Photo Credit: Grey World
|Rice noodles drying outside|
Photo Credit: Dennis Kruyt
|Hand pulled noodles|
Photo Credit: Matt
We made, and enjoyed, Dan Dan Noodles. The words "dan dan" refer to the method the noodles used to be carried in and sold from. The noodle vendor would carry two baskets hanging from a bamboo pole over his shoulders, one basket holding the noodles, and the other basket holding the sauce and toppings. This is a Sichuan dish and if it's authentic, it's been made with hot and numbing Sichuan peppers - an ingredient we omitted, so our whole family would enjoy them.
- Chinese wheat or egg noodles (enough for 4)
- 2 cups ground pork
- 1 tbsp vegetable oil or peanut oil
- 1 tbsp & 2 tbsp soy sauce (divided)
- 1 tbsp & 1 tbsp dark rice wine (divided)
- 2 cloves garlic
- 2 tsp minced fresh ginger
- 2 tsp sesame oil
- 2 tbsp tahini (sesame butter)
- 2 tsp sugar
- 4 cups chicken stock
- 4 green onions for topping
- 1/2 cup chopped roasted peanuts, for topping
- Chili oil (optional)
- *Sichuan ground peppercorns (optional)
1.In a bowl, mix together pork, 1 tbsp soy sauce and 1 tbsp rice wine. Let marinate while preparing the meal.
2. Cook noodles according to package directions. Once cooked, drain and set aside.
3. Finely chop garlic and ginger, and set aside. Chop green onions and set aside.
4. Heat vegetable or peanut oil in large pan. Cook ground pork for 4 minutes, stirring to separate into small pieces. Add garlic and ginger and cook until fragrant. Add remaining soy sauce, rice wine, sesame oil, tahini and sugar. If using Sichuan peppercorns, add these now*. Cook, stirring for one minute, making sure tahini is well blended with meat. Add stock, and cook until it thickens, 2-3 minutes, stirring well.
5. To serve, divide noodles into four bowls, divide meat into four bowls over the noodles, and spoon broth/sauce over the meat. Top with green onions and roasted peanuts.
* I read many recipes for this dish, and the amount of ground Sichuan peppercorns ranged from 1/2 tsp to 2 tbsp! Quite a difference in amounts. If using, I would recommend starting with a small amount, increasing to taste.
We had the chili oil on the table, and Hubby and I added a bit to our bowls. Serve with chopsticks, and slurp those noodles!