Print

Dan Dan Noodle Salad Recipe

Print Recipe

★★★★★

4.8 from 104 reviews

A refreshing and flavorful Dan Dan Noodle Salad featuring tender ramen noodles, crisp baby bok choy, sweet corn, and a creamy, spicy sesame-chile dressing. This Asian-inspired salad combines a delightful mix of textures and bold flavors, perfect for a light meal or side dish served at room temperature.

Ingredients

Scale

Vegetables

  • 10 ounces baby bok choy (about 4), separated into white and green parts
  • 2 cups/10 ounces fresh or canned corn kernels (or thawed from frozen)
  • 2 scallions, thinly sliced

Noodles

  • 10 ounces fresh or frozen ramen noodles

Dressing

  • 2 tablespoons Chinese sesame paste or tahini
  • 2 tablespoons chile oil or chile crisp, plus more for serving
  • 1 tablespoon soy sauce or tamari
  • 2 teaspoons black or rice vinegar
  • 2 teaspoons sugar
  • 1 garlic clove, grated
  • 2 to 3 tablespoons unsweetened nondairy milk (such as soy or oat) or water

Garnish

  • 2 tablespoons toasted white sesame seeds
  • Sea salt, to taste

Instructions

  1. Prepare the Bok Choy: Separate the baby bok choy into white and green parts. Slice the white parts into thick pieces. Rinse well in a colander under cold water to remove any dirt or sediment, then drain thoroughly.
  2. Cook Noodles and Vegetables: Bring a large pot of salted water to a boil. Add the ramen noodles and cook according to package directions until al dente. About 1½ minutes before the noodles finish cooking, add the sliced white bok choy pieces and corn kernels to the boiling water. Just before everything is ready, add the green bok choy leaves and blanch for about 20 seconds until wilted.
  3. Drain and Cool: Immediately drain the noodles and vegetables and rinse under cold running water to stop cooking. Drain well and set aside to cool while making the dressing.
  4. Make the Dan Dan Dressing: In a small bowl, whisk together the sesame paste, chile oil, soy sauce, vinegar, sugar, and grated garlic until a chunky paste forms. Gradually whisk in 2 tablespoons of nondairy milk or water, adding up to 1 more tablespoon if needed, until the dressing is smooth and has the consistency of cream.
  5. Toss the Salad: In a large shallow bowl, combine the cooled noodles, bok choy, and corn. Pour the dressing over and toss well to coat evenly.
  6. Garnish and Serve: Sprinkle with toasted sesame seeds, sliced scallions, and a few drops of chile oil. Season with sea salt to taste. Serve the Dan Dan Noodle Salad at room temperature for best flavor.

Notes

  • The dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator; stir in a little milk or water before serving if it thickens.
  • Use fresh ramen noodles if possible for the best texture; dried noodles can substitute but may alter the bite.
  • Adjust the amount of chile oil or chile crisp according to your preferred spice level.
  • You can substitute baby bok choy with other leafy greens like spinach or napa cabbage if unavailable.
  • For a gluten-free version, use tamari instead of soy sauce and ensure the noodles are gluten-free.

Keywords: Dan Dan Noodle Salad, Asian noodle salad, sesame paste dressing, baby bok choy recipe, ramen noodles, spicy noodle salad, vegetarian Asian recipes

Find it online: https://flavorsbymaya.com/dan-dan-noodle-salad-recipe/