Xie Laoban's dan dan noodles (Niu rou dan dan mian) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 89) 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

  • Eat Your Books

    Can substitute dried Chinese noodles for fresh Chinese egg noodles, and Tianjin preserved vegetables for Szechuanese ya cai.

  • jenburkholder on June 01, 2023

    Very good, and intended to use the ya cai in the fridge. I do note that the recipe says 1/2 oz (25 g) so used the 25g measurement and assumed the 1/2 oz was a bad translation. We made chili oil using gochugaru and it really wasn't that spicy - could have enjoyed it spicier. We did go rogue on the noodles by using GF spaghetti - I've never seen a GF Chinese "wheat" noodle, sadly. Oh and we used ground pork, a bit more than called for.

  • 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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