Home Style 担担面（dan dan mian) Spicy Noodles Recipe
Ok, so the reason why the title of the post is “home style” vs. “homemade” is because I’m pulling a Sandra Lee and cheated a bit with pre made ingredients. I recently came into possession of a pasta making machine but I’m still working out the kinks in the pasta dough recipe (long story). In the meantime, here’s something you can whip up in literally minutes.
Dan Dan noodles is a classic Chinese Si Chuan dish and are traditionally made with a spicy peanut sauce, ground meat, chilli oil, and scallions over noodles. The Chinese characters dan dan (担担) mean carrying pole, which alludes to the poles that street food vendors use to transport their food. Basically, dan dan mian means peddler’s noodles or street vendor noodles.
There’s many variations of dan dan mian some with a broth and some without. The ones that I’ve had in Beijing and here in NY Chinatown usually serve the noodles dry with a spicy chili meat sauce. This is the type that I’ve prepared in this recipe.
Homestyle 担担面（dan dan noodles) Recipe
1) 1 package of fresh Chinese flour noodles (these should be thicker than spaghetti noodles and thinner than Udon) Look for the fresh noodles that are moist and sealed tight – not the dry variety.
2) Bottle of Spicy Si Chuan Sauce – I prefer Lee Kum Kee brand
3) 1 Cucumber
4) Enokitake Mushrooms – rinsed and cleaned
5) Scallions – thinly sliced
1/4 lb. Ground Pork or Ground Turkey
2 cloves garlic minced
Boil the noodles for 3-4 mins, rinse, drain and set aside. While cooking the noodles, fry the minced garlic and ground meat over medium heat till cooked and remove from heat. Slice the cucumber into small matchstick sized slivers AKA julienne cut. Place noodles into a bowl, add cucumber, noodles, mushrooms, meat and pour a few tablespoons of the sauce. Add scallions on top. Mix and and eat!