Vegetarian Dan Dan Noodles with Spicy Sichuan Peanut Sauce

Homemade Dan Dan Noodles are quick to prepare—ready in about 29 minutes—and often tastier than takeout. This vegetarian version uses diced mushrooms in place of pork and features a bold, authentic Sichuan-style spicy sauce.

For noodles, dried thin wheat varieties like lo mein or even spaghetti work well; use thin rice noodles to make this dish gluten free and fully vegan.

Flavor-packed and satisfying: Dan Dan Noodles are known for their rich umami, aromatic spices, and the mouth-tingling heat of Sichuan pepper. Originating as a popular street food in Sichuan, China, these noodles balance savory, spicy, nutty, and slightly sweet elements for a complex, addictive bowl.

The name comes from the carrying pole—“dan dan”—used by street vendors who traditionally balanced two baskets containing noodles and sauce. In Chinese, the dish is called “Dan Dan Mian,” meaning “noodles carried on a pole.”

This recipe keeps the classic Sichuan-style sauce while making a few practical substitutions for home kitchens. If you enjoy spicy, layered flavors, this vegetarian Dan Dan Noodles recipe is an excellent addition to your weekly menu.

Ingredients you’ll need

Traditional Dan Dan Noodles include ingredients often found at Asian markets. This version uses ingredients available at most mainstream grocery stores while preserving the signature Sichuan flavors. One essential element is Sichuan peppercorn powder—if you don’t find it locally, many stores and specialty markets carry it.

• Noodles: Dried thin wheat noodles such as lo mein or spaghetti are a great choice. For gluten free and vegan options, use thin rice noodles (often sold for stir-fry or pad Thai) or rice ramen noodles.
• Dan Dan sauce: This sauce defines the dish. It combines tahini (or sesame paste), soy sauce, sugar, Chinese five-spice powder, Sichuan peppercorn powder, chili oil, and minced garlic. Tahini (or smooth peanut butter) helps mellow the heat and adds a nutty creaminess. For gluten free diets, substitute tamari for soy sauce and verify that your chili oil contains no wheat.
• “Meat” component: Traditionally minced pork is used. This recipe uses diced baby bella (cremini) mushrooms cooked with hoisin, Shaoxing wine (or mirin), soy sauce, and five-spice to provide savory depth and a meat-like texture. If you prefer, substitute ground pork (about ½ lb) and cook until browned.
• Greens: Spinach is used here, which is a common choice for Dan Dan Noodles. Baby bok choy or mustard greens are excellent alternatives.
• Toppings: Chopped peanuts for crunch and diced scallions (green onions) for brightness. These are simple touches that enhance texture and flavor.

Step by step instructions

This recipe is easy to follow and comes together in four focused steps so you can enjoy Dan Dan Noodles in under 30 minutes.

1. Make the sauce. In a medium bowl, whisk together tahini, soy sauce, sugar, five-spice powder, Sichuan peppercorn powder, chili oil, and minced garlic. Set the sauce aside, but keep it handy for finishing.
2. Cook the noodles. Bring a large pot of water to a boil. Cook your noodles according to package instructions—typically 4–5 minutes for lo mein or slightly longer for spaghetti; rice noodles may require less time. When the noodles are done, reserve 1/4 cup of the hot cooking water and add it to the sauce, whisking until smooth. Drain the noodles and set aside.
3. Cook the mushrooms and greens. Heat sesame oil in a large skillet or wok over medium-high heat. Add the diced mushrooms and sauté for 3–4 minutes. Stir in hoisin sauce, Shaoxing wine (or mirin), soy sauce, and five-spice powder. Add the spinach and cook another 2–3 minutes until wilted and tender.
4. Combine and serve. Add the cooked noodles to the skillet with the mushroom-spinach mixture, pour in the prepared sauce, and toss thoroughly until everything is evenly coated and heated through. Divide into bowls and top with chopped peanuts and diced scallions.

More noodle recipes

If you love Dan Dan Noodles, try other favorite noodle dishes for variety and inspiration. Popular choices include vegetarian ramen, easy chicken lo mein, a General Tso’s–style vegetarian noodle stir-fry, and black pepper beef with broccoli made in a slow cooker. These recipes explore similar flavor profiles and make great companions to this Dan Dan bowl.

Vegetarian Dan Dan Noodles — Recipe Card

Servings: 2 people
Prep Time: 29 minutes
Total Time: 29 minutes
Author: Whitney Bond

Ingredients

Dan Dan Sauce

• 2 tbsp tahini (or smooth peanut butter)
• 3 tbsp soy sauce (or tamari for gluten free)
• 2 tsp sugar
• 1/4 tsp five-spice powder
• 1/2 tsp Sichuan peppercorn powder
• 1/4 cup chili oil
• 2 cloves garlic, minced
• 1/4 cup hot cooking water reserved from the noodles

Dan Dan Noodles

• 8 oz lo mein noodles or spaghetti (use rice noodles for gluten free)
• 1 tsp sesame oil
• 8 oz baby bella mushrooms, chopped
• 2 tsp hoisin sauce (use gluten free hoisin if needed)
• 2 tsp Shaoxing wine or mirin
• 1 tsp soy sauce
• 1/2 tsp five-spice powder
• 2 cups spinach (or baby bok choy or mustard greens)
• 1/4 cup chopped peanuts
• 1/4 cup chopped green onions

Instructions

1. Whisk all sauce ingredients in a bowl except the reserved cooking water. Set aside.
2. Boil the noodles according to package directions. Reserve 1/4 cup of the hot cooking water and whisk it into the sauce. Drain noodles and set aside.
3. Heat sesame oil in a large skillet or wok over medium-high heat. Sauté mushrooms 3–4 minutes.
4. Add hoisin, Shaoxing or mirin, soy sauce, five-spice, and spinach. Cook 2–3 minutes until greens are wilted.
5. Toss noodles with the mushroom mixture and the prepared sauce until evenly coated. Serve topped with chopped peanuts and green onions.

Notes

• To make it vegan: Ensure hoisin and chili oil contain no fish products; use a vegan noodle without eggs.
• To make it gluten free: Substitute tamari for soy sauce, use mirin instead of Shaoxing wine, choose gluten free hoisin, and verify chili oil has no wheat. Use rice or gluten free noodles.
• To use pork: Replace mushrooms with 1/2 lb ground pork, cook until browned (6–7 minutes), then proceed with the recipe.

Nutrition (approximate per serving)

• Calories: 933 kcal
• Carbohydrates: 104 g
• Protein: 25 g
• Fat: 49 g
• Sodium: 2129 mg
• Fiber: 6 g