Sichuan Dan Dan Noodles has been a classic dish on the streets of Chengdu for decades. The noodles are named after the pole that the walking street vendorscarried (dandan) when selling this dish with two baskets of noodles and sauce attached at either end. Rather than the traditional broth style dish, ours is more likethe American Chinese version of Dandan noodles where tender boiled egg noodles are topped with crispy mince with a slightly smoky and spicy chilli oil drizzle.

Cook our delicious Sichuan Dan Dan Noodles - V in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Sichuan Dan Dan Noodles - V. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Chilli Oil Mix pot, a Dan Dan Stock pot and a Noodle Paste pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Sichuan Dan Dan Noodles - V in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Chilli Oil Mix
  • Dan Dan Stock
  • Noodle Paste

Your shopping list:

quorn mince
tbsp honey
spring onions
medium egg noodle nests
tenderstem broccoli
sesame seeds or sesame oil(optional)

Our 20 minute recipe

  • 1.

    Make your own chilli oil

    Sprinkle the CHILLI OIL MIX into a large pan and set it over a medium-low heat. Stir for about 40 secs to lightly toast the spices (careful not to let them burn), then add 4 tbsps of oil. Mix together for 20 secs then pour it into a small bowl to let it infuse. (This is your chilli oil for later.)

  • 2.

    Fry the quorn mince

    Heat a little oil in the same pan over high heat and fry the quorn mince for 2 mins. 

    Add the DAN DAN STOCK and mix it in, then continue to fry the mince, breaking it up into small pieces with your spatula for 3-4 mins.

    Meanwhile, get a pot of water on to boil for the noodles later on. 

    Add the SICHUAN PASTE to the quorn along with 1 tbsp honey and stir fry for 3 mins. (If you need a little more oil, take some from your chilli oil bowl.) 

    Stir the spring onions into the quorn, then turn the heat off and move onto step 3.

  • 3.

    Boil the noodles

    Put the noodles into the boiling water and cook for 3 mins. 

    Add the broccoli to the noodles and cook for 3 more mins until both are tender, then drain in a sieve. 

    Tip the noodles and veg into the quorn, turn the heat back on to medium and mix it all up.

  • 4.


    Serve the noodles in bowls and drizzle the chilli oil (take it lightly if you don't like too much heat) over the noodles. Sprinkle some sesame seeds on top and/or a tiny drizzle of sesame oil over it (if using).


Sichuan Dan Dan Noodles - V Reviews

BASED ON reviews

Jonathan - Nov 02, 2019

Really simple to cook, but super tasty

Emma - Oct 10, 2019

This was better than I expected it to be. We had it with mini spring rolls and sweet chilli sauce. Definitely something we will be cooking again

Moira - Sep 02, 2019


Matina - Jul 09, 2019

Found this recipe a little tricky to follow the names do not match up to the pots and also found it relatively dry. I had half left over for lunch the next day and made my own adaption with stock with miso chilli and soy sauce and added what was left with some spinach and Pak Choi and enjoyed this so much more!

Alastair - May 23, 2019

Loved the crunchyness

David - May 18, 2019

Too dry

Margaret - May 07, 2019

Much better if noodles served straight on plate and meat mixture on top like a Bolognese sauce. Chili nice addition, but not in oil.

Nicky - May 06, 2019


Lisa - Mar 31, 2019

Too dry.

Kim - Mar 24, 2019

Love it

Sophie - Mar 03, 2019

I really liked this but my husband wasn't overly keen. He had the added chilli oil but I didn't so maybe that's why.

Jessica - Jan 31, 2019

Delicious, quick and easy

George - Dec 30, 2018

Interesting meal, good combinations

Dave - Dec 12, 2018

A lot of mince, but not a lot else

Aftab - Dec 02, 2018

Quite greasy

Theresa - Oct 29, 2018


Tessa - Oct 11, 2018

Dry, too much quorn!!

Plum - Oct 05, 2018

Delicious. How some reviews say tasteless I don’t know. It wasn’t dry either. I used pork mince. My only criticism was that you called it noodle base when there wasn’t a noodle base but it wasn’t difficult to work that out!!

Sarah - Sep 30, 2018

Even better 2nd time round although the other half preferred it 1st time as i only drizzled a little oil on his this time i stirred it through the finished dish

Janine - Aug 24, 2018

Very tasty. The honey adds a lovely sweetness to the mince.

Janine - Aug 24, 2018

Very tasty. The honey adds a lovely sweetness to the mince.

Herb - Aug 09, 2018

It was lovely

Natasha - Jul 30, 2018

Lovely taste. A little dry.

Natasha - Jul 30, 2018

Lovely taste. A little dry.

Natalie - Jul 26, 2018

Barely used the spice and it was hot. Just how I like it

ThOMas - Jun 22, 2018

Dry and tasteless

Katy - Jun 17, 2018

TaSTY ???? We only used half the chilli oil and that was perfect Added some cheeky asparagus too.

Duncan - Jun 13, 2018

A bit dry. I put some sesame oil on to help.

Ellen - May 29, 2018

Next time I will do with more veggies and less quorn (too much for me)

Malte - Apr 30, 2018

Fairly bland and dry (other than the chilli oil). Ingredients of stocks/paste have nothing to do with proper DanDan. Massive disappointment.

Penny - Apr 24, 2018

Quorn Mince didn’t crisp up and I had Sichuan paste, no Dan Dan stock so it wasn’t quite right in flavour ?

Joshua - Apr 12, 2018

Really, really tasty! Was confused by the pots though as the stock was labelled as something else.

Ryan - Apr 11, 2018

Dan Dan is Awesome awesome

Rosalyn - Mar 25, 2018

I used meatless mince instead of quorn & the flavour was all wrong.

James - Mar 16, 2018

DanDan stock had been replaced with a Sichuan paste ... complete fail!

Laura - Mar 15, 2018

Found it a little dry but ok

Alice - Feb 12, 2018

More vegetables please

James - Feb 12, 2018

Great tasting

Olivia - Feb 11, 2018

Rather pleasant flavours but I couldn't get the Quorn mince as crispy as in the method without burning it (might just be me..) and I felt the chilli on top of the dish at the last stage overpowered the other flavours.

Rumit - Jan 27, 2018

Too dry

Luca - Jan 21, 2018

Not bad

Katie - Jan 19, 2018

Lovely flavours and would eat again


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