Best 2 Spicy Szechuan Noodles Dan Dan Mian Recipes

Dan dan mian, also known as spicy Szechuan noodles, is an iconic dish from Szechuan province in China. It is a tantalizing blend of flavors and textures, featuring a spicy and numbing sauce, springy noodles, and a variety of toppings such as minced pork, vegetables, and peanuts. The dish is a favorite among locals and a must-try for those looking to experience authentic Szechuan cuisine. This article will guide you through the steps of making the perfect dan dan mian, providing detailed instructions on how to prepare the sauce, cook the noodles, and assemble the dish. Whether you're a seasoned cook or new to Szechuan flavors, this comprehensive guide will help you create a delicious and authentic dan dan mian that will impress your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY SZECHUAN NOODLES (DAN DAN MIAN)

Spicy Szechuan Noodles (Dan Dan Mian) image

Make and share this Spicy Szechuan Noodles (Dan Dan Mian) recipe from Food.com.

Provided by kathiejacgmail.com

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

8 ounces ground pork
1 tablespoon soy sauce
2 tablespoons dry sherry
1 dash white pepper
2 tablespoons oyster sauce
2 tablespoons soy sauce
4 tablespoons peanut butter
1 tablespoon rice vinegar
1 dash white pepper
1 1/4 cups chicken broth
1 tablespoon peanut oil
1 tablespoon minced fresh ginger
6 garlic cloves (put through press or mince finely)
3/4 teaspoon red pepper flakes
1 tablespoon toasted sesame oil
12 ounces dried Asian noodles (wide works best)
3 medium scallions, sliced thin
2 cups bean sprouts

Steps:

Combine meat mixture ingredients in small bowl.
Work together well and let rest while preparing other ingredients.
Whisk together sauce ingredients except broth until smooth.
Add broth and whisk well.
Boil 4 quarts of water.
Heat 12 inch skillet over high heat until hot, about 2 minutes.
Add peanut oil and swirl.
Add meat mixture and cook, breaking up into small pieces until pork is well browned, about 5 minutes.
Stir in ginger, garlic and red pepper flakes, cook until fragrant, about 1 minute.
Add sauce mixture; whisk to combine and bring to a boil.
Reduce heat to medium low and simmer while noodles are cooking.
Just before serving stir in sesame oil.
Drain noodles; divide into individual bowls, top with sauce.
Sprinkle with scallions and bean sprouts as desired while eating.

Nutrition Facts : Calories 362.7, Fat 27.6, SaturatedFat 7.4, Cholesterol 40.9, Sodium 1345, Carbohydrate 11.3, Fiber 2.6, Sugar 4.5, Protein 18.8

HOT AND SPICY SZECHUAN NOODLES (DAN DAN MIAN)

Hot and Spicy Szechuan Noodles (Dan Dan Mian) image

This recipe, from "Authentic Recipes from China", is just sensational! While I wouldn't classify it as hot, just gently warm, we didn't add any extra chili oil just because the flavours as written were so perfect. You know you're onto a winner when DH eats a portion for 3 people!

Provided by currybunny

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 tablespoon szechuan peppercorns
1 1/2 tablespoons peanut oil
1 teaspoon peanut oil, extra
8 ounces ground pork (250gm)
2 cups chicken stock (500ml)
1/2 cup japanese pickled radishes, diced
4 tablespoons soy sauce
1 1/2 tablespoons black vinegar
1 tablespoon minced garlic
2 teaspoons sesame oil
1 teaspoon chili oil
1/4 teaspoon white pepper
1 lb udon noodles (500gm) or 1 lb fresh wheat noodles (500gm)
4 spring onions, finely sliced, for garnish

Steps:

Heat a wok over low heat and dry-fry the Szechuan peppercorns for 2-3 minutes until fragrant.
Add the peanut oil and cook over low heat for 10 minutes to infuse it with the flavour of the peppercorns.
Cool, then strain the oil into a saucepan, discarding the peppercorns.
Add the chicken stock, preserved radish, soy sauce, black vinegar, garlic, sesame oil, chili oil and white pepper to the peppercorn oil in the saucepan.
Keep warm over medium heat.
Meanwhile, either soak udon noodles for a few minutes in hot water, drain and add to stock mixture, or cook wheat noodles for 2 minutes in boiling water, drain and add to mixture.
Heat the extra oil in wok over high heat and stir fry the pork til brown and crispy, about 3-5 minutes.
Divide noodle/broth mixture into four soup bowls, top with the pork and garnish with spring onion.
Eat, slurp and make appreciative noises at will!

Nutrition Facts : Calories 692.2, Fat 22.9, SaturatedFat 6.4, Cholesterol 44.5, Sodium 3309.2, Carbohydrate 91.6, Fiber 5.5, Sugar 2.6, Protein 27.9

Tips:

To make the noodles more flavorful, use a high-quality chili oil. You can find good chili oil at most Asian grocery stores.
If you don't have Szechuan peppercorns, you can use black peppercorns instead. However, Szechuan peppercorns have a unique flavor that really makes this dish special, so if you can find them, definitely use them.
To make the noodles more spicy, add more chili oil or Szechuan peppercorns. You can also add a bit of cayenne pepper or red pepper flakes.
If you don't have time to make the noodles from scratch, you can use store-bought noodles. Just be sure to cook them according to the package directions.
This dish is best served immediately after it is made. The noodles will start to get soggy if they sit for too long.

Conclusion:

Dan dan noodles are a delicious and easy-to-make dish that is perfect for a quick and satisfying meal. The combination of spicy, savory, and numbing flavors is sure to please everyone at the table. So next time you're looking for a new noodle recipe, give dan dan noodles a try.