Soupless Szechuan-style Sesame Udon Noodles

Dan-dan noodles is a recipe with spicy miso meat, originally from China. Thick udon noodles go really well with the spicy miso-seasoned topping.

Soupless Szechuan-style Sesame Udon Noodles
Photographed by Takeshi Noguchi

Recipe by
Yoshihisa Akiyama



Rice & Noodles



Calorie count is per serving

Ingredients (Serves 2)

  • 2 servings frozen udon noodles
  • 150 g ground pork
  • 1/2 tsp garlic (minced)
  • 1 tbsp naga-negi long onion (minced0
  • [A]

    • 1 tbsp sake
    • 1/2 tsp doubanjian(broad bean chili paste)
  • [B]

    • 100 ml water
    • 1 tsp granulated chicken stock (Chinese)
  • 1 tbsp sesame paste (white)
  • Hoso-negi green onion (cut into 2-3 mm slices), for garnish
  • 1 tsp vegetable oil
  • 1 tsp miso



Heat 1 teaspoon of vegetable oil in a frying pan over medium heat and stir-fry the pork. When the color changes, add the garlic and negi and briefly stir-fry.


Add [A] and stir-fry to draw out the spicy aroma.


Add [B] and bring to a gentle boil. Add 1 teaspoon of miso and mix together.


Add the sesame paste, mix together and briefly simmer.


Boil a generous amount of water in a pot and boil the udon according to the instructions on the package. Rub the noodles together under running water and drain thoroughly. Place in individual bowls.


Pour the seasoned pork over the noodles and garnish with hoso-negi.