dan dan mian

Easy Homemade Sichuan-style Dan Dan Noodles recipe made with stir-fried minced meat, wheat noodles, spicy Sichuan chilli oil, and delicious savoury sauce. Create this authentic Sichuan Chinese noodle dish at home with our simple tips and instructions.

Sichuan Dan Dan Noodles

chicken ((About 10.5 ounces) Chicken/pork/beef/lamb minced)

mustard

Shao Xing wine (Chinese cooking rice

tbsp Hoisin sauce (Or sweet bean sauce)

tsp Dark soy sauce

tbsp Light soy sauce

tsp Chinese five spices

tsp Grated ginger

tbsp Grated garlic

Vegetable oil (Peanut, sunflower, canola oil, etc)

3-4 tbsp Dried chilli flakes

Sichuan peppercorns

tbsp Chilli powder (gochugaru, regular chilli powder, or paprika)

point Star anise (Optinal)

tbsp Dark soy sauce

Sesame paste (Chinese sesame paste or peanut butter)

Sugar

½ tsp Chinese five spices

water

400 gram Wheat noodles (or egg noodles, 4 servings)

Pak choy (bok choy or choy sum)

2-3 Spring onions (cut thin slices)

peanuts (to serve)

Toasted sesame seeds (to serve)

Add oil in the small pan/pot. Heat the pan to low-medium heat, add star anise, follow with the dried chilli flakes and Sichuan peppercorns. Stir it for 4-5 seconds and remove from heat. Then add the chilli powder and continue stir for a few seconds. Let it cool down completely, then you can transfer to a clean jar or a bowl.

Make Chilli Oil

Heat the wok over medium-high heat and drizzle 2-3 tbsp of oil. Add garlic and saute for a few seconds and follow with the ginger.

Next, add minced chicken and stir fry for 2-3 minutes. Season it with, light soy sauce, dark soy sauce, Shao Xing wine, hoisin sauce, and Chinese five spices.

Toss everything well and continue to cook until there is no sauce left. Stir in preserved mustard leaves, combine well with the rest of the ingredients, and cook for another 1-2 minutes. Remove from heat and set it aside.

Stir fry the meat

Boil the noodles in the hot boiling water for 3-4 minutes or according to the packet instructions. Add pak choy/ bok choy in the noodle boiling water a minute just before draining out the water.

Combine all the sauce ingredients in a bowl, mix it well, and set it aside.

Prepare noodles and sauce mix

Divide the sauce into 4 servings and place it in the bottom of the serving bowl. Place the noodles over it, and add the stir fried chicken, drizzle Sichuan chilli oil, and blanched pak choy.

Sprinkle spring onions, toasted sesame seeds, and toasted crushed peanuts. Combine everything well and enjoy!

Assemble the dish

Wenn du nach einem langen anstrengenden Tag nicht mehr ewig Zeit am Herd verbringen möchtest, bereite dir doch mal eine Schüssel Dan Dan Nudeln zu. Blitzrezept für echte Wohlfühlküche mit feurigem Geschmack.

Dan Dan Mian: Scharfe Nudeln aus Sichuan

Esslöffel chinesische Sesampaste

Esslöffel Sojasauce

Esslöffel Chinkiang

Teelöffel brauner Zucker

Esslöffel Sichuan-Chili-Öl

Milliliter Hühnerbrühe

200 Gramm Rinderhack

Teelöffel Five-Spice-Pulver

Esslöffel Hoisin-Sauce

Teelöffel dunkle Sojasauce

Teelöffel Honig

300 Gramm dünne Weizennudeln

Mini-Pak-Choi

Rettich

Sesampaste, helle Sojasauce, schwarzen Reisessig, Zucker und Chili-Öl in einem Standmixer zusammen pürieren. Dann mit der Hühnerbrühe vermischen und kurz aufkochen lassen.

Das Rinderhack in einer beschichteten Pfanne scharf anbraten, bis es leicht krümelig ist. Dann Five-Spice hinzufügen und weiter kurz anrösten. Hoisin und dunkle Sojasauce in die Pfanne geben und alles gut durchschwenken. Die Nudeln währenddessen nach Packungsangabe bissfest garen. Auch den Pak-Choi kurz im Nudelwasser blanchieren.

Nudeln auf zwei Schüsseln verteilen. Dann mit der Suppe aufgießen und abschließend mit dem Rinderhack anrichten. Den Pak Choi obendrauf drapieren und optional auch noch mit geschnittenem Rettich garnieren und genießen. Viel Vergnügen.

A Sichuan dish marrying minced meat and spicy sauce, dan dan mian is typically served warm, but we've cooled ours down for a refreshing summer dish.

Valli Little's dan dan noodles

40.00 ml peanut oil, plus extra to shallow-fry

peanuts

pork mince

4.00 garlic cloves, crushed

tsp Chinese five-spice powder

40.00 ml dark soy sauce

honey

kuan dou dried wheat noodles (from Asian grocers)

spring onion, chopped

garlic chives,

Chopped small red chilli,

tsp Sichuan peppercorns, crushed

tbs each Chinese sesame paste and soy sauce

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981840878001&=domain=del

5348771529001-5981840878001

Crispy pork, nutty sesame sauce, and savory noodles—this Taiwanese Dan Dan Noodle recipe is bold, cozy, and easy to make at home!

Taiwanese dan dan noodles recipe

garlic

ginger (finely minced, half of one thumb)

onions

avocado oil

lb pork

tbsp light soy sauce

tsp Taiwanese thick soy sauce

tbsp Taiwanese michu (or Chinese cooking wine (clear version))

tsp Five spice powder

Chinese wheat noodles (or any gluten-free noodles)

tsp light soy sauce

Chinese black vinegar (or aged balsamic vinegar)

tsp Chili garlic sauce oil

tbsp Chinese sesame paste (or roasted tahini)

(garlic, grated)

tbsp noodle boiling water (or more)

Blanched yu choy (or Chinese broccoli, or baby bok choy)

Prepare aromatics

Finely mince the garlic and ginger. Dice green onions into small rounds and separate the white and green parts. For the pickled mustard greens, dice them into small bite-size pieces.

PREP:

Saute aromatics

Preheat a large (12-inch) sauté pan over medium heat until hot. Add the oil, garlic, ginger, white scallion parts, and Sichuan peppercorns. Quickly sauté for about 10 seconds, just until fragrant—don’t let the aromatics burn. Lower the heat if needed.

Add the pork

Add the ground pork. Use a wooden spoon to break it up into small crumbles. Sauté over medium heat until the pork is no longer pink, about 5–6 minutes.

Add pickled mustard greens

Add the pickled mustard greens and continue sautéing until most of the moisture has evaporated, about 3–4 minutes.

Season the pork

Add the soy sauce, soy paste, michu, and five spice powder. Turn the heat up to medium-high and sauté for another 7–8 minutes, until the pork becomes deeply browned and crisp around the edges, like bacon bits. Turn off the heat and set aside.

Cook the pork:

Boil noodles

Bring a large pot of water to a boil. Blanch the vegetables and transfer them to a bowl of cold water. Drain and gently squeeze out the excess moisture.

Blanch vegetables

Use the same pot to boil the noodles according to the package instructions. Before draining, scoop out some noodle cooking water and set it aside (you’ll use this to thin out the sesame paste).

Boil the Noodles & Blanch the Greens:

Assemble dan dan sauce

In each serving bowl, add the light soy sauce, soy paste, vinegar, chili garlic sauce (if using), sesame paste, grated garlic, and 2 tablespoons of hot noodle water. Stir everything together until the sesame paste turns smooth and creamy.

Thin the sauce to smooth

Add more noodle water as needed—the sauce should be on the thinner side, since it will thicken when the noodles are tossed in.

Seasoning the serving bowls:

Assemble and serve

Divide the cooked noodles into the seasoned bowls. Top with pork crumbles, green scallion parts, roasted peanuts, and a few pieces of blanched greens. Drizzle with more chili oil if desired. Toss everything together until the noodles are evenly coated in sauce. Serve immediately while hot.

Assemble and garnish:

I made this with a vegan twist. Used garden beef crumbles, and used unsalted, unblanched peanut butter for the sauce. I was lucky to find pickled green mustard - it made the flavor really pop. I used gf rice-ramen noodles and blanched yuchoi and bok choy with sesame seeds. Absolutely delicious.

This was so good! Just like what I remembered from Taiwan. I did have to sub a few ingredients because I don't have them handy but the flavor is still excellent. Will make it again!

https://content.jwplatform.com/videos/0LsYlBb2.mp4

Taiwanese dan dan noodles.mp4

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