Less spicy than Szechuan-style dan dan noodles, this version leans on nutty sesame paste and a warm spiced ground pork sauce.

Active Time:

45 mins

Total Time:

1 hr 10 mins

Servings:

6 to 8

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Ingredients

1/2x

1x

2x

Original recipe (1X) yields 6 to 8 servings

Sesame Sauce

1 cup chicken stock

1/2 cup sesame paste

1/3 cup soy sauce

1 tablespoon balsamic vinegar

1 tablespoon granulated sugar

1 3/4 teaspoons ground cinnamon (such as cassia)

2 tablespoons olive oil

1/3 cup roasted unsalted peanuts, finely chopped, plus more for garnish

Spiced Pork

1 pound ground pork (preferably coarsely ground)

2 tablespoons cornstarch

2 tablespoons Shaoxing wine

2 teaspoons Worcestershire sauce

6 tablespoons soy sauce, divided

2 tablespoons olive oil

1 large yellow onion, finely chopped

4 clove garlic cloves, minced

1 (15-ounce) can diced tomatoes, undrained

1 cup chicken stock

1 tablespoon granulated sugar

1 1/2 teaspoons Chinese five-spice powder

1/4 teaspoon ground cinnamon

3 scallions, thinly sliced, plus more for garnish

Additional Ingredients

8 heads baby bok choy (about 3 inches long), halved lengthwise

1 pound fresh linguine or 12 ounces dried linguine

Directions

Make the sesame sauce

Whisk together chicken stock and sesame paste in a medium bowl until smooth. Whisk in soy sauce, vinegar, sugar, and cinnamon. 1.

Heat oil in a wok or large nonstick skillet over medium. Add sesame paste mixture. Bring to a simmer, stirring often. Simmer, stirring constantly, until mixture is smooth and thickened, 1 to 2 minutes. Transfer sesame sauce to a large bowl; stir in peanuts. Wash and dry wok or skillet. 1.

Make the spiced pork

Stir together pork, cornstarch, Shaoxing wine, Worcestershire sauce, and 1/4 cup soy sauce in a medium bowl until well combined. 1.

Heat oil in a wok or large nonstick skillet over medium-high. Add onion and garlic; cook, stirring often, until softened, 4 to 6 minutes. Add pork mixture; cook, stirring constantly to crumble into small pieces, until browned, 3 to 5 minutes. Stir in tomatoes, stock, sugar, Chinese five-spice powder, cinnamon, and remaining 2 tablespoons soy sauce. Reduce heat to medium-low; simmer, uncovered, stirring occasionally, until liquid is mostly reduced, 25 to 30 minutes. Remove from heat, and stir in scallions. 1.

Meanwhile, bring a large pot of salted water to a boil over medium-high. Fill a large bowl with ice water; set aside. Cook bok choy until bright green and tender, 1 to 2 minutes. Using a slotted spoon, transfer bok choy to bowl of ice water to cool for 2 minutes; drain well, and set aside. Return pot of water to a boil over medium-high. Cook linguine according to package directions for al dente. Drain well. 1.

Add hot linguine to bowl with sesame sauce; toss until well coated. Divide linguine evenly among serving bowls. Top with evenly divided spiced pork and bok choy. Garnish with peanuts and scallions. Serve immediately.

Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Breanna Ghazali

About this recipe

This version of dan dan noodles from chef and cookbook author Susanna Foo was inspired by her grandmother and their family’s home province of Shanxi. With less heat and chile oil than Szechuan style, this dish leans on nutty sesame paste and an umami-rich ground pork sauce, spiced with warming Chinese five-spice powder, for ultimate comfort. Toss the hot linguine in the sesame sauce immediately after draining, and let the heat melt and loosen the creamy sauce.

Frequently Asked Questions

Sesame paste is made from toasted ground sesame seeds, unlike tahini, which is made from untoasted sesame seeds. While tahini has an earthy, slightly bitter flavor, sesame paste has a deeper, more nutty flavor. Sesame paste is available at most Asian grocery stores or online at yamibuy.com.

Notes from the Food & Wine Test Kitchen

Transferring the bok choy to ice water after cooking helps to immediately stop the cooking process. This ensures the bok choy retains its bright green color and tender-crisp texture. Ask your butcher for coarsely ground pork; a finer grind will work but will give the spiced pork a crumblier texture.

Suggested pairing

A peachy, medium-bodied white blend, like Troon Vineyard Druid’s White, would pair well with a bowl of these comforting noodles.

Make ahead

Sesame sauce can be stored in an airtight container in the refrigerator for up to one week. Let stand at room temperature while cooking spiced pork.

Originally appeared in Food & Wine magazine, December 2024 / January 2025