Big flavour, small effort
Sometimes, cooking for one means compromise. You want the punchy, zingy, “wow-that’s-good” kind of meal — but without the restaurant oil slick or a sink full of dirty dishes. Enter this solo-friendly Dan Dan noodle bowl: all the nutty-chilli flavour of the Sichuan classic, minus the grease overload and marathon ingredient list.
This is a fast weeknight dinner that tastes like you’ve gone out for Chinese but secretly only used one pot and one pan. Spicy, savoury, a little tangy — it’s exactly the sort of dish that makes a Tuesday night feel like a win.
🌱 Nutritional Benefits
- Lean pork (or turkey) mince → protein-rich and iron-loaded without the heavy oil.
- Spinach → adds vitamins A and C, plus a boost of fibre and antioxidants.
- Sesame paste/peanut butter → healthy fats that help keep you satisfied.
- Chili oil → a metabolism kick and anti-inflammatory benefits (bonus: delicious).
Per serve (approx.):
- Calories: ~480
- Protein: 27g
- Fibre: 5g
🛒 Ingredients (for one)
- 80g wheat noodles (egg noodles or even spaghetti if that’s what’s in the cupboard)
- 80g lean pork mince (turkey mince works too)
- 1 tsp sesame paste (or natural peanut butter)
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 tsp chili crisp/oil (store-bought or homemade)
- ½ tsp ground Sichuan pepper (optional, but gives the authentic numbing “tingle”)
- ½ cup baby spinach
- 1 garlic clove, minced
- 1 tsp neutral oil (canola/peanut/sunflower)
Optional garnish: chopped spring onion, toasted peanuts, extra chili oil.
👩🍳 Step-by-Step Instructions
- Cook noodles → Boil until just tender (about 4 minutes). Drain and set aside.
- Cook the mince → Heat oil in a pan, add garlic, then pork mince. Stir-fry until browned and just starting to crisp.
- Mix the sauce → In a small bowl, whisk together sesame paste/peanut butter, soy sauce, vinegar, chili oil, and Sichuan pepper (if using).
- Bring it together → Toss the hot noodles and spinach into the pan with the mince. Pour over the sauce and toss everything until glossy, nutty, and spicy.
- Serve & slurp → Scatter spring onion or peanuts over the top, then tuck in.
🔄 Swaps & Variations
- Vegetarian? Use crumbled firm tofu instead of mince.
- Want milder heat? Halve the chili oil and boost soy sauce instead.
- No spinach? Swap in shredded bok choy, kale, or even frozen peas.
- No peanut butter? Tahini works brilliantly for creaminess.
🥡 Storage & Leftovers
This dish is best fresh — reheating tends to make the sauce split. If you do have leftovers, keep them sealed in the fridge for up to 24 hours and reheat gently with a splash of hot water or broth.
🌟 Final Note
This is the ultimate weeknight fakeaway: the bold flavours of Sichuan, tweaked for a healthier, fuss-free, one-bowl dinner. It’s spicy, nutty, and comforting without being heavy — proof that solo cooking can be downright exciting.
