Creamy peanut and sesame dan dan noodles topped with chili oil, green onions, and sesame seeds in a white bowl

Dinner

Dan Dan–Inspired Noodles (Without the Meat)

Name: Dan Dan–Inspired Noodles (Without the Meat)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1/4 cup (60 ml) Chinese sesame paste (or substitute with tahini + 1 TBSP sesame oil, or simply use more peanut butter); 1/4 cup (65g) creamy peanut butter (natural, unsweetened preferred); 2 teaspoons (10g) sugar (replace some of the sugar with honey, if desired); 2 tablespoons (30 ml) light soy sauce; 1.5 tablespoons (23 ml) rice vinegar; 2 small garlic cloves, minced; 1/2–2/3 cup (120–160 ml) boiling water (can use boiled pasta water); 1/4–1/3 cup (60–80 ml) homemade or store-bought chili oil; 1 teaspoon chicken bouillon powder (optional); Kosher salt, to taste; 1 lb (454 g) fresh wheat noodles (can use 12 oz / 340g dried wheat noodles); 1 bunch scallions, sliced thin

5.0 (1)

Prep

5 min

Cook

10 min

Total

15 min

Serves

Style

🍽 Elevated

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This is our go-to noodle dish when we want something bold, nutty, and satisfying—without needing to brown ground pork or get a wok screaming hot. It's fast, flexible, and hits the same notes as classic Dan Dan Mian, just with a more pantry-friendly twist. The combination of sesame paste and peanut butter gives it a creamy base, balanced by soy sauce, vinegar, and a generous spoonful of chili oil. Best of all, the whole thing comes together in about 15 minutes.

What makes this version special is the silky sesame sauce layered under the noodles—each bite is rich and savoury, with just enough spice and tang to keep you coming back for more.

Ingredients

Servings:

1/4 cup (60 ml) Chinese sesame paste (or substitute with tahini + 1 TBSP sesame oil, or simply use more peanut butter)
1/4 cup (65g) creamy peanut butter (natural, unsweetened preferred)
2 teaspoons (10g) sugar (replace some of the sugar with honey, if desired)
2 tablespoons (30 ml) light soy sauce
1.5 tablespoons (23 ml) rice vinegar
2 small garlic cloves, minced
1/2–2/3 cup (120–160 ml) boiling water (can use boiled pasta water)
1/4–1/3 cup (60–80 ml) homemade or store-bought chili oil
1 teaspoon chicken bouillon powder (optional)
Kosher salt, to taste
1 lb (454 g) fresh wheat noodles (can use 12 oz / 340g dried wheat noodles)
1 bunch scallions, sliced thin

Instructions

1
Make the sesame sauce: In a medium bowl, whisk together the garlic, sesame paste (or tahini and sesame oil), peanut butter, sugar, soy sauce, and vinegar until smooth. Stir in the hot water to loosen the sauce. Portion the sauce into 2 serving bowls.
2
Prepare the chili oil mixture: In a small bowl, combine the chili oil, 2 tbsp (30 ml) soy sauce, and bouillon base (if using). Season with a pinch of salt to taste. Set aside.
3
Cook the noodles: Bring a large pot of water to a boil and salt it like pasta water. Add the noodles and cook according to package instructions (typically about 3–4 minutes for fresh wheat noodles and around 7 minutes or more for dried noodles). Drain thoroughly.
4
Assemble: Divide the noodles into the 2 prepared bowls on top of the sesame sauce you prepared in Step 1. Drizzle the chili oil mixture you prepared in Step 2 over the noodles. Top with sliced scallions. Toss just before eating.

FAQ

Can I make dan dan noodles ahead of time?+

Yes! Make the sesame sauce up to 3 days ahead and refrigerate it in an airtight container—just reheat gently with a splash of water before serving. Cook the noodles fresh when you're ready to eat, then toss with the sauce and chili oil for best texture.

What should I use if I don't have sesame paste?+

You can substitute tahini mixed with 1 tablespoon of sesame oil for an authentic flavor, or use an extra 1/4 cup of creamy peanut butter if you prefer a peanut-forward sauce. Both work great and will give you that rich, nutty taste.

How do I avoid a lumpy or gritty sauce?+

Whisk the dry ingredients (sesame paste, peanut butter, sugar) together first until smooth before adding the wet ingredients, and always stir the hot water in slowly while whisking continuously. If lumps do form, strain the sauce through a fine-mesh sieve before serving.

Can I make this less spicy or more spicy?+

Absolutely—start with 1/4 cup chili oil and add more to taste, or reduce it to 2 tablespoons if you're heat-sensitive. You can also serve the chili oil on the side so everyone can customize their own bowl.