Dan Dan Noodles with Tempeh Scramble

It’s time to level up your noodle game with these saucy Dan Dan noodles!

For those new to this dish, it’s basically the Chinese counterpart to spaghetti – except it comes with a spicy Sichuan sauce and a ton of delicious toppings like scrambled tempeh, scallions, crushed peanuts, and your greens of choice.

When I started working on this recipe, the main question was what to use in place of ground meat. I instantly thought of scrambled tempeh: it’s meaty, wholesome, high in protein, and great at soaking up any sauce!

Love tempeh? Check out my Tempeh Katsu Bao Buns, Tempeh in Creamy Mushroom Coconut Sauce, or these Vegan Tempeh Meatballs!

⭐️ Why It Deserves a Spot on Your Table

Savory, spicy, and full of umami.

There are two main components that bring this dish to life. First up is the sauce, which gets its creaminess from the sesame paste and its bold flavor from the chili oil infused with Sichuan peppercorns, pepper flakes, and star anise. It’s the kind of sauce you will want to use with everything. Well, assuming you like anything spicy.

Then comes the tempeh, which steps in for ground pork used in the traditional version. Since tempeh has a pretty mild flavor on its own, it’s the perfect vehicle for flavor. Here, it soaks up a fragrant five-spice marinade, becoming savory, rich, and meaty. Combine both with tender noodles, and you’ve got one of the heartiest dishes!

Extra saucy.

I have reworked this recipe to make it even saucier and more flavor-packed than before, without diluting any flavor. The sauce is still rich and spicy, and there is just the right amount to generously coat every strand of noodles! You can see what readers have to say about it below:

📘 What Are Dan Dan Noodles?

Dan dan noodles (担担面/dàndàn miàn) are a classic Sichuan dish from Southwestern China. It consists of noodles topped with ground pork and a spicy sauce made with a base of Sichuan pepper, chili, garlic, and other aromatics.

There are many different versions of this dish, some even served as a noodle soup. My version stays close to the traditional style: not soupy but thick and saucy!

🌶 Essential Ingredients

Sauce

The real star of this dish is the sauce. It packs bold flavors, is quite spicy (I would rate it 7/10 on the heat scale), and has floral notes from Sichuan peppercorns. Here are the ingredients that you will need:

• Sesame paste – Toasted sesame paste (zhī ma jiàng) differs from tahini as it is made from toasted sesame seeds, not raw ones, which gives it a very nutty flavor. If you can’t find it, use one tablespoon of tahini combined with one tablespoon of toasted sesame oil. It will be slightly different, but it will do the trick.
• Sesame oil – For extra nuttiness. Use toasted sesame oil.
• Soy sauce – To add plenty of umami and saltiness. For a gluten-free option, pick coconut aminos or tamari.
• Five-spice powder – A staple in Chinese cooking, known for its sweet, earthy, and peppery notes. It’s made from a blend of anise, cinnamon, cloves, Sichuan pepper, fennel, and sometimes coriander.
• Red pepper flakes – These bring the heat. I use regular red pepper flakes, but you can use Gochugaru or even better, Sichuan chili flakes, if you can find them.
• Sichuan peppercorns – Sichuan peppercorns are a must here! They bring floral notes and give the chili oil its signature flavor.
• Vinegar – I like to add a splash of vinegar to balance the saltiness and sweetness of the sauce. White rice vinegar works best, but regular white vinegar is fine too.
• Garlic – The only aromatic that isn’t fried. The minced garlic is stirred in after straining the oil to keep its fresh, pungent flavor.

The Rest

• Tempeh – To mimic the ground pork used in the traditional version, you will need tempeh. I used my homemade tempeh, but any store-bought one will work.
• Toasted sesame oil – It adds richness and a deep, toasty flavor.
• Soy sauce – To season the tempeh. Again, feel free to use tamari or coconut aminos.
• Noodles – I went with spaghetti, but any long, thin noodle works. Rice noodles, wheat noodles, or even homemade ramen noodles!
• Green onions – For a pop of color and some freshness.

🥣 Let’s Make It!

1. Make the chili oil

1. Fry the aromatics. Heat the oil in a medium saucepan. Once hot, turn off the heat and add the aromatics: red pepper flakes, Sichuan peppercorns, anise star, and bay leaf. Allow the oil to infuse for at least one hour.

2. Strain it. Then, use a fine-mesh strainer to strain the aromatics. Discard them.

3. Make the sauce. Transfer the chili oil to a small bowl and add the soy sauce, toasted sesame paste, white rice vinegar, soybean paste, sugar, and minced garlic. Mix to combine. The sauce is now ready, now onto the tempeh!

2. Prepare the tempeh

1. Scramble the tempeh. Use your hands to scramble the tempeh into small pieces. Transfer to a bowl or deep plate.

2. Marinate it. Pour two tablespoons of the chili oil sauce, the sesame oil, soy sauce, and five-spice powder over the tempeh. Toss to coat, then let it marinate for at least 30 minutes.

3. Assemble

1. Cook the noodles. Cook the noodles according to the package instructions, or until tender, and reserve about 6 tablespoons of the cooking water before draining.

2. Sauté the tempeh. Heat a large non-stick skillet over medium heat. Once hot, add the marinated tempeh and sauté for 3-5 minutes.

3. Assemble. For one serving, pour about 3 tablespoons of the chili oil sauce into a deep plate or bowl. Then, add 2 tablespoons of the reserved noodle cooking water and mix to combine.

4. Top with the noodles and a few tablespoons of the tempeh scramble. You can then garnish with a sprinkle of roasted peanuts, chopped green onions, and serve it with your favorite greens. Toss well before enjoying!

🔥 Tweak it

Twist the aromatics.

There are countless ways to make chili oil with variations that include sesame seeds, onions or shallots, cinnamon bark, or even ginger, for extra depth. I suggest starting with this recipe, but don’t hesitate to experiment with different ingredients later!

Adjust the spiciness to your liking.

As I mentioned earlier, this dish is quite spicy, so feel free to cut back on the red pepper flakes or leave them out entirely if you don’t want any spiciness.

😍 What to Serve Alongside

Pak choy, broccoli, green beans, or morning glory: They bring freshness that balances the bold, spicy sauce. Either boil or steam them until just tender. Don’t overcook them though, slightly crisp is best.

Baby spinach: No cooking needed! Simply add a handful of baby spinach to each bowl, then top with the noodles. The heat from the noodles will cook the spinach!

Fresh herbs: Add a handful of Thai basil, perilla leaves, or garlic chives!

💬 FAQs

If you are looking for a hearty and flavor-packed dish, these Dan Dan noodles won’t disappoint! They are spicy, umami-rich, and boast over 15g of protein per serving thanks to the addition of tempeh!

🍜 More Delicious Noodle Recipes

Quick Kimchi Noodles

Homemade Ramen Noodles

Vegan Spaghetti and Meatballs

Sweet & Spicy Korean Noodles

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in March 2018 and updated with new process shots and detailed instructions in November 2025. You can see the older photos below.