Spicy Chinese Dan Dan Noodles with Ground Pork and Chili Oil

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A classic Sichuan noodle dish featuring spicy ground pork, preserved vegetables, and a fragrant chili oil sauce that beautifully coats each noodle strand. This Chinese-inspired noodle recipe, ready in about 25 minutes, pairs fresh Chinese wheat noodles, ground pork, Sichuan preserved mustard greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 480 cal/serving

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Ingredients

300 grams fresh Chinese wheat noodles
200 grams ground pork
2 tbsp, finely chopped Sichuan preserved mustard greens
3 tbsp chili oil
2 tbsp soy sauce
1 tbsp Chinese black vinegar
2 tbsp sesame paste (tahini)
2 cloves, minced garlic
1 tsp, minced ginger
2 stalks, chopped scallions
2 tbsp vegetable oil
2 tbsp, for garnish crushed peanuts

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Instructions

Step 1: Bring a large pot of water to a boil and cook 300 grams fresh Chinese wheat noodles according to package instructions (about 3-4 minutes). Drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 2 cloves minced garlic and 1 tsp minced ginger, sauté for 30 seconds until fragrant.
Step 3: Add 200 grams ground pork and 2 tbsp finely chopped Sichuan preserved mustard greens. Cook for 6-7 minutes, breaking up the pork, until browned and cooked through.
Step 4: In a mixing bowl, whisk together 3 tbsp chili oil, 2 tbsp soy sauce, 1 tbsp Chinese black vinegar, and 2 tbsp sesame paste until smooth.
Step 5: Toss the cooked noodles in the sauce mixture, then stir in the cooked pork mixture until noodles are evenly coated and hot.
Step 6: Plate the noodles and garnish with 2 chopped scallion stalks and 2 tbsp crushed peanuts before serving.