Dandan noodles
Dan Dan Noodles are the most representative traditional noodle dish from Chengdu, Sichuan. Named after the street vendors who originally carried them on shoulder poles, these noodles are thin and delicate, topped with a savory sauce made from stir-fried minced pork, Sichuan peppercorns, and sesame paste. Numbing, spicy, and savory with a lingering aftertaste.
食材清单
- Thin noodles 200 g
- Ground pork 100 g
- Pickled mustard greens 50 g
- Crushed peanuts 30 g
- Sesame paste 20 g
- Sichuan peppercorn oil 10 ml
- Chili oil 15 ml
- Light soy sauce 15 ml
- Vinegar 5 ml
- Minced garlic 10 g
- Chopped scallions to taste
制作步骤
- Put oil in the pot, add minced pork and stir-fry until it changes color
- Add chopped bean sprouts and stir-fry until fragrant
- In a bowl, add sesame paste, Sichuan peppercorn oil, chili oil, light soy sauce, vinegar, and minced garlic to make the base.
- Remove the noodles when cooked and put them into the base bowl
- Top with fried pork sauce
- Sprinkle with chopped peanuts and chopped green onion
文化小知识
Dandan noodles originated in Zigong and became popular in Chengdu, with a history of more than a hundred years. Named after the hawkers who sell it, it is one of the most common noodle dishes on the streets of Chengdu. A bowl of authentic dandan noodles pays attention to 'thin noodles, fragrant and spicy taste'.