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
560
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
45g
64%
Sugar
6g
7%
Saturated Fat
10g
42%
Cholesterol
74mg
25%
Carbohydrate, by difference
15g
12%
Protein
23g
50%
Vitamin A, RAE
52µg
7%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
23µg
26%
Calcium, Ca
67mg
7%
Choline, total
95mg
22%
Fiber, total dietary
2g
8%
Folate, total
58µg
15%
Iron, Fe
2mg
11%
Magnesium, Mg
41mg
13%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
225mg
32%
Selenium, Se
26µg
47%
Sodium, Na
1150mg
77%
Vitamin D (D2 + D3)
1µg
7%
Water
231g
9%
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.