Ok if you’re craving a damned good bowl of dan dan noodles, the spicy sesame kind that leaves your lips buzzing, and you want it tonight, good news. You can have it in 35 minutes without logging into Uber Eats. Your first forkful of that nutty, tingly chili heat under a pile of savory lamb, and you’ll wonder why you ever paid somebody else to make it for you.
If you can brown ground beef, you already know how to cook this. Ground lamb can be used anywhere ground beef can and its richer flavor stands right up to all that chili oil. We stock up on Freedom Run Farm American lamb whenever we find it, so if you spot it at your market, grab an extra pound.
🔪 Ingredients for Ground Lamb Dan Dan Noodles
For the Ground Lamb
- Ground lamb: American lamb is our pick, and Freedom Run Farm is the one we grab when we can find it. Its fat keeps the crumbles juicy while the hoisin glaze cooks down.
- Neutral oil: avocado, canola or peanut, anything that handles medium-high heat.
- Hoisin sauce: the sweetness in it is what lets the lamb caramelize in the last few minutes.
- Soy sauce
- Shaoxing wine: Chinese cooking rice wine, usually on the shelf next to the soy sauce. Dry sherry is the closest stand-in.
- Chinese five-spice powder: a little goes a long way, so measure it level.
- Green onion whites: slice the whites for the lamb and save the green tops for serving.
For the Dan Dan Sauce
- Chinese sesame paste or tahini: Chinese sesame paste tastes deeper and more roasted. Tahini works well and is easier to find. Stir the jar well before you measure, since the oil separates.
- Chili oil: this sets the heat level for the whole bowl, so use one you already like the taste of or start with less and work up.
- Soy sauce
- Honey
- Garlic
- Ground Sichuan peppercorns: the warm, citrusy, numbing tingle that makes dan dan noodles taste like dan dan noodles. Start with less if you are new to them.
- Hot noodle cooking water: the starchy water turns a thick paste into a creamy, pourable sauce.
For the Noodles
- White noodles: fresh or dried, plain white wheat noodles from the Asian aisle.
- Baby bok choy: cooks right in the noodle pot during the last minute or two.
For Serving
- Green onions: the green tops, sliced thin.
- Roasted peanuts: chopped, for crunch.
- Extra chili oil
Equipment
- Large skillet: room to break a full pound of lamb into small crumbles so it browns instead of steaming.
- Large pot: for the noodles and bok choy together.
- Large mixing bowl and whisk: the sauce is mixed and the noodles are tossed in the same bowl.
- Liquid measuring cup: to catch the noodle water before you drain.
- Colander: for draining the noodles and bok choy.
- Wooden spoon or spatula: for breaking up the lamb.
📝 How to Make Ground Lamb Dan Dan Noodles
- Make the dan dan sauce. In a large bowl, whisk together the sesame paste, soy sauce, chili oil, honey, garlic and ground Sichuan peppercorns until no streaks of sesame paste remain. It will be thick at this point. Set it aside.
- Brown the lamb. Heat the neutral oil in a large skillet over medium-high heat until it shimmers. Add the ground lamb and cook for 5 to 7 minutes, breaking it into small crumbles, until it is browned with no pink left (160°F on an instant read thermometer).
- Season the lamb. Add the green onion whites and cook for about 30 seconds, until fragrant. Stir in the hoisin sauce, soy sauce, Shaoxing wine and five-spice powder. Cook for another 2 to 3 minutes, stirring often, until the lamb is well coated and slightly caramelized at the edges. Remove from the heat.
- Cook the noodles and bok choy. Bring a large pot of water to a boil and cook the noodles according to the package directions. Add the baby bok choy during the last 1 to 2 minutes, until the leaves turn bright green and the stems are just tender.
- Reserve the noodle water. Before draining, scoop out at least 1/2 cup of the hot noodle cooking water. Then drain the noodles and bok choy.
- Finish the sauce. Gradually whisk about 1/3 cup of the hot noodle water into the dan dan sauce until it turns smooth, creamy and pourable. Add a little more water if it still clings to the whisk.
- Toss the noodles. Add the hot noodles to the sauce and toss until every strand is evenly coated and glossy.
- Assemble and serve. Divide the noodles and bok choy among bowls. Top with the seasoned ground lamb, sliced green onions and chopped roasted peanuts, then finish with extra chili oil.
If our Spicy Szechuan Beef Noodles are already in your rotation, this is a different bowl. That one is a stir-fry, with beef and vegetables tossed through a sweet and spicy sauce, while dan dan noodles get a creamy sesame-chili coat with the lamb piled on top. Want the same hoisin-glazed lamb with no noodles at all? Spoon it into Five-Spice Lamb Lettuce Cups.
🔄 Substitutions
- Tahini for Chinese sesame paste: works well and is easier to find. The sauce tastes a little lighter and less roasted.
- Dry sherry for Shaoxing wine: the closest match. In a pinch, leave the wine out and add a small splash of broth or water instead.
- Ground pork or ground beef for ground lamb: same method, same timing. Pork is the classic Sichuan choice, and beef is milder than lamb. Our guide to how lamb cuts compare to beef cuts covers why lamb eats richer.
💡 Meat Nerd Tips
- Brown the lamb all the way. Keep going past the point where the pink disappears until the crumbles have real brown color. That browning plus the hoisin caramelizing in the last few minutes is where the savory depth of this bowl comes from.
- Ease into the Sichuan peppercorns. They bring a warm, citrusy, numbing tingle that surprises people the first time. If anyone at your table is new to them, start with less and pass extra at the table.
- Save more noodle water than you need. The sauce only needs about 1/3 cup, but keep the rest nearby. If the bowls sit for a few minutes, a splash loosens the sauce right back up before serving.
🍽️ What to Serve with Ground Lamb Dan Dan Noodles
- Pan-Fried Pork Dumplings: crispy-bottomed dumplings turn a bowl of noodles into a full takeout-night spread at home.
- California Roll Cucumber Salad: cold, crunchy cucumber is the reset button between bites of chili oil and Sichuan pepper.
- Crab Rangoon Nachos: for a game night or a crowd, set these out first while the noodle water comes to a boil.
🧊 Leftovers and Storage
- Store the noodles, lamb and bok choy in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat with a splash of water, tossing until the noodles are hot and the sauce loosens back up, about 3 to 4 minutes.
- The sauce thickens as it sits cold, so plan on that splash of water every time.
Ground Lamb Dan Dan Noodles
Recommended Equipment
- Large pot
- Large mixing bowl
- Whisk
- Liquid measuring cup
- Colander
- Wooden spoon or spatula
Ingredients
For the ground lamb
- 1 tablespoon neutral oil
- 1 lb ground lamb
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon Chinese five-spice powder
- 2 tablespoons green onion whites finely sliced
For the Dan Dan sauce
- 1/4 cup Chinese sesame paste or tahini
- 3 tablespoons soy sauce
- 1/4 cup chili oil
- 1 tablespoon honey
- 4 cloves of garlic finely chopped
- 1/2 tsp ground Sichuan peppercorns
- 1/3 cup hot noodle cooking water as needed
For the noodles
- 12 oz fresh or dried white noodles
- 2 cups baby bok choy
For serving
- 2 green onions thinly sliced
- Chopped roasted peanuts
- Extra chili oil
Instructions
Make the Dan Dan Sauce
- In a large bowl, whisk together the sesame paste, soy sauce, chili oil, honey, garlic, and ground Sichuan peppercorns. Set aside.
Cook the Lamb
- Heat the neutral oil in a large skillet over medium-high heat. Add the ground lamb and cook for 5 to 7 minutes, breaking it into small crumbles, until browned.
Season the Lamb
- Add the green onion whites and cook for about 30 seconds. Stir in the hoisin sauce, soy sauce, Shaoxing wine, and Chinese five-spice powder. Cook for another 2 to 3 minutes, stirring often, until the lamb is well coated and slightly caramelized. Remove from heat.
Cook the Noodles and Bok Choy
- Bring a large pot of water to a boil. Cook the noodles according to package directions. Add the baby bok choy during the last 1 to 2 minutes of cooking.
Reserve Noodle Water
- Before draining, reserve at least 1/2 cup of the hot noodle cooking water. Drain the noodles and bok choy.
Finish the Sauce
- Gradually whisk about 1/3 cup hot noodle water into the Dan Dan sauce until smooth, creamy, and pourable. Add a little more water if needed.
Toss the Noodles
- Add the hot noodles to the sauce and toss until evenly coated.
Assemble and Serve
- Divide the noodles and bok choy among bowls. Top with the seasoned ground lamb, sliced green onions, and chopped roasted peanuts. Finish with extra chili oil and enjoy.
Notes
- Chinese sesame paste gives the most traditional nutty flavor, but tahini works well and is easier to find.
- Sichuan peppercorns add the characteristic warm, citrusy numbing flavor; start with less if you’re new to them.
- For a saucier bowl, keep extra noodle water nearby and loosen the sauce just before serving.
- Store the noodles, lamb, and bok choy in an airtight container in the refrigerator for up to 3 days. Add a splash of water when reheating to loosen the sauce.
Save this Recipe
Would You Like to Send This Recipe to Yourself?
Nutrition
Bookmark this recipe now!
Quick Summary
Ground lamb dan dan noodles are spicy sesame noodles topped with hoisin and five-spice glazed ground lamb, baby bok choy, peanuts and green onions, ready in 35 minutes. Brown the lamb until it caramelizes, and cook the bok choy right in the noodle pot. The step that matters most is saving the hot noodle water, because that is what turns the thick sesame-chili paste into a creamy sauce.
❓ FAQs
Yes. Tahini works well and is much easier to find, though Chinese sesame paste has a deeper, more roasted flavor. Stir either jar well before measuring since the oil separates.
Dry sherry is the closest substitute. If you have neither, leave it out and add a small splash of broth or water.
This version is medium-spicy, with heat from the chili oil and a numbing tingle from the Sichuan peppercorns. Use less chili oil for a milder bowl, or add more at the table for extra heat.
The classic Sichuan version is made with minced pork. Ground lamb cooks exactly the same way and brings a richer flavor that holds up to the chili oil, and ground beef works too.
Save this Recipe
Enter your email address to send this right to your inbox.
