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Szechuan noodles in a bowl with chopped peanuts.

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.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 Servings
Calories: 244kcal

Ingredients

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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