DAN Noodles are a classic Chinese dish originating in the Sichuan province. Noodles have been part of Chinese cuisine for over 4,000 years, and long strands symbolize longevity, one of the nicest things you can wish for on the Lunar New Year (on Feb. 16 this year).
Dan Dan Noodles are essentially long skinny noodles topped with a flavorful sauce built on ground pork and seasoned with pickled vegetables, chilis, soy sauce, and a bit of Chinese wine and vinegar.
This dish was originally a street food.
The name Dan Dan refers to the pole on which street vendors in Sichuan would carry the pots of food: one for the noodles, another for the sauce.
A few of the ingredients might take a little work to find unless you live near a great Asian market. Seek them out if you want to approach authenticity, but otherwise use these easy substitutions: If you can’t find the Chinese black vinegar, substitute even parts of rice vinegar and balsamic vinegar.
Really any vinegar would be fine, but that combo gives you the closest approximation. Dry sherry is a fine substitute for the rice wine.
If you have access to a great Asian market, or want to find a source online, then buy ya cai, zha cai or Tianjin dong cai, which is a preserved vegetable mix, or sometimes just pickled mustard root.
It’s available in cans or jars. Otherwise jarred pickles work just fine.
There are many versions of this dish, as there are with any classic recipe.
Some are brothier than others, some have peanut butter or sesame or ginger, or Szechuan peppercorns.
Sichuan cooking is often quite spicy, and these noodles are no exception.
If you’re feeling a little timid about the amount of chili paste, you can always dial it back a bit—these noodles definitely pack a kick. (Associated Press)
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Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.”
She blogs at http://www.themom100.com/about-katie-workman.
She can be reached at Katie@themom100.com.