Dan Dan-Style Udon Noodles

4.88 from 8 votes

This Dan Dan-Style Udon recipe is inspired by (as the name suggests) Chinese Sichuan Dan Dan Noodles! I put together the rich and spicy sauce I love from dan dan noodles with chewy Japanese sanuki udon to create an incredibly satisfying recipe. These Dan Dan-Style Udon Noodles are easy to make - just mix the sauce, stir-fry the tofu (which you can do in advance) to make the mince, prepare the udon, and put everything together!

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Asian, Chinese, Fusion, Japanese

Servings servings

Calories 655 kcal

Ingredients

TOFU MINCE

9 oz extra firm tofu
1 tbsp neutral oil
1 tbsp Shaoxing wine
1/2 tbsp soy sauce adjust to taste
1.5 tsp dark soy sauce
1 tbsp hoisin sauce
1-2 tsp sugar adjust to taste

SAUCE

2 tbsp soy sauce adjust to taste
2 tbsp Asian sesame paste or plain peanut butter
2 tbsp warm water
2 tsp sugar
1/4 tsp sichuan pepper ground
2 tbsp chili oil
2 cloves garlic minced
1 tbsp sesame oil

NOODLES

2 servings frozen Sanuki udon or wheat noodles of choice (250g per serving of frozen udon)

TOPPINGS/ TO FINISH

Noodle water or hot water to loosen the noodles
Green onions
Chopped roasted peanuts
Chili oil

Instructions

COOKING THE TOFU (AIR-FRYING OR PAN-FRYING)

PAN-FRYING THE TOFU: Heat a medium non-stick pan or skillet over medium heat. Add the oil. Once hot, add the crumbled/shredded tofu.
Spread the tofu and leave untouched for 4-5 minutes until it starts to turn golden brown. Flip or mix the tofu to cook the remaining sides.
As the tofu cooks, excess water will start to evaporate and the tofu will begin to resemble minced ‘meat’.
AIR-FRYING THE TOFU: I prefer this for a more hands-off approach. Place the crumbed/shredded tofu on the lined air fryer basket (I use parchment paper).
Leave to air-fry for 12-15 minutes at 350F or until the tofu is golden brown and lightly crisp around the edges. Flip halfway through cooking. Don’t over cook since these can become really tough.

TOFU ‘MINCE’

In the pan, add the shredded/minced tofu. Over medium high heat, add the Shaoxing wine.
Lower the heat then season with soy sauce, dark soy sauce, hoisin sauce, and sugar. Mix well to coat the tofu.
Leave the tofu to cook for 3-4 minutes to allow the sugars to cook and caramelize the tofu. Lower the heat as needed to prevent the sugars from burning.
Once cooked and seasoning to your liking, turn off the heat and set the tofu aside.

SAUCE

Mix the sauce in a large bowl and adjust the seasonings depending on your preferred taste.

NOODLES

For the noodles, you can opt to boil or microwave the udon.
If boiling, heat a large pot of water and add the noodles in when the water starts to boil. Cook according to package instructions or until the udon has separated and is still very chewy. Set aside some noodle water.
If microwaving, place the noodles in a microwave safe bowl. Cover the noodles and microwave for 2-3 minutes or until the noodles are soft and can easily be separated.
Run the noodles through hot running water to remove any excess starch.

MIX THE SAUCE AND NOODLES

Immediately place the noodles in the bowl of sauce. Mix well. Add some noodle water or hot water, if needed, to loosen the noodles.
Top with the tofu ‘mince’, green onions, chopped peanuts, and more chili oil, if desired. Enjoy!

Notes

TAHINI VS ASIAN SESAME PASTE

Tahini is made from raw sesame seeds while Chinese sesame paste is made from toasted sesame seeds. I highly recommend using Chinese or Asian sesame paste since tahini has a different and slightly bitter aftertaste that can alter the flavor of the sauce. I would recommend using plain peanut butter as a substitute if you can’t find Asian sesame paste.

NUTRITIONAL INFO

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