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Dan Dan Mian (Dan Dan Noodles)

By Cecilia Chiang

4.2

(3)

Wheat noodles with spicy Sichuan peanut sauce and spinach in a bowl.
Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Lillian Chou

I became quite addicted to dan dan noodles, a famous Sichuan street snack, during the time I lived in Chongqing and would rush to the street upon hearing the peddlers cry “Dan dan mian! Dan dan mian!” Dan is the name of the bamboo shoulder pole from which wood buckets were suspended carrying the noodles (mian) on one end and a cooking vessel on the other.

The sauce for dan dan noodles contains zha cai, which is sometimes called Sichuan preserved vegetable, pickled mustard tuber, or Sichuan pickled mustard. This salted cured vegetable adds rich flavor to all kinds of dishes.

What you’ll need

Cook’s note:

The correct width of the wheat noodles for this dish is 1/16 inch, not the wider ⅛-inch linguine-type noodles that are used in Zha Ziang Mian. These days many supermarkets carry fresh, refrigerated Asian noodles, but fresh angel hair pasta can substitute.

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