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.  



To Serve:



  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).


  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. 😉


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.