Dan Dan Noodles
擔擔麵
Dàndàn miàn
擔擔麵 — carrying-pole noodles, for the shoulder pole hawkers sold them from.
Noodles over a pool of chilli oil, sesame paste and vinegar, topped with crisp fried pork and preserved vegetable.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 2
- Revisions
- 1
Allergens
- cereals containing gluten
- peanuts
- sesame seeds
- soya
Named from the ingredients as written, including those carried in from sub-recipes. This is not a guarantee — check the labels on what you actually buy, and note that a product’s recipe can change.
Ingredients
Method
Heat the oil in a wok over a high heat and fry the pork, breaking it up, for 5-6 minutes until it is dry, brown and crisp at the edges.
Add the Shaoxing wine and dark soy and let them cook away.
Add the ya cai and fry for another 2 minutes, then tip it all into a bowl.
In each serving bowl, stir together half the sesame paste, chilli oil, light soy, vinegar, sugar, garlic and ground Sichuan pepper.
Loosen each with the warm stock until it is the consistency of single cream. Sesame paste seizes if you add liquid all at once, so go in stages.
Boil the noodles until just tender, keeping them slightly firmer than you would want to eat, since they carry on softening in the hot sauce.
Drain and pile them straight onto the sauce without mixing.
Top with the crisp pork, spring onions and crushed peanuts.
Take them to the table unmixed, and tell people to stir from the bottom.
Egg Fried Rice