Dan Dan Mian

Pro-tip: tianjin preserved vegetable is a salted cabbage. It adds a delicious tang and umami similar to sauerkraut. Leave it out if you can't find it. But it’s available online and in many Asian stores.
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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

Sauce:

Noodles:

Directions

  1. For the sauce: Combine all sauce ingredients in a small bowl and reserve.
  2. Boil 3 quarts of water in a 6-quart pot. Cook the noodles for about 10 minutes or until al dente, rinse and drain well in a colander. Place the noodles in a large serving bowl.
  3. Heat the vegetable oil in a wok over high heat. When you see wisps of white smoke, add the garlic and ginger. Add the pork, breaking it up and tossing for 2 to 3 minutes until brown and almost cooked through. Add the preserved vegetable to the wok and stir-fry for 30 seconds. Deglaze the pan with sherry and add baby spinach, cooking until wilted. Then add the reserved sauce. Stir-fry folding constantly for 1 more minute or until pork is fully cooked.
  4. Pour the meat sauce over the noodles and top with scallions and Sichuan peppercorn powder.
20m Easy 96%
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19m Easy 100%
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