Chinese Dan Dan Mein
Dan Dan Noodles, otherwise known as Dan Dan Mian, originate from Sichuan, China, and it has since become popular all over the world.
Sichuan, also spelled as Szechuan, is the birthplace of many Chinese foods we love: kung pao chicken, kung pao shrimp, hot and sour soup, etc. Sichuan cooking is famous for its intense and deep flavors.
I have tried many versions of Dan Dan Noodles, but the ones I have tried in Sichuan linger. Unlike the usual watered down versions, these noodles should be extremely flavorful, savory, nutty, spicy, and slightly sharp tasting. Read on to find out more about these noodles.
What Does Dan Dan Mean in Chinese?
Interesting fact: The original use of “dan dan” refers to the pole that vendors would use to sell this dish to others on the street. The dish was extremely affordable and the people gradually began to call the noodles “dan dan noodles” to refer to the pole.
The Different Kinds of Dan Dan Noodles
Dan Dan Noodles can be served dry or with soup, and some variations call for sesame paste and/or peanut butter. This specific recipe is served dry.
These noodles are so good that there are regional variations in Japan and Korea. My recipe calls for Mizkan brand condiments. It’s absolutely delicious and authentic, and I am sure you will love it!
Disclaimer: This is a sponsored post using Mizkan condiments.
What Dishes to Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
How Many Calories Per Serving?
This recipe is 793 calories per serving.
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- 8 oz. (226 g) fresh noodles
- 6 oz. (170 g) ground pork, beef, or chicken
- 1 pinch salt
- 1/2 teaspoon sesame oil
- 3 dashes white pepper
- 2 stalks scallions, cut into rounds
- 1 tablespoon oil
- 2 tablespoons ground peanuts, for garnishing
- fresh red chilies, sliced, for garnishing
- 5 tablespoons oil
- 2 tablespoons dried chili flakes
- 1/2 tablespoon Sichuan peppercorn
- 2 tablespoons Mizkan Ajipon Ponzu
- 2 tablespoons Mizkan Oigatsuo Tsuyu Soup Base, Green Label - No MSG
- 2 tablespoons Mizkan Goma Shabu, Sesame Sauce
- 1 tablespoon Mizkan Honteri Mirin
- 1/2 teaspoon sesame oil
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 2 cloves garlic, peeled and very finely minced
- 1/2 tablespoon white sesame seeds
- Bring a pot of water to boil. Cook the fresh noodles until al dente, drained, briefly rinsed with cold water and set aside. You can get fresh noodles like the above at Asian markets.
- Mix the ground pork with salt, sesame oil, white pepper, and half of the chopped scallion. Set aside. Leave the other half of the scallion for garnishing.
- Prepare the chili oil first by heating up a small pot on high heat. Add the oil and heat up the oil until it becomes very hot. Turn off the heat and add the red chili flakes and Sichuan peppercorns into the oil. Cover the pot with its lid immediately as the oil will splatter. Wait for 5 minutes before removing the lid. Filter the chili oil using the filter.
- Prepare the Sauce by combining the Chili Oil and all the ingredients in the Sauce together. Whisk it to mix well.
- Transfer the noodles into the sauce pan, stir to combine well with the Sauce.
- To cook the ground pork, add 1 tablespoon of oil into a fry pan. When the oil is heated, add the ground pork into the pan and stir continuously to break up the lumps. Cook for 2-3 minutes or until the ground pork is cooked. Transfer the ground pork to the Dian Dian Mian and mix well.
- Transfer the noodles into two bowls. Top with some ground peanuts, scallions, and fresh red chilies. Serve immediately.
If you don't like the flavor and tingly sensation of Sichuan peppercorn, you can omit it from the Chili Oil. You can buy store-bought red chili oil or "La Yu" for this recipe. Just use about 4 tablespoons or according to your liking and taste.
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Serving Size3 people
Amount Per Serving Calories 793Total Fat 55gSaturated Fat 33gCholesterol 41mgSodium 2279mgCarbohydrates 60gFiber 5gSugar 6gProtein 20g