Why You’ll Love This Recipe

I enjoy this recipe because it delivers restaurant-quality flavor in such a short time. The sesame paste gives the broth a luscious creaminess, while the chili bean sauce adds the perfect amount of heat. I also love how flexible it is — I can use any noodles or vegetables I have on hand, making it ideal for using up what’s in my fridge. It’s a healthy, low-calorie dish that doesn’t compromise on taste.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

400 g dried rice stick noodles

Stock:
4 cups (32 oz/1 litre) vegetable or chicken stock (broth)
5 cups water
3 large garlic cloves, minced
2 tsp minced ginger
2 tsp sugar

Stock Sauce:
3 tbsp soy sauce
2 tsp cornflour / corn starch
2 tbsp sesame paste or tahini
4 tbsp black vinegar
2 tsp chilli bean sauce (or another chilli paste or sauce, to taste)
1 1/2 tsp sesame oil

Toppings:
2 medium carrots, peeled and sliced diagonally
4 bok choy
2 cups broccoli florets

Garnish:
1 1/2 cups bean sprouts
1 scallion / shallot, chopped

Directions

1. I start by combining all the stock ingredients in a large pot and bringing it to a boil over medium-high heat.

2. While the stock heats, I mix the stock sauce ingredients together in a small bowl until smooth. I also prepare all the vegetables, cutting them into bite-sized pieces.

3. Once the stock is boiling, I stir in the stock sauce until it fully dissolves into the broth. I taste and adjust the seasoning as needed — sometimes I add a touch more soy sauce or chili for balance.

4. I add the rice stick noodles directly into the boiling stock. After one minute, I add the carrots and broccoli. I cook them together for another minute, then remove the pot from the heat and stir in the bok choy stems.

5. To serve, I divide the noodles and vegetables between bowls, then top each with bok choy leaves and bean sprouts.

6. I ladle the hot soup over the noodles and vegetables, then sprinkle with chopped scallions. For an extra kick, I sometimes drizzle on a little chili oil or more chili paste.

Servings and Timing

This recipe serves 4 people. It takes just 5 minutes to prepare and 10 minutes to cook, for a total of 15 minutes. It’s a fast, flavorful soup that makes a great lunch or light dinner.

Variations

I like to switch things up depending on what I have in my kitchen. I often use fresh egg noodles instead of rice noodles or add different vegetables like bell peppers, Chinese broccoli, or spinach. For a nuttier flavor, I use peanut butter in place of sesame paste. If I want a heartier version, I sometimes top it with crispy tofu or a soft-boiled egg.

Storage/Reheating

I store the broth separately from the noodles and vegetables if I plan to keep leftovers. This way, the noodles don’t soak up too much liquid. The soup keeps well in the refrigerator for up to 2 days. When reheating, I warm the broth on the stovetop and add the noodles and vegetables just before serving to preserve their texture.

FAQs

What does Dan Dan mean?

Dan Dan refers to the traditional Chinese street noodle dish that’s named after the carrying poles (“dan dan”) vendors once used to sell it.

Can I make this completely vegan?

Yes, I use vegetable stock and check that the chili bean sauce doesn’t contain animal ingredients.

What can I use instead of sesame paste?

Tahini works perfectly, or I sometimes use peanut butter for a slightly different but delicious flavor.

Is black vinegar necessary?

It adds a deep, tangy flavor, but I can substitute cider vinegar or rice vinegar if needed.

How spicy is this soup?

It has a mild to medium heat. I can easily adjust the spice level by adding more or less chili bean sauce.

Can I use fresh noodles?

Absolutely — I just cook them according to package directions, reducing the cooking time slightly since fresh noodles cook faster.

Can I add protein to this soup?

Yes, I sometimes add tofu, tempeh, or even a soft-boiled egg for extra protein.

What kind of vegetables can I use?

I use whatever I have — spinach, pak choy, red bell pepper, zucchini, or mushrooms all work beautifully.

Can I prepare this in advance?

Yes, I make the broth and prep the vegetables ahead, then cook the noodles fresh when I’m ready to serve.

How can I make it less salty?

I use low-sodium soy sauce and low-salt broth, then adjust seasoning at the end.

Conclusion

I love how this Vegetarian Dan Dan Noodle Soup brings together spicy, nutty, and savory flavors in such a comforting way. The creamy sesame broth and tender noodles make it a deeply satisfying meal, yet it’s light enough for any time of day. It’s quick, adaptable, and bursting with fresh, vibrant flavor — truly one of my favorite easy soups to make.