Dan Dan Noodles
(担担面)
Dan Dan Noodles (担担面)
Recipe by Jessica Wu & Deana Saukam
A classic Chinese recipe, and one of the most famous Sichuan street foods, Dan Dan Noodles are nutty, spicy and savory. This easy to make at home version combines ground pork, chili oil, and fresh noodles for an irresistible treat.
A classic Chinese recipe, and one of the most famous Sichuan street foods, Dan Dan Noodles are nutty, spicy and savory. This easy to make at home version combines ground pork, chili oil, and fresh noodles for an irresistible treat.
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
- Serving Size2
INGREDIENTS
For the Noodles:
- 2 tablespoons cooking oil
- 3 Sichuanese dried chillies, snipped in half, seeds discarded
- ½ teaspoon whole Sichuan peppercorns
- 1 tablespoon Sichuanese ya cai
- ½ pound minced ground pork
- 2 teaspoons light soy sauce
- 7 ounces or 200 g dried Chinese wheat flour noodles, sub sweet potato noodle for gluten-free
FOR THE SAUCE:
- ¼ teaspoon ground roasted Sichuan peppercorns
- 2 tablespoons sesame paste
- 3 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons dark soy sauce
- 4 tablespoons chili oil, with its sediment
- ¼ teaspoon sugar
PREPARATION
1
Add the oil to a seasoned wok over a medium flame and swirl it around. Immediately add the chillies and Sichuan pepper and stir fry briefly until the oil is spicy and fragrant. Take care not to burn the spices. Add the ya cai and continue to stir fry until hot and fragrant.
2
Add the meat and increase the heat to high, splash in the soy sauce and stir fry until the beef is brown and a little crisp, but not too dry. Press the beef against the wok with your scoop or ladle as you go, to encourage it to separate out into little morsels. Season with salt to taste. When the meat is cooked (it should only take a couple of minutes), remove the mixture from the wok and set aside.
3
Cook the noodles. Turn into a colander, rinse and drain, then place in the serving bowl. Sprinkle over the meat mixture, give the noodles a good stir until the sauce and meat are evenly distributed, and serve.
4
Heat 2 tablespoons olive oil in a large skillet over medium. Add ground pork, season with salt and pepper, and cook, stirring occasionally, until cooked through and browned, about 10 minutes. Scrape into a medium bowl. In the same skillet, heat remaining 1 tablespoon olive oil. Add remaining 1/2 cup dried shrimp, and cook over medium-high, stirring often, until shrimp are bright pink and crisp, about 2 minutes.
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
- Yield2
Ingredients
For the Noodles:
- 2 tablespoons cooking oil
- 3 Sichuanese dried chillies, snipped in half, seeds discarded
- ½ teaspoon whole Sichuan peppercorns
- 1 tablespoon Sichuanese ya cai
- ½ pound minced ground pork
- 2 teaspoons light soy sauce
- 7 ounces or 200 g dried Chinese wheat flour noodles, sub sweet potato noodle for gluten-free
For the Sauce:
- ¼ teaspoon ground roasted Sichuan peppercorns
- 2 tablespoons sesame paste
- 3 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons dark soy sauce
- 4 tablespoons chili oil, with its sediment
- ¼ teaspoon sugar
Preparation
1
Add the oil to a seasoned wok over a medium flame and swirl it around. Immediately add the chillies and Sichuan pepper and stir fry briefly until the oil is spicy and fragrant. Take care not to burn the spices. Add the ya cai and continue to stir fry until hot and fragrant.
2
Add the meat and increase the heat to high, splash in the soy sauce and stir fry until the beef is brown and a little crisp, but not too dry. Press the beef against the wok with your scoop or ladle as you go, to encourage it to separate out into little morsels. Season with salt to taste. When the meat is cooked (it should only take a couple of minutes), remove the mixture from the wok and set aside.
3
Cook the noodles. Turn into a colander, rinse and drain, then place in the serving bowl. Sprinkle over the meat mixture, give the noodles a good stir until the sauce and meat are evenly distributed, and serve.
4
Heat 2 tablespoons olive oil in a large skillet over medium. Add ground pork, season with salt and pepper, and cook, stirring occasionally, until cooked through and browned, about 10 minutes. Scrape into a medium bowl. In the same skillet, heat remaining 1 tablespoon olive oil. Add remaining 1/2 cup dried shrimp, and cook over medium-high, stirring often, until shrimp are bright pink and crisp, about 2 minutes.
