Gluten Free Dan Dan Noodles
Dan Dan Noodles are a classic street food of Sichuan cuisine, known for their bold flavors and spicy kick.
The name Dan Dan refers to a “dan” or bamboo pole that street vendors use to carry two baskets, one for the noodles and one for the sauce – thus “Dan Dan”. Supposedly, Dan Dan noodles are one of the first Asian street foods.
Traditionally, the recipe calls for a variety of regional ingredients that can sometimes be hard to find outside of specialty stores. This version, however, has been updated with ingredients that are much easier to source in the U.S., making it more accessible for home cooks while still delivering a fairly authentic, delicious taste.
Traditional Dan Dan noodles are made with wheat noodles so one of the key updates in this recipe is the use of GloryLand Brown Rice and Millet Noodles, which are naturally gluten-free. Paired with gluten-free tamari and hoisin sauce, this version of Dan Dan Noodles is perfect for those who need to avoid gluten but still want to enjoy the rich, savory, and spicy profile of the original.
The recipe also simplifies other ingredients while keeping true to the essence of Dan Dan Noodles. Ingredients like tahini replace more obscure components like Chinese sesame paste, and the addition of balsamic vinegar adds a tangy depth that balances the spice from the chili crisp.
I will admit, with all my updates, this recipe is not authentic but it is DELICIOUS!
Gluten Free Dan Dan Noodles
Ingredients
- 1 (9.9) ounce package GloryLand Brown Rice and Millet Noodles
- ½ cup low-sodium tamari
- ¼ cup gluten-free hoisin sauce
- 3 tablespoons tahini or gluten-free soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- ⅓ cup water
- 2 ½ cups gluten-free vegetable or chicken broth
- 2 bok choy , chopped
- 1 tablespoon sesame oil
- ½ pound ground pork
- 1 teaspoon freshly ground black pepper
- ¼ cup kimchi , chopped
- 1 – 4 tablespoons chili crips , plus more for serving
- 1 head bok choy , washed and separated into leaves
- Sesame seeds , for serving
Instructions
- Cook the noodles per the package directions, drain, rinse with cold water, and set aside.
- Combine tamari, hoisin sauce, tahini, vinegar, honey, and ⅓ cup water in a bowl and whisk.
- Combine the broth with ½ cup of the tamari mixture in the same pot the noodles were cooked in. Bring to a simmer over medium heat.
- Heat the sesame oil in a large skillet over medium-high heat. Add the pork and black pepper and cook, breaking it up, until browned. Add the kimchi and cook for another 2 – 3 minutes. Add the rest of the tamari mixture, bring to a simmer, and cook until the sauce coats the meat and begins to caramelize - about 5 minutes. Add the desired amount of chili crisp.
- Wrap bok choy in damp paper towels and microwave for 2 minutes to steam.
- Rinse noodles in hot water for about 30 seconds then divide among 4 bowls. Divide the broth between the bowls and mix with the broth. Top the pork mixture and bok choy. Add more chili crisp if desired and sesame seeds.
Nutrition
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