That Spicy Chick

Spicy Dan Dan Noodles with Wontons

This Spicy Dan Dan Noodles with Wontons is creamy, comforting, and full of bold and striking Sichuan flavors! It’s hearty, warming, and perfect for some epic delicious soup noodles slurping! Can be made vegetarian and/or gluten-free.  

Two diagonally placed black bowls of Spicy Dan Dan Noodles with Wontons, garnished with spring onion greens, and on top of a grey and white flower patterned napkin. Blue napkin to the side as well as black chopsticks, white Asian soup spoon, and a small dipping plate with peanuts in Chinese chill oil with flakes.

YOU GUYS!!

Hi! Hello! Happy Days Have ARRIVED!

In my kitchen and in my home again that is. The stuff going on out there is just totally whack…but I’m not here to talk about that. Nope. Not doing that today. 🙅‍♀️

I’m too over-the-moon-ecstatic about my bowl of Sichuan yumminess. And I’m here to sing to the world today about my mind-blowing-ly awesome Spicy Dan Dan Noodles with Wontons! ❤️😍❤️

Spicy Dan Dan Noodles with Wontons in a black bowl garnished with spring onion greens, and on top of a grey and white flower patterned napkin. Right side of bowl is cut off from photo.

Nom! She is quite a sight for sore eyes (and spicy Asian food lovers eyes!), yes?

She’s exquisite and warming, and full of yummy spicy Sichuan flavors! I literally inhaled this bowl of spicy soupy noodles goodness the first time I made this! 🤤

Right, let’s get down to business. 💃

WHAT IS DAN DAN NOODLES?

It’s a spicy sauce based noodles from China’s Sichuan region, and it usually incorporates minced pork in a spicy Sichuan chili oil based soup. It also has pickled preserved vegetable (mustard tuber) and spring onions for toppings.

Black bowl of Spicy Dan Dan Noodles with Wontons, garnished with spring onion greens and on top of a grey and white flower patterned napkin background. White Asian soup spoons, black chopsticks, and a small dipping dish filled with peanuts in Chinese chili oil with flakes to the side of the bowl.

The Sichuan chili oil is made by infusing red peppercorns, chili flakes, star anise, cinnamon, and a variety of other dried spices in oil. The red peppercorn is what gives this noodle soup dish its distinct spicy numbing flavor. Not spicy numbing as in it’s-so-spicy-that-my-mouth-has-blown-off, but the spicy red peppercorn makes your mouth “zing” a bit. It’s a good kick on the tongue, but the heat will by no means kill you. So don’t fret and just enjoy the tongue buzzing! 😉

There’s actually a hint of sweetness too in dan dan noodles as some people add Asian style sesame paste and/or peanut butter to give it a boost of umami. (I add both in my version of this dish.)

HOW IS THIS DAN DAN NOODLES WITH WONTONS DIFFERENT?

Well, I’m glad you asked!

Two diagonally placed black bowls of Spicy Dan Dan Noodles with Wontons without the soup, garnished with spring onion greens, and on top of a grey and white flower patterned napkin.
  • No homemade Sichuan chili oil: I don’t make my own Sichuan chili oil in spite of it being really easy to make and several people have told me to try. I prefer to buy a readymade bottle: Grandpa Sichuan Pepper. Yes I can be lazy sometimes too. But hey, if it tastes good and saves me some time so I can feed my hungry tummy pronto, then heck yes! I’m game! 🙌
    (Note: You should be able to find a readymade jar of Sichuan chili oil at Asian grocery stores. But if that fails, order this Sichuan chili oil online or check out this page for where to find a readymade jar made by Blank Slate Kitchen if you happen to live in the USA.)
  • Less Creamy & Sweet: Americanized dan dan noodles tend to have a lot less soup and much more sesame sauce and/or peanut butter – aka lots of creamy and thick sweet flavors. Not that that tastes horrible. No, I think it tastes just fine. Actually I think it tastes really good! (I ❤️ Bang Bang sauce!)
    But since I love my noodles to have LOTS AND LOTS of soup and to be of the creamy-liquidy variety, I go a little easy on the PB and sesame paste and add a bit of sugar to balance out the spicy chili oil and tangy vinegar flavors!
Two diagonally placed black bowls of Spicy Dan Dan Noodles with Wontons with lots of soup, garnished with spring onion greens, and on top of a grey and white flower patterned napkin.
  • Wontons add-on: I top my dan dan noodles with wontons. Why? Because I LIKE and WANT wontons in my bowl of soupy noodles!! (Duh!!)
    They don’t typically include wontons in dan dan noodles, but they do make wonton noodle soup in practically EVERY Cantonese restaurant here (and you bet I’m highly addicted to the stuff!). So I thought, why not combine spicy dan dan noodles and wonton noodle soup and make one super genius bomb-diggity dish!? They’re a good contrast to all the slurping and splashing of soupy noodles going on! So I say wontons in dan dan noodles FTW! 🙌
Two diagonally placed black bowls of Spicy Dan Dan Noodles with Wontons but without the soup, garnished with spring onion greens, and on top of a grey and white flower patterned napkin. Two small white soup bowls filled with Dan Dan soup to the side of the black bowls.

This Spicy Dan Dan Noodles with Wontons is mind numbingly delicious and mouth numbingly spectacular! It’s also ready in just five easy steps once you’ve chopped up your fresh ingredients (just some garlic, a bit of ginger, red chilies (optional) and spring onion/scallion).

HOW TO MAKE SPICY DAN DAN NOODLES WITH WONTONS:

Two diagonally placed black bowls of Spicy Dan Dan Noodles with Wontons, garnished with spring onion greens, and on top of a grey and white flower patterned napkin. Blue napkin to the side as well as black chopsticks, white Asian soup spoon, and a small dipping plate with peanuts in Chinese chill oil with flakes.
  1. Boil noodles: First, boil your noodles. (Use gluten-free noodles such as rice based one if needed). While that’s going, make your sauce bowl by combining peanut butter, sesame paste, Sichuan chili oil, low sodium soy sauce (use tamari for a gluten-free option instead), Shao Xing rice wine, Chinkiang vinegar, and some warm water. Set it aside. Check on the noodles now. Once they’re done, drain and distribute them evenly into bowls.
  2. Cook minced pork: Next, cook the spicy minced pork with a bit of Sichuan chili oil, low sodium soy sauce, and some kosher salt. Throw in some mustard tuber during the last minute of cooking. Then spoon the pork mixture on top of the noodles.
  3. Cook wontons: Now, boil them wontons! Use your favorite type! (Mine are made with a mixture of shrimp and pork filling so that’s what I’ve used here. 😍 But you can also use some homemade ones if you like.) Add them to the noodle/pork bowls and sprinkle a bit of spring onion greens on top. (Note: If you’re eating immediately, you can garnish with extra spring onion greens after you add the soup to the bowls too).
  4. Make Spicy Dan Dan Soup: Make the spicy soup by first sautéing the aromatics: garlic, ginger, spring onion white parts, and also some red chilies. Pour in the Sauce Bowl that you made earlier, the chicken stock, and some water. Stir the soupy spicy delicious concoction and let it simmer for a few minutes. Next, season with a bit of sugar and add a bit more mustard tuber. Give it all a good stir and then take it off the heat.
  5. And….YOU’RE DONE!: Pour the soup on top of the noodles/spicy pork/wonton bowls. Garnish with some more spring onion greens if you like, and devour! You can have some peanuts mixed in Chinese chili oil (the type with the chili flakes) on the side too if you like! (I DO! ❤️)

It doesn’t get easier than that my friends!

Two diagonally placed black bowls of Spicy Dan Dan Noodles with Wontons garnished with spring onion greens, and on top of a grey and white flower patterned napkin. Blue napkin to the side as well small dipping plate with peanuts in Chinese chill oil with flakes. White Asian soup spoon inside bowl and black chopsticks holding up strands of noodles.

CAN THIS BE MADE VEGETARIAN?

Yes! Swap the minced pork for minced Asian mushrooms (like shiitake, but portobello and baby bella will work just fine too). Also, use vegetarian wontons to crown your bowl of soupy Spicy Dan Dan Noodles instead. My favorite vegetarian wontons have a spinach (green) wrapper and a filling made with mushrooms and spinach!

HOW CAN THIS BE MADE GLUTEN-FREE?

To make this gluten-free, use rice based noodles (or any other gluten-free Asian style noodles), and also use tamari instead of soy sauce. Unfortunately, not many store-bought wontons are gluten-free. You can choose to nix them, or if you have time, make some gluten-free wonton wrappers and a gluten-free filling of your choice. (See recipe notes).

Two diagonally placed black bowls of Spicy Dan Dan Noodles with Wontons garnished with spring onion greens, and on top of a grey and white flower patterned napkin. Blue napkin to the side as well small dipping plate with peanuts in Chinese chill oil with flakes. White Asian soup spoon inside bowl and black chopsticks Two diagonally placed black bowls of Spicy Dan Dan Noodles with Wontons garnished with spring onion greens, and on top of a grey and white flower patterned napkin. Blue napkin to the side as well small dipping plate with peanuts in Chinese chill oil with flakes. White Asian soup spoon and black chopsticks resting inside bowl after tossing.

I’ll eat this Spicy Dan Dan Noodles with Wontons for dinner any day of the week and anytime of the year. But it’s especially wonderful to have during the winter when all you want is something spicy and hot to warm up your bones! 😉

Slurp, slurp, slurp away my friends and enjoy! 🤗

Two diagonally placed black bowls of Spicy Dan Dan Noodles with Wontons garnished with spring onion greens, and on top of a grey and white flower patterned napkin. Blue napkin to the side as well small dipping plate with peanuts in Chinese chill oil with flakes. White Asian soup spoon inside bowl and black chopsticks holding up strands of noodles.

On a side note, if you’re a hardcore fan of noodles of any kind like I am, check out my Creamy Spicy Korean Udon Noodles with Bulgogi Chicken and Spicy E-fu Noodles with Shrimp (coming soon!) recipes!

Print
Black bowl of Spicy Dan Dan Noodles with Wontons, garnished with spring onion greens and on top of a grey and white flower patterned napkin background. White Asian soup spoons, black chopsticks, and a small dipping dish filled with peanuts in Chinese chili oil with flakes to the side of the bowl.

Spicy Dan Dan Noodles with Wontons

This Spicy Dan Dan Noodles with Wontons is creamy, comforting, and full of bold and striking Sichuan flavors! It’s hearty, warming, and perfect for some epic delicious soup noodles slurping! Can be made vegetarian and/or gluten-free.  

  • Author: Lavina
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 2 generous bowls 1x
  • Category: Noodles
  • Method: Simmer
  • Cuisine: Sichuan
Scale

Ingredients

  • 6 Garlic cloves – minced
  • 1.5 TBLS Ginger – minced
  • 210 Fresh Red Chilies (such as Holland or Bird’s Eye Chilies, deseed if less heat is desired or omit completely) – chopped into small pieces
  • 1 Spring Onion – chopped small, whites and greens separated
  • 2.5 TBLS Sichuan Chili Oil (I use a readymade bottle: Grandpa Sichuan Pepper)
  • 3.5 TBLS Low Sodium Light Soy Sauce
  • 500ml Clear Chicken Broth
  • ½ cup Water
  • 1.5 TBLS Creamy Peanut Butter (I use Skippy’s)
  • 2 TSP Asian style Sesame Paste
  • 1 TBLS Shao Xing Rice Wine
  • 1 TBLS Chinkiang Vinegar
  • 3 TBLS Warm Water (reserved from the pot of boiling water before cooking the noodles)
  • 2 TBLS Spicy or regular Mustard Tuber, divided
  • 1/2 TSP Kosher Salt
  • 3/4 TSP White Sugar
  • 180g Minced Pork
  • 6 pieces Wontons of your choice (Store-bought or homemade – I used store-bought shrimp & pork wontons. Omit for gluten-free. See notes.*)
  • 100g Sichuan Noodles (Or any Asian style wheat noodles. Use gluten-free noodles if needed.)
  • 2 TBLS Peanut Oil
  • 12 TSP Chili Oil
  • 1 TBLS Peppercorn Oil
  • 1 TSP Sesame Oil

To Serve:

  • Peanuts in Chinese chili oil with flakes (optional)
  • Extra chopped Spring Onion Greens

Instructions

Prep:

  1. Fresh Ingredients: Chop up the garlic, ginger, red chilies (deseeded for less heat if desired or omit completely), and spring onion (whites and greens separated). Set aside.

For the Spicy Dan Dan Noodles with Wontons:

  1. Prepare the Noodles & Sauce Bowl: In a non-stick saucepan or pot, heat 5-6 cups water until it’s boiling. Dip a cup in the pot and remove about ¼ cup of the water and reserve for the sauce bowl. Add the noodles and cook as per package instructions. While the noodles are cooking, make the sauce bowl by combining 1.5 TBLS creamy peanut butter, 2 TSP sesame paste, 3 TBLS low sodium light soy sauce, 2 TBLS Sichuan pepper oil, 1 TBLS Shao Xing Rice Wine, 1 TBLS Chinkiang vinegar, and 3 TBLS of the reserved warm water in a medium sized bowl. Mix thoroughly with a spoon to combine and ensure that the peanut butter and sesame paste have broken down. Set aside. Once the noodles have cooked, drain the water and distribute evenly into two bowls. Clean out the pot and keep it on hand for cooking the wontons later.
  2. Cook the Spicy Minced Pork: Heat 1 TBLS peanut oil in another non-stick pot on medium-high heat. Once the oil is hot, add the minced pork and cook until no longer pink, breaking up the lumps as you go – about 2-3 minutes. Stir in ½ TBLS each of low sodium light soy sauce and the Sichuan pepper oil, and ½ TSP kosher salt. Continue cooking for 6-7 minutes until the pork starts to crisp up and has browned, then stir in 1 TBLS mustard tuber and cook for another minute and turn off the heat. Distribute the pork (including the spicy oil!) evenly on top of the noodles in each of the two bowls and set aside the pot to use again for making the Spicy Dan Dan Soup (you don’t need to clean it out unless if desired).
  3. Boil the Wontons: Heat 5-6 cups of water in the pot used to cook the noodles until it’s boiling. Add the wontons and cook for the time duration indicated on the package. Scoop up the wontons from the pot with a slotted spoon and distribute 3 pieces in each of the two bowls with the pork and noodles. Sprinkle the spring onion greens on the wontons (Note: You can garnish with extra spring onion greens later too if you like).
  4. Make the Spicy Dan Dan Soup: Heat 1 TBLS Peanut Oil, 1-2 TSP Chili Oil, 1 TBLS peppercorn oil, and 1 TSP sesame oil in the same pot used for the minced pork over medium-high heat. Once the oil is hot, add the ginger, spring onion whites, and garlic and sauté for 1-2 minutes until fragrant. Add the red chilies and continue sautéing for another minute or until they have softened. Pour in the sauce bowl you made earlier and stir to combine. Pour in the clear chicken broth and ½ cup of water and stir. Lower the heat to medium and cover the pot to let the soup come to a boil. After 5-6 minutes, uncover the pot and stir in the sugar and the remaining tablespoon of mustard tuber. Let it simmer for another minute or two then turn off the stove and remove from heat.
  5. Serve: Pour the hot Spicy Dan Dan Soup over the noodles, pork, and wontons in the bowls. Garnish with extra spring onion greens if desired. Mix some peanuts in Chinese chili oil with flakes and serve it on the side if desired (optional).

Notes

  1. You should be able to find a readymade jar of Sichuan chili oil at Asian grocery stores. But if that fails, you can order this Sichuan Chili Oil  from Amazon or check out this page for where to find a readymade jar made by Blank Slate Kitchen in the USA. You can of course make your own if you prefer and have time.
  2. Gluten-free wontons: Unfortunately, most store-bought wontons are not gluten-free. Omit them if you need to, or you can make your own gluten-free wonton wrappers and filling and use them for this recipe instead. Here’s a great link on how to make gluten-free wonton wrappers from GF Jules
  3. Pour as much or as little spicy dan dan soup as you like. As you know, I’m a hardcore fan of soupy noodles so I want LOTS of soup over my noodles! But you do you, and I’ll do me. 😉

Nutrition

  • Serving Size: 1 bowl
  • Calories: 1087
  • Sugar: 16.6g
  • Sodium: 2723.5mg
  • Fat: 69.5g
  • Saturated Fat: 14.6g
  • Unsaturated Fat: 38.4g
  • Trans Fat: 0.1g
  • Carbohydrates: 81.2g
  • Fiber: 7.5g
  • Protein: 41.1g
  • Cholesterol: 67mg

The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

Long Pin - Photo 1: Two diagonally placed black bowls of Spicy Dan Dan Noodles with Wontons garnished with spring onion greens, and on top of a grey and white flower patterned napkin. Blue napkin to the side as well small dipping plate with peanuts in Chinese chill oil with flakes. White Asian soup spoon inside bowl and black chopsticks Two diagonally placed black bowls of Spicy Dan Dan Noodles with Wontons garnished with spring onion greens, and on top of a grey and white flower patterned napkin. Blue napkin to the side as well small dipping plate with peanuts in Chinese chill oil with flakes. White Asian soup spoon and black chopsticks resting inside bowl after tossing. Photo 2: Two diagonally placed black bowls of Spicy Dan Dan Noodles with Wontons with lots of soup, garnished with spring onion greens, and on top of a grey and white flower patterned napkin.

This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

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