Dandan noodles or Dandanmia is a classic dish originating from Chinese Sichuan cuisine. It consists of a spicy sauce containing preserved vegetables, chili oil, Sichuan pepper, minced pork, and scallions served over noodles. In American Chinese cuisine, Dan Dan is often sweeter, less spicy, and less soupy, and peanut butter is sometimes added.
That's what I've done here, made a quick and easy Americanized version of Dandanmia, but depending on how much Sriracha sauce you use no less spicy! With noodles it's great comfort food for a cold winter's night or if you want a lighter dish perfect for spring and summer you can use lettuce cups and make Dan Dan lettuce wraps.
Hope you enjoy this recipe as much as I do!
Step 1: Ingredients
2 tablespoons vegetable oil
16 ounces ground pork, turkey or chicken
Kosher salt and corse ground black pepper
2-3 tablespoons peeled & chopped ginger
3/4 cup chicken stock or broth
2 tablespoons Sriracha sauce (more or less depending on how much spice you like)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
3 tablespoons of peanut butter--crunchy or smooth (or 2 teaspoons of sesame seed paste, Tahini)
2 tablespoons chopped roasted peanuts
2 tablespoons thinly sliced scallions
8 ounces of udon noodles
or Lettuce cups/leaves