Gluten Free Dan Dan Noodles
Dan dan noodles are one of those dishes that feel almost impossible to recreate at home without wheat noodles and soy sauce — but this version pulls it off beautifully using wide rice noodles (or rice-and-corn spaghetti) and tamari in place of the usual suspects. The result is deeply savory, a little nutty from tahini, and genuinely spicy thanks to chili oil with sediment and ground Sichuan pepper, which brings that signature mouth-tingling heat. Ground pork gets browned until lightly caramelized, then seasoned with more tamari, rice vinegar, and Sichuan pepper so every bite of meat carries its own punch. The sauce comes together in a single bowl — just whisk and go — and a splash of reserved pasta water helps it cling to the noodles in that glossy, restaurant-style way. Finished with sliced scallion greens and toasted sesame seeds, each bowl looks as good as it tastes. This recipe makes four generous servings, so it's just as practical for a weeknight dinner as it is for feeding a small crowd.
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Learn more →Ingredients
4 servings
For the noodles
- 12 oz gluten free noodles (wide rice noodles or rice-and-corn spaghetti)
- 1 tsp sesame oil
For the sauce
- 3 tbsp tamari
- 3 tbsp tahini butter or natural peanut butter
- 2 tbsp chili oil (with sediment)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sugar
- ½ tsp ground sichuan pepper
- 3–4 tbsp warm water
For the pork
- 1 tbsp neutral oil (such as canola or avocado oil)
- 1 lb ground pork
- 1 tbsp tamari
- 1 tsp rice vinegar
- ½ tsp ground sichuan pepper
For serving
- 4 scallions, thinly sliced (green parts only)
- 2 tbsp toasted sesame seeds
- 1–2 tsp extra chili oil, for drizzling (optional)
Instructions
- 1
Whisk together the tamari, tahini (or peanut butter), chili oil, rice vinegar, sesame oil, sugar, Sichuan pepper, and warm water in a mixing bowl until smooth and pourable — the sauce should be thick enough to coat a spoon but thin enough to flow. Set aside.
- 2
Bring a large pot of salted water to a boil. Cook the gluten free noodles according to the package directions until tender with a slight resistance at the center. Reserve ¼ cup of the pasta cooking water, then drain the noodles in a colander and toss immediately with 1 tsp sesame oil to prevent sticking.
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