Homemade Sichuan noodles with ground beef and a savory sauce are a fantastic dinner. This recipe is simple to follow and will teach you how to create it.
Dan Dan Noodles, also known as Dan Dan Mian, is a popular Chinese dish that originated in Sichuan province but has since spread worldwide.
Our favorite Chinese dishes like kung pao chicken and kung pao shrimp are from Sichuan, sometimes known as Szechuan. Cuisine from Sichuan is well-known for its intense and nuanced flavors.
Although I’ve had many different varieties of Dan Dan Noodles, the ones I had in Sichuan are the ones that stick with me. It’s vital that these noodles have a robust flavor and not be washed down in the usual way. Continue reading this article to learn more about these noodle dishes.
“Dan dan” originally referred to the pole street vendors used to serve this meal to passersby. Because it was so inexpensive, the dish came to be known as “dan dan noodles” by locals.
Sesame paste and peanut butter may be used in some varieties of Dan Dan Noodles. This particular dish is meant to be served dry.
These noodle dishes are so popular in Japan and Korea that regional variations exist. Mizkan brand condiments are required in my recipe. If you’re a fan of the real deal, this will be just up your alley.
Mizkan condiments were used to write this content, which is being sponsored by the company.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 793 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- MONGOLIAN BEEF
- HOT AND SOUR SOUP
- SHRIMP OMELETTE
- HONEY CHICKEN
- 2 stalks scallions, cut into rounds
- 2 tablespoons ground peanuts for garnishing
- 8 oz. (226 g) fresh noodles
- 1 pinch salt
- 6 oz. (170 g) ground pork, beef, or chicken
- 3 dashes white pepper
- fresh red chilies, sliced, for garnishing
- 1 tablespoon oil
- 1/2 teaspoon sesame oil
- 2 tablespoons dried chili flakes
- 5 tablespoons oil
- 1/2 tablespoon Sichuan peppercorn
- 1/2 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1/2 tablespoon white sesame seeds
- 2 tablespoons Mizkan Goma Shabu, Sesame Sauce
- 2 tbsps/ Mizkan Oigatsuo Tsuyu Soup Base, Green Label – No MSG
- 2 tablespoons Mizkan Ajipon Ponzu
- 1 tablespoon Mizkan Honteri Mirin
- 2 tsp. sugar
- 2 peeled and very finely minced cloves garlic
- Heat some water in a large pot. Drain, rinse and set aside the noodles that have just been cooked. Asian markets are excellent places to find fresh noodles like the one pictured above.
- Make a paste out of the ground pork and the rest of the chopped scallion with salt, sesame oil, and white pepper. Toss out of the way. Garnish with the other half of the onion.
- The first step is to heat up a small saucepan of chile oil over high heat. Add the oil and heat it up to a very high temperature. The red chili flakes and Sichuan peppercorns go into the oil after turning off the heat. You need to put the pot’s cover on right away since the oil will spray. Remove the lid and let sit for five minutes before opening. Using a filter, remove the chile oil.
- Combine all of the Sauce’s ingredients, including the Chili Oil, to make the Sauce. Mix thoroughly with a whisk.
- Add the noodles to the pot and toss them around until they’re covered in the sauce evenly.
- Add 1 tbsp. of oil to a frying pan to cook the ground pork. Break up any lumps of ground pork by constantly stirring while it’s hot. Ground pork should be cooked for about two to three minutes. Stir in the minced pork from the crockpot to the Dian Dian Mian.
- Place the noodles in two separate dishes and serve. Ground peanuts, scallions, and fresh red chilies should be sprinkled on top. Serve right away.
- Sichuan peppercorns can be omitted from the Chili Oil if you prefer not to taste or feel their tingling heat. You can use “La Yu,” a red chili oil sold in supermarkets, for this recipe. If you want, you can use as little as 4 tablespoons or as much as you like.