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dan dan noodles

dan dan noodles

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! If mushrooms aren't your thing, you can also use tofu (Serves 4)


1 lb (450g) dried udon noodles (I get mine in bulk from 4th Street Food Co-op)

2 Tbsp chili oil
3 garlic cloves, minced
1 scallion, chopped
1/2 tsp Sichuan peppercorns, crushed
3 Tbsp tahini

3 Tbsp tamari or soy sauce

3 Tbsp water
1 Tbsp Chiankiang black vinegar

1 Tbsp rice vinegar

1 Tbsp sugar

2 Tbsp olive oil
1 lb (500g) shiitake mushrooms, finely diced OR firm tofu, crumbled
2-3 tsps fermented broad bean paste (dou ban jiang 豆瓣酱), optional
3 Tbsp Chinese cooking wine, optional
1 scallion, chopped
1/2" 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 medium-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!!

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