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Dan Dan Mian (Dan Dan Noodles)
Dan dan noodles or dan dan mian are popular Sichuan street snack is named after the bamboo shoulder pole used to carry it.
👥 6 Servings👤 Cecilia Chiang📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●saucepan
- ●bowl
- ●colander
📝 Preparation Steps
1
To make the sauce
2
Heat a large wok over high heat until a bead of water dances on the surface and then evaporates. Add the peanut oil and swirl to coat the pan. Add the ginger, garlic, and green onions and cook, stirring, just until fragrant. Add the pork and the preserved vegetable and stir until the meat loses its raw color, about ⏱️ 1 minute. Add the wine and cook for a few seconds to evaporate the alcohol and then add ½ cup of the chicken broth, soy sauce, chile oil, and vinegar. Bring the liquid to a boil and remove from heat.
cold water2 cupshot chicken broth3 cups
3
To cook the noodles
4
Bring a large saucepan of water to a boil. Remove the noodles from their packaging and fluff the strands to separate. Add the noodles to the boiling water. Let the pot come back up to a boil, then add the 2 cups cold water. Bring to a boil again and immediately drain the noodles. Shake the colander to drain the noodles well and then divide the noodles between the individual serving bowls.
cold water2 cups
5
To serve
6
Top each serving of noodles with some spicy pork mixture and ladle over a bit of the remaining hot chicken broth. Place some of the blanched spinach on one side of the noodles and sprinkle with the chopped nuts and a little ground Sichuan peppercorns. Serve immediately.
hot chicken broth3 cups
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