Instant Pot Dan Dan Noodles

If you’re looking for a noodle that’s as red and glistening as it is spicy and delicious, you’re probably a fan of Dan Dan Noodles. Enjoyed hot or cold, this dump & go recipe couldn’t be easier (or please-ier). It’s like the zestier, simpler version of my famous Asian Garlic Noodles. Speaking of noodles, we won’t use the typical udon or hokkien since they don’t cook great under pressure, but you’ll have the long pasta options in either a thick and hollowed bucatini/perciatelli, spaghetti or flat linguine where I specify the proper cook times for each in the recipe card below.

Dan Dan Noodles
Bucatini
Take a long noodle of your choice (I like bucatini/perciatelli since it’s like a thicker, hollowed-out spaghetti)…
breaking pasta in half
…break it in half (if you cringe at the thought of breaking long noodles, don’t. We have to do this so it fits in the pot and cooks properly)…
Laying pasta in a crisscross fashion in the pot
…and layer it in a crisscross fashion in the Instant Pot.
pouring broth in pot
Pour in some broth (it’s fine if some of the pasta isn’t covered)…
Topping pasta with butter
…top with pats of butter…
Adding spinach to pot.
…and spinach. (NOTE: It will come up to the pot’s brim, but not to worry as spinach wilts down to nothing once pressure cooked. Secure the lid and cook at high pressure.
Cooked spinach
When done, you’ll see that spinach will have wilted in basically nothing! Give the pot a stir.
Stirring pot
Some of the noodles may have clung together a bit but not to worry! This is normal. Use a mixing spoon or spatula…
Stirring pasta so it separates from each other.
…and stir until the pasta separates and becomes independent from each other.
Adding peanut butter to noodles
Time to add the final, tasty touches! Add some peanut butter…
Adding sesame oil to noodles
sesame oil
Adding chili oil to noodles
…chili oil…
(Speaking of which, you can use just a plain oil such as this, or a chunky one with crushed flakes such as this or a mix of the two!
Adding chili garlic sauce to the noodles.
I also like to add chili garlic sauce (from the same brand that makes sriracha – look for the rooster on the bottle)!
Stirring pasta in oils
Once everything’s added to the pot…
Finished pasta
…toss the noodles in it to give it that gorgeous, glistening transformation!
Plated pasta
Bowl it up (either hot or cold).
Man with noodles
Whether you go with a fork or chopsticks, just look at all those noodles!
Man eating noodles
Try (or shovel) some in your mouth.
Man eating noodles
(It’s okay to be a little sloppy).
Man happy with noodles
And DAN DAN Noodles! Those are some spicy and addicting noodles!
Instant Pot Dan Dan Noodles
Yield: 6

Instant Pot Dan Dan Noodles

Instant Pot Dan Dan Noodles

If you're looking for a noodle that's as red and glistening as it is spicy and delicious, you're probably a fan of Dan Dan Noodles. Enjoyed hot or cold, this dump & go recipe couldn't be easier (or please-ier). It's like the zestier, simpler version of my famous Asian Garlic Noodles.

Prep Time 2 minutes
Cook Time 12 minutes

Ingredients

Instructions

  1. Break the pasta in half and lay in the Instant Pot in a crisscross fashion (NOTE: you must break the pasta for it to fit in the pot and cook properly. Once eating, it will still feel plenty long, plus it will make more portions).
  2. Pour in the broth (NOTE: it's fine of some of the pasta isn't covered), and top with the butter and spinach (which will cook down to nothing). Secure the lid, move the valve to the sealing position and, hit Manual or Pressure cook on High Pressure for the following times: 12 minutes for bucatini/perciatelli, 8 minutes for spaghetti and 6 minutes for linguine. Quick release when done (NOTE: when the lid comes off, some of the pasta may appeared fused together. This will easily come apart once you stir a bit with a wooden spatula and use it to separate any strands until the pasta easily comes independent.
  3. Add the peanut butter (if using), chili oil, sesame oil, and chili garlic sauce. Stir until all the noodles are coated and become that gorgeous, glistening red color. Taste it. If you decide you want it spicier, add 1-2 tablespoons more chili garlic sauce or some crushed red pepper flakes (start with 1 teaspoon and you can always add more). Goes great with an icy coke!

Jeffrey's Tips

There are tons of chili oil options out there and what you choose to use is totally up to you. You can also use a pre-made Dan Dan Noodle sauce found in many Asian markets or online.

The peanut butter gives the noodles a thicker consistency a slightly sweet touch, but you can simply leave it out if you don't want it. Instead, you can add a few splashes of a Pad Thai sauce or sweet soy sauce.

You can feel free to make this as spicy as you'd like. Just taste it before you do some irreversible fiery damage 😈🔥

If you want to add some protein, add pre-cooked rotisserie chicken or raw shrimp in Step 3. If using shrimp, stir until opaque and curled.

Reader Interactions

Comments

  1. Tara

    If we want to make this flavorful but not spicy, do you have any suggestion as far as substitutions or what to leave out?

    • Deb

      In his tips he suggested using pad Thai sauce and/or sweet soy sauce, so maybe you could cut back on some of the chili sauce/oil for that.

  2. Steven Amlaw

    Decided to try it with just a few slight changes. started with 1 lb of ground beef and used beef broth. Came out fantastic!

  3. Sharon Kellar

    I made this tonight and will definitely make again! I had to use penne rigate for pasta and it worked very well. We are looking forward to the leftovers! Marvellous easy and flavourful dish.

  4. Russ

    This is a great recipe overall, but there is one HUGE mistake in the instructions that will ruin the whole dish.

    In the directions (listed right on the PLC website) it calls for half a cup (8 tablespoons) of peanut butter. THIS IS WAAAAAYYYY TOO MUCH!!!

    Even when I read the instructions, I thought that this looked out of order. So when I made it, I only used about 3-4 tablespoons of peanut butter. And even that was too much! It did not totally ruin the dish, but it was certainly too much PB. I can’t even imagine what would happen if you actually followed the recipe and put in a full half a cup of peanut butter….that would completely kill it for sure. I fixed it by just adding some more noodles to thin it out, but that would have been impossible if I had used a full half a cup of peanut butter.

    I would recommend that you start with 1 or 2 tablespoons of peanut butter instead of using 8 tablespoons as the recipe calls for. You can always add more!

    Other than this grievous error, this is quick, fun, and tasty. Highly Recommended!

    • Jeffrey

      Ha. It’s most definitely not an error and I’ll
      100% stand by my suggestion of 1/2 cup of peanut butter. That said, if you are prone to being sensitive to peanut butter and feel it’s too strong for you, you can always start with less. Or, as the recipe clearly states, you can simply leave it out completely. Thanks for trying it!

  5. Marissa

    Just made this and it was awesome! One question…I didn’t have chili oil so I just used the chili garlic sauce, sesame oil, the PB and the broth. Is there another oil I could use to give the noodles an oilier texture without adding heat? I worry more sesame oil with overpower the yummy flavor I have going. Thanks!

  6. Tiffany

    A wonderful dish!!! And it is just as good cold as it is warm!! Like a spicy pasta salad when it’s cold. Making it for the 3rd the tonight

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