Dan Dan Noodles (Sichuan-style Spicy Noodles)
Dan dan noodles, which are called "tan tan men" in Japanese, are served in thick soup and topped with spicy minced meat.
Photographed by Manao Okamoto
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 2 servings ramen noodles (fresh)Note
Wheat flour noodles, originating in China. In Japan, they are mainly used for ramen and fried noodles.
- 160 g ground pork
- 4 hoso-negi green onions
- 2 tsp Tianmianjiang (sweet soybean paste)Note
Sweet soybean paste, made with flour fermented with koji.The fragrance is enhanced when heated. Often used in stir-fries or mapo-tofu (a spicy Sichuan dish of tofu and minced meat).
- 2 tsp sake
- 1 tsp soy sauce
- 2 tsp Tianmianjiang (sweet soybean paste)
- 4 tbsp hot water
- 1 1/3 tbsp rice vinegar
- 1 1/3 tbsp white sesame pasteNote
Toasted sesame that is ground and made into cream. Use unsweetened sesame as the main ingredient.
- 1/2-1 tbsp Chinese chili oilNote
Seasoning originally from China. Chili pepper cooked in vegetable oil to extract the spiciness.
- 1 tbsp soy sauce
- 1 tsp sugar
Fill a pot with water and place over high heat to boil. Cut the hoso-negi into 2-3 mm rounds (koguchi-giri). Place a frying pan over medium heat and stir-fry the meat. When the color changes, add [A] and mix thoroughly.
Continue to stir-fry until the melted fat from the meat is clear. Empty the contents into a bowl or tray.
Combine [B] in a bowl.
Put the noodles in the boiling water and stir with cooking chopsticks. When it returns to the boil, reduce the heat so that it's bubbling gently, and cook 30 seconds longer than instructed on the pack.
Drain thoroughly and add to the bowl containing [B]. Mix thoroughly to allow the noodles to absorb the flavor.
Add the meat, fat and all, stir and divide into two serving bowls. Sprinkle with hoso-negi.