Dan Dan noodles are the archetypal Chengdu street snack. Their name comes from the bamboo shoulder pole that street vendor traditionally use to transport their wares: the verb ‘Dan’ means to carry on a shoulder pole. Elderly residents of the city still remember the days when the cries of the noodles sellers- ‘Dan dan mian ! Dan Dan mian!
- 200 gms dried Chinese flour and water for noodles
- For the meat toppings
- 1 tbspPeanut oil
- 3 Sichuanese dried red chilies, snipped in half and seed should be discarded
- 1/2 tsp whole Sichuan pepper
- 25 gms Tiajin preserved vegetables
- 100 gms minced beef
- 2 tsp light soy sauce
- Salt to taste
- For the sauce
- 1/2 tsp ground roasted Sichuan pepper
- 2 tbsp sesame paste
- 3 tbsp light soy sauce
- 4 tbsp chilli oil with chilli sediment
- Salt as desired
Method of making the Dan Dan Noodels
- Heat 1 tbsp of peanut oil in a wok over the moderate heat. When the oil is hot but not yet smoking, add the chilies and Sichuan pepper and stir fry briefly until the oil is spicy and fragrant. Take care Not to burnt the spices. Add the ya cai or preserves vegetables and continue to stir fry until hot and fragrant. Add the meat, splash in soy sauce and stir fry until the meat is brown and a little crisp, but not too dry.
- Season with salt to taste. When the meat is cooked remove the mixture from the wok and set aside.
- Divide the sauce ingredients among the serving bowls and mix togeather.
- Cook the noodles according to the instructions on the packet. Drain them and add the portion to the sauce in each serving bowl. Sprinkle each bowl with the mixture and serve immediately.
- Before eating give the noodles a good stir until the sauce and meat are evenly distributed.
Please Note: Sichuan pepper is very hot and fiery sichuaneas herb/pepper which may make your tongue numb. Please be care ful while adding this heavenly pepper which is full of aroma and peppery taste.
Chefs Nectar 