Dan dan noodles (担担面)

Dandan noodles is a noodle dish originating from Sichuan. It's a combination of nutty and spicy all in one bowl. The origin of the name refers to a type of carrying pole that was used by walking street vendors who sold the dish. Original dandan noodles is served dry; the soup variant is from Hong Kong. In Japan, there is tantan-men, which is a form of ramen.

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Step 1

Put the meat or shiitake mushrooms in a bowl with hoisin, soy sauce, shaoxing wine, five spice powder, garlic and ginger. Mix well and marinate for at least 15 minutes.

Step 2

Heat some oil in a wok on medium-high. Add the pork or shiitake mushrooms. Stir fry until it is lightly browned.

Step 3

Add the sui mi ya cai. Cook until all the liquid has evaporated, and the pork turns dark brown. Set aside.

Step 4

Mix the sesame paste with the soy sauce until they are fully incorporated.

Step 5

Add the sugar, crushed sichuan peppercorns, chili oil, garlic, and water. Set aside.

Step 6

Cook noodles according to instructions on package

Step 7

Blanch the bok choy. Set aside.

Step 8

Pour the sauce into two separate bowls. Add the noodles on top, with the bok choy.

Step 9

Top it off with the cooked meat or mushrooms. Garnish with crushed peanuts and green onions.

Step 10

Garnish with crushed peanuts and green onions.

Step 11

Enjoy!