Dan Dan noodles have their roots in china, but just like any other popular dish, the recipe has it’s own interpretation in different cultures. This recipe is closer to the American version because of the inclusion of tahini and peanuts, but it still packs quite a bit of that spicy punch that the original recipes have.
The way this recipe achieves it’s spiciness is differs slightly from traditional Dan dan noodles. Instead of utilizing a chili oil, I use doubanjiang and fry it with the meat. It can be replaced with chili oil, I simply preferer the spice and flavor that doubanjiang brings. The important part for this recipe is that all of the spiciness is focused on the minced meat. That way the finished dish has variance in spice at the beginning, and as you continued eating the spicy coating of the mince will diffuse into the rest of the dish, altering it’s flavor slightly.
The best mince for dan dan noodles is pork mince, but it can also be made with chicken or beef mince. The vegetable used can also be swapped around. Bok-choy works really well, but any mild flavored green should work, try some different ones to find your favorite.
Dandan noodles
A Chinese noodle dish with a spicy meat-sauce.
- 5 dl chicken broth
- 300 g noodles
- 2 tsp doubanjiang
- 0.5 dl light soy-sauce
- 2-3 tbsp hoisin sauce
- 2 tbsp black vinegar
- 0.5 dl tahini
- 5 clover garlic (minced)
- 2 tbsp neutral oil
- 1 napa cabbage (sliced)
- 2 dl peanuts (roasted)
- 3 spring onions (sliced)
- 400 g minced meat
Prepare sauce
Mix together the soy-sauce, hoisin sauce, black vinegar and tahini. Add half of this mixture to the broth, and reserve the other half for later.
Prepare spiced meat mixture
Lightly fry the doubanjiang in oil until fragrant. Add in minced garlic and sliced onion whites. Fry for 1-2 minutes.
Turn the heat up to high and add in the minced meat. Once browned pour in the rest of the soy sauce mixture and turn the heat off.
In another pan fry the sliced napa cabbage on medium high heat until wilted.
To assemble
Cook noodles, drain and place on bottom of bowl. Top with mince mixture and cabbage.
Pour warm broth to cover noodles, and garnish with sliced spring onion greens and roasted peanuts.
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