Spicy Szechuan Dan Dan Noodles with Pork and Sesame

Dan dan noodles are a beloved Sichuan street food known for their bold, spicy and nutty flavors. This homemade version layers a rich broth with Szechuan paste, creamy peanut butter and toasted sesame seeds, then tops it with savory ground pork and charred cabbage for texture and depth.

Ready in under 30 minutes, this noodle bowl delivers a soul-stirring combination of heat, umami and crunch. Garnish with scallions and extra sesame seeds for a slurp-worthy meal that’s perfect for weeknight dinners or impressing guests.

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Ingredients

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of water to a boil. Cook ramen noodles according to package directions until al dente. Drain and set aside.
2. While noodles cook, heat 1 tsp oil in a large skillet or wok over medium-high heat. Add ground pork and cook, breaking it apart, until browned and cooked through, about 4-5 minutes. Season with salt and pepper. Transfer to a bowl.
3. In the same skillet, add remaining 1 tsp oil. Add coleslaw mix and cook, stirring occasionally, until charred in spots and tender, about 3-4 minutes. Season with a pinch of salt. Remove from skillet.
4. Reduce heat to medium. Add garlic, Szechuan paste and chili flakes to the skillet. Cook, stirring, for 30 seconds until fragrant.
5. Add 1 1/2 cups water, pork ramen stock concentrate, chicken stock concentrate, peanut butter and half the sesame seeds. Whisk until smooth and bring to a simmer. Cook for 2 minutes to meld flavors.
6. Divide cooked noodles between bowls. Ladle the broth over noodles. Top with ground pork, charred coleslaw, scallion greens and remaining sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef work well. For a vegetarian version, use crumbled tofu or tempeh.

What can I substitute for Szechuan paste?

You can use a mix of chili bean paste (doubanjiang) and a pinch of Sichuan peppercorns or substitute with gochujang for a different flavor profile.

Can I make this dish ahead of time?

The broth and toppings can be prepared in advance, but cook the noodles fresh just before serving to avoid them becoming mushy.