Some days, you just want a big, comforting bowl of noodles without spending an hour in the kitchen. Miso Dan Dan Udon, a quick, flavour packed twist on the classic Sichuan dish, made creamy with peanut butter and rich with umami miso. It’s savoury, nutty, spicy, and incredibly satisfying. And the best part? You can whip it up in under 30 minutes using pantry staples!
This recipe is for the noodle lovers who appreciate a creamy, nutty broth with just the right amount of heat. The thick udon noodles soak up every drop of that delicious miso peanut sauce, while the seasoned meat and crunchy toppings give it the perfect texture contrast. It’s quick, customizable, and guaranteed to hit the spot!
🧡 WHY YOU'LL LOVE THIS RECIPE
This dish comes together in under 30 minutes, making it a great option for busy days when you want something hearty without spending too much time in the kitchen. It’s quick to make but still packed with flavour, so you’re not sacrificing taste for convenience.
The peanut butter and miso work together to create a broth that’s deeply savoury and full of umami. It’s creamy, rich, and clings perfectly to the udon noodles. Every spoonful is packed with flavour, making it incredibly satisfying.
The combination of chewy udon noodles, tender minced meat, and crunchy peanuts makes every bite satisfying. The contrast in textures keeps things interesting, making this a dish you’ll want to come back to again and again.
🔪 KITCHEN EQUIPMENT
Medium pot
Frying pan
Strainer
Wooden spoon or spatula
Serving bowls
🥚 INGREDIENTS YOU'LL NEED
Here’s what you’ll need to make this Miso Dan Dan Udon:
Udon noodles: I used frozen but of course you can use fresh noodles!
Minced meat: Pork or beef works best, but you can also use chicken.
Bean sprouts
Green onions
Roasted peanuts
Toasted sesame seeds
Chili oil: Adjust the amount based on your spice preference!
For the soup:
Peanut butter: Creamy or chunky, whichever you prefer! It creates a rich, nutty broth.
Miso paste: I used white miso for a milder taste, red miso for a deeper umami punch.
Mirin
Soy sauce
Minced garlic & ginger
Chicken broth: I used low sodium
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
what is dan dan?
Dan Dan noodles originate from Sichuan cuisine and are traditionally known for their bold, spicy, and numbing flavour profile, thanks to Sichuan peppercorns and chili oil. The dish was originally served by street vendors, with the name “Dan Dan” referring to the pole (dan) they carried over their shoulders, which held baskets of noodles and sauce.
Classic Dan Dan noodles are made with minced pork, a savoury sauce, and thin wheat noodles, all tossed together in a spicy, umami-packed broth or sauce. This Miso Dan Dan Udon takes inspiration from the traditional dish but swaps out some of the signature ingredients for a creamy, nutty, and slightly milder take while still keeping that satisfying depth of flavour.
📝 HOW TO MAKE THIS RECIPE
1. Bring a pot of water to a boil. Cook the frozen udon according to package instructions, then transfer them to serving bowls. Blanch the bean sprouts in the same water for 1-2 minutes, then add them to the bowls as well. Discard the water.
2. In the same pot or a separate pan, heat a little oil over medium heat. Add minced garlic and ginger, sautéing for about a minute until fragrant.
3. Add the minced meat and stir-fry until golden brown. Remove from the pan and divide between serving bowls.
4. In the same pot or pan, add water, peanut butter, miso, mirin, and soy sauce. Stir well until everything is fully combined and bring to a boil.
5. Pour the hot soup over the noodles and toppings in the serving bowls.
6. Top with chopped peanuts, sesame seeds, and chopped green onions. Drizzle with chili oil to taste. Stir everything together before digging in!
☝🏻 Tips and tricks
Use frozen udon: Fresh or frozen udon gives the best chewy texture, while dried udon can be a bit firmer.
Adjust the spice level: Like it spicier? Add extra chili oil or a pinch of Sichuan peppercorns for that signature numbing heat.
Make it veggie: Swap the meat for crumbled tofu or plant-based mince, and use vegetable broth instead of water.
Extra veggies? Yes, please! Try adding bok choy, mushrooms, or even shredded carrots for more texture and nutrients.
Can I make this ahead of time?
Yes! The broth and meat can be prepared in advance and stored in an airtight container in the fridge for up to 3 days. When you’re ready to eat, simply reheat the broth on the stovetop or in the microwave until hot, then pour it over freshly cooked udon noodles and toppings.
What kind of miso should I use?
The type of miso you use will affect the depth of flavour in the broth. White miso (shiro miso) has a milder, slightly sweet taste, making it a great option if you prefer a more delicate flavour. Red miso (aka miso) is fermented longer, giving it a stronger, more savoury and umami-rich taste, perfect if you want a bolder broth. If you’re unsure, start with white miso and adjust as you go. Either way, both will work beautifully in this recipe!
Can I use a different type of noodle?
Absolutely! While udon noodles provide that signature chewy texture, you can easily swap them for ramen, rice noodles, or even soba if that’s what you have on hand. Ramen will soak up the broth a little more, giving you a richer soup experience, while rice noodles will provide a lighter, slightly springy bite.
This Miso Dan Dan Udon is proof that you don’t need a ton of time to make something seriously delicious. It’s creamy, savoury, a little spicy, and endlessly comforting. Whether you’re making it for a quick weeknight dinner or meal-prepping for later, it’s a simple recipe that delivers big on flavour.
If you try this recipe, let me know in the comments! What’s your go-to noodle dish? 🍜
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
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Miso Dan Dan Udon
- Total Time: 30 minutes
- Yield: 2 1x
Description
Miso Dan Dan Udon is the perfect quick and flavour packed noodle dish for busy weeknights. The creamy, nutty miso-peanut broth coats chewy udon noodles, while the seasoned meat and crunchy toppings add incredible texture. It’s savoury, just spicy enough, and comes together in under 30 minutes using pantry staples. If you love a rich, umami-packed noodle dish, this one’s for you!
Ingredients
- 300g Udon noodles
- 150g minced meat (pork or beef)
- 1 cup bean sprouts
- 2–3 chopped green onions
- 2 tbsp roasted peanuts, roughly chopped
- 1 tbsp sesame seeds, toasted
- 2 tsp chili oil (adjust to taste)
SOUP
- 3 tablespoon peanut butter (creamy or chunky)
- 4 teaspoons miso paste (white or red, depending on preference)
- 4 teaspoons mirin
- 2 tbsp soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 500ml water
Instructions
- Bring a pot of water to a boil. Add the frozen udon noodles and cook according to package instructions. Once cooked, remove the noodles and set aside into your serving bowls.
- Add the bean sprouts to the water to blanch them for 1-2 minutes. Remove them from water and set side into your serving bowls. Dispose of water.
- In the same pot (or new pan) over medium heat and add a little oil. Add the minced garlic and minced ginger and saute for 1 minute until aromatic. Add the pork and stir-fry continuously until it turns golden brown and fragrant. Remove from the pan and portion onto the serving bowls.
- In the same pot (or pan), combine water, peanut butter, miso, mirin and soy sauce. Stir everything well until combined. Bring to a boil.
- Pour the hot soup over the noodles into your serving bowls.
- Top with chopped peanuts, sesame seeds, and chopped green onions. Drizzle with chili oil.
- Stir everything together before eating to mix the sauce and toppings with the noodles.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, 30 min Dinner
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