Dan Dan Noodles (Classic Sichuan Noodle Recipe) - Rasa Malaysia (2024)

FAQs

What are the noodles in Dan Dan Noodles made of? ›

These spicy, smoky, numbing, mega flavorful noodles are a popular Szechuan street food made from fresh thin wheat noodles, chili oil, Szechuan pepper, sesame paste, savory ground pork and fermented vegetables (don't worry, so good!). In China, Dan Dan Noodles can be more saucy or soupy, but always numbingly spicy.

A Sichuan favorite, this popular Chinese dish features delicious lo mein noodles, all-natural* ground pork raised without antibiotics, earthy shiitake mushrooms, flavorful scallions and nutty toasted sesame seeds covered in a rich and savory brown sauce.

Sometimes the sauce is more sweet and sour than spicy, almost like a General Tso stir fry (e.g. the Dan dan noodles at Pei Wei). Sometimes the chef will mix Chinese sesame paste into the chili oil to make the sauce creamier and mellow out the spiciness.

“Dan Dan” refers to the type of carrying pole that street vendors would use to sell the dishes to pedestrians. The pole was carried on the shoulders of the vendor with two baskets on either side, one carrying the noodles and the other with the sauce. The name translates to “noodles carried on a pole.”

Use Fresh Wheat Noodles: I use fresh wheat noodles (found in the refrigerated section of 99 Ranch) for the most authentic version of Dan Dan Noodles. Overcook Your Pork: Cvercook the pork so the fat completely renders and becomes extra crispy – this will add a layer of texture to your Dan Dan Noodles.

The name translates directly as 'noodles carried on a pole', but may be better translated as 'peddler's noodles'. A variety of English spellings are used. The first word may be either dandan, dundun or tantan, and the last word may also be spelled mein (Cantonese pronunciation).

Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed with the ancient wooden noodles mold technology in northern China and rice noodles being more typical of southern China.

Traditionally, Asian noodles are made with flour milled from common wheat, rice flour, or starch from a tuber or bean. Because traditional Asian noodles use softer flours and starches than pasta, most noodles employ salt as a binding agent, whereas Italian pasta typically forgoes salt.

Noodles can be crafted from everything from root vegetables to tapioca flour, mung bean starch, seaweed, and rice flour. They can be stretched, pulled, rolled, cut, and twisted. They show up in soups, salads, steaming broths, stir-fries, side dishes and as the star event.

They're basically deep-fried egg noodles (or fried wonton wrappers or egg roll wrappers).

What is tapioca noodles made of? ›

Its a delicious and chewy noodle made with tapioca starch and rice flour. Its commonly eaten in the morning as breakfast.