Bold, Spicy Dan Dan Noodles for Weeknight Cooking

Some dishes stay with you—not just because of the food itself, but because of how you first experienced them. I discovered dan dan noodles in a Brooklyn restaurant with a dear foodie friend, the air thick with chili smoke, eyes watering before the first bite. The heat wasn’t just in the sauce—it was in the room. And that only made the flavour more vivid: fiery, savoury, complex, and layered in a way that felt both new and deeply rooted.

This recipe doesn’t try to replicate that bowl exactly. It isn’t traditional, and it isn’t meant to be. But it does honour the memory. It keeps the heat, the umami, the slurp. And it makes space for the reality of cooking on a weeknight: fewer steps, fewer pans, no leftover half-packages of meat or noodles.

Fly by Jing chili crisp replaces the homemade chili oil. Far from identical, but excellent—rich, balanced, and ready in a spoonful. Yamasa soy brings the salt and savour, and Épices de Cru Sichuan red peppercorns add that unmistakable tingle. Ground turkey replaces pork, not just for lightness but so you can use the full pound without hesitation. And there’s just as much green as meat—bok choy, gai lan, or whatever looks fresh—because that’s what makes it into a complete meal.

A few specialty ingredients—dark soy sauce, Chinese sesame paste, Shaoxing wine—do still require a trip to the Asian grocery. Tahini and dry sherry will work in a pinch, though the flavour will shift. Slowly, Flavourfull is working to bring more of these staples into the online pantry. For now, the rest is ready to ship.

Traditionally, dan dan noodles are served by spooning the sauce into the bottom of each bowl, then topping with noodles, meat, and greens. It’s a lovely, elegant way to plate—especially if serving guests. But for an easy weeknight meal, tossing everything together in the wok works just as well.

Weeknight Dan Dan Noodles
Serves 4

Ingredients
Noodles & toppings
1 lb medium-thick wheat noodles (fresh or dried)
400 g leafy Asian greens (such as yu choy tips, baby bok choy, or choy sum)
2 green onions, sliced on the bias
1/4 cup chopped roasted peanuts

Sauce
2 tbsp Chinese sesame paste (or tahini)
3 tbsp Yamasa soy sauce
1 tbsp sugar
1/4 tsp five spice powder
1 tsp Épices de Cru Sichuan Imperial Red peppercorns, ground
3 tbsp Fly by Jing chili crisp (or to taste)
2 garlic cloves, grated
1/2 cup homemade chicken stock

Meat
2 tbsp canola oil
1 lb ground turkey
2 tbsp Chinese cooking wine (or dry sherry)
1 tbsp dark soy sauce
1 tbsp hoisin sauce
1 tsp five spice powder

Method

1. In a small bowl, combine sesame paste, soy sauce, sugar, five spice powder, ground Sichuan peppercorns, chili crisp, and garlic. Measure out chicken stock and set aside.

2. Bring a large pot of water to a boil. Blanch the greens for 1–3 minutes or until tender-crisp. Remove with a slotted spoon and set aside. Add noodles to the same pot and cook until al dente according to package directions. Drain, reserving a little starchy cooking water.

3. In a small bowl, combine Chinese wine, dark soy sauce, hoisin sauce, and five spice powder. Set aside.

4. Working in two batches, heat 1 tbsp oil in a wok or large frying pan over high heat. Add half the turkey and fry for 3–4 minutes, or until cooked through and lightly browned. Transfer to a plate and repeat with the remaining turkey. Return all the cooked meat to the pan, add the sauce mixture, and stir-fry until coated and lightly caramelized. Remove from heat.

5. Add chicken stock to the wok and stir to loosen any browned bits. Stir in the sesame paste mixture and bring to a simmer until warmed through. Remove from heat.

6. Add the cooked noodles and toss to coat evenly, loosening with a little reserved cooking water if needed. Top with cooked turkey, greens, sliced green onions, and chopped peanuts. Serve immediately.

Pro tip: For a more traditional presentation, spoon the sauce into individual bowls, then layer the noodles, meat, and greens on top. Toss just before eating.