My partner's vegetarian, so I'm always on a lookout for recipes that we can enjoy together. This just shot right up to the top of my list. I'll try to make it with chopped up seitan instead of pork, I think it'll be great
All Asian noodle dishes from every country in Asia is considered comfort food, just like every Italian pasta dish from Italy is considered comfort food.
FIRST OFF .. Your videos are great, concise yet robust ....I just finished making and eating this fine concoction ,,,, soo flavorful , I am embarrassed to say I may have eaten the whole bowl , without coming up for air. Thank You sooo much for your great recipe/video .... YUMMY!!!
This is my all time favourite Chinese dish. There is an authentic Szechuan restaurant where I live that makes this and they make fresh noodles. Delicious
I really appreciate the way you present your recipes. They're very clear and concise. Plus you seem to have a lot of recipes from a variety of cultures, all of which are types of foods I enjoy myself.
My son is Dan and I think he might like this (and I could put a little more meat in it because that is the main complaint about any Asian food he eats - mostly starch and little meat).
FIRST OFF .. Your videos are great, concise yet robust ....I just finished making and eating this fine concoction ,,,, soo flavorful , I am embarrassed to say I may have eaten the whole bowl , without coming up for air. Thank You sooo much for your great recipe/video .... YUMMY!!!
Thought I'd make this so went to my local Asian grocery store to get the ingredients. Well I just discovered that I have anaphylaxis to sze chuan pepper corn. The first five seconds of the recipe was absolutely delicious though. Highly recommend
I made mine by tossing it all together (including some pasta water) in the pan I made the ground pork in. Basically like one makes Italian pasta dishes. I think it makes for a nicer sauce that coats the noodles better and relies less on using copious amounts of oil.
This made my tummy grumble. Marked on my "to do" list. Great tip on adding baking soda to dried pasta and ramen for bounciness which I will definitely use.
Hi Kenji! I made this today, just about exactly as you described it... do you feel like it's a bit sour? Although I haven't had tried this dish before and wasn't sure what to expect, my sauce was very sour and also I felt the meat could use a bit of salt. If you have any tweaks or suggestions, would love to hear about it.
What about the tongue numbing effect this dish has? My husband and I just made it and although it was delicious-we couldn’t fee our tongues! Assume it was the peppercorn?
I just made it today, and had the same issue as you, too sour for my taste, 2 tablespoon black vinegar is too much, Chinese demystified channel used 1 teaspoon of black vinegar and also some sugar. Also, the meat was too bland as well.
I just tried this version. It’s good, but I prefer to mix in at least a teaspoon of sesame seed paste to the sauce base. It makes it much more creamier and smoother.
I remember eating Tantanmen in Japan, which seemed like the Japanese version of this, but in the end some ingredients are different (tantanmen usually have sesame paste, and peanuts, at least where I ate them there). This still looks really good!
Nice try, the red chilli oil looks legit^^ However the essence of Sichuan noodle besides the chilli oils, lies in with seasame sauce(1 portion of sesame oil to 1p of sesame paste, mixed and stirred) as well as preserved vege stems (Ya Cai) for a extra texture and flavor. For the meat toppings, adding a touch of Peking sauce and a bit of soysauce will make it colorful and tasty, finally a tsp of pan fried peanuts crushed and sprinkled with spring opinions...Voila
Man, it's been awhile, but another mouth-watering noodle dish from Kenji. You must have been busy getting the new book together. I'll keep my eyes on your site for the release, but keep the recipes (& tips/tricks/reviews) coming brother!
The best dan dan noodles i ever had were in Tokyo. Every time I go back I try and find the place but can't quite locate it although I think I was in the vicinity last time. They gave you these huge paper aprons so that you did not get it all over your clothes. None of the other versions I have ever had have come close to that one! I miss you Tokyo Dan Dan noodles!
Damn, I'm definitely making this asap, only ingredient I'm unsure of is the preserved mustard root, but I garantee I can find it at my local Asian supermarket
So what exactly are Dan Dan Noodles? Half of the time they seem to be very savory, chili and pork based noodles. And other times (when Ive had them at certain restaurants) they seem to be sweet and nutty, with peanut and sesame flavor.
Since you're into wok cooking or stir frying, you should buy Grace Young's book, "Stir Frying To The Sky's Edge" and of course J Kenji Lopez Alt's book, "The Food Lab".
Looks delicious. But all the dan dan noodles I'ver ever had inthe US are made with peanut butter or sesame butter added to the sauce - I always think of the dish basically as spicy peanut butter noodles. Is that an American addition?
David Kelley I had the same question in my mind when I saw this video. Even the ones I've had outside the US had peanut. I looked up the Chinese recipes and some use sesame paste and peanuts, some do not. Hong Kong food critic Chua Lam went to Sichuan in search of the answer and found that this is one of those dishes where every household has their own unique recipe and there isn't one right way to do it. I'm lazy so I use store bought Sichuan chili paste and a little peanut butter. Tastes alright for the effort.
Depends. Peanut is not too common in Sichuan, though not unheard of. Sesame paste would be more common, but even that is not always present. This is really one of those dishes that everyone has a different way of making. I don't always make it this way either. Sometimes I add raw garlic, sometimes pounded peanuts, sometimes sesame paste etc. Do what tastes good to you. The real key parts are just the toasted sichuan peppercorn and the preserved mustard. Everything else is at will.
I made this dish and my tongue got really tingly and slightly numb for like 5 minutes. Did I do something wrong or is that part of the whole experience? I think it was the peppercorns. Other than that, the dish was delicious!
Wow Kenji that looked fantastic I'm gonna have to give this a try. Whenever I go to PF Changs I always get an order to bring home, so now maybe I can just make my own. I think I'll sub your channel, keep up the great work.
Dude can you please show me ham fried rice? My kid loves it put I want to make it at home. Plus I have rice and like 3 hams we are living off of during these crazy times. Take care!
Interesting way to make chili oil! Have you compared your method to the "standard" technique of simply pouring hot oil onto chili flakes/powder, sesame, and spices?
Yeah, you get better flavor from toasting the chilies first. The more complex way I've seen it made is to toast the chilies, fry them until crisp, then pound them in a mortar and pestle before adding the rest of the oil. My method is a sort of in-between method so you get that toasted flavor but don't need to grind in a mortar and pestle and let the blender do the work instead.
I like to fry the pork on a slow heat until all the fat renders out and the pork becomes crunchy. You can also try any of the below: Chinese pickled olive a bit of sugar ground peanuts
piglette0928 not Latin! My wife is Colombian. We both took each other's names when we got married. I don't specialize in a particular cuisine though I do cook a lot of Chinese. My training is in restaurants and test kitchens.
My partner's vegetarian, so I'm always on a lookout for recipes that we can enjoy together. This just shot right up to the top of my list. I'll try to make it with chopped up seitan instead of pork, I think it'll be great
I had never heard that tip about using baking soda to change the texture of average pasta noodles. Thank you very much, Kenji!
Great tip!
Why is that every Asian dish looks so yummy???
Because more often than not, it is!!! :)
Probably because you're watching professional chefs make them...
Because carbs are what we crave... And salt... And slithering lovely noodles...
Because nobody wanted to eat the ugly ones.
Natural selection.
Because they have plenty of spices and people in Asia already know tons of knowledge on how to cook the spices correctly😏
Dan Dan noodles are such an easy to make comfort food. I often use ground lamb instead of pork. Also tastes great.
All Asian noodle dishes from every country in Asia is considered comfort food, just like every Italian pasta dish from Italy is considered comfort food.
FIRST OFF .. Your videos are great, concise yet robust ....I just finished making and eating this fine concoction ,,,, soo flavorful , I am embarrassed to say I may have eaten the whole bowl , without coming up for air. Thank You sooo much for your great recipe/video .... YUMMY!!!
This is my all time favourite Chinese dish. There is an authentic Szechuan restaurant where I live that makes this and they make fresh noodles. Delicious
I really appreciate the way you present your recipes. They're very clear and concise. Plus you seem to have a lot of recipes from a variety of cultures, all of which are types of foods I enjoy myself.
Ironically, Chris Morocco's attempted method is closer to this than the version of the recipe they aired on BA.
right?? had to come back to check kenjis recipe as i didnt recognize ba's version of it at all? where was the noodle water! so dry!
My name is Dan. I must try this. Didn't know there was a dish that shared my name
My son is Dan and I think he might like this (and I could put a little more meat in it because that is the main complaint about any Asian food he eats - mostly starch and little meat).
Actual pronunciation of dan as in dan dan noodle is like "a" sound in retina. completely different from a dude's name
If your surname was also Dan, that would be savage
you also share the same name as testicles in Chinese. "dan dan" = testicle.
DAN EATIN DAN DAN NOODLES IN DANS PLACE
im from china i love sichuan flavoured dishes, this video is making me drool, cant wait to try out this recipe!
This recipe of dan dan noodles is great, gotta go hit my nearest Asian market to get some of these ingredients to try this dish out
Same here! Defs going to try this out!
FIRST OFF .. Your videos are great, concise yet robust ....I just finished making and eating this fine concoction ,,,, soo flavorful , I am embarrassed to say I may have eaten the whole bowl , without coming up for air. Thank You sooo much for your great recipe/video .... YUMMY!!!
Cooking Asian food always seemed pretty intimidating but you make it seem totally doable! Awesome and super underrated channel, subscribed!
Thought I'd make this so went to my local Asian grocery store to get the ingredients. Well I just discovered that I have anaphylaxis to sze chuan pepper corn. The first five seconds of the recipe was absolutely delicious though. Highly recommend
Sweetest moment coming to death I've ever had
One of my all time faves to make for a special dinner party. Thanks so much for this vid, I always revisit it, best on RUclips by far!
I made mine by tossing it all together (including some pasta water) in the pan I made the ground pork in. Basically like one makes Italian pasta dishes. I think it makes for a nicer sauce that coats the noodles better and relies less on using copious amounts of oil.
This looks incredible, and so simple. The baking soda tip for pasta is one I’ve not heard, look forward to trying that.
Cilandro, Sesame Paste, Fresh sliced red chili peppers, and peanuts are also a great addition.
No sesame paste? It balances the intensity of the black vinegar and soy sauce while thickening the sauce.
@@hangedups2608 chill, maybe they didn't catch that part.
This made my tummy grumble. Marked on my "to do" list. Great tip on adding baking soda to dried pasta and ramen for bounciness which I will definitely use.
Have you tried it?
It’s great to see you cook when it’s not in the middle of the night
I love the confidence right off the bat. Definitely gonna check out your other stuff
Hi Kenji! I made this today, just about exactly as you described it... do you feel like it's a bit sour? Although I haven't had tried this dish before and wasn't sure what to expect, my sauce was very sour and also I felt the meat could use a bit of salt. If you have any tweaks or suggestions, would love to hear about it.
SuiChoy if I thought it was too sour I would have changed the recipe ;)
But if you think it's sour then use less vinegar next time.
What about the tongue numbing effect this dish has? My husband and I just made it and although it was delicious-we couldn’t fee our tongues! Assume it was the peppercorn?
I just made it today, and had the same issue as you, too sour for my taste, 2 tablespoon black vinegar is too much, Chinese demystified channel used 1 teaspoon of black vinegar and also some sugar. Also, the meat was too bland as well.
to make it extra special add some toasted sesame paste
X3MK0218 u must be a GOD
was gonna say the same
isn't sesame paste just tahini paste?
Yes
Chinese sesame paste usually is darker and has a more roasted flavor, but yeah, Tahini is an exceptable substitute. Try to get a darker one.
Could i make this yummy dish minuse the preserved mustard? or would it suffer too much.
Your videos are excellent. I really love how you explain everything so thoroughly.
Lisa E me too 😊
Can i replace the pork with chicken or sometimes with tofu fora change ? I loved this recipe n really want to try.
I just tried this version. It’s good, but I prefer to mix in at least a teaspoon of sesame seed paste to the sauce base. It makes it much more creamier and smoother.
Excellent Sir, by far the easiest recipe on RUclips
I'm from china, I like the way you cook dandan noodles 🍝 looks yummy to me.
This looks so good! I am going to try it with mushrooms instead of pork.
I remember eating Tantanmen in Japan, which seemed like the Japanese version of this, but in the end some ingredients are different (tantanmen usually have sesame paste, and peanuts, at least where I ate them there). This still looks really good!
Nice try, the red chilli oil looks legit^^ However the essence of Sichuan noodle besides the chilli oils, lies in with seasame sauce(1 portion of sesame oil to 1p of sesame paste, mixed and stirred) as well as preserved vege stems (Ya Cai) for a extra texture and flavor. For the meat toppings, adding a touch of Peking sauce and a bit of soysauce will make it colorful and tasty, finally a tsp of pan fried peanuts crushed and sprinkled with spring opinions...Voila
no one cares loser
Thank you so much sir! Your videos always lift my spirits :D I have learned quite a lot of things watching them, I think
Is there a reason we discard the seeds for the oil? They would give some extra heat!
Man, it's been awhile, but another mouth-watering noodle dish from Kenji. You must have been busy getting the new book together. I'll keep my eyes on your site for the release, but keep the recipes (& tips/tricks/reviews) coming brother!
Paul Hagerty busy taking care of a new baby actually ;)
Congratulations!
Funny thing, some recipes call for some sesame paste in the bottom sauce, other dont.
Great, he did it again. Now I am hungry. Thanks Kenji!!
The best dan dan noodles i ever had were in Tokyo. Every time I go back I try and find the place but can't quite locate it although I think I was in the vicinity last time. They gave you these huge paper aprons so that you did not get it all over your clothes.
None of the other versions I have ever had have come close to that one!
I miss you Tokyo Dan Dan noodles!
You are the reason I was able to complete my CS degree. Thankyou!
@@CausticTitan That is epic. The internet is pretty crazy.
Damn, I'm definitely making this asap, only ingredient I'm unsure of is the preserved mustard root, but I garantee I can find it at my local Asian supermarket
Seems like a perfect Saturday night dish.
Hey, J Kenji Lopez Alt has the authentic chinese stir fry wok. Very cool.
That's interesting. I've never tried preserved mustard root/stem...I'll have to try making this one.
Would you consider making Singapore noodles?
This dish is great but fresh Chinese noodles aren't really an option for me. What weight of dry noodles is equivalent to a pound of uncooked noodles?
Can I change pork with beef? And soy sauce, it's sweet or salty? In my place we have 2 kinds of soy sauce.
Episode you can use any meat you'd like. Salty soy sauce!
Holy shit Kenji , you're after my heart.
So what exactly are Dan Dan Noodles? Half of the time they seem to be very savory, chili and pork based noodles. And other times (when Ive had them at certain restaurants) they seem to be sweet and nutty, with peanut and sesame flavor.
Kenji, can you advise how many ounces of dried angel hair would equal a pound of fresh Chinese noodles?
about 10.
I'm just getting into wok style cooking - thanks a lot for this one Kenji!
Since you're into wok cooking or stir frying, you should buy Grace Young's book, "Stir Frying To The Sky's Edge" and of course J Kenji Lopez Alt's book, "The Food Lab".
cool unique dish!! love making stuff like this
As a local sichuannese, I suggest no vinegar, or at least put less than soy sauce.
Isn't sesame paste a key ingredient in the sauce?
Can I use egg noodles instead as substitute for wheat noodles?
oh my gosh, those noodles look sooo delish. that faint shiny greasy look and that color makes me drool so hard :O
Looks delicious. But all the dan dan noodles I'ver ever had inthe US are made with peanut butter or sesame butter added to the sauce - I always think of the dish basically as spicy peanut butter noodles. Is that an American addition?
David Kelley I had the same question in my mind when I saw this video. Even the ones I've had outside the US had peanut. I looked up the Chinese recipes and some use sesame paste and peanuts, some do not. Hong Kong food critic Chua Lam went to Sichuan in search of the answer and found that this is one of those dishes where every household has their own unique recipe and there isn't one right way to do it. I'm lazy so I use store bought Sichuan chili paste and a little peanut butter. Tastes alright for the effort.
Depends. Peanut is not too common in Sichuan, though not unheard of. Sesame paste would be more common, but even that is not always present. This is really one of those dishes that everyone has a different way of making. I don't always make it this way either. Sometimes I add raw garlic, sometimes pounded peanuts, sometimes sesame paste etc. Do what tastes good to you. The real key parts are just the toasted sichuan peppercorn and the preserved mustard. Everything else is at will.
Thanks. I found the preserved mustard stem on Amazon, so I will be trying your recipe.
My favorite noodles of course
I usually eat ramen and I developed a decent slurping skill from that, but when I tried dan dan noodles I couldn't slurp.........Any advice?
Will the first step "oil wiping" trick be also useful for regular non-stick pans?
jojocapy don't stir fry in nonstick. The coating is harm at those temps!
you can use a stainless or cast iron pan instead. you dont need a wok
Danielle Anderson absolutely. This particular dish doesn't require a wok. Cast iron would work great!
J. Kenji López-Alt I'll try this in my forged iron pan then
Guess I can only cook at lower temps, then. Thanks for the warning :-)
The preserved mustard root is zha cay?
Hi Chef! Great video, as always.
did you add baking soda to the noodle water?
Luis Barros not for this as these are actual alkaline Chinese noodles. You'd only add baking soda if using western pasta.
Wow nice video. Have you tried wanza mian?
Are these the ones they just did on BA?
i am not sure, but I thought the sauce had tahini in it.Am I wrong
I had no idea Carlos Mencia was such a wiz in the kitchen!
Great video as always Kenji!
Kenji, where did you get the cool T-shirt?
No dobanjian or sesame paste?
His recipe is not authentic without it
I'm vegetarian but I liked ths video. I love that seasoned wok you have!!
but do wont we eat almost all of da oil this way right?
Kenji, I'm a big fan of making my own noodles. Do you have a recipe recommendation? Do you ever make your own?
If you add about a tea spoon of sesame paste to the sauce it will taste even better
Looks great, hope to make it in the future
I made this dish and my tongue got really tingly and slightly numb for like 5 minutes. Did I do something wrong or is that part of the whole experience? I think it was the peppercorns. Other than that, the dish was delicious!
Same here. Felt like I licked an electric eels ass. It was good though.
gorgeous noodle!
what brand noodles? those look perfect!
this looks ridiculously delicious!
Exactly this is the recipe I was wanting for. Thankyou chef, ok bye
Mustard stem substitute?
Wow. This was very simple! Thank you!
Wow Kenji that looked fantastic I'm gonna have to give this a try. Whenever I go to PF Changs I always get an order to bring home, so now maybe I can just make my own. I think I'll sub your channel, keep up the great work.
Shouldn't you use sichuan oil?
Can you use chili infused rapeseed oil?
Great recipe
Dude can you please show me ham fried rice? My kid loves it put I want to make it at home. Plus I have rice and like 3 hams we are living off of during these crazy times. Take care!
Interesting way to make chili oil! Have you compared your method to the "standard" technique of simply pouring hot oil onto chili flakes/powder, sesame, and spices?
Yeah, you get better flavor from toasting the chilies first. The more complex way I've seen it made is to toast the chilies, fry them until crisp, then pound them in a mortar and pestle before adding the rest of the oil. My method is a sort of in-between method so you get that toasted flavor but don't need to grind in a mortar and pestle and let the blender do the work instead.
i feel like sesame would really set that off nicely. great video
Delicious chinese cooking 101. 😊😊😊
That's delicious Chinese good eats.
What camera do you use to film? Your video quality is great.
sonya104511 canon 5D MKII
I just wish my girl could eat spicy foods! Looks great!
Kenji- the recipe you put up on your website lists half a cup of chili oil, not a few tablespoons!
it looks nice
Where did he get the shirt?
Where can i get that wok
Is it ok to use balsamic vinegar instead?
Cris Vergara personal opinion, the flavor is a little different
Mmmm, that looks amazing, I must try this !
This is surprisingly authentic, i came in expecting the Japanese version which is nothing like the original.
Oh I wrote the description! Great , I can find on line, and I like it!
I like to fry the pork on a slow heat until all the fat renders out and the pork becomes crunchy.
You can also try any of the below:
Chinese pickled olive
a bit of sugar
ground peanuts
Kenji. Where did you purchase your wok?
Sung lee at a target in Somerville MA circa 2001.
+J. Kenji López-Alt what is your ethnicity
piglette0928 half Japanese half American mutt.
+J. Kenji López-Alt and Latin? Very interesting..you specialize in chinese food ? Have you had any formal training ?
piglette0928 not Latin! My wife is Colombian. We both took each other's names when we got married. I don't specialize in a particular cuisine though I do cook a lot of Chinese. My training is in restaurants and test kitchens.