Dan Dan Noodles

Translation: Dan Dan Mian

Alternate Spellings: Dan Dan Mien, Dan Dan Mein

Cuisine: Chinese

Region: Sichuan

Recipe Type: Main Dish

Average User Rating: 1.41 / 5

Vegetarian / Vegan: Vegetarian

One of Sichuan's most popular street foods, dan dan noodles get their name from the bamboo poles (dan) which noodle vendors used to carry their serving baskets. Usually served with a meat topping, we've substituted tempeh and fresh green vegetables. Feel free to use tofu or mushrooms instead.

This dish is extremely easy to make as a quick, spicy and satisfying lunch or afternoon snack.


8 oz. dried Chinese egg noodles or 1 lb. fresh Chinese wheat noodles
1 TB peanut oil
1/4 cup scallions, green parts only, minced
1.5 TB light soy sauce
1/2 TB mushroom-flavor dark soy sauce
2 TB chili oil
1.5 tsp Chinkiang (Chinese black) vinegar
1 tsp roasted and ground Sichuan peppercorns
1 cup kale or Chinese broccoli, chopped

1 TB peanut oil
2 tsp Shaoxing rice wine
1 tsp light soy sauce
1 cup crumbled tempeh
1/4 cup Tianjin preserved cabbage, rinsed and chopped (optional)

Sprouts (any type) and chopped dried chilies, for garnish


Cook noodles in boiling water until tender, drain, and set aside. Heat 1 TB peanut oil over medium high heat and fry preserved vegetable (if using) for 30 seconds. Remove preserved vegetable and set aside. Reheat oil in pan over high heat and saute kale or broccolii for about 4-5 minutes, until cooked through.

Heat 1 TB oil and fry tempeh until golden brown. Add chopped preserved cabbage, 1 tsp soy sauce, and wine and fry for 30 more seconds. Mix in the scallions, light and dark soy, chili oil, vinegar, and Sichuan pepper to make the sauce. Place the cooked greens in the bottom of bowls, topping with the noodles, and then drizzle the sauce over top. Toss with chopsticks to combine and serve.

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Prep Time: 10 minutes

Cooking Time: 10 minutes

Servings: 2-4

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