlic, finely minced

Ginger, finely minced

Doubanjiang (spicy broad bean paste) or 1 tsp chili bean paste

Soy sauce (for cooking)

Shaoxing wine (or dry sherry)

Chicken stock or water

Neutral oil (vegetable or peanut)

Salt

White pepper (optional)

Dan Dan Noodles

Make Dan Dan Noodles Recipe in just 35m. noodles with minced pork, sesame paste

Dan Dan Noodles Recipe

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