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Dan Dan Noodles

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Dan Dan Noodles
Dan Dan Noodles - Dan Dan Mian
Rhonda Parkinson
Sweet, sour and nutty flavors highlight this popular restaurant dish that comes from Szechuan province. Its name comes from the shoulder poles that noodle sellers used to carry all their goods, including their stoves, noodles and the secret sauce.

There are many different ways of preparing Dan Dan Noodles. The recipe below has a spicy meat sauce made with Szechuan preserved vegetable and ground pork. It leaves out the sesame paste found in many versions, including this recipe for Easy Dan Dan Noodles.

I’ve used fresh Udon noodles, which can be easier to find in local supermarkets, but you can of course use fresh Chinese noodles if they are available. For a wetter dish, add more chicken broth. And feel free to drizzle the Dan Dan Noodles with extra hot chili oil if desired! Serves 4 to 5

To make this recipe for Dan Dan Mian you will need:
  • Sauce:
    • 2 tablespoons hot chili oil
    • 1 1/2 tablespoons light soy sauce
    • 1 1/2 tablespoons black rice vinegar
    • 1 3/4 teaspoons dark soy sauce
    • 1 1/2 teaspoons Asian Sesame oil
    • 1/2 teaspoon roasted Szechuan peppercorn
    • 1 1/2 tablespoons finely chopped fresh ginger
    • 3 spring onions (green onions, scallions) finely chopped
    • 1 knob Szechuan preserved vegetable (about 1/4 cup), rinsed, thinly sliced or finely chopped
    • 3/4 - 1 cup ground pork (I used 1 cup)
    • 3 teaspoons dark soy sauce (2 teaspoons if only using 3/4 cup ground pork)
    • Salt, to taste
    • 2 tablespoons peanut or vegetable oil (such as canola) for stir-frying
    • About 1 teaspoon Chinese rice wine or dry sherry
    • 1/2 cup chicken broth
    • 16 ounces fresh Udon noodles

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