This simple, yet flavor-packed dan dan noodle (担担面) recipe brings you a taste of Sichuan (and maybe home) in just 20 minutes. It was created by our immigrant chef partner, Wenling (文玲), who grew up eating and cooking this dish.
Fun fact before we get into it (well, actually two): The dan dan noodle originates from Sichuan, China. It translates literally to "noodles carried on a pole," which captured the image of Chinese noodle-makers carrying a pole over their shoulders with two bucks hanging from each end with one holding noodles and the other holding the sauce. We love how visual the name is!
This sauce is traditionally characterized by its mix of preserved vegetables, chili oil, Sichuan peppers, minced pork, and scallions. (Our sauce is vegan and contains roasted peanuts, garlic, ginger, dried chili, soy sauce, vegetable oil, and brown sugar.)
With no further ado... Gather your ingredients (or find some nice substitutes in the fridge) and let's get cookin'! Our recipe uses minimal ingredients, so feel free to make it your own.
Vegan Dan Dan Mian
Prep: 5 min
Cook: 15 min
Serves: 1 (if serving more than one person, multiple measurements)
1 small cucumber
2-3 fresh shiitake, or soak dried shiitake for 1 hr or until soft
2 tablespoon vegetable oil
2 tbsp of water
100g dried noodles, we use this brand from CocoIslandMart
¼ cup chopped cilantro
Salt or soy sauce, optional
- Slice cucumber in half and slice into thin sticks
- Chop the green onion and cilantro and set aside.
- Add water to the Roasted Peanut Dan Dan Sauce. Add soy sauce or salt to taste.
- Slice mushrooms. Heat up 2 tbsp of oil in a pan and cook mushrooms until golden brown.
- Boil the noodles for time listed in its instructions.
- Mix in sauce mixture with noodles into a bowl.
- Top with sautéed mushrooms and garnish with chopped cilantro and scallion.