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    You are in: Home / Recipes / Dan Dan Noodles With Pickled Mustard Greens Recipe
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    Dan Dan Noodles With Pickled Mustard Greens

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    NcMysteryShopper's Note:

    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.

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    Units: US | Metric

    • 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


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

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    Ratings & Reviews:

    • on February 05, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 23, 2006


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Dan Dan Noodles With Pickled Mustard Greens

    Serving Size: 1 (161 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 169.9
    Calories from Fat 102
    Total Fat 11.4 g
    Saturated Fat 3.0 g
    Cholesterol 22.2 mg
    Sodium 904.8 mg
    Total Carbohydrate 5.9 g
    Dietary Fiber 0.7 g
    Sugars 2.3 g
    Protein 8.5 g

    The following items or measurements are not included:

    sesame paste

    chili oil

    Asian noodles

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