Best Dan Dan Mein By Sy Recipes

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DAN DAN MEIN (SPICY SZECHUAN NOODLES)



Dan Dan Mein (Spicy Szechuan Noodles) image

There are two versions of the origin of this name. "Dan Dan" is onomatopoetic for "clap clap" and supposedly refers to the noise made by street vendors in Szechuan as they hawk this tasty snack. Dandan are wooden buckets, one on each end of a pole carried across the shoulders, from which vendors sell Dan Dan Mein in the streets of Chengdu. This recipe is adapted from Mrs Chiang's Szechuan Cookbook. It calls for Szechuan peppercorns, called "huajiao" ("flower pepper") in Chinese, and these are what give Szechuan food its distinctive taste. They can be found in Chinese specialty groceries. Do not substitute with black peppercorns, cayenne pepper or red chili peppers. Furthermore, do not substitute Middle Eastern tahini paste for the rich Chinese toasted sesame paste. The two are not interchangeable, although peanut butter is an acceptable alternative in this recipe. For the hot chili oil, use a commercial brand, mince any good dried red chilies, or make you own as follows.

Provided by Daydream

Categories     Japanese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

12 cloves garlic
3 inches fresh ginger
3/4 teaspoon salt
5 tablespoons water
6 green onions
1 lb fresh Chinese noodles
2 teaspoons hot chili oil
1/8 teaspoon ground roasted szechuan peppercorns
4 teaspoons asian toasted sesame paste
2 tablespoons soy sauce
1/2 teaspoon granulated sugar
1/4 cup hot red pepper flakes
1/4 cup peanut oil

Steps:

  • Crush the garlic cloves with the side of a cleaver, then peel and chop coarsely.
  • Peel the ginger, then dice finely.
  • Place the garlic and ginger into a mortar, add salt, then pulverize with a pestle.
  • Add the water to the mashed garlic and ginger mixture, stir until well combined, and set aside.
  • Chop the green onions very finely, then measure – you will need 4 tablespoons in total.
  • In each of four small bowls, place 1 tablespoon of the garlic-ginger-water mixture, 1 tablespoon of chopped green onions, 2 teaspoons hot chili oil, 1/8 teaspoon ground roasted Szechuan peppercorns, 4 teaspoons Asian roasted sesame paste, 2 tablespoons soy sauce, and ½ teaspoon sugar, and mix well.
  • Bring a large pot of water to a rapid boil and cook the noodles according to the directions on the package, until al dente (fresh Chinese noodles usually take from 5 to 10 minutes – don’t overcook).
  • Drain, and divide the steaming hot noodles between four plates.
  • Each person individually mixes his sauce ingredients together with his noodles.
  • For the chili oil: Heat the oil until it is just beginning to smoke.
  • Remove from heat, add the hot red pepper flakes, and stir.
  • The mixture will foam, and will smell very strong!
  • It can be kept for months under refrigeration.

Nutrition Facts : Calories 753, Fat 48.6, SaturatedFat 7.3, Sodium 1444.6, Carbohydrate 72.6, Fiber 5.9, Sugar 2.5, Protein 11.7

DAN DAN NOODLES



Dan Dan Noodles image

A Dan Dan Noodles recipe that's tried, true, and authentic. With this recipe, you can try out this spicy, numbing Sichuan classic at home!

Provided by Judy

Categories     Noodles and Pasta

Time 1h30m

Number Of Ingredients 24

2 tablespoons Sichuan peppercorns
1 cinnamon stick
2 star anise
1 cup oil
1/4 cup crushed red pepper flakes
3 teaspoons oil
8 oz. ground pork ((225g))
2 teaspoons sweet bean sauce or hoisin sauce
2 teaspoons shaoxing wine
1 teaspoon dark soy sauce
1/2 teaspoon five spice powder
1/3 cup sui mi ya cai
2 tablespoons sesame paste (tahini)
3 tablespoons soy sauce
2 teaspoons sugar
1/4 teaspoon five spice powder
1/2 teaspoon Sichuan peppercorn powder ((we ground whole Sichuan peppercorns in a mortar and pestle))
1/2 cup of your prepared chili oil ((scary, but yes!))
2 cloves garlic ((very finely minced))
¼ cup hot cooking water from the noodles
1 pound fresh or dried white noodles ((450g, medium thickness))
1 small bunch leafy greens ((spinach, bok choy, or choy sum))
chopped peanuts
chopped scallion ((optional))

Steps:

  • To make the chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 325 degrees, and then turn off the heat. Wait 6 - 7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon. Add the crushed red pepper flakes and allow them to steep in the hot oil. It should start smelling fragrant, almost like popcorn. Allow the oil to cool. This makes more chili oil than you'll need, but you'll be glad to have it on hand for use in other dishes. Store in a glass jar and keep refrigerated.
  • To make the meat mixture: In a wok, heat a teaspoon of oil over medium heat, and brown the ground pork. Add the sweet bean sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated. Set aside. Heat the other 2 teaspoons of oil in the wok over medium heat, and sautee the sui mi ya cai (pickled vegetables) for a few minutes. Set aside.
  • To make the sauce: Mix together all the sauce ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot water, add more Sichuan peppercorn powder, etc.
  • To prepare the noodles and veggies: Cook the noodles according to package directions and drain. Blanch the greens in the noodle water, and drain.
  • Divide the sauce among six bowls (or four if you want larger servings), followed by the noodles and the leafy greens. Add the cooked pork and sui mi ya cai over the top. Sprinkle with chopped peanuts (optional) and scallions.
  • Mix everything together and enjoy!

Nutrition Facts : Calories 512 kcal, Carbohydrate 41 g, Protein 15 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 936 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

DAN DAN MIAN (DAN DAN NOODLES)



Dan Dan Mian (Dan Dan Noodles) image

Dan dan noodles or dan dan mian are popular Sichuan street snack is named after the bamboo shoulder pole used to carry it.

Provided by Cecilia Chiang

Yield Serves 6-8 as part of a Chinese meal and 4-6 as a lunch, snack, or side dish

Number Of Ingredients 16

2 Tbsp. peanut oil
2 Tbsp. peeled, minced fresh ginger
2 Tbsp. minced garlic
¼ cup finely chopped green onions
½ lb. ground pork
¼ cup (about 1 oz.) finely chopped zha cai
2 Tbsp. Shaoxing wine
3 cups hot chicken broth
2 Tbsp. plus 1 tsp. soy sauce
2 tsp. chili oil
¼ tsp. Chinkiang black vinegar or good-quality balsamic vinegar
1 lb. fresh extra-thin (1/16-inch) Chinese noodles
2 cups cold water
1½ lb. spinach, blanched 5 second and drained for garnish
⅓ cup chopped unsalted roasted cashew nuts or peanuts, for garnish
½ tsp. toasted ground Sichuan peppercorns

Steps:

  • Heat a large wok over high heat until a bead of water dances on the surface and then evaporates. Add the peanut oil and swirl to coat the pan. Add the ginger, garlic, and green onions and cook, stirring, just until fragrant. Add the pork and the preserved vegetable and stir until the meat loses its raw color, about 1 minute. Add the wine and cook for a few seconds to evaporate the alcohol and then add ½ cup of the chicken broth, soy sauce, chile oil, and vinegar. Bring the liquid to a boil and remove from heat.
  • Bring a large saucepan of water to a boil. Remove the noodles from their packaging and fluff the strands to separate. Add the noodles to the boiling water. Let the pot come back up to a boil, then add the 2 cups cold water. Bring to a boil again and immediately drain the noodles. Shake the colander to drain the noodles well and then divide the noodles between the individual serving bowls.
  • Top each serving of noodles with some spicy pork mixture and ladle over a bit of the remaining hot chicken broth. Place some of the blanched spinach on one side of the noodles and sprinkle with the chopped nuts and a little ground Sichuan peppercorns. Serve immediately.

DAN DAN MIAN - SICHUAN SPICY NOODLES



Dan Dan Mian - Sichuan Spicy Noodles image

I wouldn't classify it as burning, but it was pretty tasty! The original recipe from here: http://appetiteforchina.com/recipes/dan-dan-mian-sichuan-spicy-noodles calls for waaaay too much salt. On top of the salt in the soy sauce and chicken stock, it says to add 3 whole teaspoons. I only added 2 and if I make it again, I'll only put in 1/2tsp. The recipe below reflects this.

Provided by Andrew Mollmann

Categories     One Dish Meal

Time 25m

Yield 5 bowls, 5 serving(s)

Number Of Ingredients 14

8 ounces pork, minced
1 tablespoon dark soy sauce
3 tablespoons garlic, finely chopped
2 tablespoons ginger, peeled and finely chopped
4 tablespoons onions, finely chopped
2 tablespoons peanut butter
2 tablespoons dark soy sauce
2 tablespoons chili oil
1 teaspoon sesame oil
1 tablespoon szechuan peppercorns, ground
1/2 teaspoon salt
8 ounces chicken stock
12 ounces udon noodles (I used rice noodles)
1/2 cup peanuts, roasted, finedly chopped

Steps:

  • Combine pork and soy sauce in a small bowl and mix well.
  • Heat a wok or large skillet until hot. Stir-fry, stirring with a spatula to break it into small pieces. When the pork is lightly browned, about 3 minutes, remove and set aside.
  • Bring a large pot of water to boil. (This will be for the noodles.) While the water is heating, go to the next step.
  • Reheat the wok (add oil if needed) and stir-fry the garlic, ginger, and onions until aromatic, about 1 minute.
  • Add peanut butter, soy sauce, chilli oil, sesame oil, Sichuan pepper, salt, and chicken stock and simmer for 5 to 7 minutes.
  • Meanwhile, when the pot of water has come to boil, toss in noodles and cook according to package directions. Drain well.
  • To serve, divide noodles into individual bowls or put them all into a large bowl for sharing. Ladle the sauce on top, top with pork and chopped peanuts, and serve while hot.

Nutrition Facts : Calories 509.1, Fat 17, SaturatedFat 3.6, Cholesterol 40.4, Sodium 2219.8, Carbohydrate 60.5, Fiber 5.1, Sugar 2.5, Protein 29.3

DAN-DAN MEIN (SZECHUAN SESAME SAUCE NOODLES)



Dan-Dan Mein (Szechuan Sesame Sauce Noodles) image

This is a popular noodle served as fast meal or snack in China, Taiwan, and Southeast Asia. It's a mix-it yourself dish good for parties and potlucks. It originated in Szechuan province and is distinguished by the rich sesame or peanut butter sauce with ginger, garlic, and Szechuan peppercorn powder. Szechuan peppercorns make your tongue tingle in a way that's not fiery but still exciting.

Provided by SpiceBunny

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup minced garlic
2 tablespoons minced ginger
1 teaspoon salt
1/3 cup water
1/4 cup cooking oil
1 tablespoon red pepper flakes
chinese sesame seed paste or tahini, 1-2 tbsp per serving
chopped scallion (1 tbsp per serving)
black vinegar (1/2 tsp per serving)
soy sauce (to taste)
sugar (to taste)
chopped peanuts (optional)
shredded cucumber (recommended)
szechuan peppercorns, dry-roasted in a skillet, then ground with a mortar and pestle. 1 generous tbsp. per serving
fresh white wheat noodles, cooked 2 -4 minutes in rapidly boiling water until al dente

Steps:

  • Make the ginger-garlic water.
  • Fry the Red-Pepper flakes in oil. This creates smoke if done in a frying pan, so cover it up or else do it with less oil in the microwave. Just buy the pre-made pepper flakes in oil at the Chinese supermarket to save a step.
  • Chinese sesame paste (ji ma jiang) or Middle-Eastern tahini sauce is normally used. Peanut butter may be substituted if you can't find sesame paste. It's not the same, but it'll do.
  • Pre-ground Szechuan peppercorns *might* be available at the Chinese supermarket. I haven't looked for it because I make it myself. It's called "Hua jiao fen". The peppercorns are called "Hua jiao".
  • Each person can assemble their own noodles using the below toppings. A mound of shredded cucumbers makes it even more delicious.
  • 1 serving noodles.
  • 1-2 tbsp Ginger-Garlic Water.
  • 2 tsp chili flake oil.
  • 2 tbsp sesame paste.
  • 1 tbsp scallions.
  • 1 big pinch roasted Szechuan peppercorn powder.
  • Add soy sauce, 1/2 tsp black rice vinegar, and sugar to taste. Add one tbsp shredded Szechuan preserved vegetables or a mound of cucumbers. The Szechuan vegetables is the authentic way --.
  • Bon appetit or "Duo chi".

Nutrition Facts : Calories 139.8, Fat 13.9, SaturatedFat 1.8, Sodium 584.2, Carbohydrate 4.1, Fiber 0.6, Sugar 0.3, Protein 0.8

CAFé CHINA'S DAN DAN NOODLES



Café China's Dan Dan Noodles image

Also known as dan dan mian, these noodles have regional variations - you're likely to find a peanut-laden, vegetarian version in Taiwan - but this recipe comes from Café China, a beloved Sichuan restaurant in New York City. Popularized in Chengdu, this dish takes its name from the Mandarin verb "dan," which refers to how vendors once carried the ingredients, hanging from bamboo poles balanced on their shoulders. The dish builds on a complex chile sauce that is more rich and robust than fiery. Though the ingredient list is lengthy, the process is clear-cut: Get the water boiling for your noodles while you prepare the sauce. Sauté the pork, seasoned with suimiyacai (preserved mustard greens), boil your noodles, and dinner is served.

Provided by Alexa Weibel

Categories     dinner, quick, weeknight, meat, noodles, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1/2 cup canola or vegetable oil
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
3 whole star anise
4 teaspoons red-pepper flakes
2 teaspoons ground chile, such as cayenne
2 teaspoons fennel seeds
8 whole cloves
1/4 teaspoon ground cinnamon
1 tablespoon canola or vegetable oil
3/4 pound ground pork
1/3 packed cup suimiyacai (Sichuan preserved mustard greens; see Tip)
2 tablespoons mushroom-flavored dark soy sauce (or regular soy sauce)
4 teaspoons Chinese sesame paste or tahini, whisked to combine
4 teaspoons Maggi seasoning, or use soy sauce
6 ounces snow pea shoots
16 ounces fresh Shanghai-style wheat noodles, or other fresh noodles
Thinly sliced scallion greens, for garnish

Steps:

  • Bring a large pot of water to boil for the noodles.
  • Prepare the chile oil: In a medium skillet, heat the 1/2 cup oil over high. Add the ginger, star anise, red-pepper flakes, ground chile, fennel seeds, cloves and cinnamon to a medium heatproof bowl. Once the oil is shimmering, about 3 to 5 minutes, pour it over the spices. (The mixture will bubble vigorously.) Set aside for 10 minutes. Strain the mixture through a fine-mesh sieve, pressing to extract as much seasoned oil as possible. Makes 1/3 cup chile oil.
  • Prepare the pork: In a wok or nonstick skillet, heat 1 tablespoon canola or vegetable oil over high. Add the pork and cook, breaking it up the pork and stirring constantly with a wooden spoon, until browned and cooked through, about 4 minutes. Add the suimiyacai and stir quickly until just combined. Set aside. (The goal here is simply to integrate the mustard greens; there is no need to cook them.)
  • Once chile oil has cooled, whisk in the soy sauce, sesame paste and Maggi seasoning. Set out four individual serving bowls, and add 2 tablespoons of chile sauce to each.
  • Once the water boils, add the snow pea shoots to blanch just until wilted, about 1 minute, then use a slotted spoon to transfer them to a bowl. Add noodles to the boiling water and cook until just softened and tender, about 4 minutes. Drain and rinse under cold water just to cool slightly.
  • Using tongs, divide the noodles and pea shoots among the bowls. (It's OK if the noodles are dripping some water; a little extra moisture is ideal so the noodles remain glossy but not sticky.) Top each with pork mixture, sprinkle with sliced scallions and serve immediately.
  • Mix the noodles to coat with chile sauce before eating, and serve with additional sauce at the table.

DAN DAN MIAN (DAN DAN NOODLES)



Dan Dan Mian (Dan Dan Noodles) image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 26

2 cups vegetable oil
4 tablespoons Sichuan peppercorns (high quality)
4 pods star anise
2 sticks cinnamon
1 knob fresh ginger, peeled and sliced
4 scallion whites, chopped
1/2 cup crushed red pepper
5 pounds fresh Chinese noodles or bucatini noodles
Vegetable oil
5 pounds ground pork
1 cup minced garlic
1 cup Chinese chili bean sauce
1 cup Chinese Shaoxing wine
1/2 cup dried chicken base spice powder
1/2 cup hoisin sauce
Chinese black vinegar, to taste
3 tablespoons Sichuan chili oil
3 tablespoons ground black pepper, or to taste
1 tablespoon dark soy sauce, or to taste
1 tablespoon sesame oil, or to taste
1 tablespoon chicken stock or water, or more to taste
1 tablespoon peanut butter, or more to taste
1 tablespoon white vinegar, or more to taste
2 tablespoons roasted unsalted peanuts, chopped
2 tablespoons sesame seeds, toasted
2 tablespoons sliced scallions

Steps:

  • For the crushed chili oil: Scorch the spices in the oil by heating the oil to smoking, then adding the Sichuan peppercorns, star anise, cinnamon, ginger and scallions. Cook until burned black, then remove with a slotted spoon. Add the crushed red pepper to the oil and stir until aromatic. Let cool to room temperature before storing in an airtight container.
  • For the noodles: Cook the noodles in salted boiling water until al dente. Drain and reserve the cooking liquid.
  • For the meat sauce: Coat a large, hot wok with oil, then add the ground pork. Cook, stirring, until medium-rare; remove from the wok and reserve.
  • Swirl some more oil into the wok and add the garlic, chili bean sauce and 1 cup Chinese Chiu Chow Crushed Chili Oil. Cook until aromatic. Add back the pork and stir to combine. Season with Shaoxing wine, chicken base, hoisin and some black vinegar, and continue to cook until the meat is fully cooked and the wok has an aroma.
  • Season with Sichuan chili oil, black pepper, soy sauce, sesame oil, and some of the noodle cooking liquid.
  • For the peanut sauce: In a medium-hot wok, add the stock, peanut butter and vinegar, and mix until smooth. Taste and add more of each as desired.
  • To finish: Dress the noodles with the peanut sauce and divide among 10 to 12 plates. Top with the meat sauce and garnish with the peanuts, sesame seeds and scallions. Serve immediately.

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