Spicy Dan Dan

Picture of Spicy Dan Dan
Dandan noodles or Dandanmia is a classic dish originating from Chinese Sichuan cuisine. It consists of a spicy sauce containing preserved vegetables, chili oil, Sichuan pepper, minced pork, and scallions served over noodles. In American Chinese cuisine, Dan Dan is often sweeter, less spicy, and less soupy, and peanut butter is sometimes added.

That's what I've done here, made a quick and easy Americanized version of Dandanmia, but depending on how much Sriracha sauce you use no less spicy!  With noodles it's great comfort food for a cold winter's night or if you want a lighter dish perfect for spring and summer you can use lettuce cups and make Dan Dan lettuce wraps.  

Hope you enjoy this recipe as much as I do!
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Step 1: Ingredients

Picture of Ingredients
Main Ingredients:

2 tablespoons vegetable oil
16 ounces ground pork, turkey or chicken
Kosher salt and corse ground black pepper
2-3 tablespoons peeled & chopped ginger
3/4 cup chicken stock or broth
2 tablespoons Sriracha sauce (more or less depending on how much spice you like)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
3 tablespoons of peanut butter--crunchy or smooth (or 2 teaspoons of sesame seed paste, Tahini)


2 tablespoons chopped roasted peanuts
2 tablespoons thinly sliced scallions

To Accompany:

8 ounces of udon noodles
or Lettuce cups/leaves 

Step 2: Supplies

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Deep skillet
Spatula or wooden spoon
Measuring spoons


Chopper for peanuts and ginger (This can be done by hand if you have a knife and good chopping skills)
Kitchen scissors for cutting up the green onions (can also be chopped with knife)

If making udon noodles:


Step 3: Start the Water Boiling

Picture of Start the Water Boiling
If you are making udon noodles start your water boiling early on.  Each package has unique instructions ranging from as little as 4 minutes until done to elaborate boil & cool methods that can take upwards of 20 minutes.  Check the package and try and prepare the noodles so they will be finished roughly when the meat is.
AidanG2 years ago
DanDanmiaN 担担面. Otherwise, nice!
This looks like a quick simple recipe. I've got some left over Turkey mince from congee and meatballs this morning, so wil have a bash at this for my evening meal.
I like to grate my ginger on a box grater with the skin on, cos I'm lazy and it's easier to wash than the food processor. Will chuck some other veggies into mine and finish with Coriander/Cilantro
Thanks for sharing.
GeekFilter (author)  Nemesis2010772 years ago
I used to grate my ginger on a plane grater until I realized that there was no substantial difference in taste/texture and the the smaller chopper could go right in the dishwasher. If I only had the large processor I'd would grate mine too--totally not worth the cleanup time.

Veggies sound great! This is one of those recipes that's great to riff on. I even made tacos out of it once. Unfortunately, I'm one of those people that cilantro tastes like metal to me, otherwise that would be a great addition. Living in southern California I've grown used to the taste but I still can't bring myself to add it to everything!
dcummins812 years ago
A fantastically simple, fantastically tasty recipe
lebowski2 years ago
Nicely done!
GeekFilter (author)  lebowski2 years ago
Thanks, @lebowski. The first Instructables I made with the new iPhone app. :-)