Dan Dan Mein (noodles in a sesame sauce) is prepared in a great number of ways. Sometimes the sauce is thin like a soup and served with thin noodles. Other times the sauce is thick and clings to fat chewy hand cut noodles. Sometimes the sauce is light in color with a mild sesame taste, other times it is darker and tastes of soy and hoisin sauce.
The recipe presented here makes a thicker soy-influenced sauce. As such, chewy hand cut noodles are ideal. If you can't get or don't want to make
hand cut noodles, buy a thick cut wheat noodle that contains no egg (it will be white in color as opposed to yellow).
Serves 2 people
1
tbsp soy sauce1
tbsp shaoxing wine1
tsp hoisin sauce3
garlic cloves, minced1/4
lb ground pork
2
tbsp soy sauce4
tbsp sesame paste, Asian style2
tsp chili paste (to taste)1
tbsp Chinkiang or other black vinegar2
tsp sesame oil1
cup chicken stock1
tsp cornstarch
1/2
lb thick Chinese-style wheat flour noodles2
tbsp vegetable oil2
scallions, white parts only, minced1/2
cucumber (optional)2
tbsp minced Chinese pickled mustard greens (optional)
Add water and some salt to a large saucepan and bring to a boil for the noodles.
In a bowl, combine the pork marinade ingredients, then add the ground pork and stir to combine. Set aside.
In a different bowl, mix all of the sauce ingredients together.
If you are using cucumber and your cucumber has a tough waxy skin, peel it, otherwise leave it as is.
Julienne the cucumber by slicing it lengthwise into slices about 1/8 inch thick. Then cut down through the slices into long matchsticks to match the shape of your noodles (not an accidental outcome).
In a wok, heat the vegetable oil. Add the seasoned ground pork and cook over moderately high heat, breaking up the meat with a spatula until cooked through, about three minutes.
Add the sesame paste mixture and simmer, stirring occasionally until the sauce reduces, about three minutes. The sauce should be the thickness of a creamy pasta sauce. Remove from heat and cover to keep warm.
Cook the noodles in the salted boiling water until al dente, about 3 to 5 minutes. Drain the noodles and keep hot until ready to serve.
Transfer noodles to a large bowl. Pour the sauce over the noodles and top with a few strips of cucumber. Garnish with scallions, sliced cucumber and/or pickled mustard greens.