the best Dan Dan mien/ sauce recipe?
I've searched the boards and couldn't find a definitive Dan Dan mien recipe. The other recipes I've found on line are SO varying that its utterly confusing (for example, one recipe called for 12 cloves of garlic with NO peanuts whatsover, while another recipe called for a cup of peanut butter, and yet another called for tahini!).
I would be so grateful for an excellent Dan Dan recipe - the sooner the better. My friends and I are experimenting with hand pulled noodles on Thursday and I hope to make Dan Dan an accompanying sauce!
Thank you everyone!!!
I just wanted to thank everyone again for responding. We did the hand pulled noodles last night and I laid out all the condiments for everyone to make their own Dan Dan mein. The favorite side ingredient was a mashed garlic paste we made out of raw garlic, sesame oil, black vinegar, salt. We also offered black vinegar on the side, as well as sesame paste mashed with olive oil.
The sauce was a hit and everyone had fun tailor making their dan dan noodles!
Hong Kong's legendary Wing Lai Yuen
that has been around since the 50s (or earlier) uses the following ingredients and combinations
- hand kneaded and machine noodles, where the ingredients are flour, chicken eggs and duck eggs
-base broth made with whole mature chicken (less fat more flavor), special ham (you could try smoked or Virginia ham), and pork bones. I assume it has to be brought to a boil then simmered for hours until the right consistency is reached.
-condiments.... thinly sliced scallions, peanut powder, dried shrimp, chili oil
The idea is to cook the noodles al dente, quickly soak them in cold water (and drain). Add the broth, then the condiments, and then the noodles.
This YouTube vid gave me the best results:
-Pinch of sugar
-Ground pork stir fried with preserved veg and bamboo shoots
The black sesame paste is better than peanut butter or tahini.
The rice vinegar is absolutely necessary (Chinkiang vinegar is the best
)You can use bottled chili oil instead of making your own
The pork and Ya Cai (preserved mustard leaves) mixture- you can substitute Sichuan Preserved Veg (Zha Cai 榨菜 instead of Ya Cai 芽菜)-it is easier to find
For and added kick, I sometimes add Doubanjiang, a spicy fermented bean paste. It's not traditional, but I love it!
Hope this helps
I replace the pea vine shoot with baby bok choi (except in summer, when the peas are growing)
I love the one from Fushia Dunlop's Sichuanese book. I googled and found this on the web, it's probably the same recipe
No offence to Jamie, but his Dan Dan noodles is just horrid. Looking at the ingredients list makes me wonder if he knows how to cook chinese at all!