Dan Dan Mian is a noodle dish made with a spicy peanut soup base, that originates from the streets of Sichuan, China. This delicious hawker food staple is deliciously flavorful and full of spice.
Serves 2 | 20 minutes | 348 calories
- 150 grams of mushroom (optional)
- 1 tsp organic soy sauce
- 1 tsp sesame oil
- 4 cloves of garlic (minced)
- 1 tbsp of grated ginger
- 2 tbsp of chili bean paste or any spicy sauce of your liking
- 3 tbsp of unsweetened peanut butter
- 0.5 tsp ground Sichuan peppercorn or pepper
- 2 tbsp Chinese cooking wine or rice wine (or sushi seasoning)
- 2 cups of organic vegetable stock
- A bunch of Chinese egg noodles (dry thin packet ones are great)
- Chopped scallions for garnish
- Chiu Chow chilli oil for garnish
- If you’re using mushrooms, mince it up, add soya sauce and sesame oil. Set aside.
- Purée the dan dan sauce: add garlic, ginger, chilli bean paste, and peanut butter in a food processor until smooth.
- In a medium sized pan over medium heat, add the mushrooms and stir with oil (optional). Then add ground Sichuan peppers, puréed paste and sauté until fragrant. Stir for about 2 mins.
- Add rice wine and vegetable stock. Continue stirring.
- Bring the sauce to a lively simmer, then add 1 tsp of brown sugar to balance to saltiness. Keep it simmering for another 5 mins.
- In another pot, boil your noodles.
- Drain the noodles, add it to the sauce and garnish as you please!