Xie laoban's dan dan noodles (Niu rou dan dan mian) from Every Grain of Rice: Simple Chinese Home Cooking (page 279) by Fuchsia Dunlop

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  • EYB Comments

    Can substitute fresh noodles for wheat flour noodles.

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

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Notes about this recipe

  • Eat Your Books

    Can substitute fresh noodles for wheat flour noodles.

  • metacritic on March 10, 2022

    Agree with the reviewer below: the version in Food of Sichuan is lighter, more delightful, and far more appealing. I wasn't a fan of this version (EGOR) but love it in Food of Sichuan. That's unusual: I haven't found many recipes in Every Grain of Rice that I would change in any manner.

  • Apollonia on December 25, 2021

    Have made the vegetarian version of this more times than I can count, and it's just heavenly. I increase the sichuan chili and use 3 or 4 dried mushrooms instead of one, and I think that's perfect.

  • Barb_N on February 27, 2021

    I liked this version of dan dan noodles. I made it with ground turkey because that’s what I had. I liked the addition of tahini in the sauce, turkey is otherwise bland. I used home pickled mustard greens (from Bryant Terry’s Vegetable Kingdom). Served with blanched spinach.

  • Snopes on November 29, 2015

    Interestingly, this recipe, which is supposed to be the recreation of the dan dan noodles in a favorite restaurant in Chengdu, is far heavier on sesame paste and spice than the exact same recipe in Dunlop's earlier "Land of Plenty" cookbook. I prefer the lighter version in "Land of Plenty."

  • Delys77 on January 19, 2015

    This one isn't for us. I felt the sesame and soy were just too much, and the only other component was burning heat.

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