Dan Dan Noodles
the famous Chinese Sichuan street food
DAN DAN is the yin to my yang. The beloved Sichuan Chinese street food noodle dish has become a popular combination over the last few years in the US. A base combination of sesame and chili.
The first time I had this flavor was in a Japanese ramen called TANTANMEN, which is the Japanese version of Dan Dan.
So what’s the difference? The spices and the heat level of the dish are naturally much higher (Sichuan is known for it’s chili’s and mouth numbing sichuan peppercorns). Then there is this musty component to the Chinese version that makes me LOVE all Sichuan dishes. It’s dank in a good way. Complex and almost dare I say, peaty like a scotch. I just love it.
I will probably never stop exploring these combo of flavors, so I wanted to share with you my mix and match DAN DAN TAN TAN recipes. Call it whichever you like…. just make it.
Lots of substitute options here. So DO NOT fret if you see me use a high end product you can’t find. Kikkomen soy and peanut butter can get you to nearly the same place as aged Shoyu and Chinese sesame paste. This is a “choose your own adventure” kind of noodle dish. It can be served with a broth or simply a sauce. I have served it both ways at Otaku Ramen. My first was the “Tantan Mazeman” a thick noodle with a Chinese / Japanese combo style sauce.
My second (and personally one I am deeply proud of) is the TANTANMEN I serve at the Otaku Ramen shops with riced cauliflower and smoked tofu). A hearty AF vegetarian ramen with roasted barley tea as the broth. Yes, I said tea.
PART 1: DAN DAN SAUCE
Yields 1 cup of sauce (so double it, I always do)
⅓ cup sesame paste, or peanut butter
⅓ cup soy sauce
¼ cup black vinegar
1 tsp sugar
¼ tsp five spice powder
½ tsp sichuan peppercorn (toast and grind whole)
½ cup chili crisp + chili oil
4 cloves garlic, finely minced
Mix all ingredients together.
PART 2: THE MEAT MIXTURE
3 teaspoons oil
8 oz. ground pork or beef
2 teaspoons sweet bean sauce or hoisin sauce
2 teaspoons shaoxing wine
1 teaspoon dark soy sauce
1/2 teaspoon five spice powder
1/3 cup sui mi ya cai
PART 4: ASSEMBLE BOWL
Noodles - I used Shiritaki (remove from package and run boiling water over them to get the smell off)
1/2 cup sauce, toss noodles
1/2 cup meat mixture on top
1/2 steamed bok choy
chopped peanuts, fried garlic
chopped scallion (optional)