Jamie Oliver Dan Dan Noodles

Let’s talk about Jamie Oliver Dan Dan Noodles—a bold, spicy, and soul-satisfying bowl that hits all the right notes. This recipe really surprised me with how much flavor it delivers in such a short time. The crispy beef is an absolute winner, and the heat from the Szechuan pepper and chili oil gives it serious personality. Perfect for a midweek meal that feels a bit special. (inspired by Jamie Oliver)

Ingredients Needed

For the Noodles and Broth:

• 1 stock cube (chicken, vegetable, or beef)
• 250 g (8.8 oz) wheat noodles (preferably thick ones)

For the Beef:

• 200 g (7 oz) minced beef
• 1 tbsp honey

For the Veggies and Garnish:

• A couple of handfuls of green vegetables (e.g., broccoli and pak choi)
• 2 cloves garlic, chopped
• 2 spring onions (scallions), chopped
• 1/2 lime, quartered

For the Sauce:

• 2 tbsp dark soy sauce
• 1 tsp Szechuan ground pepper
• 3 tbsp chili oil

How To Make Jamie Oliver Dan Dan Noodles

Boil the Stock:

Start by dissolving the stock cube in a large pan of water and bring it to a boil. This will double as your noodle cooking water and flavor base.

Crisp the Beef:

While the stock is heating up, dry fry the minced beef in a hot pan. Let it sizzle until it becomes deep brown and wonderfully crispy—this takes about 10–15 minutes. Once it’s just right, stir in the honey and cook for another 30 seconds to caramelize the edges. Set it aside, but keep the pan handy.

Cook the Noodles and Greens:

Add the wheat noodles to the boiling stock and cook them per the package instructions. A couple of minutes before they’re done, scoop out a cup of the stock water and set it aside. Then toss your green vegetables into the pot with the noodles. Let them soften just enough to go tender-crisp.

Mix the Flavors:

Drain everything and return the noodles and greens to the warm pot. Add in the reserved cup of stock, chopped garlic, dark soy sauce, Szechuan pepper, and chili oil. Give it all a good stir so that the noodles soak up the sauce and spices.

Serve It Up:

Divide the noodles into bowls, then top generously with the crispy beef. Sprinkle over the chopped spring onions and squeeze over a wedge of lime just before digging in.

Why I Love This Recipe

I made this on a rainy Tuesday night, and it instantly boosted everyone’s mood. It’s the kind of dish that feels like a treat but doesn’t require loads of effort. The spicy kick is addictive, and the crispy beef makes it feel indulgent without being heavy. Plus, it’s super flexible—you can use any greens you’ve got in the fridge.

Recipe Tips

• Crisp that Beef: Don’t rush it—let the beef really crisp up for maximum flavor and texture.
• Noodle Swap: If you can’t find thick wheat noodles, udon or even spaghetti work well in a pinch.
• Veggie Variety: Try baby spinach, kale, or shredded cabbage if you don’t have broccoli or pak choi.
• Control the Heat: Adjust the chili oil to your preferred spice level—or skip the Szechuan pepper if you’re not a fan of the numbing heat.
• Add a Crunch: Top with toasted sesame seeds or chopped peanuts for extra texture.

How To Store This Jamie Oliver Dan Dan Noodles

At Room Temperature:

Not ideal. Serve straight away, or cool quickly to store.

In the Fridge:

Pop leftovers into an airtight container and refrigerate for up to 3 days. The flavors get even better overnight!

In the Freezer:

You can freeze this dish for up to 2 months. Just freeze the noodles and beef separately from the greens for the best texture.

Reheating:

Reheat in the microwave (covered, medium heat, 2–3 mins), or toss everything into a pan with a splash of water or stock and stir until hot.

Nutrition Facts (per serving)

• Calories: 512 kcal
• Carbs: 41 g
• Protein: 15 g
• Fat: 33 g
• Sugar: 5 g
• Fibre: 3 g
• Sodium: 936 mg

Let’s Answer a Few Questions!

Is Jamie Oliver Dan Dan Noodles spicy?
Totally! It’s got a warming kick from Szechuan pepper and chili oil, but you can dial it down easily.

Can I make this vegetarian?
Sure thing—just swap the beef for crispy tofu or mushrooms and use veggie stock.

What if I don’t have Szechuan pepper?
No problem. You can use black pepper and a pinch of five-spice for a similar vibe.

Do I need a wok?
Nope! A big frying pan works perfectly.

What goes well with it?
Cucumber salad, sesame beans, or dumplings make tasty sides.

Try More Recipes:

• Jamie Oliver Creamy Seafood Pasta
• Jamie Oliver Bacon Mushroom Pasta
• Jamie Oliver Chicken Tomato Pasta