Traditional dandan noodles (Dandan mian) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 346) by Fuchsia Dunlop

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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

  • metacritic on January 07, 2024

    This is great. I like the recipe here better than the recipe in Every Grain...The reduced amount of ya cai means a less salty dish. The sesame paste adds depth that I really like, even if its not original to early versions of the dish.

  • excurvatus on March 21, 2020

    This is a great dandan noodles. It's the one I think of as my go-to. Mr Xie's is also very special.

  • Siegal on January 24, 2020

    I didn’t find the preserved vegetables made it sour but be careful with the Sichuan peppercorns as they make you numb.

  • twoyolks on January 17, 2013

    The preserved vegetables make this very sour. It's also quite spicy.

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