Dan Dan noodles (Dandan Mian 担担面)
Dan Dan Noodles, a beloved dish from the Sichuan province of China, have become globally popular due to their unique flavor profile, which blends intense spiciness, aromatic oils, and satisfying textures.
Servings: 2
Ingredients
Frosting
- 150 g minced pork or beef
- 2 teaspoons soy sauce
- 2 teaspoons Shaoxing rice wine
- 2 tablespoons oil
- 2 tablespoons peanuts coarsely crushed
- 1 teaspoon finely chopped ginger
- 1 tablespoon ground Ya Cai - or Zha Cai
- 1 tsp chilli flakes to taste
Sauce
- 1½ tbsp Chinese sesame paste
- 1½ tsp water
- 2 garlic cloves finely chopped
- 2 tbsp soy sauce
- 1 tbsp black rice vinegar
- 1 teaspoon ground Sichuan peppercorns
- tablespoon chilli oil
- 1 pinch of sugar
Noodles
- 2 servings of noodles - fresh or dried
- 1 handful of leafy green vegetables - e.g. bok choy sum choy spinach etc.
For garnish
- 2 spring onions finely chopped
Instructions
Pork
- Put the minced pork in a bowl. Add soy sauce and rice wine. Mix well to loosen the meat as much as possible.
Topping
- Pour the oil into a cold wok. Add the peanuts and fry over low heat until golden. Transfer the peanuts to a bowl (leaving the oil in) and set aside.
- Add chopped ginger, meat, ground Ya Cai and chili flakes to the remaining oil. When the meat is completely cooked, set aside.
Sauce
- In a bowl, mix the sesame paste and water until semi-liquid and smooth.
- Add garlic, soy sauce, black vinegar, ground Sichuan pepper, chili oil and sugar. Mix well and set aside.
Noodles
- Bring a large pot of water to a full boil. Cook the noodles according to the instructions on the package. Add the vegetables.
- Once cooked, drain and rinse under cold water for a few seconds to remove excess starch.
Serving
- Pour the sauce into two serving bowls. Add the noodles and vegetables.
- Top with cooked meat and peanuts. Garnish with spring onions.