Easy Szechuan Noodles (Dan Dan) With Peanut Sauce

May I just introduce you to the easiest Szechuan noodle recipe you will ever make. Imagine it... egg noodles are tossed into the silkiest spicy peanut sauce made with ginger, chilli peppers and a hint of honey to bring it all together.

Okay. Not only are these Szechuan noodles AKA Dan Dan noodles slathered with peanut sauce but on top of that are savory cubes of halloumi pan fried to golden perfection and tossed with sesame seeds. Everything gets finished off with a liberal dusting of chopped peanuts and cilantro. And puh-lease! Don't forget the limes!

Easy Szechuan Noodles With Peanut Sauce
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How to make Szechuan noodles in 20 minutes

1. Make your peanut sauce. (Directions are below)
2. Boil your noodles. Or use the preboiled ready to use wok noodles. That will take your time down to 10 minutes.
3. Toss your noodles with the spicy peanut sauce.
4. Top with ridiculous amounts of chopped peanuts, cilantro and green onions. Oh yeah. And limes.

How to make this easy peanut sauce recipe

1. Gather the ginger, garlic, peanut butter, soy sauce, lime juice, and honey. Place it all in a blender.
2. Add ¼ teaspoon of the chili flakes. Blend the sauce and add the remaining chili flakes if you'd like it spicier.
3. While the sauce is blending, add the water in until you have the perfect consistency for your taste.

And that really is it. So, while everyone you know is agonizing over what to have for dinner, you will be tossing noodles in silky slurpable peanut sauce like an absolute boss and wondering what you're gonna do with all your free time tonight.

We love you easy Szechuan noodles with super slurpable spicy peanut sauce! ♥

More Easy Noodle Recipes

• Spicy Thai Noodles
• Korean Stir Fry Noodles
• Coconut Mango Noodle Salad

Tools used to make these Szechuan noodles

1. Blender for making the sauce.
2. Wok for the noodles.
3. Tongs for tossing the noodles.

Easy Szechuan Dan Dan Noodles With Peanut Sauce

Spicy, tangy, and utterly satisfying, these Szechuan Noodles are a must-try for anyone who loves spicy Asian recipes. This vegetarian version is filled with colorful vegetables and aromatic spices. Pair it with your protein of choice to make it a complete meal.

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 Servings

Calories: 244kcal

Author: Deborah Rainford

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Ingredients

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For the Noodles

• 8 ounces (8 ounces) Chinese wheat noodles or linguini
• 1 tablespoon (1 tablespoon) sesame oil

For the Sauce

• 3 tablespoons (3 tablespoons) soy sauce
• 2 tablespoons (2 tablespoons) sesame paste or tahini
• 1 tablespoon (1 tablespoon) rice vinegar
• 1 tablespoon (1 tablespoon) chili oil, adjust to taste
• 1 teaspoon (1 teaspoon) sugar
• ½ teaspoon (½ teaspoon) ground Szechuan peppercorns

For the Stir-Fry

• 2 tablespoons (2 tablespoons) vegetable oil
• 1 (1) red bell pepper, sliced thinly
• 1 (1) green bell pepper, sliced thinly
• 1 (1) carrot, julienned
• 2 cloves (2 cloves) garlic, minced
• 1 inch (1 inch) ginger, minced
• 2 (2) green onions, sliced (separate the white and green parts)

Optional: 1 cup cooked protein (chicken, pork, or tofu)

Garnish

• 1 teaspoon (1 teaspoon) sesame seeds
• Sliced green onions, green parts

Instructions

Prepare the Noodles

• Cook the noodles according to the package instructions until al dente.
• Drain and rinse with cold water to stop the cooking process.
• Toss the noodles with 1 tablespoon of sesame oil to prevent sticking. Set aside.

Make the Sauce

• In a small bowl, combine soy sauce, sesame paste, rice vinegar, chili oil, sugar, and ground Szechuan peppercorns.
• Whisk together until well incorporated. Set aside.

Stir-Fry the Vegetables

• Heat 2 tablespoons of vegetable oil in a large wok or frying pan over medium-high heat.
• Add the sliced red and green bell peppers, and julienned carrots. Stir-fry for 3-4 minutes, or until the vegetables begin to soften.
• Add minced garlic and ginger, and the white parts of the green onions. Continue to stir-fry for another 1-2 minutes.

Combine and Cook

• If using optional protein, add it to the wok now and stir well.
• Add the cooked noodles to the wok.
• Pour the prepared sauce over the noodle and vegetable mixture.
• Toss everything together to combine, ensuring the sauce evenly coats the noodles and vegetables.

Garnish and Serve

• Transfer to a serving plate and garnish with sesame seeds and the green parts of the green onions.
• Serve immediately, either as a stand-alone dish or with additional protein options.

Notes

• Noodle Choices: You can use a variety of noodles such as Chinese wheat noodles, linguini, or even rice noodles. Cooking times may vary.
• Spice Level: Adjust the amount of chili oil to suit your heat preference.
• Szechuan Peppercorns: These provide a unique numbing sensation and are a key ingredient in Szechuan cuisine. They can be found in Asian grocery stores or specialty shops.
• Optional Protein: If using chicken, pork, or tofu, cook separately with a bit of soy sauce and set aside before adding it to the stir-fry.
• Sauce Thickness: If you find the sauce too thick, you can add a splash of water or vegetable broth to thin it out.
• Meal Prep: This dish is great for meal prep. Simply prepare the sauce and vegetables ahead of time, and combine them when ready to eat.

Nutrition

Calories: 244kcal | Carbohydrates: 28g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 867mg | Potassium: 259mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3654IU | Vitamin C: 65mg | Calcium: 36mg | Iron: 2mg

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