Dan Dan Noodles

A classic street food of China, Dan Dan Noodles 擔擔麵 is a completely no-fuss, unpretentious meal perfect for any day of the week - just imagine slurping on fresh egg noodles, minced pork and choi sum coated with a cosy peanut and chilli soup broth. "Dan dan" refers to the shoulder poles used by local street vendors to carry their ingredients and stoves so they could cook for hungry customers right then and there.

Serves 2
  • 300g fresh egg noodles (check our chilled section)
  • 2 spring onions, chopped
  • 1 handful salted peanuts, crushed and lightly fried
  • 2 litres chicken stock
The soup base:
  • 1 tbsp light soy sauce
  • 2 tbsp crunchy peanut butter
  • 1 tsp pure sesame oil
  • 1 tsp white granulated sugar
  • 1 tbsp chilli bean sauce
  • 200ml chicken stock
  • 1/2 tbsp vegetable oil
  • 1 garlic clove, minced
The pork topping:
  • 1 tbsp vegetable oil
  • 100g choi sum, chopped
  • 2 tbsp Tianjin preserved vegetables
  • 400g minced pork
  • 1 tsp Chiu Chow chilli oil
  • 1 tsp light soy sauce
  • 1 tbsp Shaoxing cooking wine
  • 1 tbsp oyster sauce
What to do:
  1. For the soup base, mix the soy sauce, peanut butter. sesame oil, sugar, chilli bean sauce and stock together
  2. Heat a wok over high heat, use 1/2 tbsp oil and gently fry the garlic then add the mixed soup base ingredients. Bring to a boil then simmer until the broth is reduced to half the original amount
  3. For the pork topping, mix the minced pork with the chilli oil. soy sauce and oyster sauce together then set aside
  4. Blanch the fresh egg noodles in a pot of hot boiling water for 2 minutes, drain, run cold water over the noodles then set aside
  5. Cook the chicken stock until it is boiling
  6. Put 3 tbsp of the soup base into each person's bowl and divide the noodles amongst the bowls
  7. Using a clean wok, heat 1 tbsp oil over high heat then stir fry the preserved vegetables for 30 seconds
  8. Add the pork mixture and stur fry until golden brown then add the cooking wine and continue to stir
  9. Scoop one heaped ladleful of cooked pork on top of the noodles then pour the hot chicken stock on top
  10. Garnish with scallions, peanuts and chilli oil

Sourcing Specialist


Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

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