Dan Dan Noodles

Name: Dan Dan Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp Sichuan peppercorns; ⅓ cup Chinese sesame paste; ⅓ cup hot water; 2 tbsp Chinese light soy sauce; 2 tbsp chili oil; 1 tbsp light brown sugar; 1 tbsp black rice vinegar; 1 tbsp vegetable oil; 1¾ cup veggie ground; ¼ cup preserved mustard greens (sui mi ya cai); 1 tbsp black bean garlic sauce; ½ tbsp dark soy sauce; ½ tbsp Chinese rice cooking wine; 2 tsp grated fresh ginger; 4 head baby bok choy; 12.346 oz quick-cooking ramen noodles; 2 tbsp unsalted roasted peanuts; 1 stalk green onion

By Pick Up Limes · Pickup LimesPublic

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Dan Dan Noodles (担担面), or dàndànmiàn, translates to "carrying-pole noodles," a name inspired by the vendors who originally sold this dish from poles balanced on their shoulders. This versatile and adaptable Chinese Sichuan dish typically features a spicy chili sauce, noodles, and a mix of minced meat and vegetables. Vegan Dan Dan Noodles can be made by using plant-based alternatives though! This dish is known for its "mala" (麻辣) flavour, which combines the numbing sensation ("ma") from Sichuan peppercorns with the spiciness ("la") of both the peppercorn and chili oil.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4

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This recipe was taken from Dan Dan Noodles · by Pick Up Limes. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

1 tspSichuan peppercorns
0.33 cupChinese sesame paste
0.33 cuphot water
2 tbspChinese light soy sauce
2 tbspchili oil
1 tbsplight brown sugar
1 tbspblack rice vinegar
1 tbspvegetable oil
1.75 cupveggie ground
0.25 cuppreserved mustard greens (sui mi ya cai)
1 tbspblack bean garlic sauce
0.5 tbspdark soy sauce
0.5 tbspChinese rice cooking wine
2 tspgrated fresh ginger
4head baby bok choy
350 gquick-cooking ramen noodles
2 tbspunsalted roasted peanuts
1 stalkgreen onion

Steps

1
Add the peppercorns to a small pan over medium-high heat and toast for 2 minutes*.
2
Transfer the toasted peppercorns to a mortar and grind into a powder (alternatively, use a spice grinder). Transfer to a bowl.
3
Add the remaining sauce ingredients to the bowl with the ground peppercorns. Mix and set aside.
4
Add the mince ingredients to a sauté pan over medium-high heat.
5
Cook for 4 to 5 minutes. Then turn off the heat and cover the pan with a lid.
6
Meanwhile, bring a large pot of water to a boil. Add the bok choy, cooking for 30 - 40 seconds. Then scoop the veggies out without draining the water.
7
Add the noodles to the pot of boiling water. Cook according to the package directions, then drain and rinse under warm water to wash away the starch coating the noodles.
8
Assemble the dish by dividing the sauce and noodles between serving bowls. Mix, then top with the mince mixture.
9
Garnish with peanuts, green onion, and more chili oil if desired. Serve the bok choy on the side. Enjoy!

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Per portion

Calories: ~91.3 kcal
Protein: ~2.7 g
Fat: ~6.4 g
Carbs: ~10.2 g
Fiber: ~1.4 g
Sodium: ~53.7 mg

9 ingredients still need USDA food links. Sichuan peppercorns, veggie ground are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Meat
Peanuts
Soy
Sesame

Partial · 9/18 ingredients linked