While travelling last May in China, I did try Dan Dan Mian. It is a typical dish found in Sichuan province. It consists of a spicy sauce, minced meat, scallions and is served like a soup. I always found it loaded with an abundance of chilies and could not eat much of it. The North American version is usually less soupy and spicy and may be a bit sweet if peanut butter is added.
The origin of the name of these noodles is that the dan dan is the carrying pole that street vendors use to sell this to customers. The literal meaning is “peddler’s noodles”.
6 oz dried rice noodles
1 T oil
6 oz ground chicken
2 chopped scallions
2 minced garlic cloves
1 t finely minced ginger
1/2 lb baby bok choy, sliced and rinsed
2 T soy sauce or kecap manis (sweet soy)
3/4 T balsamic vinegar
1/2 t. cornstarch
1/2 cup broth
1 1/2 t. sriracha hot sauce
1/4 t. toasted sesame oil
1.In a large pot of boiling water, cook noodles according to the instructions on the package. Drain and set this aside.
2.In a large bowl, mix the sauce ingredients together.
3.On high heat with a large pan, add the oil and stir fry the ground chicken for about 3 minutes till meat is cooked. Next add the scallions,minced garlic and ginger, cooking for about a minute.
4.Add the baby bok choy and stir together for a few minutes till softened. Add the rice noodles and then the sauce mixture. Mix well and continue to cook until all is warmed through.
Adapted loosely from steamy kitchen.