Szechuan Dan-Dan Noodle Soup Recipe on Food52 (2024)

FAQs

What are the noodles in Dan Dan noodles made of? ›

Use Fresh Wheat Noodles: I use fresh wheat noodles (found in the refrigerated section of 99 Ranch) for the most authentic version of Dan Dan Noodles. Overcook Your Pork: Cvercook the pork so the fat completely renders and becomes extra crispy – this will add a layer of texture to your Dan Dan Noodles.

A Sichuan favorite, this popular Chinese dish features delicious lo mein noodles, all-natural* ground pork raised without antibiotics, earthy shiitake mushrooms, flavorful scallions and nutty toasted sesame seeds covered in a rich and savory brown sauce. Grab a bowl, today!

So for this recipe, we've combined a plain pack of instant ramen with dan dan sauce, ground pork, and bok choy. The dan dan sauce is super simple: all we do is whisk together peanut butter, soy sauce, rice vinegar, chile oil, honey, and a few aromatics — it's that perfect blend of salt, fat, acid, heat, and sweet.

Dan dan noodles is a typical spicy Szechuan dish. Dan-Dan noodles are a fast and fresh option for people who love spicy, sweet, and tangy cooking.

The dish can either be served dry or as a noodle soup. The dandanmian originated in Chengdu, the capital of Sichuan province. The original dish is served with no soup in a small bowl covered in a mala meat sauce and pickled vegetables, with peanuts and spring onions served on top.

Szechuan style noodles with soy sauce, tangy rice vinegar, plenty of vegetables, and thick egg noodles…with the most addicting toasted sesame chili oil spooned over top. These quick and healthy vegetable-filled Chinese noodles can be made and ready in just about 30 minutes.

“Dan Dan” refers to the type of carrying pole that street vendors would use to sell the dishes to pedestrians. The pole was carried on the shoulders of the vendor with two baskets on either side, one carrying the noodles and the other with the sauce. The name translates to “noodles carried on a pole.”

Tantanmen (担々麺) is a Japanese version of Chinese Sichuan Dan Dan Noodles. Chinese Dan Dan Noodles has a very small amount of soup, but the Japanese version, Tantanmen comes with a plenty of soup just like ramen. Like the original Dan Dan Noodles, Tantanmen is a spicy dish.

Part 4: Dan Dan Noodles – Noodles, Vegetables, and Assembly

We used fresh noodles, but dry noodles are great too. I actually might prefer the dried, because they're a bit less starchy. (Now would be the time to add some of the noodle cooking water to your sauce). Blanch the greens in the noodle water, and drain.

Dandan noodles that are eaten in Japan are generally served inside a soup/q broth, but dandan noodles without soup are the mainstream in Sichuan Province, China, the birthplace of this dish.

What is another name for Dan Dan Noodles? ›

Dan Dan noodles (担担面, aka spicy Sichuan noodles) is named after the traditional carrying pole “Dan Dan” that street vendors use. They place the ingredients, bowls, chopsticks & cookwares in two baskets tied to each end of the pole.

ʈʂʰwán]), is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality. Chongqing was formerly a part of Sichuan until 1997; thus, there is a great deal of cultural overlap between the two administrative divisions.

While Szechuan cuisine is known for its numbing spiciness, Hunan dishes are celebrated for their pure, unbridled heat. This fiery character is attributed to the liberal use of fresh green chilies, dried red chilies, and shallots.

Noodles in various contents, formulations, and shapes have been the staple foods for many Asian countries since ancient time. They can be made from wheat, rice, buckwheat, and starches derived from potato, sweet potato, and pulses.

They're basically deep-fried egg noodles (or fried wonton wrappers or egg roll wrappers).

Its a delicious and chewy noodle made with tapioca starch and rice flour. Its commonly eaten in the morning as breakfast.

Production. Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed with the ancient wooden noodles mold technology in northern China and rice noodles being more typical of southern China.