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5.0 from 3 votes

Easy Dan-Dan Noodles

These Dan-Dan Noodles are extra easy, inexpensive, and way better than ordering out. These noodles are healthier and taste extraordinary.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 6 servings
Calories: 445 kcal
Course: Main Course , Dinner
Cuisine: Asian , Chinese

Ingredients

  • 2 TB cooking oil
  • 4 cloves garlic minced
  • 1 lb ground pork
  • ⅔ cup tamari sauce see notes
  • 1 ½ cup chicken broth low sodium
  • ⅓ cup brown sugar tightly packed
  • 1 tsp Sriracha plus more for serving
  • 2 TB cornstarch fully dissolved in 1/4 cup low sodium broth
  • 8 oz spaghetti noodles dry
  • 2 TB Asian sesame oil brown and highly aromatic, found in Asian aisles
  • 1 small cucumber peeled and julienned
Garnishes
  • peanuts chopped, or cashews
  • chopped green onions
  • crushed red pepper flakes

Instructions

    Cup of Yum
  1. In a large saucepan, heat cooking oil over medium heat. Add garlic and stir until aromatic, about 30 seconds. Add ground pork, breaking it up into bits, until fully cooked through and browned.
  2. Add soy sauce, chicken broth, brown sugar, and Sriracha. Stir well. Add cornstarch dissolved in broth. Stir constantly while simmering, until sauce thickens, about 5 minutes. Keep warm.
  3. In a large heavy pot, cook noodles according to package, just until al dente. Transfer to a colander to fully drain. Return noodles to the empty pot and toss with sesame oil.
  4. Add the sauce/pork mixture to the noodles. Toss in julienned cucumber to combine.
  5. Divide onto serving plates or bowls. Garnish with your choice of green onions, chopped nuts, extra sriracha sauce, and a dash of red pepper flakes.

Notes

  • Leftovers should be transferred to an airtight container and chilled. Heat up in the microwave when ready for leftovers. 
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  • Cornstarch must be fully dissolved in liquid prior to using. If any white bits remain undissolved, it will cause lumps in the sauce. 
  • Many recipes use a special dark soy sauce, but it is mainly found only online or Asian grocery stores. It doesn't actually impart a huge flavor difference, though it darkens the sauce. ou can also use low-sodium soy sauce, if preferred. 
  • We use dissolved cornstarch to thicken the sauce, so a thicker soy sauce is not needed 
  • You can use other veggies in place of the cucumbers; sautéed spinach, broccoli florets, or bok choy are great options. 
  • We use spaghetti or linguini noodles for this recipe, as they're much easier to find than traditional Chinese noodles or lo mein noodles. 
  • Leftovers should be transferred to an airtight container and chilled. Heat up in the microwave when ready for leftovers. 
  • This recipe is part of our Better-Than-Takeout Recipe Collection.
  • We love serving these noodles with some 30-Minute Asian Orange Beef or this Szechuan Shrimp Stir Fry.

Nutrition Information

Calories 445kcal (22%) Carbohydrates 46g (15%) Protein 24g (48%) Fat 19g (29%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Monounsaturated Fat 8g Trans Fat 0.05g Cholesterol 69mg (23%) Sodium 1937mg (81%) Potassium 557mg (16%) Fiber 3g (12%) Sugar 14g (28%) Vitamin A 79IU (2%) Vitamin C 3mg (3%) Calcium 58mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 445

% Daily Value*

Calories 445kcal 22%
Carbohydrates 46g 15%
Protein 24g 48%
Fat 19g 29%
Saturated Fat 3g 15%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 8g 40%
Trans Fat 0.05g 3%
Cholesterol 69mg 23%
Sodium 1937mg 81%
Potassium 557mg 12%
Fiber 3g 12%
Sugar 14g 28%
Vitamin A 79IU 2%
Vitamin C 3mg 3%
Calcium 58mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.