Spicy Szechuan Dan Dan Noodles with Sesame and Charred Cabbage

This spicy Szechuan dan dan noodle bowl is a flavor-packed twist on a classic Chinese street food. The broth is layered with zingy Szechuan paste, creamy peanut butter, and toasted sesame seeds, creating a deeply savory and nutty base. Tender ramen noodles are topped with savory ground pork, charred cabbage, and a sprinkle of chili flakes for heat.

It’s a quick and satisfying meal that comes together in just 25 minutes, perfect for a weeknight dinner that feels like takeout but is made fresh at home. Garnish with scallion greens and extra sesame seeds for a beautiful, slurp-worthy finish.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 ounce Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1.15 ounce Peanut ButterView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
2. Heat a drizzle of oil in a medium pot over high heat. Add coleslaw mix and cook, stirring constantly, until lightly charred, 1-2 minutes. Transfer to a plate.
3. Heat a drizzle of oil in the same pot over medium-high heat. Add scallion whites and garlic; cook, stirring occasionally, until fragrant, 20-30 seconds. Add ground pork, half the sesame seeds, and ¼ tsp salt (½ tsp for 4 servings); cook, breaking up meat, until browned and cooked through, 5-7 minutes.
4. Once pork is done, add Szechuan paste and peanut butter; cook, stirring occasionally, until lightly browned and combined, 1-2 minutes. Stir in pork ramen stock concentrate, chicken stock concentrate, and 2½ cups water (4½ cups for 4 servings). Bring to a boil, then reduce heat to low. Cook, stirring occasionally, until slightly thickened, 2-4 minutes. Taste and season with salt and pepper if necessary.
5. Once salted water is boiling, add half the noodles (all for 4 servings) to pot. Cook until tender, 1-2 minutes. Drain noodles; rinse under cold water for 30 seconds.
6. Divide noodles between large soup bowls. Pour broth over noodles and top with charred cabbage. Garnish with scallion greens, remaining sesame seeds, and chili flakes to taste. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of ground pork?

Yes, ground chicken, turkey, or even crumbled tofu work well as substitutes.

What can I use instead of Szechuan paste?

You can mix hoisin sauce with a bit of chili garlic sauce or doubanjiang (fermented chili bean paste) to mimic the flavor.

How do I store leftovers?

Store the broth and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat and combine when ready to eat.