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Dan dan-style noodles recipe

Dan dan-style noodles recipe

158 ratings

Whip up these spicy dan dan noodles in just 15 minutes for a speedy supper for six. Inspired by a popular Chinese dish, Szechuan peppercorns, crushed chillies and chilli oil add tongue-tingling heat to nutty pork mince and wholewheat noodles. See method

  • Serves 6
  • 2 mins to prepare and 13 mins to cook
  • 732 calories / serving


  • 1 tbsp vegetable or groundnut oil
  • 500g pack 12% fat pork mince
  • 100g bunch spring onions, white and green parts separated, finely sliced
  • 3cm piece ginger, peeled and grated
  • 3 garlic cloves, crushed​
  • 1 tbsp Szechuan peppercorns, roughly ground with a pestle and mortar
  • 1 tbsp chilli oil
  • 3 tbsp reduced-salt soy sauce
  • 3 tbsp crunchy peanut butter
  • 1 chicken stock cube, made up to 700ml
  • 375g wholewheat noodles
  • 1½ tsp crushed chillies
Budget swap: Use an extra pinch of chilli instead of buying chilli oil

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    5g 26%
  • Sugars

    5g 6%
  • Salt

    2.2g 37%

of the reference intake
Carbohydrate 96.5g Protein 38.8g Fibre 12.3g


  1. Heat the oil in a wok over a high heat and fry the mince for 7-8 mins, stirring regularly, until just crisp. Add the white parts of the spring onion, the ginger, garlic and half of the Szechuan pepper and cook, stirring, for 2 mins. Add the chilli oil, soy sauce, peanut butter and chicken stock. Stir to combine, then reduce the heat to medium and simmer gently for 3 mins.
  2. Cook the noodles to pack instructions, then drain and divide between 6 bowls. Spoon over the mince and broth. Scatter with the remaining Szechuan pepper, spring onion greens and crushed chillies to serve.

See more Chinese recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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