5 from 10 votes
Dan Dan Noodles Recipe (Low Carb) + VIDEO
Dan Dan Noodles here use low-carb konjac (shirataki) noodles paired with a savory, spiced ground pork sauce infused with ginger, garlic, Szechuan peppercorns, and a blend of soy, peanut butter, cooking sherry, and Chinese five-spice. Baby spinach and scallions are added for freshness and texture, while roasted peanuts provide crunch. This creates a rich, complex noodle dish that fits low-carb needs without sacrificing traditional flavors.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
4
- 6 servings
Calories:
588 kcal
Course:
Main Course
Cuisine:
Asian, Chinese
Ingredients
- 14-16 ounce konjac noodles shirataki noodles, miracle noodles
- 16 ounces ground pork or ground turkey
- 2 tablespoons sesame oil
- 2 tablespoons ginger fresh grated
- 4 cloves garlic minced
- 1 tablespoon Szechuan peppercorns
- 5 tablespoons cooking sherry
- 3 tablespoons soy sauce GF
- 2 tablespoons peanut butter
- 1 tablespoon light brown sugar
- 1 teaspoons Chinese five-spice powder ground
- 1 2/3 cup chicken broth
- 1 cup baby spinach leaves packed
- 1 bunch scallions whites and greens divided
- ½ cup peanuts roasted
Instructions
- Set out a wok or a large cast-iron sauté pan.
- Prepare the ingredients: Drain the konjac noodles in a colander and set aside. Chop the green onions and then divide them into two piles, whites and greens. Grate the fresh ginger and mince the garlic. Use a mortar and pestle to crush the Szechuan peppercorns. Or alternatively, place them in a freezer bag and pound them with a rolling pin. Roughly chopped the peanuts.
- Preheat the pan to medium-high heat. Add the sesame oil. Once hot, add in the onion whites, ginger, garlic, and Szechuan peppercorns. Sauté for 2 to 3 minutes to soften the onions. Then add the ground pork. Break it apart with a wooden spoon as you cook and brown the meat for 5-8 minutes.
- Once the meat is finely minced into small pieces and well cooked, add in the cooking sherry, soy sauce, peanut butter, brown sugar, and Chinese five spice. Mix well into the pork. Then add the chicken broth.
- Stir and simmer the sauce for 2 to 3 minutes. Then stir in the drained konjack noodles and spinach. Turn off the heat. Then stir again to warm the noodles.
- Scoop the noodles and sauce into bowls and garnish with the scallion greens and roasted peanuts.
Cup of Yum
Notes
- Rice noodles can be used instead of konjac noodles if low-carb is not a concern; either precook them separately or simmer them in the sauce with extra broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; allow noodles to cool completely before storing.
- Note that konjac noodles tend to soften and become mushy after a day refrigerated, so for best texture consume within one day.
Nutrition Information
Serving
8oz
Calories
588kcal
(29%)
Carbohydrates
15g
(5%)
Protein
30g
(60%)
Fat
44g
(68%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
20g
(100%)
Cholesterol
84mg
(28%)
Sodium
1304mg
(54%)
Potassium
686mg
(15%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
757IU
(15%)
Vitamin C
5mg
(6%)
Calcium
75mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 - 6 servings
Amount Per Serving
Calories 588
% Daily Value*
| Serving | 8oz | |
| Calories | 588kcal | 29% |
| Carbohydrates | 15g | 5% |
| Protein | 30g | 60% |
| Fat | 44g | 68% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 84mg | 28% |
| Sodium | 1304mg | 54% |
| Potassium | 686mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 757IU | 15% |
| Vitamin C | 5mg | 6% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.