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.
- 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)
- 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.
Tried this recipe?Let us know how it was!