Szechuan Dan Dan Noodles

Szechuan Dan Dan Noodles or Dan Dan Mein is one of the popular Sichuanese dishes out there, served on a small bowl this street food is made out of noodles drenched in spicy chilli oil with fried pork mince complemented with roasted peanuts nuts.

Szechuan Dan Dan Noodles or Dan Dan Mein is one of the popular Sichuanese dishes out there, served on a small bowl this street food is made out of noodles drenched in spicy chilli oil with fried pork mince complemented with roasted peanuts nuts. I never had tried this noodles before so I don’t exactly know how this tastes but when I saw this on the video posted by one of the Vloggers that I follow (The Food Ranger) I listed it immediately on my to cook list.

Dandan in Chinese is a name for a carrying pole and this is what’s used when this is sold on the street when it was sold during the old days, carried by the vendor was the noodles, the fried pork and that spicy Ya-cai gravy it is then served on small bowls in small amounts.

I know I will be able to copy how it’s really made in China because as I research its recipe I found that it needs some special ingredients to make it authentic like the zha cai, black salted turnip and the Szechuan style chili oil. Though I don’t have two of them I will just adjust the recipe so it’s easier to prepare from where I am.

Szechuan Dan Dan Noodles

★★★★★ 5 from 2 reviews

• Author: Raymund
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 2-3 1x
• Category: Main Course
• Cuisine: Chinese

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Description

Szechuan Dan Dan Noodles or Dan Dan Mein is one of the popular Sichuanese dishes out there, served on a small bowl this street food is made out of noodles drenched in spicy chilli oil with fried pork mince complemented with roasted peanuts nuts.

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Ingredients

Scale 1x2x3x

Noodles

• 300 g fresh egg noodles
• 1/2 cup roasted peanuts, roughly chopped
• bok choy, blanched
• spring onions, chopped for garnishing
• 1 cup hot chicken soup/stock

Pork Toppings

• 250 g minced pork, 30% fat
• 1 cup ya-cai or any preserved mustard greens
• 1 tbsp Chinese cooking wine
• 1 tbsp soy sauce
• 1 tbsp light soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon chili oil
• 1/2 teaspoon sugar
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1 tsp chili powder
• salt
• oil

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Instructions

1. In a wok add oil then add ya-cai and fry for around 4 minutes over medium fire until aromatic. Remove from wok then set aside.
2. Add more oil in the wok then fry minced pork until brown and cooked. Push pork to the side then add then add and sauté the ginger, chili powder and garlic.
3. Add Chinese cooking wine, sugar and both soy sauce then add back the ya-cai, fry until well combined, mix in the roasted peanuts, sesame oil and chili oil season with salt, then set this aside.
4. Cook noodles according to packet instructions.
5. Place noodles in small bowls along with the blanched bok choy, top with the minced pork and chopped spring onions. Pour a bit of hot chicken broth then serve.

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