Traditional dan dan noodles (Dan dan mian) from Sichuan Cookery 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

  • metacritic on January 10, 2021

    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.

  • KarinaFrancis on January 28, 2014

    I've made both versions of Dan Dan noodles from this book and prefer this one. I only used 1 tablespoon of chilli oil and drizzled a little sesame oil in at the very end. It is hot, spicy and delicious. Came together in about 15 minutes which is perfect for a weeknight dinner.

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Reviews about this recipe

  • Stevie Holland Meals

    It's noodles with pork mince - think of it as a Chinese Spag bog and you are not far wrong.

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