Spicy Dan Dan Noodles with Bok Choy & Crunchy Chili Oil
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These spicy dan dan noodles combine chewy Chinese wheat noodles with crispy ground pork, fresh bok choy, and a savory sesame sauce loaded with homemade crunchy chili oil. The result is spicy, nutty, savory, and just saucy enough to coat every noodle. A Sichuan dish traditionally made with noodles, dan dan noodles are seasoned ground pork, and a spicy, flavorful sauce. This version simplifies the ingredient list for an approachable weeknight dinner while keeping plenty of the signature flavors. The homemade crunchy chili oil brings heat and texture, while the bok choy adds a fresh, crisp contrast to the rich pork and sauce.
For an extra-easy shortcut, use your favorite store-bought chili crisp instead of making the crunchy chili oil from scratch. Just keep extra on the table for anyone who wants to turn up the heat. This recipe is a go-to of mine when I want flavorful noodles—same category as these peanut noodles with charred limes or cold coriander noodles with cashews.
What’s in Crunchy Chili Oil?
Crunchy chili oil also called chili crunch or chili crisp is a great topping for these dan dan noodles as well as dumplings like these pork and chive pan-fried dumplings and more. Check out another slightly different recipe for making easy fried chili crisp. If you want to use store-bought chili crisp as a shortcut my favorite brand is Lao Gan Ma (the original chili crisp!).
Why You’ll Love This Recipe
- Bold, spicy flavor – Homemade crunchy chili oil with Sichuan peppercorns, star anise, garlic, and dried chiles adds heat and aromatic depth
- A satisfying combination of textures – Chewy wheat noodles, browned ground pork, bok choy, and crunchy roasted peanuts make every bite interesting
- Easy to customize – Swap the pork for ground chicken or turkey, use natural peanut butter in place of Chinese sesame paste, or choose store-bought chili crisp
Key Ingredients in This Recipe
- Chinese wheat noodles – Use fresh or dried wheat flour noodles in this recipe. In Chinese “mein” or “mian” is the word for noodle. If you can’t find Chinese wheat noodles I recommend using another thin noodle like spaghetti or angel hair pasta.
- Pork – Ground pork typically comes from minced pork shoulder meat and is incredibly versatile. You can try swapping lean ground meat like turkey or chicken for the pork in this recipe.
- Bok choy – This is a type of Chinese cabbage. It has adds a nice fresh crisp contrast to the dan dan noodles in this dish. I keep the bok choy fresh in this recipe, it softens as its added to the hot noodles.
- Soy sauce – I use reduced sodium soy sauce so that I can control the amount of salt in the recipe, adding more if needed.
- Rice vinegar – Rice vinegar is made from fermented rice and helps to seasons the sauce.
- Chinese black vinegar – Black vinegar, also known as Chinkiang vinegar is a dark, malty Asian rice vinegar with a balsamic like sweet/ tart flavor. If needed substitute with additional rice vinegar for the pork.
- 5 spice powder – This fragrant, warm seasoning blend is made from a mix of Chinese cinnamon, fennel seed, star anise, cloves and either ginger, white peppercorns or Sichuan peppercorns to season the pork.
- Chinese sesame paste (or peanut butter) – Chinese sesame paste is made from toasted white sesame seeds and has a different flavor than tahini. If you cannot locate Chinese sesame paste I recommend substituting with natural peanut butter.
- Chicken stock – In this recipe it adds more of a sauce to the noodles so they aren’t as dry. If needed swap with the pasta cooking water.
- Peanuts – Adding chopped, roasted, unsalted peanuts over the top adds additional texture to this recipe as well as a nutty flavor. If you are not serving the dan dan noodles immediately, wait to add the peanuts until just before serving so they don’t get soggy.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Make the crunchy chili oil ahead of time and keep it on hand for these noodles, dumplings, rice, or other dishes that could use a spicy, crunchy topping. If you want a smoother chili oil, tie the Sichuan peppercorns and star anise in cheesecloth before simmering, then remove them before adding the chiles.
Swaps and Substitutions
- Chinese wheat noodles: Use fresh or dried Chinese wheat noodles. Thin spaghetti or angel hair pasta can work in a pinch.
- Ground pork: Substitute ground chicken or turkey if preferred.
- Chinese sesame paste: Natural peanut butter is an easy substitute.
- Crunchy chili oil: Use store-bought chili crisp instead of homemade. Lao Gan Ma is a good option.
- Chicken stock: Pasta cooking water can be used instead if needed.
- Bok choy: The bok choy adds freshness and crunch, but you can use another quick-cooking leafy green if needed.
How to Make Spicy Dan Dan Noodles with Bok Choy & Crunchy Chili Oil (Step-by-Step)
- Prepare chili crisp. The chili crisp or crispy chili oil is used to add spice and complex flavor to the noodles. Try my homemade version made with Sichuan peppercorns and star anise it can be swapped for a store-bought version, if needed. I add some to the sauce and more can be added for serving to taste!
- Brown the meat. The pork is browned in a pan with garlic and ginger then tossed with soy sauce and Chinese black vinegar.
- Cook the noodles. Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the noodles and cook, stirring occasionally, until al dente, about 10 minutes. Drain and toss with 1 tablespoon of the sesame oil then set aside.
- Make the sauce. In a small bowl whisk together the remaining sesame oil, chicken stock, soy sauce, ¼ cup of the homemade crunchy chili oil, sesame paste or peanut butter, rice wine vinegar and sesame seeds stirring to combine.
- Assemble and serve. Dan dan noodles are often served family style and mixed table-side. Add the sauce to a bowl and top with the cooked noodles. Follow with the pork mixture and bok choy, peanuts and green onions. Toss to combine and serve!
How To Serve Spicy Dan Dan Noodles with Bok Choy
- Top with sliced green onions and chopped roasted, unsalted peanuts for extra crunch.
- Serve with additional crunchy chili oil for anyone who wants more heat.
- Pair with steamed dumplings for a more substantial meal.
- Serve alongside a crisp cucumber salad to balance the spicy, savory noodles.
- Add a side of sautéed Asian greens for extra vegetables.
How To Store Spicy Dan Dan Noodles with Bok Choy
- Refrigerate: Store cooled noodles in an airtight container in the refrigerator for up to 3 days.
- Store separately: Keep extra crunchy chili oil and roasted peanuts separate when possible to preserve their texture.
- Reheat: Warm the noodles in a skillet over medium-low heat with a splash of chicken stock or water to loosen the sauce. Top with the peanuts and green onions just before serving.
FAQ – Frequently Asked Questions
Yes, dan dan noodles are known for their spicy flavor. Adjust the amount of crunchy chili oil to your preference.
Yes, ground chicken or ground turkey can be used instead of ground pork. Brown the meat with the ginger and garlic, then season it with soy sauce, Chinese black vinegar, and five-spice powder as directed. Ground chicken and turkey are leaner than pork, so avoid overcooking them to keep the meat from becoming dry.
Absolutely. Store-bought chili crisp is a convenient shortcut if you don’t have time to prepare the homemade crunchy chili oil. Use a chili crisp such as Lao Gan Ma, which adds chile heat and crunchy aromatics to the sesame sauce. Start with a smaller amount and add more to taste, since the spice level and saltiness vary by brand.
You can prepare components ahead to make dinner easier. Make the crunchy chili oil in advance, and cook the pork and bok choy before assembling the dish. For the best texture, cook and toss the noodles with the sauce shortly before serving. If you have leftovers, refrigerate them promptly in an airtight container and reheat with a splash of chicken stock or water to loosen the sauce.
Other Recipes to Try
Looking for more Asian noodle inspiration? Take a look at some of my favorite recipes below for more comforting goodness:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Spicy Dan Dan Noodles with Bok Choy & Crunchy Chili Oil
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Ingredients:
For the crunchy chili oil:
- 2 tablespoons Sichuan peppercorns crushed
- 2 star anise
- 10 cloves garlic chopped
- ⅓ cup diced shallots
- 2 green onions thinly sliced
- ½ cup vegetable oil
- 3 tablespoons chopped Tien Tsin Peppers or chiles de arbol or crushed red pepper flakes
For the pork:
- 3 tablespoons vegetable oil divided
- 1 tablespoon minced ginger
- 3 cloves garlic minced
- 1 pound ground pork
- 2 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar
- ½ teaspoon 5 spice powder
- 3 heads baby bok choy sliced
For the sauce and noodles:
- 10 ounces Chinese wheat noodles
- 2 tablespoons sesame oil divided
- ½ cup chicken stock
- ¼ cup soy sauce
- 2 tablespoons Chinese sesame paste or peanut butter
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame seeds
For serving:
- ¼ cup sliced green onions
- ¼ cup chopped roasted, unsalted peanuts
Instructions:
For the crunchy chili oil:
- Add the Sichuan peppercorns, star anise, garlic, shallots, green onion and vegetable oil to a small saucepan. Bring the mixture to a simmer over medium heat until the garlic and onion are just golden brown, careful not to overcook, about 10 minutes.
- Remove the pot from heat. Stir in the crushed red pepper flakes and let the oil cool completely.
For the pork:
- Heat a wok over medium-high heat, add 2 tablespoons of the vegetable oil and heat through. Add the ginger and garlic and stir for a few seconds until fragrant.
- Add the ground pork and cook, using a spatula to break up the meat, until cooked through and the edges are slightly crispy, about 6 minutes.
- Add the soy sauce, black vinegar and 5 spice powder to the meat and stir to combine then remove to a medium mixing bowl.
- Return the pan to medium heat and add the remaining vegetable oil. Add the bok choy and sauté until tender and bright green.
For the sauce and dan dan noodles:
- Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the noodles and cook, stirring occasionally, until al dente, about 10 minutes. Drain and toss with 1 tablespoon of the sesame oil then set aside.
- In a small bowl whisk together the remaining sesame oil, chicken stock, soy sauce, ¼ cup of the homemade crunchy chili oil, sesame paste or peanut butter, rice wine vinegar and sesame seeds stirring to combine.
For serving:
- In a large serving bowl add the sauce and add the cooked noodles. Top with the pork mixture, bok choy, green onions and peanuts. Toss to combine and serve with additional crunchy chili oil as desired.
Notes:
Nutrition:
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Good article, you sharing is awesome, love it!
I have only ever had dan dan noodles from a restaurant. I love that you made it a little easier for home cooking. It was spicy enough. The whole dish came together quickly and the presentation was a crowd pleaser.