Din Tai Fung Noodles with Spicy Sauce Recipe

Name: Din Tai Fung Noodles with Spicy Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 garlic cloves (very finely minced); 1 tsp caster sugar (or regular/brown); ½ tsp red chili flakes (optional for heat); ¼ tsp Sichuan pepper powder; ¼ tsp Chinese five spice; ½ tsp chicken stock powder (Chinese or Western); 2½ tbsp Chinese chili oil (adjust to taste); 1 tbsp neutral oil (vegetable, canola, etc.); 2½ tsp light soy sauce; 1 tsp rice vinegar; 4 tbsp hot water (slightly more than wonton version for noodle coating); 1 tsp sesame paste or peanut butter for creaminess (kid-friendly tweak); 200 g fresh wheat noodles (like lo mein or Taiwanese-style)

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Sometimes, the best meals are the ones we enjoy at home, recreating dishes from our favorite restaurants. Din Tai Fung Noodles with Spicy Sauce Recipe is one of those that hooked me from the first. It is simple but full of flavor, spicy but balanced, and perfect for anyone who loves a little heat mixed with rich, aromatic spices.

This recipe brings that famous Din Tai Fung noodle taste right into your kitchen without needing fancy ingredients or complicated steps. Plus, the spicy sauce clings to every strand, making each bite a joy.

If you love easy, tasty noodle dishes that you can whip up any night, this is one to try. Let me share how you can make this delicious spicy sauce and toss it with noodles for your next meal.

Why You will Love this Copycat Recipe!

If you have ever had the real Din Tai Fung noodles, you know they are addictive spicy, savory, and bursting with flavor. Making this copycat version at home lets you control the heat, adjust the garlic, and even make it creamy for kids.

Your homemade version will taste fresher and warmer since the sauce hits the noodles straight from your stove. The original Din Tai Fung noodles with spicy sauce dish inspired this one, so big thanks to the original for starting my obsession.

Din Tai Fung noodles with spicy sauce recipe Pinterest image

Ingredients for Din Tai Fung Noodles with Spicy Sauce

Here is what goes into the sauce and noodles, with ideas for swaps if you are missing something:

2 Garlic Cloves (Very Finely Minced): Fresh garlic gives the best flavor. Jarred minced garlic works, but fresh is sharper.
1 Tsp Caster Sugar: Sugar balances the spice and salt. Caster sugar dissolves fast, but regular or brown sugar works fine too. Honey can be a substitute but use just ¾ teaspoon since it is sweeter.
½ Tsp Red Chili Flakes: Optional but adds extra kick. Skip for a milder version. Crushed dried chilies work too.
¼ Tsp Sichuan Pepper Powder: Give that numbing, tingling spice. If unavailable, use crushed black pepper for mild heat.
¼ Tsp Chinese Five Spice: This mix of spices adds warmth and depth. If you do not have it, a tiny pinch of cinnamon and cloves can mimic it but go easy.
½ Tsp Chicken Stock Powder: Any brand of chicken stock powder works.
2½ Tbsp Chinese Chili Oil: This is the heart of the heat. Adjust to your spice tolerance.
1 Tbsp Neutral Oil: Vegetables, canola, sunflower, just avoid strong flavors like olive oil.
2½ Tsp Light Soy Sauce: Add saltiness and umami. Dark soy can work, but it will be richer.
1 Tsp Rice Vinegar: Gives brightness. Apple cider vinegar is a decent swap.
4 Tbsp Hot Water: Helps the sauce coat the noodles. Slightly more than the wonton version to keep it silky.
1 Tsp Sesame Paste or Peanut Butter: Adds creaminess and mellows the heat.
200g Fresh Wheat Noodles: These hold the sauce beautifully. Lo Mein or Taiwanese-Style noodles are perfect. Even 150g dried noodles, egg noodles, ramen, or even spaghetti in a pinch.

Kitchen Tools You Will Need.

Medium mixing bowl
Small saucepan or skillet
Wooden spoon or heatproof spatula
Noodle strainer or colander.
Measuring spoons and cups
Sharp knife for garlic

How To Make Din Tai Fung Noodles with Spicy Sauce

Step 1: Mix the Dry Seasonings
In a medium mixing bowl, add your minced garlic, sugar, chili flakes, Sichuan pepper powder, Chinese five spice, and chicken stock powder. Keep them all together in the center of the bowl so the hot oil will hit them directly.

Step 2: Heat the Oils
In a small saucepan or skillet, pour in the chili oil and neutral oil. Heat over medium until it is shimmering but not smoking. This usually takes about 1-2 minutes.

Step 3: Bloom the Flavors
Carefully pour the hot oil over your dry seasoning mix. It will sizzle right away, releasing a deep aroma. Stir gently so the garlic does not burn, but the spices infuse fully.

Step 4: Add Wet Ingredients
Stir in soy sauce, rice vinegar, and hot water. Mix until everything blends into a rich sauce. If you are adding sesame paste or peanut butter, stir it now until smooth.

Step 5: Cook the Noodles
Bring a pot of water to boil. Cook your noodles according to package directions until it is just tender. Drain well.

Step 6: Combine and Serve
While noodles are still hot, toss them directly in the spicy sauce. Mix until every strand is coated. Serve right away for the best taste.

Serve with Din Tai Fung Noodles with Spicy Sauce

These noodles are bold on their own but pairing them makes a full meal.
Here are my favorite combos:

Steamed Dumplings: Add a chewy, savory bite with chicken or veggie dumplings. Dip them in soy sauce for extra flavor.
Cucumber Salad: A cool, crunchy cucumber salad with a splash of vinegar balances the spice. Slice cucumbers thin and toss with sesame oil and a pinch of salt.
Crispy Spring Rolls: Crispy veggie or shrimp spring rolls bring a fun texture contrast. Serve with a sweet chili dip.
Egg Drop Soup: This light, silky soup is a gentle side that soothes the spice while keeping things cozy.
Bok Choy: Steamed or lightly stir-fried Bok Choy adds a fresh, green vibe that is paired perfectly with the bold noodles.
Sesame Chicken: Sweet, Nutty, and Comforting.
Soft-Boiled: Soft-boiled eggs or soy-marinated eggs. Creamy yolks mix perfectly with the sauce.

Chef’s Note + Tips

Use freshly cooked noodles so the sauce clings better.
Add a splash of noodle cooking water if the sauce feels too thick.
For less heat, cut the chili oil in half.
Toss in chopped green onions for freshness.
Leftover sauce can be stored in a jar in the fridge for up to a week.

Make Ahead & Storage Tips

You can prepare the sauce up to 5 days in advance and store it in an airtight jar in the fridge. Let it come to room temperature before tossing with hot noodles.

If you want to freeze, store just the sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and stir before using it.

Reheat leftover noodles by microwaving in short bursts or briefly stir-frying with a splash of water. If the noodles taste sour, smell off, or have a slimy texture, they are no longer safe to eat.

Din Tai Fung Noodles with Spicy Sauce FAQs

Here are some frequent questions about Din Tai Fung Noodles with Spicy Sauce Recipe, with detailed answers to help you out.

Can I make this dish vegetarian?

Yes! Just swap the chicken stock powder for vegetable stock powder. The flavor will still be rich because of the garlic, chili oil, and soy sauce. You can also add mushrooms for extra umami.

Can I add protein to this dish?

Definitely! Shredded chicken, grilled shrimp, or tofu cubes are impressive additions. Cook your protein separately, then toss it with the noodles and sauce at the end. For extra flavor, marinate the protein in a little soy sauce and garlic before cooking. It makes the dish heartier and more filling.

Can I use this sauce for other dishes?

Yes, it is super versatile! Try it as a dipping sauce for dumplings, a drizzle over stir-fried veggies, or a marinade for grilled chicken. Just store it in the fridge and stir well before using it. It is a wonderful way to add a spicy, savory kick to almost any dish.

Why is my sauce separating?

A little separation is normal. Just stir well before tossing with noodles. If it is too thick, add a splash of hot water.

Can I make this recipe less spicy for kids or people who do not like heat?

Yes! Reduce chili oil and flakes by half and add a splash of sweet soy or hoisin for mellow sweetness. Serve with soft-boiled egg or shredded chicken for protein. Kids often love this dish when you make it mild and creamy.