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Dan Dan Noodles http://rasamalaysia.com/dan-dan-mian/
January 10th, 2014 14 Comments

Dan Dan Noodles

Dan Dan Mian
Dan Dan Mian pictures (1 of 10)

To showcase the versatility of Mizkan condiments and sauces, I am sharing with you a very popular Chinese noodle recipe called Dan Dan Mian. As I mentioned in my previous post about building an all-purpose Asian pantry, you can use Mizkan sauces and condiments for a variety of Asian cooking, for example: Chinese, Taiwanese, Korean, and other Asian cooking without losing the authentic taste and flavor of the dish. I will show you how exactly with this Dan Dan Mian recipe.

Dan Dan Mian (担担面) originated from Sichuan, China, and it has since become popular all over the world. Sichuan, also spelled as Szechuan, is the birthplace of many dishes you already love: kung pao chicken, mapo tofu, hot and sour soup and so much more. Sichuan cooking is prized for its intense flavors of combining numbing (“ma”) and spicy (“la”) flavors into scrumptious, addictive, and absolutely incendiary great dishes that you just can’t stop eating. Dan Dan Mian is one of it.

Dan Dan Mian

I have tried many versions of Dan Dan Mian, but the ones I had tried in Sichuan a few years ago left lasting impressions. Unlike the usual watered down versions served outside of Sichuan, Dan Dan Mian in Sichuan is an epitome of Sichuan cooking—fiery with the tingly nuance as you chow down the dry noodle dish in an extremely flavorful, nutty, aromatic, and slightly sharp tasting sauce. It was absolutely delicious and I was instantly hooked.

Traditionally, the sauce of Dan Dan Mian is made of Chinese black vinegar, Chinese sesame sauce, soy sauce, MSG plus red chili oil and Sichuan peppercorn. Many people shun away from buying new bottles and sauces just to make a dish, and this is particularly true when it comes to Asian cooking. You don’t have to do that anymore with Mizkan condiments and sauces. Asian cooking uses very similar basic sauces and Mizkan is your all-purpose sauces to stock up. I used Mizkan Ponzu in lieu of Chinese black vinegar. Mizkan Goma Shabu Sauce to replace sesame sauce. In addition of soy sauce, I use Mizkan Oigatsuo Tsuyu Soup Base (Green Label with No MSG) to bring out the umami flavor in the dish as the Tsuyu sauce is made with real Bonito (fish) flavoring. And the end result was absolutely pleasing and delightful, and the taste was close to the Dian Dian Mian I had in Sichuan years ago. And the best thing about this Dan Dan Mian recipe is that you don’t even have to cook, other than the ground meat. It’s so easy and hassle free!

Dan Dan Mian

So there you have it, now you can use Mizkan Japanese condiments to make Chinese dishes without extra money spent on new sauces, while getting amazing results in terms of flavor and authenticity. Of course, you can still use Mizkan for your Japanese cooking. For recipe ideas, please check out all my Japanese recipes made with Mizkan. Stay tuned as I will teach you how to use these sauces again next month. Happy cooking!

RECIPE HERE: Dan Dan Noodles
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14 comments... read them below or add one

  1. Thanks so much for sharing this recipe. I’ll have to give it all a try with gluten free pasta.

  2. claud says:

    Comfort food. I need one bowl so badly now.

  3. Brian says:

    Is this the same as dandan noodles? Looks delicious.

  4. neela says:

    Where can one get Sichuan peppercorns? I looked for them in Ranch 99 Markets here in the bay area and did’t see them. Will I get them in China town? or Whole Foods perhaps?

    Thanks for posting awesome recipes btw!!

  5. Sherman says:

    Howdy Rasa Malaysia!

    Thank you for your wonderful assortment of Asian recipes! I’m having some difficulty finding your ingredients here, in San Francisco. I usually shop at the Mai Wah Market on Clement St. Though I believe there are other locations where I can find your products here, but I’m lost! Any suggestions?

  6. Linda says:

    Are these similar to chow mein noodles or ramen noodles??

  7. tamar says:

    I have made this recipe twice now, once with ground beef and once with ground turkey. IMHO, the sauce came out too sweet for beef…but is was just about right for turkey. I did leave out the extra sugar the second time I made it and added a little extra vinegar.

    I live in a city in Eastern Europe where it is sometimes difficult to find specialty ingredients for Asian cooking. I love the “Mizkan pantry” idea and brought back a whole set of sauces and condiments in my suitcase the last time I went home. All this recipe required in addition to the Mizkan sauces were some basic food items to make a great, fast meal. I have also made some of the bento dinners when our kitchen is in an Asian mood.

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