Dan Dan Mian

Menu Part: 
Cuisine Type: 
54 ounces

This unique dish brings many flavors to life, making this dish a hit for lunch or dinner.


9 oz. Asian flour noodle, flat (noodle doubled when cooked)
1 tsp. canola blended oil
1 tbsp. finely grated ginger
3 tbsp. finely chopped red Fresno
1 tbsp. finely chopped garlic
1 cup ground pork
1 tbsp. Chinese sesame paste
1 tbsp. light soy sauce
1 tbsp. xiao xing rice wine
1 tbsp. chiang kiang vinegar
1 tsp. ground Szechuan peppercorns
1 tsp. finely ground white pepper
1 tsp. LA-YU chili oil
¼ cup light soy sauce
1 tbsp. ground Szechuan peppercorn
3 finely chopped red Fresno
1 tsp. pure sesame oil
1 tsp. LA-YU chili oil
1 ½ tbsp. zha chi preserved mustard stem
3 tbsp. chopped cilantro
6 tbsp. chopped green onion
3 ⅓ cup chicken stock



  1. Bring water to boil in pot.
  2. Once boiling, cook noodles for 3 minutes until silky and chewy.
  3. Remove from hot water and shock in iced water.
  4. Using hands, rinse excessive starch on noodle strands.
  5. Drain any excess water.
  6. Set aside. Portion noodles into 6 ounces.

For toppings

  1. Heat oil in wok over high heat, until smoking point.
  2. Add ginger and cook until aromatic.
  3. Add chopped chilies and garlic. Stir-fry for 30 seconds.
  4. Add ground pork and stir-fry with wok spatula, breaking into pea-sized clumps, until golden browned and fully cooked.
  5. Pour chicken stock and bring to a boil.
  6. Add sesame paste, soy sauce, rice wine, vinegar, peppercorns and chili oil.
  7. Season with white pepper and remove from heat.
  8. Season with salt to taste, if needed.

For condiments

  1. Mix together chili oil, soy sauce, sesame oil, peppercorns, chopped chilies in small bowl.

To serve

  1. Place portioned noodles into bowl, pour 8 ounces of soup with 3 ounces of pork topping.
  2. Garnish with ½ teaspoon preserved mustard, 1 teaspoon of cilantro and 1 tablespoon of green onion.
  3. Enjoy with condiment for added flavor and heat.
Source: Feast at Rieber, University of California, Los Angeles

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