hong kong style dan dan noodles

Dan dan noodles (擔擔麵, daam daam meen in Cantonese) is a noodle dish originating from Sichuan, China. This dish typically consists of thin wheat noodles covered in spicy, numbing and nutty broth topped with stir-fried minced pork with Chinese preserved vegetables, scallions and peanuts. While there are so many different versions of how to make dan dan noodles, in this recipe I will be introducing you to Hong Kong style dan dan noodles.

While the original Sichuan version is more on the spicy, salty and numbing side, Hong Kong style dan dan noodles has a milder and more aromatic taste from the sesame and peanut sauce. If you love spice but prefer a lighter flavour, the sesame paste really helps to make the broth creamier and mellow out the spiciness.

Personally, I love all versions of dan dan noodles. Whether it has a focus on chilli oil or sesame paste, everything about this bowl of noodles is so tasty and addictive.

ingredients for hong kong style dan dan noodles:

• 2 servings Shanghai noodles
• 1 scallion (for topping)
• handful of crushed peanuts (for topping)

for the meat topping:

• 100g minced pork
• 20g pickled mustard greens, finely chopped
• ½ white onion, finely diced
• 3 garlic cloves, minced
• 1 slice ginger, minced
• 1 tbsp doubanjiang (Chinese chilli bean paste)
• ½ tbsp dark soy sauce
• ½ tbsp Shaoxing cooking wine
• 1 tsp sugar
• 1 tsp cornstarch + 2 tsp water
• 2 tbsp water

for the dan dan sauce:

• 5 tbsp peanut butter
• 3 tbsp chilli oil (or you can make your own, see below)
• 1.5 tbsp sesame oil
• 1 tsp Chinese black vinegar
• ½ tsp dark soy sauce
• 1 tsp Sichuan peppercorn oil
• 2 cups reserved noodle water

[optional] to make the homemade chilli oil:

• 3 cloves garlic
• 2 scallions
• 1 tbsp Sichuan peppercorns
• 2 piece star anise
• 2 slice of ginger
• 2 bay leaf
• 4 tbsp Sichuan chilli flakes (or gochugaru, Korean chilli flakes)
• 2 tbsp toasted sesame seeds
• 2 tsp five spice powder
• 1 tsp Chinese black vinegar
• 2 cups vegetable oil

steps:

to make dan dan noodles:

1. Combine all the ingredients for the dan dan sauce. Mix well and set aside.
2. To make the meat topping, heat some oil in a pan. On high heat, saute your aromatics (onion, garlic, ginger) for about a minute until fragrant, then add your minced pork and stir-fry until fully cooked. Then add pickled mustard greens, doubanjiang, shaoxing wine, dark soy and sugar, and stir-fry for another minute. Lastly, add your cornstarch slurry and cook until sauce thickens.
3. Boil the noodles according to package instructions. For the remaining 2-3 minutes, you can throw in some vegetables to boil.
4. To serve, add a few tablespoons of dan dan sauce, some reserved noodle water, noodles, veg, meat topping, chopped scallions and crushed peanuts. Enjoy!
   

[optional] to make homemade chilli oil:

1. Combine chilli flakes, five spice powder, sesame seeds in a bowl.
2. Heat oil in a pot over medium-high heat. Add ginger, garlic, bay leaf, Sichuan peppercorn and star anise. When the ginger and garlic turns golden brown, turn off the heat.
3. Pour the oil to cook the spices and use the spoon to stir.
4. Remove the ginger, garlic, bay leaf and star anise. The chilli oil can now be used and stored for up to 6 months in the fridge.

more noodle recipes:

• Hot and sour noodles (suan la fen)
• Satay beef noodle soup
• Beef udon stir-fry

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