Prep 25 mins
Cook 0 mins
These aromatic dan dan noodles in a spicy soy-based sauce are wildly popular at South Beauty. A small bowl of them will customarily arrive at the end of a meal—especially in the summer when, paradoxically, eating chile-laden foods is thought to help you feel cooler. Choose noodles that have a firm, chewy texture. This wonderful recipe is from Susanna Foo.
- 3 tablespoons soy sauce
- 1 tablespoon brandy or 1 tablespoon whiskey
- 1 teaspoon hoisin sauce
- 1 teaspoon cornstarch
- 1⁄4 lb ground pork
- 1 tablespoon asian sesame paste
- 1 teaspoon balsamic vinegar
- 1 tablespoon chili oil
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 cup chicken stock or 1 cup low sodium chicken broth
- 1 tablespoon vegetable oil
- 4 heads baby bok choy, quartered lengthwise
- 1⁄2 lb thin fresh Asian noodles, preferably Shanghainese or 1⁄2 lb fresh linguine or 1⁄2 lb spaghetti
- 2 tablespoons minced chinese pickled mustard greens (optional)
- 2 scallions, white parts only, minced
- Bring a large saucepan of water to a boil. In a small bowl, mix 1 tablespoon of the soy sauce with the brandy, hoisin sauce and cornstarch. Blend the mixture into the ground pork.
- In a small bowl, whisk the sesame paste with the vinegar and the remaining 2 tablespoons of soy sauce until smooth. In a small saucepan, heat the chili and sesame oils. Add the garlic and cook over high heat for 30 seconds. Add the sesame paste mixture and simmer for 1 minute. Add the stock and simmer over low heat, stirring occasionally, until reduced slightly, about 3 minutes.
- In a small skillet, heat the vegetable oil. Add the seasoned ground pork and cook over moderately high heat, breaking up the meat with a spatula, until cooked through, about 3 minutes. Cover the skillet and remove from the heat.
- Add the bok choy to the boiling water and cook until bright green, about 10 seconds. Using a slotted spoon, transfer the bok choy to 4 small bowls. Cook the noodles in the boiling water until al dente, about 3 minutes. Drain well and transfer to the bowls. Pour the sauce over the noodles and spoon the ground pork on top. Garnish with the pickled mustard greens and scallions and serve.
As my husband declared, "This is awesome!" We really enjoyed this meal. I used 1/2 lb. of egg noodles for this, and I only had ground turkey on hand, but everything else was done according to recipe. Thank you for posting.
This was a lovely version of dan dan mian! I now have around 5 versions of this Sichuan dish, and they're all great. This was quick and easy to make, not as hot as we normally have but with a lovely sesame flavour. I used the full recipe for 2 of us fo dinner, which was just right. I used my homemade hong you for the chilli oil with lots of sediment! And used hokkein noodles; was out of pickled mustard greens so used pickled radish instead. Lovely recipe, thanks for posting!