Umbrian Dan Dan Udon

Umbrian Dan Dan Udon noodles with crispy sausages, fennel,  a spicy sesame and homemade chilli oil sauce and topped with pak choi for freshness. Its the udon dish you’ve been waiting for!

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This twist on the classic Dan Dan noodles replaces traditional hand pulled noodles with bouncing Udon noodles! I've also added sausage and a touch of fennel to throw reference to those Umbrian flavours. This one is a banger!


Make your chilli oil, by heating your oil, then add your star anise, sichuan peppercorns, cinnamon. Bring to 160 degrees then turn the heat off. 

Then add your chilli flakes and remove the cinnamon and star anise. Set to one side. 

Make your sausage mix by removing the sausages from their cases and fry in a wok. Add fennel seeds, black pepper, garlic, ginger, 5 spice, dark soy, chinese wine and hoisin. Cook until sticky and dark brown. 

Then make your dan dan sauce, add all the ingredients for the sauce to the bowl and whisk together. 

Cook your udon in a large pot of water until bouncing and delicious. Then blanch your pak choi. 

Assemble your dish with the dan dan sauce, followed by the noodles, sausage meat, pak choi, coriander, peanuts and spring onions! 

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Seren Jenkins

Seren Jenkins

Seren began her career as a chef nearly 10 years ago, working in restaurants and cafes across London. You can usually find her picking up ingredients from the around the world on her local East London high street or back at home adding to her very full collection of condiments by making her homemade chilli oil. Seren lives for spice, fresh ingredients, and fusion food, and loves bringing these vibes to the Twisted audience.

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