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Dandan Noodles

Dandan Noodles

Our quick and easy gluten free Dandan noodle hack - low on effort, high on taste. You can make this as easy or as complex as you like. We like to use gluten free spaghetti to replace the traditional wheat or egg noodles, but you can use whatever you prefer. Try making the chilli oil if you want an extra spicy sichuan kick and you have the time - don't have time? use a pre bought one. No preserved mustard greens? use kimchi or omit




  • 225g of gluten free spaghetti or spaghettini (or the noodles you prefer) – cook as per the packet instructions

Crispy Pork Topping

  • Minced pork - 250g
  • Firecracker Glaze – 1/3 cup
  • Spring onions – 1 bunch, whites only finely sliced
  • Mushrooms – 4 - diced
  • Peanuts – half cup

Soup Base

  • Firecracker Glaze – 2/3 cup
  • Bang Bang Sauce - 1 cup
  • Chicken stock – 1/3 cup approx
  • 1 bunch greens – bok choy, choy sum, gai larn


  • 1 bunch spring onions – green parts, washed and sliced
  • Crispy shallots
  • Coriander leaves
  • Preserved mustard greens (or kimchi) - chopped

Chilli Oil - optional

  • Peanut oil – half cup
  • Sesame oil – half cup
  • 2-3 tbs chilli flakes
  • 6 garlic cloves sliced
  • 2-3 tbs szechuan peppercorns  


  1. Start cooking the gluten free spaghetti or rice noodles as per the packet instructions.
  2. Make the soup base - Combine the FIRECRACKER and BANG BANG sauces and chicken stock in a saucepan, bring to boil, add the washed and chopped greens and simmer for 5 mins.
  3. Make the crispy pork topping - stir fry the mince - on a low heat at first to render the fat, then increase the heat once the mince starts to release the oil. Add peanuts, mushrooms and finely sliced spring onions then the firecracker glaze. Increase heat to caramelise and reduce the liquid. We are looking for a crispy texture Set aside. Add crushed Szechuan pepper if more tingly heat preferred.
  4. Pour a little of the soup base into 4 bowls, then add the gluten free spaghetti or cooked rice noodles.
  5. Top with the crispy minced pork, mustard greens (or Kim chi) then crispy shallots , spring onion green tops and coriander
  6. Drizzle over Chilli oil to taste, mix to combine and slurp away

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