Sichuan dan dan noodles from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 217) by Joanne Chang and Karen Akunowicz

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • patioweather on February 01, 2023

    This was great. There are a lot of different styles of Dan Dan recipes out there, and this is the one that got closest to the style of my favorite restaurant. The recipe calls for 1/2 lb pork, so you can easily double it and then freeze half of the pork portion for a quick meal at a later date. I made it with fake ground meat.

  • stepharama1 on March 28, 2022

    This was absolutely delicious! Everyone loved it. I used unsalted homemade broth but was still worried the finished dish would be too salty. I doubled the quantities of mushrooms and didn't add salt to the pasta cooking water and it turned out perfect.

  • twoyolks on November 01, 2020

    The flavor is definitely different. It starts out sour and then spreads to tangy and hot. I ate a whole serving and I'm still not entirely sure if I liked it.

  • coryelizabeth on January 21, 2019

    This was a miss for me. The pork ragu turned out so salty that it was nearly inedible, and the overall combo ingredients just felt....ew.

  • bwhip on February 10, 2018

    This was delicious, with all sorts of interesting flavors bouncing around on our tastebuds, and a delayed reaction kick from the sichuan pepper. Lots of ingredients (27!), but thankfully it was pretty easy to find everything at our local Asian grocer, and as the author promised, it was worth the trip.

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