This dish originates in the Sichuan province of China.  It is quite easy to prepare and is full of flavor.  Chilies aren’t indigenous to China and came to Asia from South America with the Portuguese.  It is thought that Buddhist traders and missionaries from the West brought such ingredients and cooking techniques into Sichuan.  Red chili oil, sesame oil, bean pastes and vinegars are common, as are nuts and sesame seeds in dishes like bang bang chicken (a street vendors dish).  These flavors are uniquely Sichuanese, and are quite different from those in the rest of China.  Dan Dan refers to a type of carrying pole (a dan dan) that was used by walking vendors who sold the dish on the streets.  The name translates as Peddler’s noodles.

Serves 4
recipe adapted from Jamie’s America
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1 beef or chicken stock cube
500g minced beef
2 tbsp runny honey
300g wheat noodles (or Udon noodles)
4 handfuls of mixed green vegetables (Chinese cabbage, broccoli, bok choy, spinach)
4 cloves of garlic,  peeled and finely chopped
3 tablespoons dark soy sauce
2 teaspoons freshly ground Sichuan pepper
5 tablespoons good-quality chili oil
2 spring onions, trimmed and finely sliced
1 lime, quartered, to serve

Crumble the stock cube into a large pan of water and get it on the heat. Add the beef to a dry pan and, on a medium to high heat, keep moving it around until it’s golden and crunchy, about 10-15 minutes. Pour away any excess fat, then add the honey and toss until all the mince is nicely coated. Cook for about 30 seconds, then take the pan off the heat.

Stir noodles into the boiling stock and move them about so they don’t stick together. Cook according to the packet instructions. Shred cabbage into 1cm strips, quarter bok choy and snap up the broccoli spears. When the noodles have 1 minute to go, throw in the prepared greens to blanch them. Drain the whole lot in a colander, reserving a mugful of the cooking water. Tip noodles, veggies and the mugful of water back into the hot pan.

Add garlic, soy sauce, Sichuan pepper and chili oil. Give it all a good mix with tongs and divide between 4 bowls. Sprinkle over the crunchy beef (you can reheat this at the last minute if you like), finish with a scattering of spring onions and serve each dish with a lime quarter to squeeze over.

The Culinary Chase’s Note: Whether you add the ‘fire’ to these noodles or not, this dish is scrumptious.