𝔼𝕒𝕤𝕪 𝔻𝕒𝕟 𝔻𝕒𝕟 ℕ𝕠𝕠𝕕𝕝𝕖𝕤 ℝ𝕖𝕔𝕚𝕡𝕖

 𝔼𝕒𝕤𝕪 𝔻𝕒𝕟 𝔻𝕒𝕟 ℕ𝕠𝕠𝕕𝕝𝕖𝕤 ℝ𝕖𝕔𝕚𝕡𝕖

Beef Dan Dan Noodles

Dan Dan Noodles are one of the favourite and classic Chinese noodles other than Zha Jiang Mian. Dan Dan Noodles come from Sichuan Province and bears the regions characteristic spicy, fiery and savoury flavour. This is a noodle dish that will warm your heart and set your tongue on a numbing tasteful journey. 

Some notes before we proceed on to the recipe, you can use any type of protein for this dish and it depends on preference. Also any type of noodles can be used for this dish as per your preference. For reference purposes, the pictured dish is made with minced beef and spaghetti pasta as I don't have any other noodles on hand at the time.

My recipe is for 2 servings of this noodles

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

𝗗𝗮𝗻 𝗗𝗮𝗻 𝗦𝗮𝘂𝗰𝗲:

2 tbsp of sesame paste or tahini (can also substitute it with creamy peanut butter)

2 tsp of light soya sauce

1/4 tsp of caster sugar

1 pinch of Sichuan peppercorns, lightly toasted and ground

1 clove of garlic, ideally in paste form is best

1/2 tbsp of Toban Djan chilli bean sauce

𝗠𝗲𝗮𝘁 (𝗣𝗿𝗼𝘁𝗲𝗶𝗻) 𝐌𝐢𝐱𝐭𝐮𝐫𝐞:

3 tsp neutral tasting vegetable oil

200g minced meat (any type to your taste, or even crumbled firm tofu for plant based version)

2 tsp hoisin sauce, or sweet bean sauce

2 tsp Shaoxing wine (if using, if not can be omitted)

1 tsp dark soy sauce

2 tsp light soy sauce

1/2 tsp Chinese Five Spice Powder

2 tbsp preserved mustard greens (can be substituted for diced mushrooms)

4 nests thin wheat noodles (or any type of wheat noodles)

3 spring onions, green parts only finely sliced (I substituted this for Choy Sum about 300g, because I couldn't find spring onions at the local grocer - this substitution entails another step of preparation but it is up to you if you want to change out your veggies)

8 tbsp Sichuan chilli oil

𝐌𝐞𝐭𝐡𝐨𝐝:

1. To make sauce: place all sauce items in a blender or hand mix together until smooth and set aside until ready to serve.

2. To make meat mixture: Heat the oil in a wok or pan then add in the meat mixture, saute until browned and beginning to crisp. Then add in the hoisin or sweet sauce, Shaoxing wine, dark soy and five spice powder. Cook a little longer until the meat or protein absorbs the liquid, then keep warm.

3. For the Choy Sum prep: Wash the Choy Sum and cut into 1 inch pieces. Drain and towel dry or uses a salad spinner if it is too wet. Bring a kettle or pot of water to boil, put the choy sum in a small pot and pour the water into it. Use a chopstick to mix the choy sum around to blanch and half cook it, after 3 minutes drain and set aside.

4. Cooking the noodles: Bring a pot to boil and cook the noodles according to the packaging instructions. Drain and divide the noodles between bowls, then add 2 tbsp of dan dan sauce to the noodles, 2 or 3 tbsp of chilli oil (or more to taste) then top with the meat mixture. Finish off by putting the blanched Choy Sum on the side and drizzling garlic crisps and garlic oil on it (I always have garlic oil and crisps handy as it is one of the must haves for Chinese cuisine garnishings). If you are using spring onions, now would be the time to generously sprinkle the bowl of noodles with it, depending on your taste.

Serve this immediately for the best flavour and taste. This is definitely a warming dish that speaks and reverberates of home for most Chinese. They type of noodles you will eat in a family and home setting.

I hope that you enjoy this recipe and tag me in it if you decided to give it a try. Would love to see your creations and thoughts on this.