Name: Dan Dan Style Szechuan Noodles with Creamy Peanut Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Szechuan
Ingredients: 8 oz noodles (ramen, rice noodles, or spaghetti); 2 tablespoons sesame oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1/4 cup soy sauce (or tamari for gluten-free); 2 tablespoons rice vinegar; 2 tablespoons chili garlic sauce (adjust to taste); 1/3 cup creamy peanut butter; 1 tablespoon brown sugar or maple syrup; 1/4 cup warm water (to thin sauce as needed); 2 green onions, sliced; 1/4 cup roasted peanuts, chopped; Fresh cilantro, chopped (optional); Szechuan peppercorns or chili oil for garnish (optional)

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A bold and flavorful twist on the traditional Dan Dan noodles, this Dan Dan Style Szechuan Noodles with Creamy Peanut Sauce recipe delivers a comforting combination of heat, creaminess, and umami. The creamy peanut sauce wraps every strand of noodle in a savory, slightly sweet, and spicy coating that satisfies every craving—whether I'm after something quick, hearty, or a little adventurous.

Dan Dan Style Szechuan Noodles with Creamy Peanut Sauce

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

8 oz noodles (ramen, rice noodles, or spaghetti)

2 tablespoons sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

¼ cup soy sauce (or tamari for gluten-free)

2 tablespoons rice vinegar

2 tablespoons chili garlic sauce (adjust to taste)

⅓ cup creamy peanut butter

1 tablespoon brown sugar or maple syrup

¼ cup warm water (to thin sauce as needed)

2 green onions, sliced

¼ cup roasted peanuts, chopped

Fresh cilantro, chopped (optional)

Szechuan peppercorns or chili oil for garnish (optional)

Directions

I start by cooking the noodles according to the package instructions. Once they’re done, I drain them and set them aside.

In a medium saucepan over medium heat, I add sesame oil, garlic, and ginger. I sauté for 1 to 2 minutes until fragrant.

Then I stir in soy sauce, rice vinegar, chili garlic sauce, peanut butter, and brown sugar. I whisk everything together until smooth and combined.

I slowly add warm water, a little at a time, until the sauce reaches a creamy, pourable consistency.

I toss the cooked noodles into the sauce and stir until every strand is well coated.

I serve the noodles hot, topped with green onions, chopped peanuts, and optionally some cilantro, chili oil, or Szechuan peppercorns for extra heat.

Servings and timing

This recipe serves 2 people generously.

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Calories: Approximately 430 kcal per serving

Variations

I sometimes swap the peanut butter for almond or cashew butter for a different nutty flavor.

To add protein, I mix in baked tofu, edamame, or even crispy tempeh.

For extra veggies, I toss in sautéed mushrooms, shredded carrots, or baby spinach during the last step.

If I want a gluten-free version, I use tamari and rice noodles.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The noodles tend to absorb the sauce, so when I reheat them, I usually add a splash of warm water or a little extra soy sauce to loosen everything up. A quick reheat in the microwave or a saucepan over low heat does the trick.

FAQs

What kind of noodles work best for this recipe?

I like using ramen or rice noodles for authenticity, but spaghetti or linguine work just fine if that’s what I have.

Can I make this ahead of time?

Yes, I prepare the sauce ahead and cook the noodles just before serving. The sauce keeps well in the fridge for 3–4 days.

Is this dish very spicy?

It has a good kick, but I can easily adjust the heat level by using less chili garlic sauce or skipping the chili oil.

Can I use crunchy peanut butter instead of creamy?

I’ve tried it—it works, but the sauce won’t be as smooth. I prefer creamy for that velvety texture.

What can I use instead of soy sauce?

Tamari is a great gluten-free substitute, or I sometimes use coconut aminos for a slightly sweeter, lower-sodium option.

Conclusion

This Dan Dan Style Szechuan Noodles with Creamy Peanut Sauce has become one of my weeknight staples. It’s fast, filling, and packs a ton of flavor with minimal ingredients. Whether I’m craving something spicy, creamy, or comforting, this dish checks every box. I keep it in regular rotation—not just because it’s easy, but because it’s absolutely delicious every single time.

📖 Recipe:

Dan Dan Style Szechuan Noodles with Creamy Peanut Sauce

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Author: Cheryl
Total Time: 20 minutes
Yield: 2 servings
Diet: Vegan

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Description

A bold and flavorful plant-based twist on traditional Dan Dan noodles, featuring a creamy peanut sauce balanced with heat, sweetness, and umami. Ready in 20 minutes, this comforting Szechuan-inspired dish is flexible, quick, and deeply satisfying.

Instructions

Cook the noodles according to package instructions. Drain and set aside.
In a medium saucepan over medium heat, add sesame oil, garlic, and ginger. Sauté for 1–2 minutes until fragrant.
Stir in soy sauce, rice vinegar, chili garlic sauce, peanut butter, and brown sugar. Whisk until smooth and combined.
Gradually add warm water, a little at a time, until the sauce reaches a creamy, pourable consistency.
Add the cooked noodles to the sauce and stir until well coated.
Serve hot, topped with green onions, chopped peanuts, and optional cilantro, chili oil, or Szechuan peppercorns.