{"id":30092,"date":"2025-11-02T00:05:02","date_gmt":"2025-11-02T07:05:02","guid":{"rendered":"http:\/\/iamafoodblog.com\/?p=30092"},"modified":"2025-11-01T20:16:43","modified_gmt":"2025-11-02T03:16:43","slug":"dan-dan-noodles","status":"publish","type":"post","link":"https:\/\/iamafoodblog.com\/dan-dan-noodles\/","title":{"rendered":"The Easiest Dan Dan Noodles"},"content":{"rendered":"

These are the super easy dan dan noodles you\u2019re going to be making over and over again when you want a fast, easy, flavorful meal that takes just under ten minutes.<\/strong><\/p>\n

Dan dan noodles for the win!<\/h2>\n

This is my go to meal when I don\u2019t know what to eat but I want something fast and quick and flavorful. Technically it isn\u2019t dan dan mian\/dan dan noodles but it technically is too. See, dan dan noodles are one of those dishes, the kind where there are a thousand variations, even in Sichuan, where they\u2019re from. They can come in soup, they can come more dry, they can have pork, they can be vegetarian, they can be whatever you want, really. The beauty of these noodles is: if you can boil noodles and mix sauce in a bowl, you can make these super satisfying spicy noodles.<\/p>\n

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What do these dan dan noodles taste like?<\/h2>\n

These noodles are spicy, savory, and nutty with a little hint of malty vinegar. They\u2019re full of flavor and so good.<\/p>\n

How to make dan dan noodles<\/h2>\n
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  1. Mix.<\/strong> In a large bowl, mix together all the the sauce ingredients.<\/li>\n
  2. Cook.<\/strong> Add the noodles to boiling water and cook according to the package directions. Save 1\/4 cup of the cooking water then drain the noodles.<\/li>\n
  3. Toss.<\/strong> Toss the noodles with the sauce until coated and glossy, loosening with extra hot noodle water if too thick.<\/li>\n
  4. Eat.<\/strong> Enjoy immediately topped with toasted sesame seeds and extra chili crisp if desired.<\/li>\n<\/ol>\n

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    Ingredients for dan dan noodles<\/h2>\n

    Chinese sesame paste<\/h3>\n

    This is similar to tahini but really different. Just by looking at it, you can tell that Chinese sesame paste is a lot darker and thicker. That\u2019s because it\u2019s made from toasted un-hulled sesame seeds whereas tahini is make from untoasted hulled sesame seeds. Chinese sesame paste is nuttier, deeper, and more toasty tasting. If you love sesame, you\u2019ll love it. It\u2019s super thick, so give it a good stir (just like natural almond butter) before using. They sell sesame paste at Asian grocery stores and online. Whangzhihe is probably the most common sesame paste sauce you\u2019ll see.<\/p>\n

    Chili crisp<\/h3>\n

    Our go-to brand, along with the rest of the world is Lao Gan Ma. It\u2019s a chili oil that\u2019s deeply savory, not too spicy, and has little bits of crispy crunchy bits that are incredibly addictive. The crunchy bits are chili peppers, garlic, and roasted soy beans. It\u2019s seriously amazing. You can buy it at Asian grocery stores or online. You can even make your own at home!\u00a0<\/a><\/p>\n

    \"Lao<\/picture><\/p>\n

    Soy sauce<\/h3>\n

    There are so, so many soy sauces out there. I could write a whole blog post on soy sauce! Most good Asian grocery stores devote a whole aisle to the hundreds of different types. Obviously the best one is the one in your pantry, but if you\u2019re running out or want to expand your soy sauce collection, make sure you go for naturally brewed. There are two main types of soy sauces commercially available: naturally brewed\/fermented and chemically produced. Get the naturally brewed or fermented for its complex deep aroma and flavor. We like both Amoy and Lee Kum Kee. In this case, you\u2019re looking for light soy sauce. Even better if you get first extract\/first press soy sauce.<\/p>\n

    Chinese black vinegar<\/h3>\n

    Black vinegar, also known as Zhenjiang or Chinkiang vinegar is a black sticky rice based vinegar that is fruity, slightly sweet, malty, and just the bit reminiscent of balsamic. It has a deep flavor and just a hint of smoke. It adds acidity and sweetness and is a backbone in Chinese cooking. It\u2019s perfect for balancing out rich flavors like sesame. Chinese black vinegar can be found at Asian grocery stores and online.<\/a><\/p>\n

    Sugar<\/h3>\n

    Just a touch of sugar balances out the spice and tang of the chili crisp and vinegar. The hint of sweetness contrasts the savory flavors and makes everything sing.<\/p>\n

    Garlic<\/h3>\n

    Raw garlic adds a huge punch of garlicky spiciness. Make sure your finely mince, or better yet, use a garlic press.<\/a><\/p>\n

    Noodles<\/h3>\n

    You can use any type of noodles for this recipe but I love using knife cut noodles, known as dao xiao mian (\u5200\u524a\u9762) or Chinese shanxi planed noodles. They\u2019re noodle ribbons with a ruffled, frilly edge that have an amazing texture. The center of the noodle is thicker and chewier and the frills are thinner and more supple. Sometimes they\u2019re referred to as non-fried noodles because they\u2019re steamed before they\u2019re dried, unlike a lot of other dried noodles. They sell them at Asian grocery stores and online. They don\u2019t sell the ones we buy online but these look pretty similar, .<\/a><\/p>\n

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    Ingredient substitutes<\/h3>\n

    This an easy noodle bowl, so don\u2019t worry too much about the ingredients. If you need to substitute ingredients, go for it!<\/p>\n