Dan Dan Mian (Dan Dan Noodles)

Name: Dan Dan Mian (Dan Dan Noodles)
Total time: 3600 s
Yield: 6-8 servings
Cuisine: American
Ingredients: 1 lb ground pork; 1 tbsp. minced ginger; 1 1/2 tbsp Doubanjiang (fermented soy bean paste); 2 tbsp Shaoxing Wine; 1/2 tsp sugar; 1 tbsp cooking oil; 1/2 cup Sui Mi Ya Cai (pickled mustard greens); 2 green onions; 1/2 cup Chinese Cooked Sesame Paste; 1/3 cup light soy sauce; 1/4 cup Chinkiang Vinegar; 4 cloves garlic, minced; 2 green onions, minced; 2 tbsp honey; 1 tsp Red Sichuan peppercorns (toasted & ground); 1 tsp Green Sichuan peppercorns (toasted & ground); 3 tsp MSG (can be omitted and added to individual dishes); 6-8 portions fresh Chinese wheat noodles; 8 Tbsp chicken stock; Chili oil; Green onion and cilantro for garnish

RiceCake @RiceCake

I've never been to China, so I can't vouch for the authenticity of this Sichuan dish, but I can vouch that it is delicious. Nutty, sweet, salty, and spicy.

RiceCake @RiceCake

I've never been to China, so I can't vouch for the authenticity of this Sichuan dish, but I can vouch that it is delicious. Nutty, sweet, salty, and spicy.

Saved

Ingredients

60 mins

6-8 servings

Pork Topping
1 lbground pork
1 tbsp.minced ginger
1 1/2 tbspDoubanjiang (fermented soy bean paste)
2 tbspShaoxing Wine
1/2 tspsugar
1 tbspcooking oil
1/2 cupSui Mi Ya Cai (pickled mustard greens)
2green onions
Noodle Sauce
1/2 cupChinese Cooked Sesame Paste
1/3 cuplight soy sauce
1/4 cupChinkiang Vinegar
4 clovesgarlic, minced
2green onions, minced
2 tbsphoney
1 tspRed Sichuan peppercorns (toasted & ground)
1 tspGreen Sichuan peppercorns (toasted & ground)
3 tspMSG (can be omitted and added to individual dishes)
6-8 portionsfresh Chinese wheat noodles
8 Tbspchicken stock
Chili oil
Chili Oil
Green onion and cilantro for garnish

Saved

Steps

60 mins

1

Pork topping and Sauce can be prepared well in advance and stored in the fridge
2

Mix pork with ginger, fermented soy beans, shaoxing wine, sugar. Let stand for 10-20min while prepping sauce.
(pictured: fermented soy beans)
3

Toast green and red peppercorns in wok at high heat. Keep them moving and toast for about 2 min until fragrant (not burnt). Grind the toasted peppercorns with spice grinder or mortar and pestle
4

Prepare sauce by whisking sesame paste (make sure you mix the paste in the jar before measuring it out) and soy sauce together in bowl. Add the Chinkiang vinegar. Keep stirring until mixed. Then mix in the garlic, green onion, honey, and ground Sichuan peppercorns.
5

Once pork has marinated for 10-20 min, heat a wok on high heat with 1tbsp of cooking oil. When hot, add the marinated pork mixture. Keep it moving and cook until it starts to sear some of the pieces.
6

Add the Sui Mi Ya Cai and green onions. Reduce heat to medium and cook until moisture is evaporated.
7

Cook noodles according to their instructions (usually you want to cook hot and fast, and then cool down with cold water at the end so they stay chewy).
8

Before noodles are finished, prepare each dish by portioning 3-4 tbsp of sauce in bottom of each dish. Add as much chili oil as you like to add heat.
9

Once noodles are done, work quickly to ensure dish is hot when served. Portion noodles into each prepared dish, top with extra chili oil, 1 tbsp chicken stock, garnish with cilantro and green onion.