Classic Dan Dan Noodles

Classic Dan Dan Noodles
Staff Writer
Classic Dan Dan Noodles

Chris Terry

Classic Dan Dan Noodles

Addicted as I am to Mr. Xie's Dan Dan noodles, I have to admit that this classic recipe is also glorious. As with the other version, it serves two people, either in one big bowl to share, or in two separate bowls. If you wish, you can blanch a handful of leafy greens in the noodle cooking water and add to the bowl, as shown in the photograph.

Click here to see Regional Chinese Cooking Made Easy.

2
Servings
728
Calories Per Serving
Deliver Ingredients

Notes

*Note: Also sold as "sweet bean sauce" or tian mian jiang, this smooth, dark, glossy paste is made from fermented wheat and salt, sometimes with soy. It is used mainly in dips and stir-fries.

Ingredients

For the sauce

  • 2  Teaspoons  light soy sauce
  • 1/4  Teaspoon  salt
  • 1  Teaspoon  Chinkiang vinegar
  • 2-4 tablespoons chile oil with its sediment
  • 1/4  Cup  thinly sliced scallions, green parts only
  • 1/4  Cup  plus 1 tablespoon Sichuanese ya cai

For the noodles

  • 3  Tablespoons  cooking oil
  • 1/4  Pound  ground pork
  • 2  Teaspoons  Shaoxing wine
  • 1  Teaspoon  sweet fermented sauce*
  • 1  Teaspoon  light soy sauce
  • Salt, to taste
  • 3/4  Cups  chicken stock or cooking liquid from the noodles
  • 7  Ounces  dried Chinese wheat flour noodles or 11 ounces fresh noodles

Directions

For the sauce

Place all of the sauce ingredients except for the stock in a serving bowl.

For the noodles

Heat the oil in a seasoned wok over medium heat and swirl it around. Add the pork and stir-fry until it changes color. Add the Shaoxing wine, stir a few times, then add the sweet fermented sauce and stir-fry until you can smell it.

Season with the soy sauce and salt, to taste, and press the meat against the wok with your scoop or ladle to encourage it to separate out into little morsels. When the meat has separated and is fragrant but still juicy, remove from the wok and set aside.

Bring a pan full of water to a boil and, in a separate pan, reheat the stock, if using. Boil the noodles to the desired level of doneness.

Drain in a colander (reserving some of the cooking water if you are not using stock). Add the stock or noodle cooking water to the sauce. Place the noodles in the bowl, top with the pork, and serve. Before eating, give the noodles a good stir until the sauce and meat are evenly distributed.

Nutritional Facts

Total Fat
46g
66%
Sugar
7g
8%
Saturated Fat
9g
38%
Cholesterol
81mg
27%
Carbohydrate, by difference
48g
37%
Protein
31g
67%
Vitamin A, RAE
37µg
5%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
22µg
24%
Calcium, Ca
237mg
24%
Choline, total
92mg
22%
Fiber, total dietary
3g
12%
Folate, total
152µg
38%
Iron, Fe
3mg
17%
Magnesium, Mg
62mg
19%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
496mg
71%
Riboflavin
1mg
91%
Selenium, Se
57µg
100%
Sodium, Na
1487mg
99%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
189g
7%
Zinc, Zn
3mg
38%

Dan Dan Noodle Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Dan Dan Noodle Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.