Eats, Giveaways, Recipes
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Dan Dan Noodles and a $100 Prezzy Card giveaway

This post was made possible thanks to MAGGI 2minute Wholegrain Noodles – Made with the goodness of wholegrain and are 99% fat free. They are available at all supermarkets.

Dan Dan. Fun to say. Fun to eat.

Dan Dan Noodles are a common street food from China’s Sichuan Province which  is also responsible for Kung Pao Chicken and Mapo Tofu. If you know these dishes, you’ll know the fiery, punchy flavour profile of the region.

Dan Dan Noodles are egg or wheat noodles served with a meat topping, preserved or pickled vegetables, peanuts or sesame seeds, a sweet sesame soy sauce or soup and of course, Sichuan pepper. 

Served from street food peddlers, these noodles are an inexpensive, filling meal with lots of flavour. Spice level varies, but this is more about the satisfying tingle of Sichuan Pepper than the burn of chilli. There are many variations on this dish but those are the key elements.
For the sake of research, I’ve eaten a few bowls of Dan Dan Noodles to get a feel for range (I call it “noodles for science”). Some noodles were “knock-your-socks-off” spicy and others were very VERY tame. Some noodles were dry with a little sauce and others swimming in spicy broth. I’ve drawn inspiration from different recipes to create this soup-less version with loads of flavour and medium heat.


These noodles are made with MAGGI 2minute Wholegrain Noodles which are a great base for noodle dishes. Traditionally, Dan Dan Noodles are topped with a spoonful of meat but I’ve doubled the meat and added more vegetables because that’s how I roll. Unlike street food vendors, I don’t need to skimp on meat to keep costs down. If you like meat, you’ll enjoy this boost, though a hundred grams of meat per person is hardly a meat fest.

Chinese preserved vegetables made with Chinese mustard plants are usually served with Dan Dan Noodles. These can be an acquired taste so I’ve replaced these with a sweet and sour quick pickle which can be made ahead and stored.

This recipe makes 2 serves but can easily be doubled or tripled to serve more. If making extra serves, cook the mince in batches so not to overcrowd, otherwise the mince will stew rather than fry and will not go crispy at the edges.


Chinese sesame paste is made from toasted sesame seeds. This gives it a deeper flavour than tahini or peanut butter. If you have those already or can’t find Chinese sesame paste, they will work as a substitute. Add a couple drops of sesame oil for extra sesame depth.

Sichuan pepper is unlike black or white pepper (they are not related). Beautifully fragrant, Sichuan pepper gives an addictive mouth-numbing tingle. The fragrance is unlike any spice or herb that I have come across in other cuisines. Both pungent and floral, a little goes a long way. I’ve used 1 teaspoon of whole smashed Sichuan pepper in this recipe. Find it at Asian grocers or your local bulk food shop.


Dan Dan Noodles

Serves 2


  • 2 tablespoons soy sauce
  • 3 tablespoons Chinese sesame paste (or peanut butter or tahini with a few drops of sesame oil)
  • 1 to 2 tablespoons chilli oil (depending on your heat preference)
  • 1 tablespoon Chinkiang (black) vinegar
  • 1 tablespoon honey

Combine all the sauce ingredients together in a bowl and mix with fork or whisk until smooth. Set aside until required.


  • 1 teaspoon whole Sichuan pepper
  • 2 tablespoons cooking oil
  • 200 grams beef or lamb mince
  • 1/2 onion, diced
  • 2 cloves garlic, chopped
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon soy sauce
  • 2 packets MAGGI 2minute Wholegrain noodles
  • 2 big handfuls baby spinach


  • 1/4 cup roasted chopped peanuts
  • 2 tablespoons sweet quick pickles (see recipe below)
  • Sesame seeds
  • Spring onion, sliced
  1. Smash the Sichuan pepper in a mortar and pestle.
  2. Heat 2 tablespoons oil in a hot pan and add mince, onion, garlic, and Sichuan pepper. Fry on high heat for 10 minutes, breaking up the mince into a crumbly texture. There should be no chunks of mince and the seasonings should be well distributed. Add Shaoxing wine and soy sauce. Continue frying until the mince is dry and a little crisp.
  3. In the meantime, bring a pot of water to the boil and cook 2 packets of  MAGGI 2minute Wholegrain noodles for 2 minutes. Remove from heat and stir in baby spinach. Drain water and divide noodles evenly into two bowls.
  4. Place cooked mince in top of noodles and pour over the sauce. Top with quick pickles, chopped peanuts, sesame seeds and scatter with spring onion.
  5. Mix and devour.

Sweet Quick Pickles

(Adapted from a Serious Eats recipe)

  • 1 cucumber
  • 1 large carrot (or 2 equivalent)
  • 1/2 cup rice wine vinegar
  • 1/2 cup water
  • 1/3 cup sugar
  • 1/2 tablespoon salt
  1. In a small saucepan, bring vinegar and water to boil. Remove from heat and stir in sugar and salt until dissolved. Allow to cool.
  2. Chop off the ends of the cucumber and cut into batons/matchsticks.
  3. Peel carrot and chop off the ends. Cut into batons/matchsticks.
  4. Place cucumber and carrots into a jar and top up with pickling liquid. Cover and store in refrigerator for up to 1 month.



Thanks to MAGGI 2minute Wholegrain Noodles I have a $100 Prezzy Card to give away. 

To enter, simply comment below with your favourite noodle-based dish.

Competition terms and conditions

  • One entry per person.
  • Open to New Zealand only.
  • Entries close 7 November 2017 and winner will be randomly drawn on 8 November 2017, contacted by email and announced here and on social media.
  • In the event that the winner is not contactable within 3 days, Bunny Eats Design reserves the right to redraw a winner.


  1. I stir fry some Sum Yum Kimichi that I’ve run the knife through a bit, add some Lee Kum Kee Chilli bean sauce and some black beans. This stirred through some cooked 2 min noodles is fantastic.

  2. Jessica says

    Noodle stir fry is my comfort food…:)
    I just add vegetables of my choice ( usually those that we grow… beans, broccoli, cabbage,cauliflower, capsicum, carrot, and celery). I topped it with sliced scrambled egg and garlic granules plus a squeeze of lemon and a dash cayenne. 🙂 Makes my day!
    Thanks for the chance. 😊

    • Yum. Love noodles with lots of vege. Garlic granules are interesting. I guess it’s much easier and quicker than dealing with fresh garlic. Nice tip!

  3. Ramen would be one of my favs, 2 minute noodles are great when I want to quickly whip some up with a delicious broth, meat, veggies, fresh coriander and chilli. Looking forward to trying this recipe, haven’t tried dandan noodles but they sound like a winner.

  4. theabetts says

    Yum! This sounds amazing! I can’t go past a good Pad Thai with fresh peanuts and a sneaky satay sauce for a added kick! Mmmmmmm.

  5. My fav is definitely Dan Dan noodles. So good, especially when those Sichuan pepper open up those tastebuds.

  6. Ashleigh Payne says

    ooh my favourite noodle-based dish right now is ruby’s sarawak laksa!! finally tried it when i started working at small fry and want it for every meal.

  7. Hand pulled or dan dan noodles with hot chilli oil and fresh scallions is hard to beat. Could have it everyday and not get sick of it. Also hopelessly obsessed with jajangmyeon

  8. Mie Goreng with fried egg, fried spam or fried chicken, garnished with fried shallots is my all time fav noodle dish. (Sorry for using too many fried in one sentence haha).

  9. Noodles for Science is one of the best excuses I’ve ever read, hahaha! Jokes aside, I love the idea of skipping the soup and re-arranging the balance of textures and flavors. Great job as always, Genie!

  10. Indonesian chicken noodles aka mie ayam jamur. Google it. It’s a VERY GOOD! They also have the non halal version with pork (mie babi) which is also very nice. Now I’m homesick 😁

  11. Aimee gibson says

    Coming into summer I’ll have to pull out my 2 most minute noodle coleslaw salad 🙂

  12. Connie Johnson says

    Tom Yum Prawn with soft noodles or Asian beef salad with vermicelli noodles two of my favourite things

  13. Kate Rassie says

    The hand-pulled noodles from Eden Noodles on Dominion Rd are life-changing: hot, oily, toothsome and the best hangover-antidote in the world. During the week, I do a lovely easy dish with soba noodles, edamame beans, smoked salmon, mirin, soy, chopped cucumber and sesame. I also love a good Thai Beef salad on vermicelli (featuring plenty of chopped peanuts, chilli, coriander, and sweet chilli sauce; and plenty of fresh lime). Udon are good, too; and I’ll often use them as the base for an easy wok-fried eggplant and tofu dish or a sesame soy chicken stirfry.

    Ramen, though, has my heart. A big, steamy bowl of the stuff; with a pork broth and big chunks of pak-choy, steamed pork and hand-pulled noodles? With fried shallots and mushrooms and a soft-boiled egg? With a pile of serviettes and a loose waistband and a cold beer? Baby: I’m yours.

  14. My very top Fav noodle base dish is a good soup Phó! I tried almost every places in Auckland, I prob eat the one from “Try it out” once a week but with my partner we like to try to cook it to make it as close as the perfect Soup Phó!
    We cook the broth for quite a while and got rice noddle with rare beef slices, and spring onions, bean sprout, lemon wedges and chili ❤
    Love the brand MAGGI though so will try this recipe out in any case 🙂
    (I get my family to send me some MAGGi seasoning sauce from France cause they aren't in supermarket in NZ, and this is something I use in all my sauces !!!)
    Thanks for the recipe 😉

  15. I’ve never tried Dan Dan noodles, but I’m a.massove fan of any soup based noodle dish. I love pho, and loved that I could get away with eating it for breakfast when I was on holiday in Vietnam. But my fave would have to be a good ramen, with pork and a miso broth, a slab of butter melting its way into the soup and the noodles with a big pile of corn and an egg, so delicious!

  16. Cathy McDonald says

    I make my own mix, recently started doing noodles (chicken flavour) with international stir fry mix and two skewers of honey soy chicken, so much yumness!

  17. Hannah Taylor says

    Sooo many to choose from but I love chicken chow mein! The whole family does 🙂 can’t go wrong

  18. Nikki pask says

    I love an Asian inspired chicken noodle soup. Lots of chillies, bok Chou, noodles, shredded chicken, ginger etc

  19. Bianca Ratima says

    Pho or.pad thai but this looks super tasty and I love a bit if spice!

  20. Hi there!
    Love your blog btw…
    My fav fav fav noodle dish is Pad Thai noodles…big fan when made the ‘thai’ way when it is spicy and not sweet…Mmmm mmmmmm

  21. hoollypoolly says

    Noodles with homemade satay. There’s nothing more satisfying and yummy when you want some comfort food.

  22. Barbara Hall says

    i love Kylie Kwong’s stir-fried Hokkien noodles with chicken, chilli and coriander

  23. Stephanie Gardner says

    I love them cold as the base for a healthy bowl! I don’t paticularly like rice, so I love pairing this with some tofu, coriander, avocado, a mix of fresh veges like capsicum etc, and a sauce, maybe some seasame seeds etc. as a lunch ‘salad’ bowl! Delicious!

  24. Helen says

    Fave noodle dish is char kway teow with rice noodles has to have the ‘flavour’ of the wok and lots of prawns and egg pies with garlic chives, bean sprouts and Chinese lup cheong sausage .. has to have a bite of chilli to make it truly satisfying ..

  25. Frances says

    I just love a good rich saucy honey beef stirfry with lots of vegies in it and a hit of chilli

  26. Pad Thai – although it is kinda tough to narrow a noodle dish down to just one favourite…

  27. Marissa chellan says

    Honestly you can’t go wrong with a pack of 2 minute noodles! Beef or chicken depending on my mood 😍 Pad Thai would also have to be an absolute gem!

  28. Lesley Black says

    Noodles are just the best with stir fry, especially a good chicken & vege combo. I do like a packet of the good old maggi chicken 2 min noodles for a quick no wait snack!

  29. Rebecca says

    Noodles with leafy greens like, spinach and silverbe et, shredded chicken and Chicken stock. Yum!

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