Quick and Easy Dan Dan Noodles

Dan Dan noodles made with a simple peanut sauce that tastes just as good as the standard hot and spicy miso topping. This version is a quick and easy way to enjoy Szechuan-style noodles.

Quick and Easy Dan Dan Noodles
Photographed by Masaya Suzuki

Recipe by
Asa Shirokawa




Rice & Noodles



Calorie count is per serving.
5 minutes prep work, 15 minutes for the cooking.

Ingredients (Serves 4)

  • 4 servings ramen noodles
  • 100 g ground pork
  • 1/2 Japanese leek (cut diagonally into thin slices)
  • 6 tbsp granulated chicken stock
  • 2 tbsp lard
  • [Peanut sauce]

    • 6 tbsp peanuts (coarsely chopped)
    • 1 1/2 tbsp sesame paste (white)
    • 2 tbsp white miso (mildly salty)
    • 2 tsp broad bean chili paste


    • 1 1/2 tbsp soy sauce
    • 40 ml water
    • 2 cloves garlic (minced)
  • Vegetable oil as desired
  • 500 ml hot water
  • A pinch of salt



First, make the [Peanut sauce]. Combine the sesame paste, white miso, and broad bean chili paste in a bowl and whisk thoroughly. Continue whisking while you add the soy sauce. Next, add the water in two installments, whisking after each time. Once the sauce is smooth, add the garlic and coarsely chopped peanuts and mix.


Put 1/4 of the lard and 1 tbsp of [Peanut Sauce] in each individual serving bowl.


Heat some vegetable oil in a pot and stir-fry 1/4 of the ground pork. Add 500 ml of hot water and bring to a boil. Skim off the surface scum and add 1/4 the amount of granulated chicken stock, along with a pinch of salt. Pour the prepared pork and broth into an individual serving bowl. Repeat the process for the three other bowls.


Boil the ramen noodles in a separate pot and add one serving to each bowl. Add [Peanut sauce] to taste and top with thinly sliced Japanese leeks.


The sesame paste needs to be emulsified before adding the water or else the [Peanut sauce] will separate. If stored in an airtight container, the sauce will keep in the fridge for a week, but do not add the chopped peanuts until ready to use. This also makes for a delicious dipping sauce for nabe hotpot and chilled tofu.