Addictive Dan Dan Noodles (Printable Version)
Spicy noodles in creamy chili-sesame sauce, finished with savory beef and fresh green onions for bold flavor.
# Everything You’ll Need:
→ Noodles
01 -
225g dried Chinese wheat noodles or spaghetti
→ Sauce
02 -
30 ml soy sauce
03 -
10 ml rice vinegar
04 -
15 ml chili oil, plus extra for serving
05 -
30 ml chicken broth
06 -
30g tahini (sesame paste)
07 -
5g granulated sugar
→ Beef Mixture
08 -
225g ground beef
09 -
15 ml sesame oil
10 -
2 cloves garlic, minced
11 -
15g fresh ginger, grated
12 -
2 green onions, white and green parts separated, thinly sliced
→ Garnishes (optional)
13 -
Extra chili oil
14 -
Sliced green onions
15 -
Additional tahini or crushed peanuts
# Steps to Cook:
01 -
Bring a large pot of salted water to a boil. Add dried noodles and cook according to package directions until al dente. Drain thoroughly and set aside.
02 -
Heat sesame oil in a large skillet or wok over medium heat. Add ground beef, breaking apart with a spatula. Cook until meat is browned and fully cooked, 5–7 minutes.
03 -
In a bowl, combine soy sauce, rice vinegar, chili oil, chicken broth, tahini, and sugar. Whisk until the mixture is smooth and fully emulsified.
04 -
Add minced garlic, grated ginger, and the white parts of green onions to the beef. Stir-fry for 1 minute, just until fragrant.
05 -
Pour the prepared sauce over the beef and aromatics. Allow to simmer for 3–4 minutes until slightly thickened.
06 -
Add the cooked noodles to the skillet. Toss thoroughly to ensure the noodles are evenly coated and warmed through.
07 -
Divide the noodles among serving bowls. Garnish with green onion tops, extra chili oil, and, if desired, additional tahini or crushed peanuts.
# Extra Suggestions:
01 -
For optimal flavor, briefly toast the sesame oil before browning the beef.
02 -
Avoid overcooking the noodles, as they will absorb moisture and soften further in the sauce.
03 -
Adjust the quantity of chili oil to modulate heat to taste.