Hello! Nice video and great looking noodles. Do you have thoughts on vinegar? If I'm remembering right, street vendors in Chengdu and Chongqing often had rather vinegary sauces on their noodles (in addition to some having sesame and some not). I know this is one of those "if you like it that way, do it that way," recipes with no very strict rules outside the basics, but in your experience how common is the addition of vinegar? Thanks!
+J. Kenji López-Alt So something you'll find in a lot of Sichuan recipes is a seasoned soy sauce mixture of 10 parts light soy sauce, 5 parts sugar (granulated or rock), and 1 part vinegar. Obviously for street snacks nothing is 'standard' but usually you'll see a touch of vinegar in the sauce for Dan Dan noodles. There's a very similar sort of street noodle that you'll see in Chengdu called liangmian, which is more of the suantian (sour-sweet) flavor profile and has a much stronger kick of vinegar. Hope that answered your question. Love your work by the way, you guys are a big inspiration for the style of recipe we aim for :)
So I know I'm two years late to this specific party, but I wanted to say that I made this tonight, including the homemade red oil, and it was freakin' amazing. I have never had Dan Dan Noodles, so I don't really have a good reference point for how well I did, but there were zero complaints at our house tonight. Thanks for putting a great resource out here for people to use! I'm sure our Asian market appreciates the slight uptick in their business from my obsession with your channel...
Awesome, glad you liked it! There's a few other dishes on this channel (Koushuiji, Chuan Chuan, Strange Flavor chicken) that have hongyou, so you should be able to use up the stuff :)
@@ChineseCookingDemystified Oh, I'm not worried about using it up ;] I actually made the strange flavor chicken last week, but my first attempt at the homemade red oil didn't go too well (wasn't paying enough attention and burned it) and I had to use some oil from the store that may or may not have been the right stuff. That dish was quite good as well (we were literally licking the sauce off of our plates), but my original aim in making the oil was to put together these noodles, so I was really pumped when it all came together. I also feel like I've got a pretty good handle on making the oil using arbol and heaven-facing peppers, which had a surprisingly rich and smooth flavor to go with the heat.
Fellow Germans and East-Europeans, hear me out. This recipe is really fucking good, but if you can't get your hands on Yacai and don't want or can't order it online, you *can* substitute it with sauerkraut. Sauerkraut is fermented cabbage and brings a similiar sour-funk with it. I mixed it with 1/2 Teaspoon Sugar and 1/2 Teaspoon MSG to balance out its strong sour flavor. I know, I know, this really sounds like heresy, but I didn't have any Yacai flying around and I wanted to experiment a little. I liked it a lot, the dan dan sauce itself is really dominant anyways and since we can balance out the strong flavor of the sauerkraut its not an issue. Can really recommend it :D
I know this is an older video but I wanted to let you guys know how great of a recipe it is. I made this recipe in 3 variations. Once as you prepared it. The second was for someone that doesn't eat pork. Used ground turkey instead. Worked out perfectly. The third was for a vegetarian. Replaced the pork with Plant-Based chicken and diced shiitake. Again it turned out amazing. Think I have made 5 or 6 dishes I watched you make. Keep up the great work!
Try it with beef mince. One of my favourite chinese restaurants here in Berlin serves it with beef and its amazing. I tried the recipe in the video with pork, but I think I prefer the beef; beef has a stronger flavor that imo works better with the other strong flavors.
Cheers, yeah we try our best to just communicate the proper recipe without too much fluff. Of course, Dan Dan noodles are one of those dishes where everyone's got an opinion because there's quite a different range at street stalls. Especially for Sichuan dishes, we always try to do a deep dive and do our research, as the duo of a Cantonese girl and an American dude could totally get out on a limb if you're not careful lol. Where you live?
I’ll be honest, I ended up skipping the homemade chili oil and just used a store brand version. I know a lot of youtubers recommended making your own but it just felt overkill. With that said, I did pretty much follow the recipe with a few minor substitutes (tahini, chili flakes instead of dried chili peppers to cook) and it was honestly pretty damn good. I was really proud of how it turned out.
I'm sure it tasted awesome, and I always have the store bought chili oil on hand! But if you haven't tried it before, making homemade chili oil is definitely something you should do at least once, since you can control what you're putting in flavor wise, and it keeps in the fridge forever :)
Quite late to the party but honestly I usually do storebought too but finally got around to making my own. It's so absurdly simple I'm kind of upset I haven't done it before, it feels like more if you're gonna do it before you're making dinner. Take a day when you haven't planned much and take time to do it quickly it's quick & easy.
@@hybridpsycho which store bought chili oil did you use? I have one labeled as "Sichuan Chili Oil". It contains a lot of parts of chili, soybeans and garlig or ginger. 20% of it is the oil the rest are those ingredients. Idk kf I should add all of those ingredients into the dish or is that would make it a bit weird to eat. But there is not much oil compared to the rest.
this is phenomenal, i live in serbia and those of us who appreciate chinese cuisine really struggle to find authentic chinese food, so we started learning and making it ourselves, so this is really helpful. btw could you do a recipe on how to make noodles as we dont have those here either lol. thanks!
While there on work, I found isolated Chinese or local-run shops selling some Asian foods in Belgrade and Zagreb, so things may be changing. However, self-made noodles are the best, just takes practice.
@@profdrrameshkumarbiswas1337 yes there is a fairly big population of chinese people in one block in the now belgrade part they have awesome food there but thats about it for authentic food as far as i know
This Chinese woman from Northwest of China is a master in making any type of flour based dish, such as noodles. She always has ingredients listed in English below her video. ruclips.net/video/N0oqXwMjhDs/видео.html
Ako si iz Beograda kojim slucajem, u bloku 70 kod novih kineza imas jednu prodavnicu “Promentar International”, imaju malo jace cene ali mozes da nadjes sve sto ti treba. Ako oces malo pristupacnije cene, onda imas na Ledinama dve prodavnice “Kineski supermarket” i “好又多海鲜超市”
I plan on making this. I went to our local Asian market to buy the Sichuan Yacai. The packages she sold were 60 grams each, titled "pickled vegetables for students". Ingredients were pickled mustard green, salt, canola oil, sesame, spice, msg, sugar.
I do wish people would understand that MSG is synthetically derived from seaweed and was done so as a cheap alternative for factories to up the flavor of mass produced foods and made in factories that could give a solid shit about things like cleanliness. All the MSG you eat is an organic chemical. Fermenting and making a soy like sauce from seaweed is the real way to get the Umami taste in foods and extracting MSG naturally. You can also get it by salting foods, making bone broth, mushroom broth, condensed vegetable broth, soy sauce, fish sauce, and probably several others. It tastes better and is far healthier.
@@PostPatriot yup Msg is not bad for you in small doses Just that most cheap restaurants (especially chinese) over use it. I run a chinese restaurant but we pride ourselves on no added msg But our prices reflect that
To be honest this is one of the best how to Authentic Chinese cooking channels that I have found. I really have struggled to find authentic Sichuan and Xian recipes in English. I have been trying to cook Chinese food for a while now and noticed there is a lot more technique and process from your videos. I would love to see a Liang Pea (apologies about spelling) and Sichuan spicy boiled fish?
Thanks! Yeah, we always try our best to do it the proper way. So coming up in a few weeks should be some Shuizhu Beef (the same thing as the spicy boiled fish you mentioned, but with beef)... our buddy Adam who helped out with the Laziji vid was able to get a really good recipe of that from the head cook of his restaurant, who's Sichuanese. Liangpi's on the list for sure, but we wanna show people how to make it from scratch and still have a ton of testing to do for it :)
+pianosidechat Haha that's right, I was (mostly) behind the wok for this one, but especially when I'm cooking it's *very* much a collaborative effort lol... Steph's totally the brains here. My personal contribution to the recipes is more testing out the home-cooking 'hacks' for otherwise restaurant/street food dishes (e.g. the mo in the roujiamo, claypot rice on the Western-style charcoal grill, etc)
About 4 years ago, I would search the internet for good Chinese recipes. They were hard to find. I am so happy that this channel exists. It's straight forward and authentic. Thank you, guys!
Cheers, yeah four years back there was like Fuschia Dunlop and... not much else. There's a few decent English-language sources nowadays, especially in the blogosphere.
Nice, what're your thoughts on soup/no soup? This is what I look for in a Dan Dan noodle, but in retrospect maybe we coulda added at least one part stock? Being Guangdong-based I think it's possible that ours might've been a bit too restaurant-influenced.
Chinese Cooking Demystified well, I only add a spoon of soup to mix the source( soy, vinegar, etc) in the bowel. However, you cook and mix the sources on pan, making even one spoon of soup unnecessary. I guess home cooking dandan noodle have different styles, but I always like it w/o soup so that the source will be sticky around the noodles perfectly.
After I made your dish, I showed it off to some of my Chinese teachers. And I got different responses and it was kinda funny. My teacher living in Chengdu said that 担担面 having a dry sauce is definitely correct. But my teacher from the northeast (东北) and my girlfriend from henan (河南) said the sauce should be more of a soup. So I think there’s just a lot of styles, but that the dry style is more authentic
when I lived in Chengdu I only had dan dan mian without sauce. Its my favorite dish. Back in hamburg I only found 2 places selling the dish and both served it with sauce -.- I need to try ur recipe. Looks very similar to what seonkyoung longest made. I love her recipe. Been cooking it very often since i came back from China.
I just wanted to drop a comment and said that I've made this so many times since I discovered this video two years ago that it's become a signature dish for me. My friends and family love it!
I keep this on a regular rotation in my house. Following the recipe to a T is absolutely amazing. I make extra sesame paste sauce mix and just keep it in the fridge for when i wanna make a bowl. Even the meat you can make and just perfectly freeze into portions to grab in the weeks ahead. ❤
We made this yesterday and it was fire. A little spicy for one guest but everyone loved it. My favorite dish when traveling in China. Thanks for showing us how to make it at home. We will be making variations of this dish with the ingredients we got.
I've made this probably a dozen times now; love it. I get all my ingredients on Ma La Market. The soy sauce and sichuan chili oil they sell is so frickin' good. Every time I've made it I've used yacai and ground pork, and don't get me wrong that was tasty, but for lunch today did minced cabbage kimchi and minced bacon for the topping (just didn't add salt to the marinade). Definitely the best version of it that I've ever made. I know it's not traditional but I think the kimchi has a flavor that suits the dish better than yacai, at least to my western tongue. The bacon also added a smokiness that kicked it all up a notch and really went well with the savory, sweet, spicy and sour flavors in the dish.
Love your code word for msg. We call it crystallized Umami powder. I didn't know the history of Don Don noodles until about 10 years ago. But when I used to live in Japan one of my favorite noodle dishes was soupless tan-tan Ramen. Which is basically a Japanese version of dan dan. 汁なし担々麺
Dan Dan is really one of my faves. I met this girl at a hostel and she tried to convince me it wasn't authentic Chinese cuisine. I just nodded my head and didn't argue.
Made this today! My peppercorns had a shell that wouldn’t grind down all the way (apparently I bought the cheap stuff according to the internet), so I had to sift my peppercorn powder. The sauce is super salty, but it worked well with the noodle and pork. Used most of the sesame paste to get the same sauce coloring shown in the video. Overall, I was happy with this recipe!!
Made this recipe and had a couple substitutes for the oil, canola for the authentic oil, and used fresh noodle from H Mart. Outstanding dish. Very hot but in a big round way not a sharp bit like some spicy food. Very complex flavor profile. Thank you.
Just made this today. Only missing ingredient was the sumiyacai, and I used beef instead of pork. Simply amazing. Your recipes never miss, guys. Thanks!
For plant-based folk or flexis tried and tested with omnipork mince (Hong Kong brand of vegan pork subs available here in UK think US also). It came out pretty good, I feel like omnipork has a tendency to clump together so you need to break it up with a spatula quite a bit when frying. I added half the salt and the sugar to the marinade because omnipork already contains some salt and sugar (tbf probably we don't need to marinade vegan meats but I wanted to be true to the recipe and only omit animal products). Otherwise I prepped everything else pretty much exactly the same and it was so delicious.
I made this today for my family and we loved it! My partner used to work as a chef and is a huge foodie, and he was in umami heaven eating this. I didn't have sesame paste so I improvised by crushing toasted sesame seeds with sesame oil and tahini. It seems to have done the trick because the sauce was to die for! Will definitely be making this one again! Thanks Chris and Steph, your videos have taught me so much valuable Chinese cooking information.
@@spanqueluv9er maybe you should fact check the difference between tahini and the sesame paste used here, before you go making an a*s of yourself with "ffs 🤦" comments.
Great authentic Chinese cooking video! Any popular DanDan recipe on Google uses substitutions that has ingredients Americans can find in their generic supermarket. This goes into detail on every ingredient and has clear and concise instructions. I really appreciate the effort to recreate that unique taste.
Cheers, yeah the way we approach things is that while shortcuts and subs are totally understandable and at times necessary... we feel like it should be up to the cook, not the recipe writer, to make substitutions. And I mean besides, nowadays more and more people have access to an Asian grocery store so why not just communicate the actual recipe to the best of your knowledge? We do try to keep people abroad in mind though. In general if I can't find the product on the America-based Amazon.com, we'll tell you some of our suggested subs... and if there's no possible subs, then we'll skip it and do a different recipe :)
Growing up, my mom would make something we called peanut butter noodles -- almost exactly the same sauce but with peanut butter instead of sesame taste (and we used Lao Gan Ma instead of peppercorns, certainly easier to make that way too!) She's from Beijing instead of Sichuan, so maybe it's a regional difference, or just a more modern take.
Made this today, skipping and substituting ingredients and it still came out amasing! Dan dan noodles had been my favourite and now I can Finally make it at home whenever I want ! Thanks guys for this channel and video 🙏
I live in Chengdu but am currently back in the UK. In Chnegdu I eat Dandan Mian all the time but being a vegetarian ask them not to add the meat. I followed this recipe step by step but unfortunately the flavour ended up being quite bland. Could this be because when i made the oil i could only source basic ganlajiao dried chillis and sunflower oil? Any advice on giving the flavour a bit more oompf. I learnt a lot from the video though, thank you!
Although I don't eat meat this recipe was a pleasure to watch. Really good detail for preparation. You definitely know the technique. So thanks for sharing it with us!
I had something that looks a lot like this in a popular hole-in-the-wall restaurant in Brooklyn. Chinese cold noodles-but they were more like very chewy udon noodles. The dish was garnished with cilantro. It was truly one of the best meals I’ve ever had. Can someone please tell me if this is the same thing? I’d love to try to find or make this dish closer to home.
Finally! This recipe is the most similar to our favorite Sichuan restaurant's dan dan noodles in the Bay. I've been trying to nail this recipe for a month - THANK YOU!
Literally, was just about to do the same! Glad to hear it came out well & I'm sooo very glad to have a good substitute that allows me to expand what I cook.
That was pretty yummy. Made it exactly as instructed no subs, but did add garlic and ginger to the pork mixture about 2 minutes before removing from heat. It reminded me of the same dish I had in Yokohama's China Town, which is massive. That dish though had a broth, but the same basic taste.
Thank you for this recipe. I made this last night and I LOVED it. I tried dan dan noodles at a restaurant before and was not impressed. It was so bland. Then I tried this recipe and my mind was blown.
Thank you for this recipe. Between you, Food Ranger, and Souped Up Recipes, I have been exploring the delicious intricate flavors of authentic Chinese cuisine. For this recipe, I combined your ingredients with Souped Up Recipes' version and it came out absolutely delightful! My second batch, I decided to fry the pork with all the ingredients you and Souped Up Recipes listed and added spicy black bean sauce and Pixian Doubanjiang (for its irresistible aroma) and topped it all off with Laoganma Spicy Chili Crisp. OMG my taste buds and nostrils were in food heaven! I also had an enormous patch of stinging nettles growing all over my yard so I sacrificed a few in this dish and it worked like a charm! While cooking, I was proud to open my doors to allow my neighbors to share in my olfactory delight!
Recently discovered your channel after getting more into Sichuan cuisine. Dan dan noodles is my favorite and very close to my heart. But I am vegetarian - can you please suggest how to proceed with making that? I have watched countless videos of vegan dan dan mian on YT and some have even turned out good. But I trust your judgement more since you come across as more authentic. Great content! Thanks for bringing us these recipes. Can't make and eat it myself but can enjoy the videos!
seitan mix 60g vital wheat gluten + 30g pea protein in a bowl, stir 120 times, add teaspoon of corn starch, stir another 60 times. Then knead with hands in the bowl 120 times, and on a hard flat surface dusted with corn starch 120 times pressure steam for 75 minutes and mince + fry as you would with pork
Haha we use MSG relatively often :) Honestly, we sort of stand in the lonely center in between the MSG haters and those that use the ingredient like salt. It's a pretty strong flavor so I don't like adding it willy nilly (it can lend a sort of 'processed food' taste if used in quantity IMO), but it's great to (1) balance spicy food and (2) to use a tiny sprinkle to help bring out the natural umami of umami rich ingredients. But, you're right, the stigma definitely needs to die. I wish I could easily show you the list of comments we get here... we get a comment more or less daily saying something akin to "MSG? What?!? Ew!" People...
At my house we Love MSG. I have a cup of it next to the salt and will sprinkle a tiny amount on my food as I cook. I asked my Chef friends their opinion on MSG and to my surprise they too had a similar set up in their kitchen 🙂
Great recipe! Props for the MSG love on this channel. Westerners really have to get over their irrational fear of MSG (and eggs, gluten, animal fat etc etc).
Awesome receipe, we used mei cai, instead of the sichuan ya cai that we couldnt find. paired with some home made ramen noodles and some minced pork belly, It blew my mind how amazing it was!
Recommendations for home kitchens with no Asian style range for a guō? I’ve sourced the ingredients at my local chinese markets, i’ve watched the videos, i’ve read fuschia dunlop’s book, and i just don’t think my electric coil style range will ever work like a real wok and fire. Tried heating pan in the oven first too. At the end of the day some dishes (and i think dàndan miàn is definitely one) just don’t seem like they can reach their potential without the geometry of the wok and the heat of the genuine fire under it! Great video! EDIT: Right after this comment i saw your pinned comment on the CIA vs your version of mápó dòufu. So cook much less at a time to avoid any crowding of the pan makes a lot of sense. I just wish sizes of packages from US supermarkets fit better into this approach. I guess i could freeze the pork/beef I don’t use for next time. Hmm....
haha we actually talked to a guy that used the recipe for Char Siu sauce from the Char Siu video for his pop-up restaurant in Sydney... I thought that was awesome, so if you're serious go nuts!
Thanks for the recipe. I got a question, Chinese black vinegar is very hard to obtain where I at and the only available variant is distilled white vinegar. I know it won't be the same but is there a way to make do with white vinegar? I heard black vinegar is 'milder' in terms of acidity so I should use the white vinegar less than a recipe told me to.
Maybe try fruit vinegar or balsamic? The distilled one is VERY strong, I'm worried it'll affect the taste too much. But if that's the only thing you got, then maybe start with half of the amount called for.
Just made it for the first time so delicious! thanks for all your recipes, love the variety and detail. Quick question though, what temperature should we expect these DanDan noodles to be when we devour? Mine were delicious but basically cold, after rinsing the noodles and the sauce chilling ready in the bowl abit.
It should be warm - I recommend not washing the noodles under cold water, and if anything adding a bit of the starchy noodle water to the sauce. The starches will help the dish come together when you mix it all. This is similar to the technique used in Italian cooking, like cacio e pepe or carbonara!
What are we doing with the remaining soy sauce/sugar/vinegar mix? Am I missing something? Why are we making double what is called for in the the Dan Dan sauce? Fantastic recipe, thank you for all of your hard work!
Please could you please be more descriptive about the seasoning. It is really hard to understand the name of the bottled “seasoning used”. Could fish sauce be a replacement for MSG? Thanx
I spent some days in Chengdu recently on work, and had absolutely GREAT Szechuan restaurant food and street food. And people are far more laid-back and helpful compared to Beijing or Southern Chinese cities - in spite of language difficulties (if you don't speak much pu tong hua and they mostly don't speak ANY English). Do travel there, it's just a short/medium flight from HK.
Amazing! Im excited if you can make a Peking Duck recipe. Im always super intimidated seeing those shows on TV, exhibiting that crazy technique of blowing air in the duck. But great videos, really good pace, visuals, and explanations.
+Dan Nguyen Ah, unfortunately Peking Duck would be really really tough with our little Halogen oven. It's not really a dish you'd make at home, BUT in the next few weeks we're planning on doing a video for a Dongbei dish called Jingjiang Rousi ("Peking Sauce Meat Slivers"). Jingjiang rousi is Pork Slivers smothered in the same sauce you'd have Peking Duck, together with the fillings you'd have with Peking Duck, wrapped in either the same pancake you'd use for Peking Duck (or alternatively tofu skins). It's a real great dish to make at home and way less intense than Peking Duck :)
I am Sichuanese,you guys are interesting and lovely ! In Sichuan,we,are not so legit,no cooling noodles ,no puting noodles orderly ,just put hot noodles in the bowl. Better than me,love you !
Awesome stuff! Tastes pretty much like how I had them in China. But you mentioned if there's any dish anyone would like to see made, to post it in the comments. Well, last year I was in Ping Yao, and tried the local signature dish, which is a plate full of cannelloni-like buckwheat-noodles, standing upright against one another. At the bottom there was some kind of broth, containing lots of vinager (I think) and the typical Ping Yao beef, which tastes very similar to corned beef. It was the strangest, yet most delicious kind of noodles I've ever had. Ever since, I've been trying to find the recipe, but can't find it anywhere.
lol I'm down. Very underrated ingredient... always makes me chuckle when I see cooks in America talk all about 'umami bombs', when MSG's right there. It'd be like searching around the world for 'saltiness bombs' like dried cod and salt pork when you could just add... salt.
I thought that was heat-resistant? Usually they're marketed to be heat-resistant up to 450 to 600F. I always use those kinds of silicone-type heat-resistant spatulas to flip pancakes and make omelettes. They're pretty much the same material as silicone cupcake moulds.
that looks really good. Im working on learning to make a Japanese tantan Ramen that is based on DanDan noodles. great inspiration. I rememeber it makes your lips and tounge numb so It must be based on szechuan peppercorn. going to check out your chili oil next.
What are your thoughts on sweet wheat paste (甜面酱) in dan dan noodles? It's in Fuchsia Dunlop's recipe and I believe in the recipe in 'Sichuan (China) Cuisine in Both Chinese and English', but I haven't seen it called for in any other english-language recipes. I'm wondering what it adds to dan dan noodles, how commonly it's seen, and whether it's worth using at home?
I LOVE Dan Dan noodles but I have a low tolerance for super spicy food (oxymoron, I know). It's nice to find a good recipe so I can make my own and control the spice
hello! what kind of packaging does the mustard greens come in? a small can? i only see the wet kind in plastic bag at the store but haven’t browsed the cans yet... THANK YOU.
Hello! Nice video and great looking noodles. Do you have thoughts on vinegar? If I'm remembering right, street vendors in Chengdu and Chongqing often had rather vinegary sauces on their noodles (in addition to some having sesame and some not). I know this is one of those "if you like it that way, do it that way," recipes with no very strict rules outside the basics, but in your experience how common is the addition of vinegar?
Thanks!
+J. Kenji López-Alt So something you'll find in a lot of Sichuan recipes is a seasoned soy sauce mixture of 10 parts light soy sauce, 5 parts sugar (granulated or rock), and 1 part vinegar. Obviously for street snacks nothing is 'standard' but usually you'll see a touch of vinegar in the sauce for Dan Dan noodles. There's a very similar sort of street noodle that you'll see in Chengdu called liangmian, which is more of the suantian (sour-sweet) flavor profile and has a much stronger kick of vinegar.
Hope that answered your question. Love your work by the way, you guys are a big inspiration for the style of recipe we aim for :)
Kenji daddy
Papa kenji I love you
oh snap. its the GOAT.
A wild Legend appeared!
So I know I'm two years late to this specific party, but I wanted to say that I made this tonight, including the homemade red oil, and it was freakin' amazing. I have never had Dan Dan Noodles, so I don't really have a good reference point for how well I did, but there were zero complaints at our house tonight. Thanks for putting a great resource out here for people to use! I'm sure our Asian market appreciates the slight uptick in their business from my obsession with your channel...
Awesome, glad you liked it! There's a few other dishes on this channel (Koushuiji, Chuan Chuan, Strange Flavor chicken) that have hongyou, so you should be able to use up the stuff :)
@@ChineseCookingDemystified Oh, I'm not worried about using it up ;] I actually made the strange flavor chicken last week, but my first attempt at the homemade red oil didn't go too well (wasn't paying enough attention and burned it) and I had to use some oil from the store that may or may not have been the right stuff. That dish was quite good as well (we were literally licking the sauce off of our plates), but my original aim in making the oil was to put together these noodles, so I was really pumped when it all came together. I also feel like I've got a pretty good handle on making the oil using arbol and heaven-facing peppers, which had a surprisingly rich and smooth flavor to go with the heat.
Fellow Germans and East-Europeans, hear me out. This recipe is really fucking good, but if you can't get your hands on Yacai and don't want or can't order it online, you *can* substitute it with sauerkraut. Sauerkraut is fermented cabbage and brings a similiar sour-funk with it. I mixed it with 1/2 Teaspoon Sugar and 1/2 Teaspoon MSG to balance out its strong sour flavor.
I know, I know, this really sounds like heresy, but I didn't have any Yacai flying around and I wanted to experiment a little. I liked it a lot, the dan dan sauce itself is really dominant anyways and since we can balance out the strong flavor of the sauerkraut its not an issue.
Can really recommend it :D
Your heretic German genius is acknowledged & appreciated.
Ja, a good Sauerkraut totally works as a substitute!
@@Jumpoable Danke :D
I know this is an older video but I wanted to let you guys know how great of a recipe it is. I made this recipe in 3 variations. Once as you prepared it. The second was for someone that doesn't eat pork. Used ground turkey instead. Worked out perfectly. The third was for a vegetarian. Replaced the pork with Plant-Based chicken and diced shiitake. Again it turned out amazing. Think I have made 5 or 6 dishes I watched you make. Keep up the great work!
Where did u get the dried fermented mustard greens from?
Try it with beef mince. One of my favourite chinese restaurants here in Berlin serves it with beef and its amazing. I tried the recipe in the video with pork, but I think I prefer the beef; beef has a stronger flavor that imo works better with the other strong flavors.
Dude I am Chinese and this is SO LEGIT! I am really really impressed!
Cheers, yeah we try our best to just communicate the proper recipe without too much fluff. Of course, Dan Dan noodles are one of those dishes where everyone's got an opinion because there's quite a different range at street stalls.
Especially for Sichuan dishes, we always try to do a deep dive and do our research, as the duo of a Cantonese girl and an American dude could totally get out on a limb if you're not careful lol.
Where you live?
@@ChineseCookingDemystified
Hello friends,
Some of them ingredients i don't get it ,when you said ? Too fast for me 😊😊😊
@@dawchoden7031 lower the playback speed
You're a Banana then. LOL
@@hotforteacher7540 Yea considering the setting is literally chinese; I dont know what OP was expecting lmao
I’ll be honest, I ended up skipping the homemade chili oil and just used a store brand version. I know a lot of youtubers recommended making your own but it just felt overkill. With that said, I did pretty much follow the recipe with a few minor substitutes (tahini, chili flakes instead of dried chili peppers to cook) and it was honestly pretty damn good. I was really proud of how it turned out.
I'm sure it tasted awesome, and I always have the store bought chili oil on hand! But if you haven't tried it before, making homemade chili oil is definitely something you should do at least once, since you can control what you're putting in flavor wise, and it keeps in the fridge forever :)
Quite late to the party but honestly I usually do storebought too but finally got around to making my own. It's so absurdly simple I'm kind of upset I haven't done it before, it feels like more if you're gonna do it before you're making dinner. Take a day when you haven't planned much and take time to do it quickly it's quick & easy.
@@hybridpsycho which store bought chili oil did you use? I have one labeled as "Sichuan Chili Oil". It contains a lot of parts of chili, soybeans and garlig or ginger. 20% of it is the oil the rest are those ingredients. Idk kf I should add all of those ingredients into the dish or is that would make it a bit weird to eat. But there is not much oil compared to the rest.
this is phenomenal, i live in serbia and those of us who appreciate chinese cuisine really struggle to find authentic chinese food, so we started learning and making it ourselves, so this is really helpful. btw could you do a recipe on how to make noodles as we dont have those here either lol. thanks!
I'm here with you, girl! :)) greetings from another Serb😊
While there on work, I found isolated Chinese or local-run shops selling some Asian foods in Belgrade and Zagreb, so things may be changing. However, self-made noodles are the best, just takes practice.
@@profdrrameshkumarbiswas1337 yes there is a fairly big population of chinese people in one block in the now belgrade part they have awesome food there but thats about it for authentic food as far as i know
This Chinese woman from Northwest of China is a master in making any type of flour based dish, such as noodles. She always has ingredients listed in English below her video. ruclips.net/video/N0oqXwMjhDs/видео.html
Ako si iz Beograda kojim slucajem, u bloku 70 kod novih kineza imas jednu prodavnicu “Promentar International”, imaju malo jace cene ali mozes da nadjes sve sto ti treba. Ako oces malo pristupacnije cene, onda imas na Ledinama dve prodavnice “Kineski supermarket” i “好又多海鲜超市”
I plan on making this. I went to our local Asian market to buy the Sichuan Yacai.
The packages she sold were 60 grams each, titled "pickled vegetables for students".
Ingredients were pickled mustard green, salt, canola oil, sesame, spice, msg, sugar.
thanks
"All natural seawood crystals", maybe this is the term to use to lower people's paranoia about MSG:D
Yeah it’s sad people are scared of seaweed salt... lol
But seriously, it’s sad some people apparently can’t eat it.
the western world has literally spreaded wrong info about msg and the truth is there's no hard behind it
I do wish people would understand that MSG is synthetically derived from seaweed and was done so as a cheap alternative for factories to up the flavor of mass produced foods and made in factories that could give a solid shit about things like cleanliness. All the MSG you eat is an organic chemical.
Fermenting and making a soy like sauce from seaweed is the real way to get the Umami taste in foods and extracting MSG naturally. You can also get it by salting foods, making bone broth, mushroom broth, condensed vegetable broth, soy sauce, fish sauce, and probably several others. It tastes better and is far healthier.
@@Prinren Its a synthetic derivative of seaweed and the isolate is far from organic these days. If you ever see where its made, you would reconsider.
@@PostPatriot yup
Msg is not bad for you in small doses
Just that most cheap restaurants (especially chinese) over use it.
I run a chinese restaurant but we pride ourselves on no added msg
But our prices reflect that
To be honest this is one of the best how to Authentic Chinese cooking channels that I have found. I really have struggled to find authentic Sichuan and Xian recipes in English. I have been trying to cook Chinese food for a while now and noticed there is a lot more technique and process from your videos. I would love to see a Liang Pea (apologies about spelling) and Sichuan spicy boiled fish?
Thanks! Yeah, we always try our best to do it the proper way. So coming up in a few weeks should be some Shuizhu Beef (the same thing as the spicy boiled fish you mentioned, but with beef)... our buddy Adam who helped out with the Laziji vid was able to get a really good recipe of that from the head cook of his restaurant, who's Sichuanese. Liangpi's on the list for sure, but we wanna show people how to make it from scratch and still have a ton of testing to do for it :)
Chinese Cooking Demystified Fantastic! I like both the beef and fish version so should be good.
I was like - man this lao wai really knows how to make authentic Sichuan dishes, then I saw the end ahaha
+pianosidechat Haha that's right, I was (mostly) behind the wok for this one, but especially when I'm cooking it's *very* much a collaborative effort lol... Steph's totally the brains here. My personal contribution to the recipes is more testing out the home-cooking 'hacks' for otherwise restaurant/street food dishes (e.g. the mo in the roujiamo, claypot rice on the Western-style charcoal grill, etc)
Not gunna lie, I copied this recipe and now I sell it at my restaurant.
Amazing dish
What's the name of your restaurant? I might wanna come visit.
About 4 years ago, I would search the internet for good Chinese recipes. They were hard to find. I am so happy that this channel exists. It's straight forward and authentic. Thank you, guys!
Cheers, yeah four years back there was like Fuschia Dunlop and... not much else. There's a few decent English-language sources nowadays, especially in the blogosphere.
As a local chengdunese, fully endorse this video. Authentic.
Nice, what're your thoughts on soup/no soup? This is what I look for in a Dan Dan noodle, but in retrospect maybe we coulda added at least one part stock? Being Guangdong-based I think it's possible that ours might've been a bit too restaurant-influenced.
Chinese Cooking Demystified well, I only add a spoon of soup to mix the source( soy, vinegar, etc) in the bowel. However, you cook and mix the sources on pan, making even one spoon of soup unnecessary. I guess home cooking dandan noodle have different styles, but I always like it w/o soup so that the source will be sticky around the noodles perfectly.
@@ChineseCookingDemystified
He meant sauce.. In case you didn't get it.. :) nice video btw
After I made your dish, I showed it off to some of my Chinese teachers. And I got different responses and it was kinda funny. My teacher living in Chengdu said that 担担面 having a dry sauce is definitely correct. But my teacher from the northeast (东北) and my girlfriend from henan (河南) said the sauce should be more of a soup. So I think there’s just a lot of styles, but that the dry style is more authentic
when I lived in Chengdu I only had dan dan mian without sauce. Its my favorite dish. Back in hamburg I only found 2 places selling the dish and both served it with sauce -.-
I need to try ur recipe. Looks very similar to what seonkyoung longest made. I love her recipe. Been cooking it very often since i came back from China.
I just wanted to drop a comment and said that I've made this so many times since I discovered this video two years ago that it's become a signature dish for me. My friends and family love it!
I have renamed MSG to "Umami salt" MSG is not working for the marketing department ;)
And now you can call them natural purified seaweed crystal lol.
In Japan they call it うま味調味料 which means umami seasoning
@@WayofRamen 味の素 is a way more common name IMO.
@@RICHUNCLEPENNYBAGS77 味の素 is the brand name like kleenex. 旨味調味料 is the equivalent of saying "facial tissue" for msg.
@@WayofRamen Yeah but still, it's the name everyone uses
I keep this on a regular rotation in my house. Following the recipe to a T is absolutely amazing. I make extra sesame paste sauce mix and just keep it in the fridge for when i wanna make a bowl.
Even the meat you can make and just perfectly freeze into portions to grab in the weeks ahead. ❤
The color of that chili oil is beautiful.
We made this yesterday and it was fire. A little spicy for one guest but everyone loved it. My favorite dish when traveling in China. Thanks for showing us how to make it at home. We will be making variations of this dish with the ingredients we got.
I've made this probably a dozen times now; love it. I get all my ingredients on Ma La Market. The soy sauce and sichuan chili oil they sell is so frickin' good.
Every time I've made it I've used yacai and ground pork, and don't get me wrong that was tasty, but for lunch today did minced cabbage kimchi and minced bacon for the topping (just didn't add salt to the marinade). Definitely the best version of it that I've ever made. I know it's not traditional but I think the kimchi has a flavor that suits the dish better than yacai, at least to my western tongue. The bacon also added a smokiness that kicked it all up a notch and really went well with the savory, sweet, spicy and sour flavors in the dish.
This channel is so good that I've started posting links to it on other internet cooking communities. Keep up the good work!
I've watched this video 7257826 times, and it always makes me drool.
Authentic. This man has a solid grasp on Chinese ingredients and their cuisines.
Love your code word for msg. We call it crystallized Umami powder. I didn't know the history of Don Don noodles until about 10 years ago. But when I used to live in Japan one of my favorite noodle dishes was soupless tan-tan Ramen. Which is basically a Japanese version of dan dan. 汁なし担々麺
"Oh my god! All natural purified seaweed crystals!"
Dan Dan is really one of my faves. I met this girl at a hostel and she tried to convince me it wasn't authentic Chinese cuisine. I just nodded my head and didn't argue.
Made this today! My peppercorns had a shell that wouldn’t grind down all the way (apparently I bought the cheap stuff according to the internet), so I had to sift my peppercorn powder. The sauce is super salty, but it worked well with the noodle and pork. Used most of the sesame paste to get the same sauce coloring shown in the video. Overall, I was happy with this recipe!!
Made this recipe and had a couple substitutes for the oil, canola for the authentic oil, and used fresh noodle from H Mart. Outstanding dish. Very hot but in a big round way not a sharp bit like some spicy food. Very complex flavor profile. Thank you.
Just made this today. Only missing ingredient was the sumiyacai, and I used beef instead of pork. Simply amazing. Your recipes never miss, guys. Thanks!
I just used this recipe but with vegan pork mince instead & it worked really really well! Thanks
For plant-based folk or flexis tried and tested with omnipork mince (Hong Kong brand of vegan pork subs available here in UK think US also). It came out pretty good, I feel like omnipork has a tendency to clump together so you need to break it up with a spatula quite a bit when frying. I added half the salt and the sugar to the marinade because omnipork already contains some salt and sugar (tbf probably we don't need to marinade vegan meats but I wanted to be true to the recipe and only omit animal products). Otherwise I prepped everything else pretty much exactly the same and it was so delicious.
I made this today for my family and we loved it! My partner used to work as a chef and is a huge foodie, and he was in umami heaven eating this. I didn't have sesame paste so I improvised by crushing toasted sesame seeds with sesame oil and tahini. It seems to have done the trick because the sauce was to die for! Will definitely be making this one again! Thanks Chris and Steph, your videos have taught me so much valuable Chinese cooking information.
@lespantalonsfancie2434 ^Tahini IS sesame paste, genius. Ffs🤦♂️🤦♂️🤷♂️🤡
@@spanqueluv9er maybe you should fact check the difference between tahini and the sesame paste used here, before you go making an a*s of yourself with "ffs 🤦" comments.
I find it interesting how his tone changed over the years compared to recent videos. The improvement and how he is comfortable is really noticeable.
Went to 4 different places and finally found a store that sold it all,even the ya cai.I will make this once a week now,very nice.
Very authentic, a sichuan dude here. Thumbs up!
Great authentic Chinese cooking video! Any popular DanDan recipe on Google uses substitutions that has ingredients Americans can find in their generic supermarket. This goes into detail on every ingredient and has clear and concise instructions. I really appreciate the effort to recreate that unique taste.
Cheers, yeah the way we approach things is that while shortcuts and subs are totally understandable and at times necessary... we feel like it should be up to the cook, not the recipe writer, to make substitutions. And I mean besides, nowadays more and more people have access to an Asian grocery store so why not just communicate the actual recipe to the best of your knowledge?
We do try to keep people abroad in mind though. In general if I can't find the product on the America-based Amazon.com, we'll tell you some of our suggested subs... and if there's no possible subs, then we'll skip it and do a different recipe :)
Growing up, my mom would make something we called peanut butter noodles -- almost exactly the same sauce but with peanut butter instead of sesame taste (and we used Lao Gan Ma instead of peppercorns, certainly easier to make that way too!)
She's from Beijing instead of Sichuan, so maybe it's a regional difference, or just a more modern take.
I can't help but think it's Solid Snake explaining how to cook Chinese food!
Made this today, skipping and substituting ingredients and it still came out amasing! Dan dan noodles had been my favourite and now I can Finally make it at home whenever I want ! Thanks guys for this channel and video 🙏
I just followed the recipe and made it for my family. The noodles were very very good. Thank you !
I live in Chengdu but am currently back in the UK. In Chnegdu I eat Dandan Mian all the time but being a vegetarian ask them not to add the meat. I followed this recipe step by step but unfortunately the flavour ended up being quite bland. Could this be because when i made the oil i could only source basic ganlajiao dried chillis and sunflower oil? Any advice on giving the flavour a bit more oompf. I learnt a lot from the video though, thank you!
Although I don't eat meat this recipe was a pleasure to watch. Really good detail for preparation. You definitely know the technique. So thanks for sharing it with us!
Apollo 440 am in Beijing and a veggie. So, i eat them without meat. Still good ( enough)
Phenomenal! Did not have yacai so I used capers. It worked out.
SUBSCRIBED. Finally a good cooking-only Chinese RUclips channel!
I mean, Mikey Chen is great, but he's not just about cooking anymore.
Yeah, always felt Mike Chen's at his best when he's doing recipes. Could just be the sort of content we like though lol
Love this and I can say this is legit for sure cuz I’m from Georgia
I had something that looks a lot like this in a popular hole-in-the-wall restaurant in Brooklyn. Chinese cold noodles-but they were more like very chewy udon noodles. The dish was garnished with cilantro. It was truly one of the best meals I’ve ever had. Can someone please tell me if this is the same thing? I’d love to try to find or make this dish closer to home.
I am from Nepal. I love this Dan Dan nodules. When i visit to Bouddha i always try it. So yummy🤤😍
Finally! This recipe is the most similar to our favorite Sichuan restaurant's dan dan noodles in the Bay. I've been trying to nail this recipe for a month - THANK YOU!
We just made this recipe and used Impossible Beef substitute in place of the pork. Came out AMAZING.
Literally, was just about to do the same! Glad to hear it came out well & I'm sooo very glad to have a good substitute that allows me to expand what I cook.
the vegan szechuanese place near my uni campus uses beyond beef for their dan dan noodles too
That was pretty yummy. Made it exactly as instructed no subs, but did add garlic and ginger to the pork mixture about 2 minutes before removing from heat. It reminded me of the same dish I had in Yokohama's China Town, which is massive. That dish though had a broth, but the same basic taste.
Awesome - I cooked it with the ingredients I got in Germany. With your recipe of the chili oil. I love these noodles. Thank you very much
Cheers, happy to see you enjoyed it!
Spaghetti Bolognese Chinese style. Love it.
After watching this video, dan dan noodles are my go to lunch/diner sometimes a couple time a week! Thanks so much for sharing
Thank you for this recipe. I made this last night and I LOVED it. I tried dan dan noodles at a restaurant before and was not impressed. It was so bland. Then I tried this recipe and my mind was blown.
Unless it's an authentic Sichuanese restaurant, dandanmian may not be good. There are subpar Shanghainese & Cantonese versions out there LOL.
As an eater of the world, I love Dan Dan Noodles! There is something that catches my tongue every time I have this dish! High 5! 2 Thumbs up! :)
You two are great. Let’s get this channel to 1M!!
Thank you for this recipe. Between you, Food Ranger, and Souped Up Recipes, I have been exploring the delicious intricate flavors of authentic Chinese cuisine. For this recipe, I combined your ingredients with Souped Up Recipes' version and it came out absolutely delightful! My second batch, I decided to fry the pork with all the ingredients you and Souped Up Recipes listed and added spicy black bean sauce and Pixian Doubanjiang (for its irresistible aroma) and topped it all off with Laoganma Spicy Chili Crisp. OMG my taste buds and nostrils were in food heaven! I also had an enormous patch of stinging nettles growing all over my yard so I sacrificed a few in this dish and it worked like a charm! While cooking, I was proud to open my doors to allow my neighbors to share in my olfactory delight!
Recently discovered your channel after getting more into Sichuan cuisine. Dan dan noodles is my favorite and very close to my heart. But I am vegetarian - can you please suggest how to proceed with making that? I have watched countless videos of vegan dan dan mian on YT and some have even turned out good. But I trust your judgement more since you come across as more authentic.
Great content! Thanks for bringing us these recipes. Can't make and eat it myself but can enjoy the videos!
I was looking through the comments to see if anyone had asked this. Not sure if it helps, but maybe some shiitake to substitute for the pork?
seitan
mix 60g vital wheat gluten + 30g pea protein in a bowl, stir 120 times, add teaspoon of corn starch, stir another 60 times.
Then knead with hands in the bowl 120 times, and on a hard flat surface dusted with corn starch 120 times
pressure steam for 75 minutes and mince + fry as you would with pork
Seaweed Crystals FTW! I think this is the fist time I've seen you using any in your video, which is great! We need to get rid of the stigma around it.
Haha we use MSG relatively often :) Honestly, we sort of stand in the lonely center in between the MSG haters and those that use the ingredient like salt. It's a pretty strong flavor so I don't like adding it willy nilly (it can lend a sort of 'processed food' taste if used in quantity IMO), but it's great to (1) balance spicy food and (2) to use a tiny sprinkle to help bring out the natural umami of umami rich ingredients.
But, you're right, the stigma definitely needs to die. I wish I could easily show you the list of comments we get here... we get a comment more or less daily saying something akin to "MSG? What?!? Ew!" People...
At my house we Love MSG. I have a cup of it next to the salt and will sprinkle a tiny amount on my food as I cook. I asked my Chef friends their opinion on MSG and to my surprise they too had a similar set up in their kitchen 🙂
Great recipe! Props for the MSG love on this channel. Westerners really have to get over their irrational fear of MSG (and eggs, gluten, animal fat etc etc).
One of the best things about living in a city is that I can find all these ingredients!
I made this dish with Japanese soba noodles and the results were DELICIOUS!
Awesome receipe, we used mei cai, instead of the sichuan ya cai that we couldnt find. paired with some home made ramen noodles and some minced pork belly, It blew my mind how amazing it was!
Recommendations for home kitchens with no Asian style range for a guō?
I’ve sourced the ingredients at my local chinese markets, i’ve watched the videos, i’ve read fuschia dunlop’s book, and i just don’t think my electric coil style range will ever work like a real wok and fire. Tried heating pan in the oven first too.
At the end of the day some dishes (and i think dàndan miàn is definitely one) just don’t seem like they can reach their potential without the geometry of the wok and the heat of the genuine fire under it! Great video!
EDIT: Right after this comment i saw your pinned comment on the CIA vs your version of mápó dòufu. So cook much less at a time to avoid any crowding of the pan makes a lot of sense. I just wish sizes of packages from US supermarkets fit better into this approach. I guess i could freeze the pork/beef I don’t use for next time. Hmm....
once i get all you recipe down im going to open a restaurant.
haha we actually talked to a guy that used the recipe for Char Siu sauce from the Char Siu video for his pop-up restaurant in Sydney... I thought that was awesome, so if you're serious go nuts!
Thanks for the recipe. I got a question, Chinese black vinegar is very hard to obtain where I at and the only available variant is distilled white vinegar. I know it won't be the same but is there a way to make do with white vinegar? I heard black vinegar is 'milder' in terms of acidity so I should use the white vinegar less than a recipe told me to.
Maybe try fruit vinegar or balsamic? The distilled one is VERY strong, I'm worried it'll affect the taste too much. But if that's the only thing you got, then maybe start with half of the amount called for.
Didn’t know Richard Dreyfus is doing recipes on RUclips....cool
Rocking strong Chinese Dad vibes wearing slippers while cooking on a rocket-hot wok @2:16.
Just made it for the first time so delicious! thanks for all your recipes, love the variety and detail. Quick question though, what temperature should we expect these DanDan noodles to be when we devour? Mine were delicious but basically cold, after rinsing the noodles and the sauce chilling ready in the bowl abit.
It should be warm - I recommend not washing the noodles under cold water, and if anything adding a bit of the starchy noodle water to the sauce. The starches will help the dish come together when you mix it all. This is similar to the technique used in Italian cooking, like cacio e pepe or carbonara!
A doubt that I have always is.
How do you serve the hot dish if the noodles are passed through cold water to cut the cooking?
I lived in Chongqing and this is what I miss the most for Noodles.
What are we doing with the remaining soy sauce/sugar/vinegar mix? Am I missing something? Why are we making double what is called for in the the Dan Dan sauce? Fantastic recipe, thank you for all of your hard work!
Please could you please be more descriptive about the seasoning. It is really hard to understand the name of the bottled “seasoning used”. Could fish sauce be a replacement for MSG?
Thanx
I spent some days in Chengdu recently on work, and had absolutely GREAT Szechuan restaurant food and street food. And people are far more laid-back and helpful compared to Beijing or Southern Chinese cities - in spite of language difficulties (if you don't speak much pu tong hua and they mostly don't speak ANY English). Do travel there, it's just a short/medium flight from HK.
Yeah, we love Chengdu. Great food, especially if you go out of the city a bit. And plus, pandas!
Amazing! Im excited if you can make a Peking Duck recipe. Im always super intimidated seeing those shows on TV, exhibiting that crazy technique of blowing air in the duck. But great videos, really good pace, visuals, and explanations.
+Dan Nguyen Ah, unfortunately Peking Duck would be really really tough with our little Halogen oven. It's not really a dish you'd make at home, BUT in the next few weeks we're planning on doing a video for a Dongbei dish called Jingjiang Rousi ("Peking Sauce Meat Slivers"). Jingjiang rousi is Pork Slivers smothered in the same sauce you'd have Peking Duck, together with the fillings you'd have with Peking Duck, wrapped in either the same pancake you'd use for Peking Duck (or alternatively tofu skins). It's a real great dish to make at home and way less intense than Peking Duck :)
What is the most traditional style of noodle for this dish? I've been offered pulled and pushed a swell as shaved noodles.
I am Sichuanese,you guys are interesting and lovely ! In Sichuan,we,are not so legit,no cooling noodles ,no puting noodles orderly ,just put hot noodles in the bowl. Better than me,love you !
Haha we got RUclips thumbnails to make, so there's a couple facets we gotta go the extra mile with :)
Awesome stuff! Tastes pretty much like how I had them in China. But you mentioned if there's any dish anyone would like to see made, to post it in the comments. Well, last year I was in Ping Yao, and tried the local signature dish, which is a plate full of cannelloni-like buckwheat-noodles, standing upright against one another. At the bottom there was some kind of broth, containing lots of vinager (I think) and the typical Ping Yao beef, which tastes very similar to corned beef. It was the strangest, yet most delicious kind of noodles I've ever had. Ever since, I've been trying to find the recipe, but can't find it anywhere.
Awesome to hear the Dandan noodles came out well! As for the request... we're not really 100% sure, is it Kaolaolao? This stuff: bit.ly/2DuqJAt
Chinese Cooking Demystified yes exactly! That's the one :-) if you could make a video of the recipe, you're a true hero! :D
This video is exactly what I'm looking for on how to make my favourite noodle dish. Thank you!
The plastic spatula in the wok made me nervous. great recipe though. thank you!
Yeah, we generally use metal, but sometimes for video we'll use plastic as it's less reflective :/
lol I'm down. Very underrated ingredient... always makes me chuckle when I see cooks in America talk all about 'umami bombs', when MSG's right there. It'd be like searching around the world for 'saltiness bombs' like dried cod and salt pork when you could just add... salt.
I thought that was heat-resistant? Usually they're marketed to be heat-resistant up to 450 to 600F. I always use those kinds of silicone-type heat-resistant spatulas to flip pancakes and make omelettes. They're pretty much the same material as silicone cupcake moulds.
I think that's okay. His stove is a portable one unlike those rocket engines at the restaurants that pump out upward of 100,000 BTU.
Dude, some of these plastic spatulas are indestructible
That looks insanely delicious!!
This is one of my favorite dishes from my local Sichuan restaurant. I think I'm going to have to try it out myself.
Which cooking oil is best for this type of frying, or which one do you use?
that looks really good. Im working on learning to make a Japanese tantan Ramen that is based on DanDan noodles. great inspiration. I rememeber it makes your lips and tounge numb so It must be based on szechuan peppercorn. going to check out your chili oil next.
Just made this along with the oil. Delicious. Sourcing ingredients was a challenge, but Amazon helped out
Awesome to hear, glad you enjoyed it!
Thanks, made it today, great recipe - we loved it.
Awesome, happen to have a picture for us? We'd love to check out your results :)
Seaweed crystals. lol. I love it.
All sounds very funny yet authentic.
Very well made. My favourite Chinese dish
Cheers! One of those dishes I'm happy's made its way across the pacific :)
What's that thing shaking vigorously at 0:15 near top right?
You know too much.
downblouse near the end was a nice touch
Props to Houseki for bringing me here!
What are your thoughts on sweet wheat paste (甜面酱) in dan dan noodles? It's in Fuchsia Dunlop's recipe and I believe in the recipe in 'Sichuan (China) Cuisine in Both Chinese and English', but I haven't seen it called for in any other english-language recipes. I'm wondering what it adds to dan dan noodles, how commonly it's seen, and whether it's worth using at home?
Just made this for dinner, tastes absolutely amazing 👏 thanks a lot for this delicious recipe 👍
Are Dan Dan Noodles a cold dish? If you put the noodles into cold water to stop the cooking process, isn't the dish cold then? Or do you reheat it?
The pork should be warm still. And you’ll have the heat from the sauce
That MSG joke was hilarious, great recipe!
one of my fav at my high school
how dare u demystify the secrets of my ancestors.
good video and good channel btw haha
I LOVE Dan Dan noodles but I have a low tolerance for super spicy food (oxymoron, I know). It's nice to find a good recipe so I can make my own and control the spice
If I cant find Dark Chinese Vinegar (or im too lazy to buy it) can I just use normal White vinegar or Rice Vinegar?
hello! what kind of packaging does the mustard greens come in? a small can? i only see the wet kind in plastic bag at the store but haven’t browsed the cans yet... THANK YOU.
It is in a plastic pouch with a zip closure, in the "dried pouchey things" area of my chinese market.