Dan Dan–Inspired Noodles (Without the Meat)

This is our go-to noodle dish when we want something bold, nutty, and satisfying—without needing to brown ground pork or get a wok screaming hot. It’s fast, flexible, and hits the same notes as classic Dan Dan Mian, just with a more pantry-friendly twist. The combination of sesame paste and peanut butter gives it a creamy base, balanced by soy sauce, vinegar, and a generous spoonful of chili oil. Best of all, the whole thing comes together in about 15 minutes.

What makes this version special is the silky sesame sauce layered under the noodles—each bite is rich and savory, with just enough tang and heat to keep you coming back. You can use fresh or dried wheat noodles here; both work well. The chili oil, whether homemade or store-bought, brings it all to life, especially when mixed into the sauce at the bottom of your bowl.

If you’re out of Chinese sesame paste, tahini with a splash of toasted sesame oil is a decent stand-in. And while traditional Dan Dan noodles often include a small amount of meat, this version is completely meatless. That said, a touch of chicken bouillon adds extra umami to the chili oil mix if you’re not keeping it vegetarian.

Serve it hot, swirl it all together at the table, and don’t be shy with the scallions—they bring just the right freshness to balance out the richness. This is comfort food with a little edge, perfect for weeknights when you need flavor fast.

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Dan Dan–Inspired Noodles

Recipe by Ellen

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

~610–630 kcal

kcal

Ingredients

• 1/4 cup Chinese sesame paste (or substitute with tahini + 1 TBSP sesame oil, or simply use more peanut butter)

• 1/4 cup creamy peanut butter (natural, unsweetened preferred)

• 2 tablespoons sugar (replace some of the sugar with honey, if desired)

• 2 tablespoons light soy sauce

• 1.5 tablespoons rice vinegar

• 2 small garlic cloves, minced

• 1/2 - 2/3 cups boiling water (can use boiled pasta water)

• For Serving:

• 1/4 - 1/3 cup homemade or store-bought chili oil
  2 tablespoons light soy sauce
  1 teaspoon Chicken Bouillon powder (optional)
  Kosher salt, to taste
  1 lb (450 g) fresh wheat noodles (can use 12 oz dried wheat noodles)
  1 bunch scallions, sliced thin

Directions

• Make the sesame sauce:
  In a medium bowl, whisk together garlic, sesame paste (or tahini + sesame oil), peanut butter, sugar, soy sauce, and vinegar until smooth. Stir in the hot water to loosen the sauce. Portion the sauce into 4 serving bowls.
• Prep the chili oil mixture:
  In a small bowl, combine the chili oil, 2 tbsp soy sauce, and bouillon base (if using). Season with a pinch of salt to taste. Set aside.
• Cook the noodles:
  Bring a large pot of water to a boil and salt it like pasta water. Add noodles and cook according to package instructions (typically about 3–4 minutes for fresh wheat noodles and around 7 minutes or more for dried noodles). Drain thoroughly.
• Assemble:
  Divide the noodles into the 4 prepared bowls on top of your sesame sauce prepared in Step 1. Drizzle the chili oil mixture prepared in Step 2 over the noodles. Top with sliced scallions. Toss just before eating.