Dan Dan Noodles

I am a big fan of Asian cuisine. Whether it be Thai, Chinese, or Vietnamese, just count me in. There are plenty of dishes that I could rattle off that I simply love, but there is one dish that I love that is consists of noodles, minced meat, a bit of gravy, and fresh herbs. This dish can be translated across many Asian cultures and as I normally had this dish in a Vietnamese restaurant, there is one that I found in a Chinese dish known as Dan Dan noodles.

Dan Dan Noodles Recipe

Ingredients: [Print this Recipe]

  • 1 1/2 lb ground chuck
  • 1 tbsp canola oil
  • 1 tbsp fresh ginger, minced
  • 5 cloves of garlic, minced
  • 2 tbsp spicy Kimchi, chopped
  • 4 green onions, chopped, and divided between white and green parts
  • 2 tbsp Chinese rice wine
  • 1 lb Chinese noodles, cooked until al dente
  • 1/2 cup of chopped peanuts
  • Fresh cilantro

Ingredients for the Sauce:

  • 2 cups of chicken stock
  • 2 tbsp soy sauce
  • 1 tbsp Tahini paste
  • 4 tbsp chili paste
  • 1 tbsp dark sesame oil
  • 1 tbsp palm sugar
  • 1 tsp ground Sichuan pepper
  • 1 1/2 tbsp balsamic vinegar
  • pinch of salt

Ingredients for making Dan Dan Noodles

Start by making the sauce. Combine all of the sauce ingredients into a sauce pan and cook on low for about 25 minutes, stirring along the way. Once it comes to a simmer, keep it cooking on very low heat so that it remains hot.

During this time cook your noodles to al dente, then rinse with cold water, strain, and set them aside.

Next, add the oil to a large skillet and bring that up to a medium to medium high heat. Add in the garlic and ginger and stir that for a few minutes. Toss in the white parts of the green onion, as well as the kimchi and give that a stir.  Next add in the ground chuck, and with a wooden spoon, begin breaking that up. Continue cooking the meat on medium high heat. You want it to caramelize and crisp up. Once you crisp up the ground chuck a bit, toss in the Chinese rice wine vinegar, and give that a good stir.

OK, now we are ready to serve. Get an individual serving bowl out and add in some noodles. Next, add a generous amount of the meat mixture, then give a nice ladle full of the sauce. Top that with fresh cilantro, the green onion, and some of the chopped peanuts.

Chinese Dan Dan Noodles Recipe

The flavor of these Dan Dan noodles are rock solid. You get the comfort from a bowl of Asian noodles, but then you get this peppery aroma and spice from the Sichuan pepper. That’s alright though because the freshness of the cilantro and the texture of the peanuts take this one to the next level. And heck, who thought you could use ground beef in a Chinese recipe, hey?

The ingredients sounds like a lot, but trust me, this goes fast, is simple to make, and is great any day of the week! Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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