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Mr. YUM's Dan Dan Mian
Chrystal Mahan YUMeating.com
Adapted from "
Chings Midnight Dan Dan Mian Noodles[/url ]."
4.91
from
11
votes
Print Recipe
Ingredients
NOODLES:
1
pound
flat wide wheat-flour noodles
udon
Pinch
sea salt
1
teaspoon
toasted sesame oil
TOPPINGS:
2
tablespoons
peanut oil
1
tablespoon
finely grated freshly peeled ginger root
3
red Fresno chiles
stemmed, seeded and finely chopped
2
cloves
garlic
finely minced
9
ounces
ground pork
1
tablespoon
Chinese sesame paste
1
tablespoon
light soy sauce
1
tablespoon
dark soy sauce
1
tablespoon
Shaoshing rice wine
1
tablespoon
Chinkiang black rice vinegar
1
teaspoon
ground Sichuan peppercorns
Freshly ground white pepper
GARNISH:
¼
cup
chili oil
¼
cup
toasted sesame oil
⅛
cup
light soy sauce
⅛
cup
dark soy sauce
1
tablespoon
ground Sichuan peppercorns
3
red dried Chinese chili peppers
2
large scallions
finely chopped
1
small handful fresh cilantro
finely chopped
3 to 4
cups
low-sodium chicken stock
very hot
Instructions
First I started the wok on high heat until smoking, then added the peanut oil.
I added the ginger(which cooks fast, be careful), chiles, and garlic.
This you will stir-fry up for about 30 seconds.
Add the meat until browned, about 2-3 minutes.
The sesame paste, soy sauce, rice wine, vinegar and peppercorns came next, and I cooked that until the pork started to crispen up.
Add white pepper afterwards to taste.
Cook noodles according to package directions. Al dente is best.
Warm chicken stock.
Mix the garnish ingredients in a small bow.
To finish, add the noodles to a bowl, sprinkle with pork topping.
Add garnish mixture to top and then add as much chicken stock as you would like in your bowl.
Optional: Add some Sriracha
You can also add extra toppings such as pinches of cilantro, parsley, scallions, salt and pepper to taste.
Notes
Cook's Note: Sesame paste can be substituted with an equal amount of tahini mixed with 1 teaspoon toasted sesame oil.