Dan Dan Mian
Dan Dan Mian is a spicy, numbing, and aromatic delight originating from the Sichuan province of China. The dish is renowned for its addictive combination of spicy, savory, and slightly sweet flavors, underscored by the unique tingle of Sichuan peppercorns.
Ingredients
Noodle Ingredients
- 1 pound fresh wheat noodles or use dried noodles as a substitute
- 2 tablespoons vegetable oil or use peanut oil for a nuttier flavor
- ½ pound ground pork free-range, if available
- 3 cloves garlic finely minced
- 2 tablespoons Sichuan peppercorns toasted and ground
- 2 tablespoons chili oil adjust to taste for spice level
- 2 tablespoons light soy sauce low sodium preferred
- 1 tablespoon dark soy sauce for color
- 1 tablespoon rice vinegar
- 2 tablespoons peanut butter or tahini for a creamy base
- 1 handful scallions finely sliced for garnish
- 1 medium cucumber julienned for garnish
- 1 handful crushed peanuts for garnish
Instructions
- Begin by boiling a large pot of water and cook the noodles according to the package instructions, until al dente. Drain and rinse under cold water to stop the cooking process.
- In a wok or large pan, heat the vegetable oil over medium-high heat. Add the ground pork and sauté until lightly browned and slightly crispy, about 5 to 7 minutes.
- Add minced garlic to the pan, cooking until fragrant, about 30 seconds.
- Stir in the ground Sichuan peppercorns, chili oil, light soy sauce, dark soy sauce, rice vinegar, and peanut butter. Mix well, allowing the flavors to meld together for 2 minutes.
- Divide the cooked noodles into bowls, and pour the spicy pork sauce over the top. Toss gently to combine and ensure even coating.
Notes
For an extra kick, increase the amount of chili oil. For a vegetarian version, substitute ground pork with finely chopped shiitake mushrooms.
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