Dan Dan Mian

Name: Dan Dan Mian
Ingredients: 2 tablespoons peanut oil; 3 tablespoons Ya cai Tianjin preserved vegetable, rinsed and drained, finely chopped; 4 ounces ground pork from the outside muscle; 3 tablespoons Hong You Szechuan red chile oil; 2 tablespoons soy sauce light; 1 tablespoon soy sauce dark; 2 teaspoons Chinkiang black vinegar; 1 teaspoon Shaoxing wine Chinese rice wine; 1/2 teaspoon szechwan peppercorns ground; 2 scallions finely chopped; 2 tablespoons sesame paste; kosher salt To taste; 12 ounces Chinese wheat noodles fresh, or 8 oz. dried

13 ingredients

2 steps

Ingredients

2 tablespoons peanut oil
3 tablespoons Ya cai Tianjin preserved vegetable, rinsed and drained, finely chopped
4 ounces ground pork from the outside muscle
3 tablespoons Hong You Szechuan red chile oil
2 tablespoons soy sauce light
1 tablespoon soy sauce dark
2 teaspoons Chinkiang black vinegar
1 teaspoon Shaoxing wine Chinese rice wine
1/2 teaspoon szechwan peppercorns ground
2 scallions finely chopped
2 tablespoons sesame paste
kosher salt To taste
12 ounces Chinese wheat noodles fresh, or 8 oz. dried

Directions

1

Heat peanut oil in a 14-inch wok over high heat. Add preserved vegetable; cook, stirring constantly, until fragrant, about 30 seconds. Add pork; cook, stirring and breaking up meat into small pieces, until browned, 2 to 3 minutes. Remove from heat; stir in chile oil, soy sauces, vinegar, rice wine, ground peppercorns, sesame paste, and scallions; set sauce aside.
2

Bring a large pot of salted water to a boil; cook noodles until tender, 7-9 minutes. Drain noodles and divide between 4 large serving bowls; divide sauce over or under noodles.