Spicy Dan Dan

Dandan noodles or Dandanmia is a classic dish originating from Chinese Sichuan cuisine. It consists of a spicy sauce containing preserved vegetables, chili oil, Sichuan pepper, minced pork, and scallions served over noodles. In American Chinese cuisine, Dan Dan is often sweeter, less spicy, and less soupy, and peanut butter is sometimes added.

That's what I've done here, made a quick and easy Americanized version of Dandanmia, but depending on how much Sriracha sauce you use no less spicy!  With noodles it's great comfort food for a cold winter's night or if you want a lighter dish perfect for spring and summer you can use lettuce cups and make Dan Dan lettuce wraps.  

Hope you enjoy this recipe as much as I do!

Main Ingredients:

2 tablespoons vegetable oil
16 ounces ground pork, turkey or chicken
Kosher salt and corse ground black pepper
2-3 tablespoons peeled & chopped ginger
3/4 cup chicken stock or broth
2 tablespoons Sriracha sauce (more or less depending on how much spice you like)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
3 tablespoons of peanut butter--crunchy or smooth (or 2 teaspoons of sesame seed paste, Tahini)

Garnish:

2 tablespoons chopped roasted peanuts
2 tablespoons thinly sliced scallions

To Accompany:

8 ounces of udon noodles
or Lettuce cups/leaves 

Need:

Deep skillet
Spatula or wooden spoon
Measuring spoons
Peeler


Optional:

Chopper for peanuts and ginger (This can be done by hand if you have a knife and good chopping skills)
Kitchen scissors for cutting up the green onions (can also be chopped with knife)

If making udon noodles:

Pot
Strainer

If you are making udon noodles start your water boiling early on.  Each package has unique instructions ranging from as little as 4 minutes until done to elaborate boil & cool methods that can take upwards of 20 minutes.  Check the package and try and prepare the noodles so they will be finished roughly when the meat is.

Peel all of the skin from the ginger and chop it into several chunks.  Put it into your chopper and pulse into fine pieces.  If using a knife finely chop the ginger. Set aside.

Heat vegetable oil in the skillet over medium heat. Make sure to coat the entire pan.

Add the meat, season with salt and pepper, and stir, breaking up with a spoon. When the meat is halfway cooked, about 2-5 minutes depending on the meat chosen, add ginger. Cook until meat is cooked through and is lightly browned, about 2-3 more minutes. 

Stir in the chicken stock and next 4 ingredients; simmer until sauce thickens, about 10 minutes.

Cut the scallions finely. I use kitchen scissors to make the task go faster, but You can also chop with a knife. If you want to add peanuts, pulse them quickly in the chopper or use your knife.  Don't chop them too finely or you'll be garnishing with crumbs!

Pour pork mixture over noodles or the lettuce cups and garnish with peanuts and scallions.  Now enjoy spicy goodness!