Dan Dan Mian

Nutrition · per serving

Steps

1. 1

   Bring a large pot of water to the boil. While it heats, wash the bok choy, finely chop the ya cai if needed, slice the spring onion, and roughly chop the peanuts. In two serving bowls, whisk together the sesame paste, peanut butter, light soy sauce, black vinegar, chili oil, ground Sichuan pepper, grated garlic, sugar, and hot water until completely smooth and pourable; the sauce should coat a spoon but not be pasty.

   120 g bok choy35 g ya cai (Sichuan preserved mustard greens), finely chopped20 g spring onion, thinly sliced25 g roasted peanuts, roughly chopped40 g Chinese sesame paste20 g smooth peanut butter25 ml light soy sauce15 ml Chinkiang black vinegar20 ml chili oil2 g Sichuan pepper, ground8 g garlic, finely grated5 g sugar80 ml hot water
2. 2

   Heat a wok or frying pan over medium-high heat until hot. Add the neutral oil and ground pork, breaking it up well. Stir-fry for 2-3 minutes until the pork loses its raw colour and starts to brown. Add the doubanjiang and fry for 30 seconds to release its red oil, then add the ya cai, light soy sauce, and Shaoxing wine. Cook for 2-3 minutes more until the pork is browned, savoury, and fairly dry rather than saucy.

   10 ml neutral oil150 g ground pork15 g doubanjiang35 g ya cai (Sichuan preserved mustard greens), finely chopped10 ml light soy sauce10 ml Shaoxing wine
3. 3

   Cook the bok choy in the boiling water for 1 minute until just tender-crisp, then lift it out and divide between the bowls. In the same water, cook the fresh wheat noodles according to their thickness, usually 2-3 minutes, until springy and just cooked. Reserve a few spoonfuls of noodle water if the sauce needs loosening.

   120 g bok choy240 g fresh wheat noodles
4. 4

   Drain the noodles well and immediately divide them between the bowls. Toss each portion thoroughly with the sauce from the bottom of the bowl so every strand is coated; add a splash of noodle water only if needed to loosen. Spoon the pork topping over the noodles, then finish with chopped peanuts and spring onion.

   240 g fresh wheat noodles150 g ground pork25 g roasted peanuts, roughly chopped20 g spring onion, thinly sliced
5. 5

   Serve at once, mixing the toppings through at the table before eating. The ideal balance is numbing, spicy, nutty, savoury, and lightly tangy.

Origin & History

Dan Dan Mian comes from Sichuan, where it was traditionally sold by street vendors carrying noodles and sauce on shoulder poles called dan dan. The dish is famous for its layered mala character, combining chili heat and the citrusy numbness of Sichuan pepper with preserved vegetables, minced meat, and a rich sesame-based sauce.