Dan Dan Mian

Dan Dan Mian

Dan Dan Mian

Dan Dan Mian

Dan Dan Mian

My mother and I bonded over this dish. When I was younger, neitherof us could cook and we would often order this dish for takeout. Wetraveled to Asian a few years ago, and made sure to be on thelookout for Dan Dan Mian, along with other delicious street food.
Course Main Course

Ingredients
  

  • 2 tbsp chili oil or regular cooking oil (adjust to your liking)
  • 3 cloves garlic, chopped (approximately 1 tbsp)
  • 1 oz ginger, chopped (approximately 1 tsp)
  • 1 tbsp toban djan, Chinese chili bean paste
  • 1 tbsp oyster sauce
  • 1/2 lb. ground pork, beef, chicken or impossible meat
  • 3 tbsp rice wine
  • Packaged dry Tseng noodles (1 package/1-2 people)
  • Side vegetables (Pickled cabbage, green onions, etc)

Instructions
 

  • Boil tseng noodles according to package.
  • Strain noodles and let air dry on side.
  • Heat a large wok over high heat, add chili oil, garlic and ginger.
  • Stir fry for 30 seconds or until you can smell aroma, then add toban djan to oyster sauce.
  • Stir fry for 45 seconds to 1 minute then add ground meat.
  • Break down meat and stir fry with sauce, about 1 minute.
  • Splash rice wine and stir fry for 3 to 4 minutes or until there is nomoisture and meat is fully cooked.
  • Remove from heat and keep it warm. Serve with vegetables.
Keyword Cookbook, Dan Dan Mian
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