Dan Dan Mian

Serves: 2

asian chinese main noodles pork

Ingredients

Meat

  • 250 g ground meat (pork, beef, chicken, or crumbled tofu)
  • 8.0 g chopped garlic (approximately 3 cloves garlic)
  • 2.5 g chopped ginger
  • 15.0 ml soy sauce
  • 15.0 ml shaoxing wine, dry sherry, or rice wine
  • black pepper
  • 15.0 ml cooking oil
  • 57 g Chinese preserved mustard green, chopped (omit or substitute with pickled mustard green or kimchi)

Sauce

  • 2.0 g chopped garlic (approximately 2 cloves garlic)
  • 28.4 g tahini or peanut butter
  • 22.5 ml soy sauce
  • 5.0 ml dark soy sauce
  • 45.0 ml chili oil with chili flakes
  • 5 g toasted and ground Sichuan peppercorns (about 1–3 tsp)
  • 6.25 g sugar

Assemble

  • 2 portions fresh egg noodles or spaghetti
  • handful yu choy, bok choy, napa cabbage, or any green leafy vegetables
  • 45.0 g sauce (approximately half of the sauce)
  • 60.0 ml hot chicken or veggie broth
  • chopped green onion
  • crushed peanuts or sesame seeds for garnish

Instructions

  1. Mix all meat components.
  2. Mix all sauce.
  3. Cook meat for 3-4 minutes in oil.
  4. Cook noodles; add greens for the last minute of cooking.
  5. Place sauce on the bottom, noodles on top, then top with meat.
  6. Add chicken broth, green onion, crushed peanuts, and sesame seeds for garnish.
  7. Mix everything well.