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Dan Dan Mien (Noodle)


This is my favorite version of the popular Dan Dan Mien. It’s a classic Sichuan spicy noodle that makes a perfect winter time meal! This common street food is usually prepared with pork or beef; but, I decided to use chicken instead which tastes just as delicious. Just make sure you mix all the ingredients well to ensure the spicy, salty, sweet, and nutty flavors of the meat and sauce are meshed to the delicious noodles. Add some garnishing on top before serving and you have a hearty bowl of noodles. Enjoy! :)


UPDATED: December 28th 2013
This is an updated post with a new video cooking guide.




Dan Dan Mien( Noodle)

Ingredients

450 g Dried Wheat Noodles, cooked according to manufacturer instructions
Baby Bok Choy, blanched (optional)
Fresh Coriander Leaves, chopped (optional)
Chinese Celery, chopped (optional)

Meat Topping
380 to 400 g Ground Chicken Breast/Pork/Beef
3 to 4 Tbsp Peanut Oil
1 tsp Sichuan Peppercorn
100 g Preserved Vegetables (Sichuanese Ya Cai or Tianjin)(I used Tianjin preserved vegetables from Sumiyacai brand)
½ tsp Ground White Pepper
1 Tbsp Soy Sauce
1 Tbsp Dark Soy Sauce

Sauce
1 Tbsp Peanut Oil
1 tsp Sichuan Peppercorn
3 Cloves Garlic, chopped (about 1 Tbsp)
½ inch Ginger, finely chopped (about 1 Tbsp)
4 Stalks Scallions (Green Onions/Spring Onions) white part only, chopped (reserved the green part for sprinkling)
2 ½ Tbsp Soy Sauce
1 Tbsp Dark Soy Sauce
5 Tbsp Chili Oil with sediment
2 ½ Tbsp Sesame Paste

Method

Heat a wok or skillet over high heat and add the peanut oil. Add the peppercorns and stir-fry until fragrant and mix in the preserved vegetables. Stir-fry the mixture for about 15 seconds. Then add in the ground chicken and continue to fry until the chicken is cooked. Add the white pepper, soy sauce, and dark soy sauce. Stir-fry the meat mixture until browned and crisp. Remove from the heat and set aside.

In a wok or saucepan over high heat, add peanut oil and mix in the peppercorns. Stir-fry until fragrant and add garlic, ginger, and scallions and stir-fry for about 30 to 40 seconds. Reduce the heat to low, mix in the soy sauce, dark soy sauce, chili oil, and sesame paste and simmer for about 2 to 3 minutes.

To serve the noodle: Divide the noodles among 4 to 6 bowls, add the sauce, meat mixture and mix together. Top with vegetables, chopped scallions, or coriander, Chinese celery and serve immediately.

Serves 4 to 6
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Comments

  1. KYJanuary 7, 2011 at 1:24 PM

    This looks so appetizing, especially the first photo!

    ReplyDelete
  2. RoxanJanuary 7, 2011 at 1:33 PM

    This look so good! The recipe seems a bit intimidating but when I look through the ingredient list I actually have almost everything at home already. I think I could do this :)

    ReplyDelete
  3. j3ss kitch3nJanuary 7, 2011 at 4:55 PM

    this looks divine! noodles of all kind are my fav! thanks for sharing angie!

    ReplyDelete
  4. dinewithlenyJanuary 8, 2011 at 4:36 AM

    This looks so delicious. your photo looks so appetizing.

    ReplyDelete
  5. The Chef In My HeadJanuary 8, 2011 at 8:04 AM

    On my way to the kitchen now! We are having this for lunch. I have some ground turkey I need to cook and this will be perfect! ~Leslie

    ReplyDelete
  6. GaliJanuary 8, 2011 at 8:50 AM

    Yum yum yum! Wish I had all the ingredients to make that for dinner. Looks so amazingly good.

    ReplyDelete
  7. Angie TeeJanuary 8, 2011 at 10:31 AM

    @The Chef In My Head: Enjoy! Btw, nice avatar (logo).

    ReplyDelete
  8. MarlisJanuary 8, 2011 at 12:00 PM

    I am confused, for the ingredients for the sauce no peppercorns are mentioned, but your instructions require peppercorns to be added to the oil when you make the sauce, as well when you brown the vegetables and meat. Could you clarify please? The recipe sounds marvelous and I don't want to mess it up.
    Thanks

    ReplyDelete
  9. Angie TeeJanuary 8, 2011 at 12:14 PM

    @Marlis: Oops! I missed out the Sichuan peppercorn. Thanks.

    ReplyDelete
  10. AliciaJanuary 8, 2011 at 2:54 PM

    MMM...I'm in love with the dan-dan noodles at Myers and Chang and it sounds like this is pretty similar based on the ingredients. I'm going to file this recipe for the next time I'm craving some asian noodles!

    ReplyDelete
  11. Elin ChiaJanuary 9, 2011 at 1:37 AM

    Looks delicious...hungry just gazing at it from the Window.. slurp slurp:)

    ReplyDelete
  12. izzyJanuary 9, 2011 at 7:56 AM

    Love Dan Dan Noodles! Nothing like having spicy noodles on a cold day! Will be sharing this on my site!!

    ReplyDelete
  13. HeatherJanuary 10, 2011 at 7:45 AM

    I've never had this dish, but it sounds absolutely delicious!

    ReplyDelete
  14. test it commJanuary 24, 2011 at 7:37 PM

    That dan dan mien looks really tasty!

    ReplyDelete
  15. MeilinMay 4, 2012 at 9:18 PM

    I am a writer for the German edition of "The Epoch Times" newspaper and would like to publish the picture of your delicious-looking Dan dan mian in my next article. Would you send me the high-res files of the first two photos on this page? Of course i would credit them accordingly. Thank you! Meilin

    meilin.klemann@epochtimes.de

    ReplyDelete
  16. eugwendMay 27, 2013 at 11:16 AM

    Hello Angie.

    I've been following your food blog for quite a while and tried some of your recipes. They taste good all thanks to simple and clear instructions. However, there are some ingredients that I'm not familiar. For example, sesame paste. Instead of getting a jar from Asian groceries store, is it possible for me to do it myself or substitute it with some other ingredient?

    Thanks so much.

    ReplyDelete
    Replies
    1. Angie TeeMay 27, 2013 at 9:53 PM

      Thanks for your comments and support. There's no substitute for the sesame paste in this recipe. The paste came in a small jar, and inexpensive too.

      Delete
  17. UnknownJune 4, 2014 at 8:58 AM

    I think someone borrowed your dan dan noodle picture:
    http://thenoodleguy.com/2012/10/24/dan-dan-noodles-recipe/

    ReplyDelete
  18. JessicaJanuary 18, 2015 at 4:02 AM

    Hi! I love you recipe and video! Could I ask what brand of wok/skillet you used in this video?

    ReplyDelete
    Replies
    1. Angie TeeJanuary 18, 2015 at 10:41 AM

      Thanks! This is a Hawkins Futura® Kadhai Deep Fry Pan, with 14"/36cm with 7.5 Liter capacity.

      Delete
  19. DeepaJuly 24, 2015 at 9:26 AM

    Angie i bought dried lanzhou pulled noodles from the chinese grocery store.The package instructions said to boil them for 3 minutes.I did that but the noodles were gummy and starchy..is there any tips you can give to keep the noodles elastic?

    ReplyDelete
    Replies
    1. Angie TeeJuly 28, 2015 at 2:01 AM

      1. try add some salt and extra water to boil the noodles.
      2. rinse the noodles with cold water and drain well.

      Delete

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