Name: Addictive Dan Dan Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Sichuan
Ingredients: 2 tablespoons sesame paste or peanut butter; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon chili oil (adjust to taste); 1 tablespoon dark soy sauce; 1 tablespoon sugar; 2 teaspoons crushed Sichuan peppercorns; 2 cloves garlic, minced; 1 teaspoon minced ginger; 8 oz Chinese wheat noodles (or preferred noodles); 1 tablespoon vegetable oil; 1/4 cup chopped green onions; 1/4 cup roasted peanuts or sesame seeds (for garnish)

Dan Dan Noodles are a classic Sichuan street food known for their fiery heat, nutty depth, and bold, savory flavor. I love how the rich sauce clings to every strand of noodle, delivering a satisfying punch of chili and the unique tingle of Sichuan peppercorns. It’s an addictive dish that always hits the spot. Addictive Dan Dan Noodles

Why You’ll Love This Recipe

I enjoy this recipe for its quick prep and deep, layered flavors. The creamy sesame base, sharp vinegar, and fragrant garlic and ginger combine beautifully with the warmth of chili oil. It’s easy to make, deeply comforting, and perfect when I want something with bold flavor and a bit of spice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Sauce:

2 tablespoons sesame paste or peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon chili oil (adjust to taste)
1 tablespoon dark soy sauce
1 tablespoon sugar
2 teaspoons crushed Sichuan peppercorns
2 cloves garlic, minced
1 teaspoon minced ginger

For the Noodles:

8 oz Chinese wheat noodles (or preferred noodles)
1 tablespoon vegetable oil
1/4 cup chopped green onions
1/4 cup roasted peanuts or sesame seeds (for garnish)

Directions

Make the Sauce: I whisk together sesame paste, soy sauces, vinegar, chili oil, sugar, Sichuan peppercorns, garlic, and ginger in a bowl until smooth.
Cook the Noodles: I boil the noodles as directed on the package, then drain and rinse them with cold water.
Heat the Oil: In a pan, I heat the vegetable oil and prepare the aromatics or additional toppings if I want extra texture.
Toss and Mix: I mix the noodles with the sauce in a large bowl until well coated.
Garnish and Serve: I finish with green onions and peanuts or sesame seeds and serve immediately.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Spice Level: I adjust the chili oil and Sichuan peppercorns depending on how spicy I want it.
Noodle Options: Sometimes I use soba, rice noodles, or even spaghetti when I don’t have Chinese noodles.
Nut-Free Version: I replace sesame or peanut butter with sunflower seed butter if needed.
Add Veggies: I occasionally toss in blanched greens or shredded carrots for added crunch and freshness.

Storage/Reheating

Storage: I store leftovers in the fridge for up to 3 days in a sealed container.
Reheating: I reheat on the stovetop or in the microwave, adding a little water to loosen the sauce if it’s thickened.

FAQs

What if I don’t have sesame paste?

I use peanut butter as a great alternative—it brings similar creaminess and depth.

Can I make it gluten-free?

Yes. I use gluten-free noodles and tamari instead of regular soy sauce.

How spicy is it?

It can be very spicy, but I control the heat by adjusting the chili oil and peppercorns.

What kind of noodles should I use?

I prefer Chinese wheat noodles, but any long noodle will do—rice noodles, udon, or even linguine.

Can I make the sauce ahead of time?

Definitely. I mix the sauce in advance and store it in the fridge for up to a week.

Conclusion

These Dan Dan Noodles are bold, flavorful, and come together quickly with pantry-friendly ingredients. The balance of heat, savory depth, and creamy richness makes this dish one I love to revisit. It’s a simple, unforgettable meal that never disappoints.