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Dandan noodles in Weck jars with sauce on side.

Easy Dandan Noodles Cups (Made with Zoodles!)

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5 from 7 reviews

  • Author: Lindsay Cotter
  • Total Time: 20
  • Yield: 4 servings 1x


Dandan noodles is served with zoodles (zucchini noodles) for an easy, nutritious meal on the go or quick one-pan dinner at home.


Units Scale

FOR THE SAUCE – You can make this ahead of time and serve it later with hot zucchini noodles or traditional noodles in a to-go cup or bowl!

  • 1/3 cup Tahini or creamy almond butter (no sugar added)
  • 3 cloves garlic, minced
  • 2 Tablespoons gluten free soy sauce (we used Kikkoman’s Gluten Free Soy Sauce)
  • 2 Tablespoons freshly grated ginger
  • 2 Tablespoons prepared chili oil or Asian chili paste
  • 1 Tablespoon honey or sugar
  • 1 Tablespoon toasted sesame oil
  • 1 Tablespoon Chinese black vinegar (see notes for alternative)
  • 3 Tablespoons water or low sodium broth (to thin out the sauce)

FOR SERVING (to prep in 3-4 large cups) 

  • 1 lb. veggie noodles (zoodles) – check out my recipe post on how to easily make homemade veggie noodles
  • 1/4 cup loosely packed cilantro leaves
  • 1 lightly steamed baby Bok Choy, – sliced into 4 pieces
  • 1/4 cup chopped nuts, optional
  • 1 green onions, thinly sliced


Directions: See notes if you want to make this in one pan and skip meal prep jars

  1. To make the sauce – place the sauce ingredients in a small saucepan. Whisk on medium low until creamy and combined. If you want extra smooth sauce, use an immersion blender to blend sauce in pot until smooth. Transfer to jar or small condiment cups for meal prep.
  2. To make the veggie noodles, see this post. You don’t need a spiralizer. Just be sure to salt the raw zucchini noodles then let them sit in a bowl to drain excess water. After draining water, press zoodles with a kitchen towel to absorb water. Do this before prepping into jars. 
  3. Steam the bok choy, in a vegetable steamer or in a microwave. Before steaming, wash the bok choy and then slice each in half lengthwise. Place side by side in shallow microwave safe plate or bowl. Add 2 to 3 tablespoons water or broth. Cover loosely with plastic wrap or paper towel. Microwave on high for 4 to 5 minutes or until tender.
  4. To prep – Combine sauce ingredients in an airtight jar, attach the lid, and shake to blend well. If not using immediately, store in the jar. To serve, mix zoodles with sauce in mixing bowl. Divide into four cups, bowls or jars. Divide the cilantro, bok choy, nuts, and green onions evenly among the bowls. For warm zoodles, toss zoodles and bok choy in microwaveable bowl, mix in sauce, heat for 45 seconds. Top with cilantro, nuts and green onions.


  • If you want to swap out the bok choy, scallions, or any of the other ingredients for things you have on hand, by all means, go for it!
  • BLACK VINEGAR SHORTCUT – Mix 1/2 tbsp rice wine vinegar with 1/2 tbsp balsamic vinegar and 1 tsp water. Or, if you don’t have them, simply use red wine vinegar.

One Pan Method

  1. Heat the sauce first in a large wok or stir fry pan.
  2. Prep the vegetables then add to the pan, and toss with the sauce. Gently stir fry for 2-5 minutes on medium heat until combined.
  3. Serve into bowls and garnish with cilantro, nuts, extra sauce, peppers, etc.
  • Prep Time: 10
  • Cook Time: 10
  • Category: dinner
  • Method: stove
  • Cuisine: Asian


  • Serving Size:
  • Calories: 221
  • Sugar: 5.4 g
  • Sodium: 348 mg
  • Fat: 18.7 g
  • Saturated Fat: 2.6 g
  • Carbohydrates: 11.7 g
  • Fiber: 1.4 g
  • Protein: 4.9 g
  • Cholesterol: 0 mg