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

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

FSD Resources