Yum-yum dan dan noodles

Spice up your noodle game.

  • 35 mins cooking
  • Serves 4
  • Print
These iconic spicy noodles are pack with flavour from sichuan peppercorns, black vinegar and dark soy for a rich and intense taste you will love.
Looking for more noodles recipes?


  • ¼ cup (60ml) peanut oil
  • 4 eggs
  • ¼ teaspoon chilli flakes
  • 2 teaspoons julienned fresh ginger
  • 1 cup 250ml) chicken or vegetable stock (see tips)
  • ¼ cup (60ml) chinese black vinegar (see tips)
  • ¼ cup (60ml) dark soy sauce
  • ¼ cup (70g) tahini
  • 1½ teaspoons sichuan peppercorns, crushed coarsely (see tips)
  • 1 tablespoon brown sugar
  • 375 grams fresh thin wheat noodles
  • ⅓ cup (50g) roasted unsalted cashews, chopped coarsely
  • fresh small mint leaves and coriander leaves, to serve
  • 500 grams minced chicken OR
  • 500 grams minced beef OR
  • 300 grams tempeh, crumbled


  • 1
    Heat 1 tablespoon of the oil in a wok or large frying pan over high heat. Stir-fry your choice of protein for 4 minutes or until browned and just cooked through. Transfer to a heatproof bowl; cover to keep warm.
  • 2
    Add 1 tablespoon of the oil to wok over high heat. Fry 1 egg
    at a time until cooked to your liking. Transfer to a plate; cover
    to keep warm.
  • 3
    Add remaining oil to wok. Stir-fry chilli and ginger for 1 minute. Whisk together stock, vinegar, soy sauce, tahini, peppercorns and sugar in a jug. Add to wok; simmer for 2 minutes. Return protein to wok; stir-fry for 1 minute or until heated through.
  • 4
    Meanwhile, cook noodles in a large saucepan of boiling water for 1 minute; drain. Divide noodles among bowls.
  • 5
    Top noodles with chosen protein and eggs; drizzle with the sauce. Scatter with cashews, mint and coriander; season to taste with pepper. Serve with lime wedges, if you like.


If using chicken or beef, use chicken stock. If using tempeh, use vegetable stock.
Chinese black vinegar and sichuan peppercorns can be found in Asian food stores.

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