A popular Chinese street food in Sichuan province, Dan Dan Mian (担担面) is traditionally made with meat and preserved vegetable topping and a spicy tingly sauce. I subbed the meat for shiitake mushrooms and it was substantially meaty and delish! (Serves 4)
1 lb (450g) dried udon noodles (I get mine in bulk from 4th Street Food Coop)
FOR THE SAUCE
1/2 cup chili oil
3 garlic cloves, minced
1 scallion, chopped
1 tsp Sichuan peppercorns, crushed
3 Tbsp tahini
3 Tbsp tamari or soy sauce
3 Tbsp water
1 Tbsp Chiankiang black or balsamic vinegar
1 Tbsp rice wine vinegar
1 Tbsp maple syrup
FOR THE TOPPING
2 Tbsp olive oil
1 lb (500g) shiitake mushrooms, finely diced OR firm tofu, crumbled
2 Tbsp fermented broad bean paste (dou ban jiang 豆瓣酱), optional
3 Tbsp sake (or vodka), optional
1 scallions, chopped
1" stem of fresh ginger, grated
1/2 tsp salt
Combine all the sauce ingredients together in a small bowl and set aside.
Heat the olive oil in a frying pan on meditation high heat, add the mushrooms and saute for 1-2 minutes. Add the broad bean paste and alcohol (if using), tossing to combine. Cook until the mushrooms have softened. Toss in the scallions and ginger and set aside.
Boil noodles in salted water until 'al dente'. Drain and rinse. .
To assemble, put 1-3 spoonfuls of the noodle sauce at the bottom of each serving bowl. Add the noodles, then add a few spoonfuls of the topping. Enjoy!!