Black Sesame Dan Dan Noodles
User Reviews
4.8
52 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
2
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Calories
788 kcal
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Course
Main Course
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Cuisine
Japanese
Black Sesame Dan Dan Noodles
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Black Sesame Dan Dan Noodles present a creamy, nutty soup base made with black sesame paste and soy milk, combined with a savory ground pork meat sauce layered with Asian spices. Topped with toasted black sesame seeds, peanuts, bok choy, and crunchy garlic chips, these noodles offer a rich, textured experience with a blend of comforting and bold flavors.
Description
This recipe blends a smooth black sesame soy milk soup with a seasoned ground pork mixture flavored by garlic, ginger, sake, sweet bean sauce, doubanjiang, and soy sauce. The soup’s creamy consistency comes from dissolving black sesame paste in soy milk before adding chicken stock and vinegars for brightness and balance.
The spicy, umami-rich meat sauce complements the nutty broth, and the noodles retain a firm texture beneath layers of sauce. Toppings like roasted peanuts, toasted sesame seeds, bok choy, green onions, bean sprouts, and crispy garlic chips add various textures—from crunchy to fresh greens—enhancing the complexity of each bite.
This dish can be served warm or chilled, with the option to refrigerate the soup base prior to assembly. It suits those seeking a hearty noodle soup with distinctive black sesame flavor balanced by savory and spicy elements in both the broth and meat sauce.
Homemade black sesame paste can be used or substituted, and doubanjiang offers flexible spice levels depending on preference. The recipe notes also suggest roasting or frying key ingredients like garlic chips for added texture.
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Ingredients
For the Soup
- ½ cup soy milk
- 1½ Tbsp black sesame paste (you can make homemade Black Sesame Paste; see Notes for substitutions)
- 2 cups chicken stock or broth
- 1 Tbsp rice vinegar unseasoned
- 1 Tbsp soy sauce
- 1 tsp sugar
- ½ tsp kosher salt adjust the amount based on your chicken stock’s saltiness, Diamond Crystal brand
For the Meat Sauce
- 1 clove garlic
- 1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)
- 1 Tbsp sesame oil toasted
- 6 oz ground pork
- 1 tsp sake
- ¼ tsp black pepper freshly ground
- 2 tsp sweet bean sauce or use miso, tianmianjiang
- 1 tsp doubanjiang use either the spicy or non-spicy type, or use gluten-free doubanjiang); see Notes, spicy chili bean paste
- 1 tsp soy sauce
- 1 tsp sugar
For the Toppings and Noodles
- 1 Tbsp peanuts (roasted; or use walnuts)
- 1 Tbsp black sesame seeds toasted
- 1 head bok choy Shanghai variety
- 4 green onion or scallions
- 2 oz bean sprout ½ cup, 1 handful
- 12 oz dan dan noodles
- 2 Tbsp garlic chips or more; you can make homemade Garlic Chips, fried
- 4 tsp Chili oil or plus more; store bought or make my Homemade La-yu, Japanese style la-yu
Instructions
- Gather all the ingredients.
To Make the Soup Broth
- Combine ½ cup soy milk and 1½ Tbsp black sesame paste. Using your silicone spatula, press the black sesame paste against the liquid measuring cup (or bowl) to dissolve the paste.
- Once the paste is dissolved, transfer to the pot and heat up the soup. Add 2 cups chicken stock/broth. NOTE: We like a creamier soup, but if you prefer a thinner soup, add more chicken stock.
- Add 1 Tbsp rice vinegar (unseasoned), 1 Tbsp soy sauce, and 1 tsp sugar. Increase the amount if you added more chicken stock.
- Mix well and taste the soup. Adjust the amount of kosher salt based on your chicken stock. I added ½ tsp Diamond Crystal kosher salt.
- If you want to have COLD black sesame dan dan noodles, remove the soup from the heat and chill the soup in iced water. Then, refrigerate it until the rest of the ingredients are ready. You can keep it in the refrigerator up to 24 hours. Here, I took half of the soup to chill (for me) and keep the hot soup for Mr. JOC.
To Make the Meat Sauce
- Grate 1 clove garlic. Grate knob of ginger and measure about 1 tsp ginger (grated, with juice). You don’t have to grate the entire ginger.
- Heat 1 Tbsp toasted sesame oil over medium heat and cook the grated garlic and ginger until fragrant. Be careful not to burn them.
- Add 6 oz ground pork and continue to stir with a spatula and separate the meat.
- Add 1 tsp sake and ¼ tsp freshly ground black pepper.
- Add 2 tsp tianmianjiang (sweet bean sauce) and 1 tsp doubanjiang (spicy chili bean paste).
- Add 1 tsp soy sauce and 1 tsp sugar.
- Stir and coat the meat with the sauce.
To Prepare the Toppings
- Grind 1 Tbsp peanuts with a amortar and pestle; you could also put the peanuts in a plastic bag and crush them using a rolling pin.
- Grind 1 Tbsp toasted black sesame seeds.
- Cut 1 head Shanghai bok choy into quarters lengthwise.
- Cut 4 green onions/scallions in half separating the green and white parts. Cut the white part in half lengthwise and keep the green part for later.
- Cut the white part into julienned strips. Then, soak in iced water for 15 minutes to remove the bitterness and to make it crisp. Drain well and set aside.
- Chop the green part of the green onion into fine rounds.
- Bring a pot of water to a boil. Once boiling, add the bok choy first to blanch for 2–3 minutes (depending on its size). Then, add 2 oz bean sprouts. Cook for 10 seconds and remove both the bok choy and bean sprouts from the water to drain completely.
To Assemble
- Cook 12 oz dan dan noodles according to the package instructions. I recommend cooking 15–20 seconds less than what package says, as the remaining heat will continue to cook the noodles.
- To make COLD dan dan noodles: Soak the noodles in iced water until chilled and drain completely. Transfer the noodles to a large bowl and pour in the chilled black sesame soup.
- Place the bok choy, bean sprouts, and meat sauce on top of the noodles.
- Garnish with peanuts, black sesame seeds, the white part of the green onion, and 1 Tbsp garlic chips, and drizzle with 2 tsp la-yu (Japanese chili oil). The COLD dan dan noodle is ready to serve.
- To make HOT dan dan noodles: Serve the hot noodles in a large bowl and pour in the hot black sesame soup. Place the bok choy, bean sprouts, and meat sauce on top of the noodles.
- Garnish with peanuts, black sesame seeds, the white part of the green onion, and 1 Tbsp garlic chips, and drizzle with 2 tsp la-yu (Japanese chili oil). Enjoy!
Notes
- Black sesame paste can be purchased or substituted with tahini if unavailable, though flavor will differ.
- Doubanjiang is available in spicy or non-spicy versions; adjust to your heat preference.
- The soup base can be chilled in advance and kept refrigerated for up to 24 hours.
- To add more crunch, homemade garlic chips can be fried just before serving.
Nutrition Information
Show Details
Calories
788kcal
(39%)
Carbohydrates
77g
(26%)
Protein
30g
(60%)
Fat
39g
(60%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
17g
(85%)
Cholesterol
64mg
(21%)
Sodium
1132mg
(47%)
Potassium
659mg
(14%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
2631IU
(53%)
Vitamin C
36mg
(40%)
Calcium
196mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 788 kcal
% Daily Value*
| Calories | 788kcal | 39% |
| Carbohydrates | 77g | 26% |
| Protein | 30g | 60% |
| Fat | 39g | 60% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 64mg | 21% |
| Sodium | 1132mg | 47% |
| Potassium | 659mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 2631IU | 53% |
| Vitamin C | 36mg | 40% |
| Calcium | 196mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
52 reviews
Excellent
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