Sichuan Dan Dan Noodles – This easy one-pot recipe uses gluten-free konjac noodles to make low carb Szechuan noodle bowls that are deliciously spicy and satisfying!

Spicy Szechuan noodles in a black bowl topped with green onion slices. Set of chopsticks are resting on top of the bowl.

Why We Love This Spicy Dan Dan Noodles Recipe

We love classic Szechuan Dan Dan noodles! Loaded with thin yet tender noodles drenched in a meaty and spicy broth, Dan Dan noodles have a unique flavor profile. Yet there are so many fantastic ways to customize this recipe to fit your tastes.

Today we are making Sichuan Dan Dan Noodles with a “twist”… While traditional Dan Dan recipes are made with regular wheat or rice noodles, this amazing one-pot recipe is made low-carb by using konjack noodles instead. These delicious shirataki noodles are made with konjack plant root (AKA konnyaku), and are therefore keto-friendly and totally gluten-free, to boot!

The base of the dish is a spicy, bold, and savory noodle broth. Here we use a combination of ground pork, soy sauce, peanut butter, and – of course, plenty of Chinese peppercorns. We also add fresh ginger, and spinach for a pop of bold veggie goodness. All together these low carb Sichuan noodle bowls are bold and flavorful with the tingling heat of Szechuan peppercorns.

Spicy Szechuan noodles in a black bowl topped with green onion slices. Hand with set of chopsticks are grabbing a bite of noodle.

Ingredients You Need

  • Konjac noodles – Also known as shirataki noodles or “miracle noodles”
  • Ground pork – or ground turkey
  • Sesame oil – or other high-heat and neutral-tasting cooking oil, like canola or avocado oil
  • Ginger – freshly grated
  • Garlic – minced
  • Szechuan peppercorns – add more or less to taste
  • Cooking sherry – adds a delicious tanginess to the sauce (or a splash of rice vinegar)
  • Soy sauce – regular or low-sodium
  • Peanut butter – smooth and creamy is best (or tahini paste)
  • Light brown sugar – has a mellow caramel flavor (versus dark brown sugar)
  • Ground Chinese five spice – a classic blend of star anise, cinnamon, ground cloves, Sichuan pepper, and fennel seeds
  • Chicken broth – regular or low-sodium
  • Spinach – fresh baby leaves (or mustard greens or bok choy)
  • Scallions – chopped, white and greens separated
  • Peanuts – roasted

Pro Tip: Konjac noodles, Chinese peppercorns, and Chinese five ppice can all be found at a local Asian market and many large chain grocery stores. You can also order these ingredients online!

Recipe ingredients: Peppercorns with a mortal and pestel, cutting board with piles of sliced garlic, minced ginger, sliced onions, and spinach.

How to Make Szechuan Noodles

Set out a wok or a large cast-iron sauté pan. 

Prepare the ingredients: Drain the konjac noodles in a colander and set aside. Chop the green onions and then divide them into two piles, whites and greens. Grate the fresh ginger and mince the garlic. Use a mortar and pestle to crush the Szechuan peppercorns. Alternatively, place them in a freezer bag and pound them with a rolling pin. Roughly chop the peanuts.

Preheat the pan to medium-high heat, then add the sesame oil. Once hot, add in the onion whites, ginger, garlic, and Szechuan peppercorns. Sauté for 2 to 3 minutes to soften the onions.

Spicy Szechuan peppercorns, ginger, and green sliced onions in a cast iron skillet.

Then add the ground pork. Break it apart with a wooden spoon as you cook and brown the meat for 5-8 minutes.

Cooking ground pork in a cast iron skillet with wooden spoon.

Once the meat is finely minced into small pieces and well cooked, add in the cooking sherry, soy sauce, peanut butter, brown sugar, and Chinese five spice. Stir the sauce mixture into the pork. Then add the chicken broth.

Get the Complete (Printable) Dan Dan Noodles Recipe + VIDEO Below. Enjoy!

Ground pork cooked with noodle sauce in a cast iron.

Stir and simmer the sauce for 2 to 3 minutes. Then stir in the drained konjack noodles and spinach.

Adding low carb noodles and fresh spinach to the skillet.

Turn off the heat. Then stir again to warm the noodles.

Top down dan dan low carb noodles in a cast iron skillet.

Serving Suggestions

Scoop the noodles and sauce into bowls and garnish with the scallion greens and roasted peanuts.

These Szechuan noodle bowls are an entire meal in themselves. However, for an even heartier dinner you might consider pairing it with steamed white rice or low-carb Cauliflower Rice.

Dan Dan noodles are also delicious with other Chinese-inspired dishes! Enjoy a bowl with classic Dumplings, or Paleo Potstickers, Egg Drop Soup or Zesty Wor Wonton Soup, or simple and nutritious Super Greens (our Panda Express copycat recipe).

Spicy Szechuan noodles in a black bowl topped with green onion slices. Set of chopsticks are resting on top of the bowl.

Recipe Variations

  • Noodles – feel free to use traditional wheat noodles if low-carb isn’t a concern. Cook them according to the package instructions before adding to the meat sauce.
  • Meat – swap ground pork for ground turkey or ground chicken
  • Vegetarian – skip the meat altogether – or use your favorite plant-based alternative – and swap chicken for vegetable broth
  • Soy sauce – you can use coconut aminos instead, but note that the flavor of the dish will be slightly sweeter
  • Without alcohol – swap cooking sherry for rice vinegar or apple cider vinegar to make the recipe nonalcoholic
  • Non-spicy – make this a mild noodles recipe by reducing or omitting the Sichuan peppercorns
Spicy Szechuan noodles in a black bowl topped with green onion slices. Set of chopsticks are resting on top of the bowl.

Frequently Asked Questions

What are konjac noodles made of?

Also known as shirataki or konnyaku noodles, konjac “miracle noodles” are a type of gluten-free low carb noodle that closely resembles the texture and taste of classic rice or wheat-based Dan Dan noodles. They are made from the fiber of the konjac plant root; this glucomannan fiber is similar to a starchy white yam.

What do Dan Dan noodles taste like?

The konjac noodles are very mild in flavor, with a great toothsomeness texture.

The ground pork and broth together are rich, spicy, slightly sweet, and nutty. You get a great kick of tingly heat from the peppercorns, but this spiciness is toned down a bit thanks to the combination of soy sauce, peanut butter, and cooking sherry. A bit of brown sugar also helps to sweeten the dish and cut through the spice.

What makes Dan Dan noodles different?

The abundance of spicy peppercorns and the almost soup-like meaty broth make this dish a unique delight!

How long do leftovers last?

Cool leftover noodles completely before transferring them to an airtight container. Keep in the fridge for up to 3 days. But note that the texture of the konjac noodles will start to get a bit mushy after a day or so.

Spicy Szechuan noodles in a black bowl topped with green onion slices. Hand with set of chopsticks are grabbing a bite of noodle.

Looking for More Easy One-Pot Recipes? Be Sure to Also Try:

Spicy Szechuan noodles in a black bowl topped with green onion slices. Hand with set of chopsticks are grabbing a bite of noodle.
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Dan Dan Noodles Recipe (Low Carb) + VIDEO

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
This easy one-pot recipe uses gluten-free konjac noodles to make low carb Szechuan (Sichuan) Dan Dan noodle bowls that are deliciously spicy and satisfying!
Servings: 4 – 6 servings

Ingredients

Instructions

  • Set out a wok or a large cast-iron sauté pan.
  • Prepare the ingredients: Drain the konjac noodles in a colander and set aside. Chop the green onions and then divide them into two piles, whites and greens. Grate the fresh ginger and mince the garlic. Use a mortar and pestle to crush the Szechuan peppercorns. Or alternatively, place them in a freezer bag and pound them with a rolling pin. Roughly chopped the peanuts.
  • Preheat the pan to medium-high heat. Add the sesame oil. Once hot, add in the onion whites, ginger, garlic, and Szechuan peppercorns. Sauté for 2 to 3 minutes to soften the onions. Then add the ground pork. Break it apart with a wooden spoon as you cook and brown the meat for 5-8 minutes.
  • Once the meat is finely minced into small pieces and well cooked, add in the cooking sherry, soy sauce, peanut butter, brown sugar, and Chinese five spice. Mix well into the pork. Then add the chicken broth.
  • Stir and simmer the sauce for 2 to 3 minutes. Then stir in the drained konjack noodles and spinach. Turn off the heat. Then stir again to warm the noodles.
  • Scoop the noodles and sauce into bowls and garnish with the scallion greens and roasted peanuts.

Video

Notes

If low carb is not a concern, you can use rice noodles in this recipe as well. Either cook the rice noodles ahead and add them in as directed, or add an additional cup of chicken broth, and simmer the noodles directly in the sauce to cook.
Cool leftover noodles completely before transferring to an airtight container. Keep in the fridge for up to 3 days. But note that the texture of the konjac noodles will start to get a bit mushy after a day or so.

Nutrition

Serving: 8oz, Calories: 588kcal, Carbohydrates: 15g, Protein: 30g, Fat: 44g, Saturated Fat: 12g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 20g, Cholesterol: 84mg, Sodium: 1304mg, Potassium: 686mg, Fiber: 3g, Sugar: 5g, Vitamin A: 757IU, Vitamin C: 5mg, Calcium: 75mg, Iron: 3mg
Course: Main, Main Course
Cuisine: Asian, Chinese
Author: Sommer Collier
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