Description
These spicy, savory Dan Dan Noodles hit every comforting note with bouncy noodles coated in a creamy chili-sesame sauce, topped with umami-rich beef and a medley of aromatics. A weeknight favorite made fast and flavorful with pantry staples.
Ingredients
Scale
For the Noodles
- 225g dried Chinese wheat noodles or spaghetti
For the Sauce
- 30 ml soy sauce
- 10 ml rice vinegar
- 15 ml chili oil, plus extra for serving
- 30 ml chicken broth
- 30g tahini (sesame paste)
- 5g sugar
For the Beef Mixture
- 225g ground beef
- 15 ml sesame oil
- 2 cloves garlic, minced
- 15g fresh ginger, grated
- 2 green onions (white and green parts separated), thinly sliced
Optional Garnishes
- Extra chili oil
- Sliced green onions
- Additional tahini or crushed peanuts
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to the package until al dente. Drain and set aside.
- Cook the Beef: Heat sesame oil in a large skillet or wok over medium heat. Add the ground beef, breaking it up with a spatula, and cook until browned and no longer pink (about 5-7 minutes).
- Prepare the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, chili oil, chicken broth, tahini, and sugar until smooth and combined.
- Sauté Aromatics: Add garlic, ginger, and the white parts of green onions to the beef. Stir-fry for 1 minute until fragrant.
- Simmer with Sauce: Pour in the sauce and let it simmer for 3–4 minutes until slightly thickened.
- Toss with Noodles: Add the cooked noodles to the skillet and toss well until evenly coated and heated through.
- Serve: Divide into bowls and garnish with green onion tops, extra chili oil, and optional tahini or peanuts.
Notes
- Toast sesame oil slightly before adding beef for enhanced aroma.
- Do not overcook the noodles—they’ll continue to soften in the sauce.
- Adjust chili oil to control spiciness.
- Prep Time: 15
- Cook Time: 15
- Category: Pasta Dishes
- Cuisine: Chinese