Dan Dan Noodles Pork Mince Stir Fry

Dan Dan noodles are a delicious, quick & simple, spicy minced pork stir fry featuring peanuts, chilli oil, Szechuan pepper & Chinese greens.

Cooking this gloriously punchy noodle fakeaway recipe takes just 10 minutes, and the prep takes a leisurely 15 minutes, meaning this is way quicker and cheaper than delivery!

Pork Mince Noodle Stir Fry

Quick stir fry dishes are a constant on my menu at home; they are gloriously quick and really satisfying.

My take on dan dan noodles became a firm favourite during my days of living in rural central Europe, and it remains a firm favourite still.

Showcasing minced pork, chilli oil, Szechuan (Sichuan) pepper to coat the noodles it is no wallflower in the flavour department.

Just like my Szechuan chicken and Szechuan prawns recipe, it heavily features the zing of Szechuan peppercorns. It is also the dish that most influenced my ginger pork stir fry, which uses pork tenderloin rather than ground pork.

Traditionally, this dish contains a sesame paste that is similar to tahini. I use unsweetened peanut butter because I rarely order ingredients online.

I return a little of the sesame flavour with some toasted sesame oil right at the end of the cooking process.

And just like many of my takeaway recipes, this cooks in under 30 minutes. This means that it is not only cheaper than a takeaway but quicker too!

If you are feeding someone who is vegan and you love this dish, you must check out my crumbled tofu noodle stir fry!

Frequently Asked Questions

Can I use a different type of noodles?

Traditionally, it is made with wheat noodles; I like to use udon noodles, but any form of egg noodle works really well, too.

Why do you pre-soak straight-to-wok noodles?

I always think that straight-to-wok noodles benefit from breaking up in boiling water. This is because I want them in the wok for the shortest time possible, and I also don't want to break them up in the wok.

Can I use regular pepper instead of Szechuan pepper?

No, they are very different products, and Szechuan pepper is irreplaceable in this dan dan noodles recipe.

It is glorious stuff, I think of it as grown-up popping candy, it is vibrant and almost fizzy. Tread carefully though, using too much will result in it numbing your mouth!

What is Chinese crispy chilli oil?

It is crispy chilli in oil with some MSG, Szechuan pepper and preservatives and it has a unique smoky spicy flavour to recipes, and I love the stuff.

I use the Lao Gan Ma brand, which can, on occasion, be difficult to find.

Lee Kum Ke makes a Chiu Chow chilli oil, which is different but a worthy substitute and in the UK it is much more available as most of the large supermarkets stock it.

Serving Suggestions

Like so many of my Chinese fakeaway recipes, I don't serve my dan dan noodles with a side dish. I'm much more likely to rock some starters and make a spread out of the meal.

If I am not behaving myself, I will start off with some prawn and sesame toast or prawn crackers. I might even stretch to some crispy spring rolls.

Soup is also a nice light option; this spicy noodle stir fry follows something like my hot and sour soup would work perfectly.

If I am really gonna go for it, then I would open up with some Chinese takeaway style spare ribs.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• Wok, I use a large flat-bottomed carbon steel wok because I find it best on an electric hob.
• Kettle for boiling water if needed for the noodles.
• Mixing bowls.
• Chopping board.
• Kitchen knife.
• Weighing scales and or measuring cups and spoons.
• Stirring and serving spoons or tongs.
• Pestle and mortar or spice grinder.
• Sieve or colander.