Dan Dan Mian is a popular street food or small eats throughout China. This typical Sichuan/Szechuan dish is one of my favorite dishes that we often order when we go to Sichuan restaurant.
I picked up this cookbook, A Taste of China by Ken Hom and saw this Dan Dan Mian recipe in there and I decided to give it a try. Though I must say it isn’t 100% the same with the one we ate at this particular Sichuan restaurant, Grand Szechuan in Bloomington, Minnesota, which I’m sure they have their own secret touch to it, but it’s pretty good. There are many version of Dan Dan Mian and one thing for sure is this noodle is pretty easy to make.
The recipe recommends using either peanut butter or sesame paste, I personally like it better with sesame paste rather than peanut butter. It doesn’t taste quite the same with peanut butter. I’m a HUGE fan of peanut butter, but I think sesame paste is better for this Dan Dan Mian.
- 8 oz (225 g) minced pork
- 1 Tbsp dark soy sauce
- 1 tsp salt
- 8 fl oz (225 ml) peanut oil
- 3 Tbsp finely chopped garlic
- 2 Tbsp finely chopped peeled fresh ginger root
- 5 Tbsp finely chopped spring onion
- 2 Tbsp sesame paste or peanut butter
- 2 Tbsp dark soy sauce
- 2-4 Tbsp chili oil (more if you like it spicier)
- 2 tsp salt
- 8 fl oz (225 ml) chicken stock
- 12 oz fresh Chinese thin egg noodles or dry Chinese thin egg noodles
- 1 Tbsp Sichuan peppercorns (roasted and ground)
- Combine the pork, soy sauce, and salt in a small bowl and mix well
- Heat a wok or frying pan until hot. Add the oil and deep-fry the pork and break it into small pieces with spatula. Cook for about 4 minutes until the pork is crispy and dry, remove it with a slotted spoon and drain on kitchen towel
- Pour off the oil, leaving about 2 Tbsp in the wok. Reheat the wok and add the garlic, ginger, and onions and stir fry for 30 seconds. Then add the sesame paste or peanut butter, soy sauce, chili oil, salt, and chicken stock and simmer for 4 minutes
- Cook the noodles in a large pot of boiling water for 2 minutes if they are fresh or 5 minutes if they are dried. Drain the noodles well and divide the noodles into individual serving bowls or put them in a large soup tureen
- Ladle on the sauce, garnish with the fried pork and Sichuan peppercorns and serve at once
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