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+ servings
pasta in a killet

Dan Dan Noodles with Beef

Course Main Course
Cuisine Asian
Keyword Beef, Pasta, Weeknight Favorites
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 people


  • 1 lb spaghetti noodles
  • 1 ½ cups low-sodium chicken broth
  • cup creamy peanut butter
  • cup low-sodium soy sauce
  • 1 ½ teaspoon spicy chili garlic sauce (like Siriracha)
  • ½ tsp ground ginger
  • 1 tablespoon cornstarch
  • 1 tablespoon brown sugar
  • 1 tbsp rice vinegar (or apple cider vinegar works too)
  • 2 teaspoon sesame oil
  • 1 ¼ lb lean ground beef
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • cup fresh chopped cilantro


  • For the peanut sauce, in a medium bowl, whisk together the broth, peanut butter, soy sauce, sriracha, cornstarch, brown sugar, vinegar and sesame oil until smooth. Set aside.
  • In a large, rimmed skillet set brown the ground beef until completely cooked. While beef is cooking cook the pasta in a large pot according to package instructions. Drain pasta when done, and set aside.
  • Drain and access grease from meat. Add the garlic, salt, and ground ginger and cook an additional minute.
  • Pour the sauce mixture over the ground beef. Simmer for 2-3 minutes until the sauce has thickened slightly. Stir in the a ½ cup of cilantro reserving the remainder for garnish. .
  • Pour the sauce mixture over the noodles in the pot. Toss to coat and top with remaining cilantro. Serve.


Recipe adapted from Mel's Kitchen Cafe