Dan Dan Mian

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
54 ounces

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

Ingredients

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

Steps

Procedure

  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

More From FoodService Director

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources