How to Make Dan Dan Noodles
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- เผยแพร่เมื่อ 14 ก.ย. 2017
- This recipe is excerpted from my upcoming book, a follow up to my 2015 book The Food Lab. You can find more info and stay up-to-date on its release at kenjilopezalt.com
Dan dan noodles are a classic Sichuan dish of noodles tossed in a spicy and numbing chili sauce with ground pork. It's incredibly simple to make, even if you don't have access to fresh Chinese noodles (just cook dried pasta in water with about 1/4 teaspoon of baking soda per quart and it'll give the pasta the flavor and bouncy texture of Chinese wheat noodles!). Some of the ingredients can be a little tough to find in western supermarkets, but all of them last a long time in the fridge (like, months or years), so just grab some on a trip to the Asian market, or order them online.
Pickled mustard root: www.amazon.com/WuJiang-Preser...
Roasted chili oil (or use homemade recipe below): www.amazon.com/Spicy-Chili-Cr...
Chinkiang vinegar: www.amazon.com/Gold-Plum-Chin...
Recipes:
Note: For best results, use fresh Chinese lo mein-style noodles. If they are unavailable, you can use fresh or dried pasta such as spaghetti or even tagliatelle. For a bouncier texture and flavor that emulates Chinese noodles, add 1/4 teaspoon of baking soda per quart of water when cooking the pasta.
Serves 4 to 6 as an appetizer or as part of a larger meal
For the Pork:
2 tablespoons (30ml) vegetable oil
6 ounces (120g) ground or finely chopped pork
1 teaspoon ground Sichuan peppercorns
2 cloves garlic, minced
1/2-inch knob ginger, minced
2 ounces (about ¼ cup) minced preserved mustard root or stem (ya cai or zha cai, see note)
For the Sauce:
1 tablespoon (15ml) soy sauce
2 tablespoons (30ml) Chinkiang vinegar
1 to 2 tablespoons (15 to 30ml) store-bought or homemade roasted chili oil
To Serve:
1 pound fresh Chinese noodles (see note)
4 to 5 thinly sliced scallions
1. For the Pork: Rub a thin film of oil into the bottom of a wok using a paper towel. Heat the wok over high heat until smoking. Add the remaining oil, the pork, and the Sichuan peppercorns. Cook, stirring and tossing and using a spatula to break up the pork until it is no longer pink, about 1 minute. Continue cooking until the pork starts to brown slightly, about 1 minute longer. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the preserved mustard root and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a bowl and set aside.
2. Bring a large pot of salted water to a boil. Pour soy sauce, vinegar, and chili oil in the bottom of a large serving bowl.
3. When the water is boiling, add the noodles and cook according to the package directions until barely cooked through, just a couple minutes. Use a ladle to transfer about ¾ cup of boiling water from the noodle pot to the serving bowl.
4. Drain the noodles and transfer them to the bowl. Spoon the pork mixture on top and garnish with scallions. Serve immediately, tossing the noodles in the sauce at the table before serving.
MIXED ROASTED CHILI OIL
2 ounces mixed dried chilies, such as arbol, Sichuan, pasilla, California, and ancho
1 ½ cups neutral oil such as canola, vegetable, or safflower
2 (1/4-inch) slices fresh ginger
1 tablespoon Sichuan peppercorns (optional)
2 tablespoons sesame seeds (optional)
1. Place the chilies on a microwave-safe plate and microwave on high power at 15 second intervals and hot, pliant, and toasty-smelling. Depending on the power of your microwave this can take between 45 seconds and up to a few minutes. Do not let the chilies smoke or burn. Alternatively, toast the chilies on a rimmed baking sheet in a 375°F (200°C) oven until toasty-smelling, about 3 minutes.
2. Using a pair of kitchen shears, trim the stems, ribs, and seeds from the chilies and discard.
3. Transfer the chilies to a blender or food processor and add 1 cup of oil. Pulse until the chilies are finely chopped (you can leave them chunkier for more texture, or chop them very fine for more intense flavor and heat).
4. Transfer oil/chili mixture to a small saucepan. Add remaining oil, ginger, Sichuan peppercorns (if using), and sesame seeds (if using). Set over medium heat and cook, stirring the pot frequently, until the mixture is gently sizzling. Remove from heat and let cool completely. Transfer to a mason jar. Tightly sealed in the refrigerator or a cool, dark cabinet, the chili oil should keep for several months. - แนวปฏิบัติและการใช้ชีวิต
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I had never heard that tip about using baking soda to change the texture of average pasta noodles. Thank you very much, Kenji!
Great tip!
My partner's vegetarian, so I'm always on a lookout for recipes that we can enjoy together. This just shot right up to the top of my list. I'll try to make it with chopped up seitan instead of pork, I think it'll be great
Why is that every Asian dish looks so yummy???
Because more often than not, it is!!! :)
Probably because you're watching professional chefs make them...
Because carbs are what we crave... And salt... And slithering lovely noodles...
Because nobody wanted to eat the ugly ones.
Natural selection.
Because they have plenty of spices and people in Asia already know tons of knowledge on how to cook the spices correctly😏
Dan Dan noodles are such an easy to make comfort food. I often use ground lamb instead of pork. Also tastes great.
All Asian noodle dishes from every country in Asia is considered comfort food, just like every Italian pasta dish from Italy is considered comfort food.
I really appreciate the way you present your recipes. They're very clear and concise. Plus you seem to have a lot of recipes from a variety of cultures, all of which are types of foods I enjoy myself.
This is my all time favourite Chinese dish. There is an authentic Szechuan restaurant where I live that makes this and they make fresh noodles. Delicious
FIRST OFF .. Your videos are great, concise yet robust ....I just finished making and eating this fine concoction ,,,, soo flavorful , I am embarrassed to say I may have eaten the whole bowl , without coming up for air. Thank You sooo much for your great recipe/video .... YUMMY!!!
Cooking Asian food always seemed pretty intimidating but you make it seem totally doable! Awesome and super underrated channel, subscribed!
im from china i love sichuan flavoured dishes, this video is making me drool, cant wait to try out this recipe!
One of my all time faves to make for a special dinner party. Thanks so much for this vid, I always revisit it, best on TH-cam by far!
This recipe of dan dan noodles is great, gotta go hit my nearest Asian market to get some of these ingredients to try this dish out
Same here! Defs going to try this out!
FIRST OFF .. Your videos are great, concise yet robust ....I just finished making and eating this fine concoction ,,,, soo flavorful , I am embarrassed to say I may have eaten the whole bowl , without coming up for air. Thank You sooo much for your great recipe/video .... YUMMY!!!
Thank you so much sir! Your videos always lift my spirits :D I have learned quite a lot of things watching them, I think
This looks incredible, and so simple. The baking soda tip for pasta is one I’ve not heard, look forward to trying that.
I love the confidence right off the bat. Definitely gonna check out your other stuff
Ironically, Chris Morocco's attempted method is closer to this than the version of the recipe they aired on BA.
right?? had to come back to check kenjis recipe as i didnt recognize ba's version of it at all? where was the noodle water! so dry!
My name is Dan. I must try this. Didn't know there was a dish that shared my name
My son is Dan and I think he might like this (and I could put a little more meat in it because that is the main complaint about any Asian food he eats - mostly starch and little meat).
Actual pronunciation of dan as in dan dan noodle is like "a" sound in retina. completely different from a dude's name
If your surname was also Dan, that would be savage
you also share the same name as testicles in Chinese. "dan dan" = testicle.
DAN EATIN DAN DAN NOODLES IN DANS PLACE
Your videos are excellent. I really love how you explain everything so thoroughly.
Lisa E me too 😊
Excellent Sir, by far the easiest recipe on TH-cam
Great, he did it again. Now I am hungry. Thanks Kenji!!
I remember eating Tantanmen in Japan, which seemed like the Japanese version of this, but in the end some ingredients are different (tantanmen usually have sesame paste, and peanuts, at least where I ate them there). This still looks really good!
This made my tummy grumble. Marked on my "to do" list. Great tip on adding baking soda to dried pasta and ramen for bounciness which I will definitely use.
Have you tried it?
It’s great to see you cook when it’s not in the middle of the night
This looks so good! I am going to try it with mushrooms instead of pork.
I made mine by tossing it all together (including some pasta water) in the pan I made the ground pork in. Basically like one makes Italian pasta dishes. I think it makes for a nicer sauce that coats the noodles better and relies less on using copious amounts of oil.
Wow. This was very simple! Thank you!
Cilandro, Sesame Paste, Fresh sliced red chili peppers, and peanuts are also a great addition.
cool unique dish!! love making stuff like this
Mmmm, that looks amazing, I must try this !
I just tried this version. It’s good, but I prefer to mix in at least a teaspoon of sesame seed paste to the sauce base. It makes it much more creamier and smoother.
Oh I wrote the description! Great , I can find on line, and I like it!
I'm vegetarian but I liked ths video. I love that seasoned wok you have!!
I'm from china, I like the way you cook dandan noodles 🍝 looks yummy to me.
Exactly this is the recipe I was wanting for. Thankyou chef, ok bye
That's interesting. I've never tried preserved mustard root/stem...I'll have to try making this one.
Great video as always Kenji!
Thought I'd make this so went to my local Asian grocery store to get the ingredients. Well I just discovered that I have anaphylaxis to sze chuan pepper corn. The first five seconds of the recipe was absolutely delicious though. Highly recommend
Sweetest moment coming to death I've ever had
Wow Kenji that looked fantastic I'm gonna have to give this a try. Whenever I go to PF Changs I always get an order to bring home, so now maybe I can just make my own. I think I'll sub your channel, keep up the great work.
Looks great, hope to make it in the future
Nice try, the red chilli oil looks legit^^ However the essence of Sichuan noodle besides the chilli oils, lies in with seasame sauce(1 portion of sesame oil to 1p of sesame paste, mixed and stirred) as well as preserved vege stems (Ya Cai) for a extra texture and flavor. For the meat toppings, adding a touch of Peking sauce and a bit of soysauce will make it colorful and tasty, finally a tsp of pan fried peanuts crushed and sprinkled with spring opinions...Voila
no one cares loser
great informative video kenji, thank you
Seems like a perfect Saturday night dish.
You got me at baking soda! Thank you!
Kenji, I'm a big fan of making my own noodles. Do you have a recipe recommendation? Do you ever make your own?
The best dan dan noodles i ever had were in Tokyo. Every time I go back I try and find the place but can't quite locate it although I think I was in the vicinity last time. They gave you these huge paper aprons so that you did not get it all over your clothes.
None of the other versions I have ever had have come close to that one!
I miss you Tokyo Dan Dan noodles!
You are the reason I was able to complete my CS degree. Thankyou!
@@CausticTitan That is epic. The internet is pretty crazy.
OOOOHhhhh that looks good!!!!!
Holy shit Kenji , you're after my heart.
Where did he get the shirt?
My favorite noodles of course
I'm just getting into wok style cooking - thanks a lot for this one Kenji!
Since you're into wok cooking or stir frying, you should buy Grace Young's book, "Stir Frying To The Sky's Edge" and of course J Kenji Lopez Alt's book, "The Food Lab".
to make it extra special add some toasted sesame paste
X3MK0218 u must be a GOD
was gonna say the same
isn't sesame paste just tahini paste?
Yes
Chinese sesame paste usually is darker and has a more roasted flavor, but yeah, Tahini is an exceptable substitute. Try to get a darker one.
Can i replace the pork with chicken or sometimes with tofu fora change ? I loved this recipe n really want to try.
gorgeous noodle!
tried this and it was the bomb! :)
i feel like sesame would really set that off nicely. great video
this looks ridiculously delicious!
Great recipe
Loving the simplicity of this recipe thanks for breaking it down!! Digging the do btw as well
oh my gosh, those noodles look sooo delish. that faint shiny greasy look and that color makes me drool so hard :O
I had no idea Carlos Mencia was such a wiz in the kitchen!
No sesame paste? It balances the intensity of the black vinegar and soy sauce while thickening the sauce.
@@hangedups2608 chill, maybe they didn't catch that part.
Funny thing, some recipes call for some sesame paste in the bottom sauce, other dont.
Man, it's been awhile, but another mouth-watering noodle dish from Kenji. You must have been busy getting the new book together. I'll keep my eyes on your site for the release, but keep the recipes (& tips/tricks/reviews) coming brother!
Paul Hagerty busy taking care of a new baby actually ;)
Congratulations!
what brand noodles? those look perfect!
Damn, I'm definitely making this asap, only ingredient I'm unsure of is the preserved mustard root, but I garantee I can find it at my local Asian supermarket
That's delicious Chinese good eats.
Yum yum sauce.
it looks nice
Asian noodle dishes always look so good and I never make them and I need to fix that.
Is there a reason we discard the seeds for the oil? They would give some extra heat!
The preserved mustard root is zha cay?
Can you use chili infused rapeseed oil?
wow this is easier than I thought
Can I use egg noodles instead as substitute for wheat noodles?
I have to make this
Hey, J Kenji Lopez Alt has the authentic chinese stir fry wok. Very cool.
I just wish my girl could eat spicy foods! Looks great!
Kenji, where did you get the cool T-shirt?
As a local sichuannese, I suggest no vinegar, or at least put less than soy sauce.
Where can i get that wok
Hi Chef! Great video, as always.
did you add baking soda to the noodle water?
Luis Barros not for this as these are actual alkaline Chinese noodles. You'd only add baking soda if using western pasta.
Delicious chinese cooking 101. 😊😊😊
but do wont we eat almost all of da oil this way right?
Could i make this yummy dish minuse the preserved mustard? or would it suffer too much.
Tasty !
Shouldn't you use sichuan oil?
I like to fry the pork on a slow heat until all the fat renders out and the pork becomes crunchy.
You can also try any of the below:
Chinese pickled olive
a bit of sugar
ground peanuts
Can I change pork with beef? And soy sauce, it's sweet or salty? In my place we have 2 kinds of soy sauce.
Episode you can use any meat you'd like. Salty soy sauce!
This dish is great but fresh Chinese noodles aren't really an option for me. What weight of dry noodles is equivalent to a pound of uncooked noodles?
Damn that looks good.
YUMMMMM
Hey Kenji. What is the music?
Hi Kenji! I made this today, just about exactly as you described it... do you feel like it's a bit sour? Although I haven't had tried this dish before and wasn't sure what to expect, my sauce was very sour and also I felt the meat could use a bit of salt. If you have any tweaks or suggestions, would love to hear about it.
SuiChoy if I thought it was too sour I would have changed the recipe ;)
But if you think it's sour then use less vinegar next time.
What about the tongue numbing effect this dish has? My husband and I just made it and although it was delicious-we couldn’t fee our tongues! Assume it was the peppercorn?
I just made it today, and had the same issue as you, too sour for my taste, 2 tablespoon black vinegar is too much, Chinese demystified channel used 1 teaspoon of black vinegar and also some sugar. Also, the meat was too bland as well.
Cool channel. Beautiful recipe
Mustard stem substitute?
nice
Is it ok to use balsamic vinegar instead?
Cris Vergara personal opinion, the flavor is a little different
I usually eat ramen and I developed a decent slurping skill from that, but when I tried dan dan noodles I couldn't slurp.........Any advice?
Daaamnnn.. 😍
So what exactly are Dan Dan Noodles? Half of the time they seem to be very savory, chili and pork based noodles. And other times (when Ive had them at certain restaurants) they seem to be sweet and nutty, with peanut and sesame flavor.
What camera do you use to film? Your video quality is great.
sonya104511 canon 5D MKII