Mr. Xie's dandan noodles (Niurou dandan mian) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 351) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

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

  • Stephenn31 on August 19, 2024

    Delicious, I think this is my preferred version, and very similar to one I had in Chengdu

  • metacritic on March 10, 2022

    This recipe proved great. This version of the recipe is, I think, slightly different from the one in Every Grain of Rice. Where before I thought the recipe as I made it in EGOR was fine but not as good as her staple dan dan noodles recipe, this one is at least as good. I will make this version again, for sure, whenever I have beef rather than pork. It is light, spicy, and absolutely delicious.

  • twoyolks on April 09, 2018

    I didn't really care for this. I think I dislike the flavor of the ya cai which tends to dominate the other flavors but it did tend to mellow over time. I didn't find this to be as spicy as I was afraid of based on the ingredients.

  • clcorbi on January 14, 2017

    I think this is the first recipe I've tried from LoP that I actually found a bit too spicy! Which surprised me as I really love spicy food. I did include the full 1t of Sichuan peppercorns, but I think what really got to me was all the chile oil. Spiciness aside, these noodles are delicious. I had the leftovers the next day and found that the flavor had toned down slightly, and I really enjoyed them then. I will definitely try this recipe again, decreasing the chile oil slightly. This makes for an EXTREMELY speedy weeknight dinner as there is basically no chopping.

  • Snopes on November 29, 2015

    Dunlop changed this recipe fairly radically in her later cookbook "Every Grain of Rice." I prefer this version, which is much lighter, to the revised version.

  • thecharlah on June 15, 2015

    One of my favorite recipes of all time. I could happily eat these every week.

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