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This spicy noodle dish with ground pork and stir-fried shiitake mushrooms features a creamy sesame sauce for an explosion of flavours.

Prep time:
15 minutes
Cook time:
20 minutes
Photo of Mushroom Dan Dan Noodles with Creamy Sesame Sauce

Recipe by BC Dairy Association


  • whisk
  • saucepan
  • wok
  • spatula


  • 1/2 cup (125 mL) milk
  • 2 tsp (10 mL) cornstarch
  • 3 tbsp (45 mL) tahini paste
  • 3 tbsp (45 mL) soy sauce
  • 1 tbsp (15 mL) rice wine vinegar
  • 2 tbsp (30 mL) sesame oil
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 tsp (5 mL) brown sugar
  • 10 oz (300 g) dried egg noodles
  • 1 bunch Chinese greens, trimmed
  • 2 tbsp (30 mL) canola oil, divided
  • 1 lb (500 g) ground pork
  • 1/2 tsp (2 mL) Chinese 5-spice powder
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 1 red finger chili pepper, seeded and diced
  • 3 cloves garlic, minced
  • 4 tsp (20 mL) chili oil
  • 1/2 lb (250 g) shiitake mushrooms, stems removed and sliced
  • 1 cup (250 mL) canned coconut cream
  • 4 green onions, thinly sliced
  • 4 tsp (20 mL) toasted sesame seeds

TIP: As an alternative, use a medley of mushrooms, such as cremini, oyster, king oyster or portobello mushrooms.  


  1. Whisk together milk and cornstarch until smooth; set aside. Whisk together tahini paste, soy sauce, and vinegar until smooth; stir in sesame oil, ginger, and brown sugar; set aside.
  2. Cook noodles according to package directions, adding Chinese greens in the last minute of cooking. Drain, reserving 1/4 cup (60 mL) cooking liquid.
  3. Meanwhile, heat 1 tbsp canola oil in large wok or skillet set over high heat; cook pork, 5-spice powder, half of the salt and pepper, chili pepper and garlic, stirring, for 5 to 8 minutes or until browned and cooked through. Remove from pan and set aside.
  4. Add remaining canola oil and chili oil to wok; cook mushrooms, stirring, for 3 to 5 minutes or until golden. Toss with noodles, greens, reserved cooking liquid, pork, and remaining salt and pepper until noodles are well coated. Divide among 4 bowls.
  5. Add coconut cream to wok; bring to boil. Cook for 2 minutes. Stir in tahini paste mixture; return to boil. Stir in reserved milk mixture; return to boil. Cook for 1 to 2 minutes or until thickened; divide among bowls. Garnish with green onions and sesame seeds.

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