Dan Dan Mian

Dan Dan Mian takes its name from the shoulder pole (担担) that street vendors once used to carry their pots and noodles through Chengdu's alleyways. The original was a dry, intensely flavoured street snack — a tangle of thin noodles dressed in sesame paste, chilli oil, Sichuan pepper, and a scattering of spiced minced pork. This version follows the classic dry style.

Serves: 4

Ingredients

Noodles and pork:

• 400g (14 oz) fresh thin wheat noodles (or dried yi mein)
• 250g (9 oz) ground pork
• 2 tbsp (30ml) yacai (Yibin preserved mustard greens), rinsed
• 1 tbsp (15ml) Shaoxing wine
• 1 tbsp (15ml) soy sauce
• 1 tsp dark soy sauce
• 1 tsp neutral oil

Sauce (per bowl):

• 1½ tbsp (22ml) sesame paste (or tahini mixed with sesame oil)
• 1 tbsp (15ml) chilli oil with sediment
• 1 tsp (5ml) soy sauce
• 1 tsp (5ml) Chinkiang black vinegar
• ½ tsp ground Sichuan peppercorn, toasted
• ½ tsp sugar
• 2 tbsp (30ml) hot noodle cooking water to loosen

Garnish:

• 2 stalks scallion, finely sliced
• 1 tsp toasted sesame seeds

Instructions

1. In a dry wok over high heat, stir-fry the pork with the oil, breaking it up for 4–5 minutes until crumbly and lightly browned. Add Shaoxing wine, soy sauces, and yacai. Stir-fry 2 minutes more until fragrant and dry. Set aside.
2. Mix all sauce ingredients in each serving bowl, using hot noodle water to create a pourable consistency.
3. Cook noodles in a large pot of boiling water according to packet instructions, typically 2–3 minutes for fresh. Reserve 60ml (¼ cup) cooking water per bowl.
4. Drain noodles and divide among the prepared bowls. Top with the spiced pork, scallion, and sesame seeds.
5. Diners toss everything together vigorously at the table before eating.

Cook's Notes: The sauce should be punchy and assertive — adjust chilli oil and Sichuan pepper to your numbing-heat tolerance. Yacai adds irreplaceable funk; look for it at Chinese grocers. The dish loses nothing if made with dried noodles.