Dandan noodles part 1

Stay tuned for the soupy version .

This is as good as you can get without living leaving the comfort of your home .

According to my taste buds , that is ! 

I think I've said that before ?

A word of caution , go easy with ground Sichuan peppercorns , start by adding a teaspoon first then add more according to how much you can handle ( note that Sichuan peppercorns according to Wiki is not hot or pungent like black , white or chilli peppers . It has a slight lemony overtones that if you ingested it , you'll feel a tingly numbness inside your mouth and in my case , it also temporarily cleared up my stuffy nose ) . Add more broth or water if you prefer a saucy noodles . I should have used a shallow bowl so that you can see some of the delicious oily sauce tsk !  

Well , I keep this post short and sweet .

I really need to iron the clothes lol

Recipe adapted from Lonely Planet : Food Lover's Guide to the World 

Serves 4 

800 grams fresh Shanghai noodles or udon 
500 grams minced or ground pork
3 tablespoons peanut oil 
2 tablespoons minced garlic
3 tablespoons minced ginger
2 tablespoons Chinese rice wine 
300 ml chicken stock
3 tablespoons light soy sauce
3 tablespoons Chinese sesame seed paste or tahini
2 tablespoons ground Sichuan peppercorns
3 tablespoons chilli oil or how spicy you want it to be 
3 teaspoons sesame oil 
1 teaspoon sugar 
salt to taste 

For garnish :

1/2 cup roasted peanuts , chopped 
3 spring onions , sliced 

* Cook fresh noodles for 7 minutes , drain , rinse under cold water and  drain again ; set aside . 

*  Heat oil in a wok or large frying pan , add in pork , stir to break up any lumps of meat and cook until lightly browned . Add ginger and garlic , cook for 3 minutes or so . Stir in remaining ingredients ( except the salt , peanuts and spring onions ) , simmer until reduced to a thick meaty gravy . Add salt according to taste .   

* Refresh noodles under hot running water then put into each individual bowls , top with generous serving of pork sauce , garnish with peanuts and spring onions . Serve hot . 

This post is linked to the bloghop event Cook your Books hosted by Joyce of Kitchen Flavours 

                                                        cyb12 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


  1. Hi Anne. you noodle look absolutely delicious. Wish I can have a big bowl. :)) Nice click!

    Have a nice day.

  2. I love the soupy version of dan dan mian! Can't wait to see your recipe, yum!

  3. looks nami tiyay! your photos are getting lovelier!!

  4. Hi Anne,

    Hope that I'm disturbing you and your ironing :p

    I like both the dry and soupy kind of noodles but if I die die must make a choice, I would rather choose the dry and saucy kind.... Seeing your noodle makes my tummy rumble.


  5. Wow! a bowl of Deliciousness! Love your pretty blue bowl too, Anne! Can't wait for the soupy version...something that I'd like these days, when feeling cold.

  6. I made dandan noodles like a year ago and I keep on repeating that I do it once again:) thank you for remidning me this tasty dish

  7. I love dandan noodles, and I think my kids will not believe me if i tell them that this is the name of the noodles(they will think I'm pulling their leg) since my boy is called dan. hehe :) looks so good!

  8. Hi Anne,
    Delicious noodles! I'm feeling so hungry just looking at it!
    I had an experience with Sichuan peppercorn. Used it too much in a dish and nobody wants to eat it! To me, it is pungent at the first taste, then like you said, it sort of numb the insides of your mouth, then it goes to your nose and don't know what to do after that! Just wait for it to pass, but there is an unpleasant aftertaste!
    Next time, I'll try with a tiny amount, instead of following the recipe! I have learnt my lesson! And I still have a jar of it in my pantry! LOL!

  9. Hi Anne,
    How very nice of you to make "me" a bowl of noodles. It doesn't matter to me if the are "soupy" or dry they look so yummy and I love the combination of flavors. Please don't give them all to Amelia, I would love to share with her:)

    Thank you so much for sharing, Anne...

  10. I love these noodles, this is an all time favourite of mine.

  11. Dandan noodles with Sichuan peppercorn .... I'm droooling already just looking at yours . I LOVE Sichuan peppercorn but not my family though . It does feel a tingly numbness inside your mouth but that's the 'kick' of it ! Love it ! LOL

  12. hi anne, i really dont mind if i can have a bowl right now even tho it's very late now...i hv tried dan dan noodle soupy ones but kind of forgotten how they like...would like to see yours later on


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