Dan Dan Noodles (Dan Dan Mein)

February 16, 2011

IMG_5574 edited


Hands up if you love instant noodles like I do? There’s a reason why starving uni students live off them; they cost next to nothing and can be ready in a couple of minutes. Personally I just think that they’re so darn satisfying. Before you worry, yes I’ve already done my time at the Indomie Rehabilitation Clinic after spending a good stint of my life eating instant noodles for lunch and dinner everyday. I’m pretty much healed now but I do suffer relapses every so often (i.e. my lazy weeks)

IMG_5564 edited


The fact is, no matter how Westernised I am, I could never live without rice and noodles. These are the fundamentals in our diet and I need regular fixes otherwise I’d go stir crazy nuts. This is why I love Dan Dan Mein so damn much; I get my noodle dose without the need to get vigorous in the kitchen. It’s definitely the perfect weeknight meal when you just don’t feel like doing anything except sit your butt down. It’s totally easy to make, can be whipped up quickly and uses basic Asian pantry ingredients.

IMG_5544 edited


Dan Dan Noodles
is a Chinese Sichuan dish and it is pure street food. The dish was cutely named after the poles that street peddlers would carry on their shoulders while lugging around their wares to serve the noodles to the public. As far as I know, there is no one authentic recipe and there are a dizzying array of varieties from different places in the world. Some regions use sesame paste or peanut butter to dull the heat and make it sweeter. Others prefer to keep the flavours simple and turn the chilli factor to stratospheric heights.

IMG_5666 edited


The great thing about this is that you are free to change it up to your tastes and mood. I always make the simpler Sichuan version without the extra pastes and vegetable condiments, with the heat dialed up a little but still retaining a little sweetness for my tastebuds. I know it takes a little more time and effort than opening up a Maggi packet and emptying out the flavour satchels but it’s not too far off. Just grab some noodles, spoon over the sauce, mix with chopsticks and woohoo, the lazy-gal’s ultimate TV dinner.

IMG_5679 edited

 

Dan Dan Noodles (Dan Dan Mein)


(Serves 4-6)

Ingredients

500g pork mince
50ml light soy sauce
50ml Chinese rice wine (aka Shao Tsing, Shao Hsing or Shaoxing)
Ground white pepper

500g Chinese wheat noodles
50ml vegetable oil plus extra for the noodles
100g Tianjin preserved vegetables
2 Tbl of Sichuan peppercorns, or to taste
50ml Chinese rice wine
50ml light soy sauce
15ml dark soy sauce
60-120ml red chilli oil (adjust to your spiciness level)
2 tsps brown rice vinegar (can be substituted with balsamic or Chinese black vinegar)
500ml chicken stock
2-3 Tbl caster sugar, or to taste
Scallions, sliced thinly
Red chillis, deseeded and slice thinly

Method

Combine the pork mince, soy sauce, rice wine and white pepper and set aside to marinate for 30 minutes to an hour.

Meanwhile, rinse the Tianjin preserved veges (to rinse off the excess saltiness), squeeze to dry then drain on paper towels. Pound the Sichuan pepper in a mortle and pestle to a fine powder.

After the pork has marinated, bring a large pot of salted water to a boil and cook your wheat noodles according to the packet’s instructions until tender. Drain, rinse with cold water and drain again. Add a dash of vegetable oil and toss to keep the noodles from sticking. Set aside while you prepare the sauce.

In a wok, heat the 50ml vege oil over medium-high heat. Add the drained preserved veges and fry until fragrant. Add the marinated pork mince and fry for a couple of minutes until browned.

Add the rice wine and cook for a further minute. Add all the remaining ingredients and bring to a boil. Simmer for 5 minutes to develop the flavours.

Divide the noodles in serving bowls, ladle just enough hot sauce to lightly coat the noodles and garnish with scallions and chillis if using.


Notes on recipe:

• Any type and thickness noodles can be used in this recipe whether it’s egg or wheat. Pantry empty? Spaghetti or thin linguine can be used to substitute. I prefer to use thicker 100% wheat noodles (the ones I buy looks like linguine).

• Sichuan Dan Dan Noodles tends to be less sweeter and more spicier. “Westernised” and Taiwanese (so I’ve been told) versions tend to be sweeter, milder, have a thicker sauce and include a bit of sesame paste or peanut butter.

• Feel free to mix it up with the sauce if you like. Add chinese mushrooms / shitakes to the noodles or garnish with chinese greens. This is a dish that is easy to play with to your heart’s desire.

Print this recipe.


{ 17 comments… read them below or add one }

Sook April 30, 2013 at 13:43

This looks wonderful! Definitely something I’d love to try!
Sook recently posted..Easy Korean TeokBokee

Reply

baobabs January 10, 2012 at 20:03

great shots! i have never eaten it in Chengdu, but have been to many sichuan restaurants in Beijing. Love dan dan mian, yours looks alot less greasy and spicy. will try out the recipe and update!

Reply

Chris February 21, 2011 at 20:53

I really love dan dan noodles and Sichuan cuisine (I've eaten in Chengdu before). Really like the presentation of this dish

Reply

Sarah - For the Love of Food February 21, 2011 at 13:45

Hey Karen I made these the other night and they were delicious! Thanks for the recipe.

Reply

Sarah February 18, 2011 at 08:36

Yummo – love the look and sound of this! I'm just writing my shopping list and menu for the week and I'm adding this one straight in!

Reply

Violet February 17, 2011 at 20:17

We'd love to have you feature some of your dishes at kitchenartistry.com

Reply

joy February 16, 2011 at 17:22

Too good not to share on Facebook!

Reply

@afoodiesdiary February 16, 2011 at 16:43

Oh yeah baby it's noodles galore in our house too! I am totally going to give this a crack – went out at lunch and picked up some pork mince especially to have it tonight!

Loving the photography too (as always!) looking forward to more delicious recipes from you :-)

In case you're interested I whipped up a tasty noodle dish recently after poaching a whole chicken Asian style – lots of lovely ginger and szechuan peppercorns in the broth – would be great to know what you think! http://bit.ly/g73LPg

Mrs P x

Reply

mlle délicieuse February 16, 2011 at 08:48

I am most definitely enjoying this savoury turn here, Ms Candy!

Reply

penny aka jeroxie February 16, 2011 at 04:40

I must have my rice and noodles as well. love a good bowl of super spicy dan dan noodles.

Reply

crunchytiger February 16, 2011 at 04:01

Yeah I'm an instant noodle addict too >_>

That looks amazing! Must try it some time

Reply

@bellyrumbles February 16, 2011 at 02:43

This gal can't live without her noodles either. On average we eat more Asian inspired meals each week than any other cuisine. They look look delicious, drooling as I eat my western sandwich.

Reply

Jacq February 16, 2011 at 01:54

I love dan dan mein but never thought to try and make it at home! If it's almost as easy as instant noodles to prepare then I'm definitely going to give it a go!

Reply

SimonFoodFavourites February 16, 2011 at 00:20

oh yum. that looks pretty damn good :-)

Reply

JehanP February 15, 2011 at 23:50

I love quick delicious meals like this. I will definitely be trying this.

Reply

chocolatesuze February 15, 2011 at 23:33

ooh now i want noodles. and perhaps a soft boiled egg on top :D

Reply

Steph February 15, 2011 at 21:18

Dude, I refuse to check myself into the Indomie Rehabilitation Clinic, I love that shizz way too much! The dan dan mien I've come across at restaurants has always had peanut sauce so I can never eat it, I love your version! Tempted to make it for dinner tonight

Reply

Leave a Comment

CommentLuv badge

Previous post:

Next post: