Spicy Dan Dan Noodles with Bok Choy & Crunchy Chili Oil
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Dan dan noodles are spicy noodles with pork originating from Chinese Sichuan cuisine. The bits of crispy ground pork add flavor and texture to this dish while the bok choy adds freshness and helps to cool down the spice. This version of dan dan noodles is not authentic – it’s made with a paired down ingredient list to make it more approachable for a weeknight dinner.
There is enough sauce to coat the noodles so they are just slick enough to slurp. Trust me, you will want to. If served in the Chinese tradition, the ingredients are layered and mixed table-side. I personally like to mix them before dividing among the serving bowls to ensure even distribution of the ingredients.
Spicy Dan Dan Noodles with Bok Choy & Crunchy Chili Oil
Table of contents
What’s in the crunchy chili oil?
Crunchy chili oil also called chili crunch or chili crisp is a great topping for these dan dan noodles as well as dumplings and more. I have another slightly different recipe for the sauce here. If you want to use store-bought chili crisp as a shortcut my favorite brand is Lao Gan Ma (the original chili crisp!).
In this recipe I include:
- Sichuan peppercorns
- Star anise
- Lots of fried chopped garlic
- Fried shallots
- Green onion
- Tsin Tsin chilies (or chilies de arbol or red pepper flakes)
Components of Dan Dan noodles
- The chili crisp. The chili crisp or crispy chili oil is used to add spice and complex flavor to the noodles. I provide a recipe for a homemade version made with Sichuan peppercorns and star anise it can be swapped for a store-bought version if needed. I add some to the sauce and more can be added for serving to taste!
- The meat. The pork is browned in a pan with garlic and ginger then tossed with soy sauce and Chinese black vinegar.
- The sauce. The sauce is made with a combination of sesame oil, chicken stock, soy sauce, some of the homemade chili crisp, sesame paste (or peanut butter), rice wine vinegar, and sesame seeds.
- Assembly. Dan dan noodles are often served family style and mixed table-side. Add the sauce to a bowl and top with the cooked noodles. Follow with the pork mixture and bok choy, peanuts and green onions. Toss to combine and serve!
Key ingredients in this recipe
- Chinese wheat noodles – Use fresh or dried wheat flour noodles in this recipe. In Chinese “mein” or “mian” is the word for noodle. If you can’t find Chinese wheat noodles I recommend using another thin noodle like spaghetti or angel hair pasta.
- Pork – Ground pork typically comes from minced pork shoulder meat and is incredibly versatile. You can try swapping lean ground meat like turkey or chicken for the pork in this recipe.
- Bok choy – This is a type of Chinese cabbage. It has adds a nice fresh crisp contrast to the dan dan noodles in this dish. I keep the bok choy fresh in this recipe, it softens as its added to the hot noodles.
- Soy sauce – I use reduced sodium soy sauce so that I can control the amount of salt in the recipe, adding more if needed.
- Rice vinegar – Rice vinegar is made from fermented rice and helps to seasons the sauce.
- Chinese black vinegar – Black vinegar, also known as Chinkiang vinegar is a dark, malty Asian rice vinegar with a balsamic like sweet/ tart flavor. Look for it at Asian markets or find online on Amazon here. If needed substitute with additional rice vinegar for the pork.
- 5 spice powder – This fragrant, warm seasoning blend is made from a mix of Chinese cinnamon, fennel seed, star anise, cloves and either ginger, white peppercorns or Sichuan peppercorns to season the pork.
- Chinese sesame paste (or peanut butter) – Chinese sesame paste is made from toasted white sesame seeds and has a different flavor than tahini. If you cannot locate Chinese sesame paste I recommend substituting with natural peanut butter.
- Chicken stock – In this recipe it adds more of a sauce to the noodles so they aren’t as dry. If needed swap with the pasta cooking water.
- Peanuts – Adding chopped, roasted, unsalted peanuts over the top adds additional texture to this recipe as well as a nutty flavor. If you are not serving the dan dan noodles immediately, wait to add the peanuts until just before serving so they don’t get soggy.
How to make this dan dan noodle recipe
Step 1: Simmer the chili oil.
Add the Sichuan peppercorns, star anise, garlic, shallots, green onion and vegetable oil to a small saucepan. Bring the mixture to a simmer over medium heat until the garlic and onion are just golden brown, careful not to overcook, about 10 minutes.
Step 2: Add red pepper.
Remove the pot from heat. Stir in the crushed red pepper flakes and let the oil cool completely.
Step 3: Cook aromatics.
Heat a wok over medium-high heat, add 2 tablespoons of the vegetable oil and heat through. Add the ginger and garlic and stir for a few seconds until fragrant.
Step 4: Cook meat.
Add the ground pork and cook, using a spatula to break up the meat, until cooked through and the edges are slightly crispy, about 6 minutes. Add the soy sauce, black vinegar and 5 spice powder to the meat and stir to combine then remove to a medium mixing bowl.
Step 5: Cook bok choy.
Return the pan to medium heat and add the remaining vegetable oil. Add the bok choy and sauté until tender and bright green.
Step 6: Cook the noodles.
Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the noodles and cook, stirring occasionally, until al dente, about 10 minutes. Drain and toss with 1 tablespoon of the sesame oil then set aside.
Step 7: Make the sauce.
In a small bowl whisk together the remaining sesame oil, chicken stock, soy sauce, ¼ cup of the homemade crunchy chili oil, sesame paste or peanut butter, rice wine vinegar and sesame seeds stirring to combine.
Step 8: Assemble and serve.
In a large serving bowl add the sauce and add the cooked noodles. Top with the pork mixture, bok choy, green onions and peanuts. Toss to combine and serve with additional crunchy chili oil as desired.
Tips and Tricks for This Recipe
Swaps and Substitutions
- In the chili oil you can use a cheesecloth method to enhance the flavors of the chili crisp without leaving the star anise and peppercorns in the mixture. Add the Sichuan peppercorns and star anise to a small piece of cheesecloth and tie with string to close. Remove after the chili oil is done cooking.
- The homemade chili crisp can be swapped for store-bought. If using store-bought I recommend Lao Gan Ma brand.
- While pork is traditionally used you can swap it for another protein like ground chicken or turkey.
- Authentic versions of dan dan noodles are made with the addition of preserved mustard greens (sui mi ya cai).
Other recipes to try
If you enjoy this dan dan noodle recipe give these others a try:
Spicy Dan Dan Noodles with Bok Choy & Crunchy Chili Oil
Ingredients:
For the crunchy chili oil:
- 2 tablespoons Sichuan peppercorns crushed
- 2 star anise
- 10 cloves garlic chopped
- ⅓ cup diced shallots
- 2 green onions thinly sliced
- ½ cup vegetable oil
- 3 tablespoons chopped Tien Tsin Peppers or chiles de arbol or crushed red pepper flakes
For the pork:
- 3 tablespoons vegetable oil divided
- 1 tablespoon minced ginger
- 3 cloves garlic minced
- 1 pound ground pork
- 2 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar
- ½ teaspoon 5 spice powder
- 3 heads baby bok choy sliced
For the sauce and noodles:
- 10 ounces Chinese wheat noodles
- 2 tablespoons sesame oil divided
- ½ cup chicken stock
- ¼ cup soy sauce
- 2 tablespoons Chinese sesame paste or peanut butter
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame seeds
For serving:
- ¼ cup sliced green onions
- ¼ cup chopped roasted, unsalted peanuts
Instructions:
For the crunchy chili oil:
- Add the Sichuan peppercorns, star anise, garlic, shallots, green onion and vegetable oil to a small saucepan. Bring the mixture to a simmer over medium heat until the garlic and onion are just golden brown, careful not to overcook, about 10 minutes.
- Remove the pot from heat. Stir in the crushed red pepper flakes and let the oil cool completely.
For the pork:
- Heat a wok over medium-high heat, add 2 tablespoons of the vegetable oil and heat through. Add the ginger and garlic and stir for a few seconds until fragrant.
- Add the ground pork and cook, using a spatula to break up the meat, until cooked through and the edges are slightly crispy, about 6 minutes.
- Add the soy sauce, black vinegar and 5 spice powder to the meat and stir to combine then remove to a medium mixing bowl.
- Return the pan to medium heat and add the remaining vegetable oil. Add the bok choy and sauté until tender and bright green.
For the sauce and dan dan noodles:
- Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the noodles and cook, stirring occasionally, until al dente, about 10 minutes. Drain and toss with 1 tablespoon of the sesame oil then set aside.
- In a small bowl whisk together the remaining sesame oil, chicken stock, soy sauce, ¼ cup of the homemade crunchy chili oil, sesame paste or peanut butter, rice wine vinegar and sesame seeds stirring to combine.
For serving:
- In a large serving bowl add the sauce and add the cooked noodles. Top with the pork mixture, bok choy, green onions and peanuts. Toss to combine and serve with additional crunchy chili oil as desired.
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