Dan Dan Noodles

Yield: 4 servings

One thing I really love about this recipe is that it uses tahini (sesame paste) as a base for a nutty, spicy, flavorful sauce. You control the heat in this dish with the Sriracha Sauce. If you don’t have it, go get it. You’ll be amazed at how much you use it. I recommend adding just a little at a time until you reach your desired level of heat. And remember – you can freeze fresh ginger. Buy a stick of it, peel it with the edge of a spoon, and freeze whatever you don’t use for next time. Fresh ginger makes a big difference in this dish and other dishes that call for it. Don’t skip it.


  • 12 ounces dry udon noodles
  • 2 tablespoons grape seed oil
  • 19 ounces lean ground pork (that’s the quantity my market sells it in)
  • 2 tablespoons chopped peeled fresh ginger
  • 1 cup chicken stock
  • 2 tablespoons red wine vinegar
  • 2 tablespoons soy sauce
  • 4 teaspoons tahini
  • 1/4 teaspoon (or more) Sriracha Sauce
  • 1/4 cup chopped roasted peanuts
  • 1/4 cup thinly sliced green onions


  1. Cook udon noodles according to package directions and set aside to drain. (Note: many udon noodle packages recommend a method of adding the noodles to boiling water, then adding cold water to the pot, and repeating this cycle every 2-3 minutes until cooked. Technically, this is how I learned to cook udon noodles in cooking school. Honest answer – just boil them like pasta. It will be fine.)
  2. In a large skillet, heat oil over medium heat. Add pork, some salt and pepper, and cook for 2 minutes, crumbling the pork.
  3. Add the ginger and cook for another 2 minutes, until pork is cooked through.
  4. In a small bowl, mix the chicken stock, vinegar, soy sauce, tahini and Sriracha Sauce. Add this mixture to the skillet and simmer until sauce thickens, about 5-7 minutes. Taste for heat – if you want more – add a little more Sriracha Sauce.
  5. Divide the noodles among 4 bowls. Pour the pork mixture over the noodles and sprinkle with peanuts and green onions.


Adapted from Bon Appetit

4 Responses to Dan Dan Noodles

  1. Debbie Minter October 11, 2012 at 12:16 am #

    Made this tonight! It was…and I quote…”awesome”! The whole family enjoyed it and it was so quick and easy. I wanted to make it kind of a one-pot meal so I tossed in some available veggies (mushrooms and corn). I thought some chard or kale might have been good too but didn’t have any (sadly I think it got fed to the guinea piggies). Thanks for this “keeper”! The girls were excited to have another one of Miss Kristen’s recipes.

    • chezdesblog October 11, 2012 at 10:02 am #

      Hi Deb! So glad you and my favorite little ladies loved it. I like your additions! Thanks for following 😉 K.

  2. Melissa October 11, 2012 at 1:46 pm #

    Kristen… When is your cookbook coming out? And…the book signing in DC. Hope all is well.

    • chezdesblog October 13, 2012 at 4:52 pm #

      Hi Melissa! Ha. It’s on my list of things to do! Thanks for the encouragement. K.

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