Recipes - Chinese

Dan Dan Noodles


Dan Dan Noodles were originally sold by street vendors who carried the pole (dan dan) over the shoulder with two baskets containing the ingredients and stove at either end. Sellers would ladle over each ingredient in the sauce separately. The local people gradually came to call them Dan Dan Noodles ­– literally translates as “noodles carried on a pole” or better translated as “peddler’s noodles” as they were really affordable.
Cooking Time: 15mins - 30mins
Serves:2
Total time: 15mins - 30mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Chinese









Ingredients:

1 tbsp Sichuan peppercorns
250g minced pork
60g Ya Cai (finely chopped )
2 tbsp light soy sauce
2 tbsp peanut or vegetable oil
4 dried chillies (soaked to soften, seeded, halved lengthwise)
3 spring onions (finely chopped, plus extra, to serve)
2 garlic cloves (finely chopped)
2 tbsp sesame paste or tahini
1 tbsp dark soy sauce
2 tbsp chilli oil sauce*
500g Shanghai noodles or other fresh flour (wheat) noodles*




Steps:
  1. Toast peppercorns in a small frying pan over low heat for about 1 min or until fragrant. Be careful not to let them burn. Using a mortar and pestle, grind until crushed. Using your hands, mix pork with crushed peppercorns, mustard greens and 1 tbsp light soy until combined.
  2. Heat 1 tbsp oil in a wok over high heat. Add chillies and cook, stirring, for 30 secs or until fragrant. Add pork (and 1 tbsp soy sauce) mixture and brown, breaking up lumps, for 4 mins or until slightly crisp. Transfer to a bowl. Keep warm.
  3. Clean the wok and heat remaining 1 tbsp oil over medium heat. Add onions and garlic, and cook for 1 min or until fragrant. Add sesame paste, remaining 1 tbsp light soy, dark soy, chilli oil and 250ml water. Cook and keep stirring for another 2 mins or until sauce thickens.
  4. Meanwhile, cook noodles according to the instructions on the packet and drain. Divide among bowls and spoon over sauce and pork mixture. Scatter with extra spring onions to serve.

*Shanghai noodles and Ya Cai are available in the refrigerated section of Asian food shops. You may google “yi bin ya cai” for packaging picture so it’s easier to buy it.


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Dan Dan Noodles

Dan Dan Noodles

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Dan Dan Noodles were originally sold by street vendors who carried the pole (dan dan) over the shoulder with two baskets containing the ingredients and stove at either end. Sellers would ladle over each ingredient in the sauce separately. The local people gradually came to call them Dan Dan Noodles ­– literally translates as “noodles carried on a pole” or better translated as “peddler’s noodles” as they were really affordable.

Cooking Time: 15mins - 30mins
Serves: 2
Total time: 15mins - 30mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Chinese
Ingredients

1 tbsp Sichuan peppercorns
250g minced pork
60g Ya Cai (finely chopped )
2 tbsp light soy sauce
2 tbsp peanut or vegetable oil
4 dried chillies (soaked to soften, seeded, halved lengthwise)
3 spring onions (finely chopped, plus extra, to serve)
2 garlic cloves (finely chopped)
2 tbsp sesame paste or tahini
1 tbsp dark soy sauce
2 tbsp chilli oil sauce*
500g Shanghai noodles or other fresh flour (wheat) noodles*

Instructions
  1. Toast peppercorns in a small frying pan over low heat for about 1 min or until fragrant. Be careful not to let them burn. Using a mortar and pestle, grind until crushed. Using your hands, mix pork with crushed peppercorns, mustard greens and 1 tbsp light soy until combined.
  2. Heat 1 tbsp oil in a wok over high heat. Add chillies and cook, stirring, for 30 secs or until fragrant. Add pork (and 1 tbsp soy sauce) mixture and brown, breaking up lumps, for 4 mins or until slightly crisp. Transfer to a bowl. Keep warm.
  3. Clean the wok and heat remaining 1 tbsp oil over medium heat. Add onions and garlic, and cook for 1 min or until fragrant. Add sesame paste, remaining 1 tbsp light soy, dark soy, chilli oil and 250ml water. Cook and keep stirring for another 2 mins or until sauce thickens.
  4. Meanwhile, cook noodles according to the instructions on the packet and drain. Divide among bowls and spoon over sauce and pork mixture. Scatter with extra spring onions to serve.

*Shanghai noodles and Ya Cai are available in the refrigerated section of Asian food shops. You may google “yi bin ya cai” for packaging picture so it’s easier to buy it.

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