Recipe: Dan dan mian (担担面)/ Sichuan noodles with spicy pork sauce


Ever since I had Dan Dan mian (担担面) in Chinatown, I've always wanted to try cooking it by myself. When my mom got us handmade noodles, of course I'd jump at the opportunity to brush up on my culinary skills (and also because the craving for this kind of noodles got so intense).

(serves 4)

- 2 tsp vegetable oil

- 3 tsp finely chopped preserved vegetables
- 2 cloves of garlic, finely chopped
- 1 baby carrot, sliced thinly
- 1 small cup of ground pork (marinated for 10 minutes in salt, pepper, and seafood soy sauce)
- 1 tblsp of Sichuan red chilli oil
- 2 tblsp light soy sauce
- 1 tblsp dark soy sauce
- 1 tblsp vinegar
- 1 tsp white sugar
- 1 tsp Shaoxing wine
- some spring onions (for garnishing)
- 1 egg, scrambled and cut into fine pieces
- 2 crabmeat sticks, sliced into thin pieces
- handmade noodles (4 servings)


1. Boil noodles in salt water for around 5 minutes. Make sure they are chewy, in the al dente manner. (neither too soggy or flour-y in the centre)

2. Drain noodles and rinse them using cold water to prevent them from clumping together.

3. Heat vegetable oil in wok. Stir fry garlic, preserved vegetables, ground pork, and prepare the sauce by adding in the vinegar, sugar, light and dark soy sauce, chilli oil, shaoxing wine. Add some water if sauce is insufficient. Use pepper and salt to taste.

4. Place noodles on plate and sprinkle the ground pork and sauce over. Garnish using carrots (can be either raw or cooked depending on your personal preference), spring onions, crabmeat, and egg.

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