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Recipes

Dandan Mian - Long Pole Noodles

Dandan Mian - Long Pole Noodles

The Sichuan street food classic. It was once served from two baskets hanging on a pole, one with the noodles and one with the sauce and garnish. Keep this in mind when preparing them- the sauce and topping can be made ahead of time and tossed on the hot noodles for a quick lunch or afternoon snack.

Ingredients

Handful (about 250 g) Dandan noodles or any Chinese wheat noodle

Sauce

  • 1 ½ Tbsp Chinese sesame paste or tahini
  • 1 Tbsp light soy sauce
  • 1 Tbsp dark soy sauce
  • 2 tsp black vinegar
  • 2 Tbsp oil (preferably chili oil)
  • 1 tsp Sichuan Red pepper or Sichuan Green Pepper, ground

Meat topping

  • oil
  • 3 dried chilies
  • 100 g ground pork
  • 3 Tbsp zha cai (preserved mustard stems) or 2 Tbsp Tianjin Preserved Vegetable
  • 1 tsp yellow wine
  • 1 tsp soy sauce
  • salt

Garnish

  • 1 green onion, sliced thin
  • ¼ cup peanuts, chopped (opt.)
  • 1 Tbsp sesame seeds (opt.)
  • 1 tsp fried garlic (opt.)

Method

  1. 1

    In a bowl, combine all the sauce ingredients and stir well. Set aside.

  2. 2

    Add the noodles to a pot of boiling water.

  3. 3

    While the noodles are cooking, add oil to a wok on high heat. Add the chilies and fry for a few seconds. Add the ground pork and, breaking it apart with a spatula, cook until slightly brown.

  4. 4

    Add the pickled vegetables and stir. Add the yellow wine, soy sauce and salt. Simmer for a few seconds until most of the liquid is evaporated.

  5. 5

    Drain the noodles into a colander, reserving some of the pasta water for the sauce.

  6. 6

    Put the noodles in a bowl, add the sauce and some pasta water, then toss until the noodles are well coated.

  7. 7

    Divide the sauced noodles into bowls, and top each bowl with the pork mixture, sliced green onions, and whatever else seems nice.

Black Vinegar

Fragrant, delicate, with a long-lasting but inoffensive acidity, black vinegar is made from double-fermented black glutinous rice. The older Shanxi black vinegar, Lao Chen Cu, is sealed and aged for a deep, caramel-like flavour. The newer Zhenjiang vinegar is sweeter and more forgiving. Use Zhenjiang vinegar for your Sichuan recipes unless aged vinegar is specifically called for. Never use balsamic vinegar.

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