Spicy and Tasty Dandan Noodles without Soup

Spicy and Tasty Dandan Noodles without Soup

You might think it is difficult to make, but if you have the right ingredients it's easier to make than you think. I love Dandan noodles!

Ingredients: 3 servings

Uncooked Chinese noodles
3 portions
Meat topping for 6 people
[Pork mince, mixed mince or chicken mince]
250 g
[Chopped onion]
[Grated garlic and ginger]
1 teaspoon each
200 ml
2 tablespoons
[●Sake, soy sauce, sugar]
1 tablespoon each
For the Dandan noodle base
3 tablespoons
[★Toasted white sesame seeds, sesame paste]
2 tablespoons each
[★Soy sauce, sugar, Chinese chicken stock powder]
1 tablespoon each
[★Oyster sauce, vinegar]
1 teaspoon each
1/2 to 1 teaspoon
[★Chopped Japanese leek]
10 cm long
[★Hot water]
6 tablespoons


1. To make the meat topping heat vegetable oil in a frying pan and fry the pork mince and onion over high heat.
2. When it's golden brown and crumbly add the grated ginger and garlic. Fry until fragrant.
3. Add the ● ingredients and stir over a high heat to reduce the liquid.
4. When the liquid has reduced to 1/4 turn the heat off and transfer to a container.
5. To make the Dandan noodle base mix the ★ ingredients well.
6. Add the hot water and stir well.
7. Cook the noodles in boiled water following the instructions on the back of the packet.
8. Drain in a colander and rinse well with cold water. Drain the noodles well.
9. Mix the noodles with the Dandan noodle base from Step 6 and it's done.
10. Transfer to serving dishes. Garnish with chopped Japanese leek, drizzle with ra-yu or sprinkle with red chili flakes. I like softly-poached eggs or sansho powder as toppings too.

Story Behind this Recipe

I saw a gourmet TV program talking about Dandan noodles without soup, and felt like eating some so I made my own.