Originally published in October 2022. Updated with new photos and recipe changes in November 2025.
Hong Kong style dan dan noodles are creamy, nutty and full of flavour. This version is milder and less spicy than the Sichuan classic, with chewy noodles, savoury-tangy pork topping and a rich peanut-sesame sauce you’ll want to slurp up again and again.
Table of Contents
- What is Hong Kong Style Dan Dan Noodles?
- Ingredient List
- How to Make Hong Kong Style Dan Dan Noodles
- Frequently Asked Questions
What is Hong Kong Style Dan Dan Noodles?
Dan dan noodles (擔擔麵, daam daam meen in Cantonese) is a classic noodle dish from Sichuan, China. Traditionally, it’s made with thin wheat noodles in a spicy, numbing and nutty broth, topped with stir-fried minced pork, Chinese preserved vegetables, green onions and peanuts.
There are so many variations, but in this recipe I’m sharing the Hong Kong style version I grew up with.
The original Sichuan version is spicier, saltier and has that strong málà (numbing spice) kick from Sichuan peppercorns.
Hong Kong style dan dan noodles are much milder, creamier and more aromatic thanks to the sesame and peanut sauce. It still has heat, but the sesame paste mellows down the spice and gives the broth a smoother, richer flavour.
This recipe is also really nostalgic for me. It reminds me of a restaurant in Hong Kong called 上海喬家柵飯店 in Hung Hom, which I recently found out is permanently closed! 🙁 I used to go to there with my parents, and they served some of the best Shanghai food from my childhood.
My dan dan noodle recipe comes pretty close to what they used to make, just a little lighter and less oily, while still being super comforting and addictive.
Ingredients List
Check out the recipe card below for the full ingredient list.
Dan Dan Sauce
This sauce is the heart of the dish and we’ll be using both peanut butter and Chinese sesame paste. Unfortunately there is no nut-free substitute if you want that authentic flavour.
You can also tweak the sauce based on your taste. If you are not a fan of too much numbing spice, use less Sichuan peppercorn oil. If you prefer it to be spicier, add more chilli oil.
The Chinese black vinegar adds a touch of tanginess that balances out the creaminess, while the dark soy sauce gives the sauce some colour and a little salty depth.
We use some of the reserved noodle water to form the base of the sauce. It not only helps loosen everything up but also contains a bit of starch from the noodles, which naturally thickens the sauce so it is not too watery. This makes the sauce rich, glossy and perfect for coating the noodles.
Shanghai Noodles
Dan dan noodles traditionally use thin, chewy wheat noodles, but fresh or dried versions work too, such as ramen or egg noodles.
If you want a gluten-free option, you can use rice noodles or glass noodles. The important thing is that the noodles are sturdy enough to hold up to the dan dan sauce.
For this recipe, I’m using Shanghai noodles because they are thick, chewy and hold onto the sauce really well. You can usually find them at your local Asian supermarket or buy it online on Amazon. I like to use the dried ones labelled as Shanghai noodles.
Minced Pork Topping
The minced pork topping paired with Chinese pickled mustard greens brings a spicy, savoury and tangy umami flavour to the noodles. The pickled mustard greens are essential because they help balance out the creaminess of the dan dan sauce.
I also stir-fry shallots, garlic, ginger and a bit of doubanjiang (Chinese chilli bean paste) to give the topping a slightly spicy kick. A splash of dark soy sauce and Shaoxing wine rounds everything out, while a little cornstarch helps bind it together.
You can usually find doubanjiang and Chinese pickled mustard greens at your local Asian supermarket, or you can order them online from Amazon.
How to Make Hong Kong Style Dan Dan Noodles
In a bowl, combine the peanut butter, Chinese sesame sauce, chilli oil, sesame oil, Sichuan peppercorn oil, dark soy sauce, and Chinese black vinegar. Set aside.
Heat 1 tablespoon of neutral oil in a wok over medium-high heat. Add the shallots, garlic and ginger and sauté for about 1 minute until fragrant. Add the minced pork and stir-fry for 4-5 minutes until browned and slightly crispy.
Then add the pickled mustard greens, doubanjiang, Shaoxing wine, dark soy sauce and sugar. Toss everything together for about 1 minute.
Stir in the cornstarch slurry (2 tsp cornstarch mixed with 2 tbsp water) and cook for another minute, or until the sauce thickens. Set aside.
Bring a pot of water to a boil and cook the Shanghai noodles according to the package instructions. Reserve 3 cups of the noodle water before draining.
Add the reserved noodle water to the prepared dan dan sauce and mix until fully combined into a soupy sauce. It may look a little thin at first, but once you toss the noodles in, the sauce will thicken slightly and cling perfectly to the noodles.
Divide the noodles into two bowls, pour over some of the dan dan sauce, top with the meat mixture, and garnish with chopped green onions and crushed peanuts. Serve immediately and enjoy!
More Noodle Recipes You’ll Love
Frequently Asked Questions
Unfortunately, no. Peanuts, peanut butter and sesame paste are key for that authentic HK style flavour. You could try sunflower seed butter, but it will taste a little different from the traditional version.
Yes! Shanghai noodles are my favourite because they’re chewy and holds up the sauce well. But you can use ramen, egg noodles, rice noodles or glass noodles. Just make sure the noodles are sturdy enough to hold the sauce.
Absolutely. Adjust the chilli oil for heat and the Sichuan peppercorn oil for that signature mala (numbing) kick. Add more or less to suit your taste.
You can prepare the meat topping and sauce in advance, but I recommend cooking the noodles fresh just before serving. The noodles absorb the sauce best when hot.
You can store the dan dan sauce and meat topping separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove and toss together before serving. I recommend cooking the noodles fresh each time, because storing them can make them soggy and affect the texture.
Hong Kong Style Dan Dan Noodles
2
servings5
minutes15
minutesHong Kong style dan dan noodles are creamy, nutty and full of flavour. This version is milder and less spicy than the Sichuan classic, with chewy noodles, savoury-tangy pork topping and a rich peanut-sesame sauce you’ll want to slurp up again and again.
Keep the screen of your device on
Ingredients
2 servings Shanghai noodles
1 green onion, chopped (garnish)
Crushed peanuts (garnish)
- Dan Dan Sauce:
5 tbsp peanut butter
2 tbsp Chinese sesame sauce
3 tbsp chilli oil
1 tbsp sesame oil
2 tsp Sichuan peppercorn oil
1/2 tbsp dark soy sauce
1 tbsp Chinese black vinegar
3 cups reserved noodle water
- Meat topping:
200 g minced pork
40 g Chinese pickled mustard greens, finely chopped
2 shallots, diced
3 garlic cloves, minced
1 slice ginger, minced
1 tbsp doubanjiang (Chinese chilli bean paste)
1/2 tbsp dark soy sauce
1/2 tbsp Shaoxing wine
1 tsp sugar
2 tsp cornstarch + 2 tbsp water
Directions
- In a bowl, combine the peanut butter, Chinese sesame sauce, chilli oil, sesame oil, Sichuan peppercorn oil, dark soy sauce, and Chinese black vinegar. Set aside.
- Heat 1 tablespoon of neutral oil in a wok over medium-high heat. Add the shallots, garlic and ginger and sauté for about 1 minute until fragrant.
- Add the minced pork and stir-fry for 4-5 minutes until browned and slightly crispy. Then add the pickled mustard greens, doubanjiang, Shaoxing wine, dark soy sauce and sugar. Toss everything together for about 1 minute.
- Stir in the cornstarch slurry (2 tsp cornstarch mixed with 2 tbsp water) and cook for another minute, or until the sauce thickens. Set aside.
- Bring a pot of water to a boil and cook the Shanghai noodles according to the package instructions. Reserve 3 cups of the noodle water before draining.
- Add the reserved noodle water to the prepared dan dan sauce and mix until fully combined into a soupy sauce. It may look a little thin at first, but once you toss the noodles in, the sauce will thicken slightly and cling perfectly to the noodles.
- Divide the noodles into two bowls, pour over some of the dan dan sauce, top with the meat mixture, and garnish with chopped green onions and crushed peanuts. Serve immediately and enjoy!
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