Dan Dan Mien( Noodle)

Dan Dan Mien( Noodle)


450 g Dried Wheat Noodles, cooked according to manufacturer instructions
Baby Bok Choy, blanched (optional)
Fresh Coriander Leaves, chopped (optional)
Chinese Celery, chopped (optional)

Meat Topping
380 to 400 g Ground Chicken Breast/Pork/Beef
3 to 4 Tbsp Peanut Oil
1 tsp Sichuan Peppercorn
100 g Preserved Vegetables (Sichuanese Ya Cai or Tianjin)(I used Tianjin preserved vegetables from Sumiyacai brand)
½ tsp Ground White Pepper
1 Tbsp Soy Sauce
1 Tbsp Dark Soy Sauce

1 Tbsp Peanut Oil
1 tsp Sichuan Peppercorn
3 Cloves Garlic, chopped (about 1 Tbsp)
½ inch Ginger, finely chopped (about 1 Tbsp)
4 Stalks Scallions (Green Onions/Spring Onions) white part only, chopped (reserved the green part for sprinkling)
2 ½ Tbsp Soy Sauce
1 Tbsp Dark Soy Sauce
5 Tbsp Chili Oil with sediment
2 ½ Tbsp Sesame Paste


Heat a wok or skillet over high heat and add the peanut oil. Add the peppercorns and stir-fry until fragrant and mix in the preserved vegetables. Stir-fry the mixture for about 15 seconds. Then add in the ground chicken and continue to fry until the chicken is cooked. Add the white pepper, soy sauce, and dark soy sauce. Stir-fry the meat mixture until browned and crisp. Remove from the heat and set aside.

In a wok or saucepan over high heat, add peanut oil and mix in the peppercorns. Stir-fry until fragrant and add garlic, ginger, and scallions and stir-fry for about 30 to 40 seconds. Reduce the heat to low, mix in the soy sauce, dark soy sauce, chili oil, and sesame paste and simmer for about 2 to 3 minutes.

To serve the noodle: Divide the noodles among 4 to 6 bowls, add the sauce, meat mixture and mix together. Top with vegetables, chopped scallions, or coriander, Chinese celery and serve immediately.

Serves 4 to 6


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