Spicy Sesame Noodles

Spicy dan dan noodles in a white pan

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My version of spicy sesame noodles with minced pork, a spicy sesame sauce and greens.




  • 14-ounce package udon noodles, Chinese noodles or thick rice noodles


  • ¼ cup low sodium soy sauce or tamari
  • ¼ cup hoisin sauce
  • 3 tablespoons tahini or creamy peanut butter
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 5-6 cloves garlic, peeled and minced
  • 1-inch piece fresh ginger, peeled and grated
  • 1 tablespoon crushed red pepper flakes
  • ½ cup unsalted chicken stock


  • 1 teaspoon oil
  • 1-pound ground pork
  • 3-4 cups chopped bok choy or fresh baby spinach
  • Pinch coarse salt
  • ½ teaspoon freshly cracked black pepper
  • 3 medium green onions, thinly sliced


  1. Bring a large pot of water to a boil. Cook the noodles according to package directions.
  2. In a medium bowl, whisk together the soy sauce, hoisin sauce, tahini or peanut butter, sesame oil, rice vinegar, honey, garlic, ginger and red pepper flakes. Slowly whisk in the chicken stock. Set aside.
  3. In a large skillet or wok, heat the oil to medium. Add the ground pork and bok choy or spinach and cook 6-8 minutes or until the pork is fully cooked, breaking the pieces up with a wooden spoon as it cooks. Season with a pinch of salt and the cracked black pepper.
  4. Use a slotted spoon to scoop the noodles from the boiling water to the pork mixture. Pour in the sauce mixture and bring to a low simmer, stirring the mixture together with tongs until hot.
  5. Serve noodles topped with sliced green onions.


Substitution Tips:

  • Use any Asian-style noodle or spaghetti.
  • Try with ground chicken or beef.