Dan dan mein from Cook Like a King: Recipes from My California Chinese Kitchen (page 105) by Chef Melissa King

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Notes about this recipe

  • Eat Your Books

    Can substitute peanut butter for Chinese sesame paste, and ramen noodles or fresh pasta for Chinese wheat noodles.

  • jessica_iia7a3 on February 25, 2026

    Did a mix of preserved mustard greens with fermented ramp leaves.

  • craftycarmen on December 04, 2025

    If you’ve ordered dan dan noodles from restaurants, you’d know that there are different takes of the dish. This one is definitely more sesame based, as opposed to Sichuan chili oil based. Once I’ve put that into perspective, I liked the dish more (I’m more of a fan of the chili oil based version.) I halved the recipe and followed it to a T, including the same brand of preserved mustard Melissa mentioned. I definitely recommend trying the mustard first before mixing it in to see how you like it. I didn’t do this at first, and I feel like it gave the whole dish a sour note I didn’t particularly expect. I tried it again with the mustard, and preferred it more without. Also, unless you do like dishes more on the spicy side, I recommend adding a little bit of the chili oil first, taste, and add more as needed. I found 1 tbsp as listed becoming a bit too spicy, especially as you continue to eat it.

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