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A popular Chinese street food in Sichuan province, Dan Dan Mian (担担面) is traditionally made with meat and preserved vegetable topping and a spicy tingly sauce. I subbed the meat for shiitake mushrooms and it was substantially meaty and delish! (Serves 4)

 

1 lb (450g) dried udon noodles (I get mine in bulk from 4th Street Food Coop)


FOR THE SAUCE
1/2 cup chili oil
3 garlic cloves, minced
1 scallion, chopped
1 tsp Sichuan peppercorns, crushed
3 Tbsp tahini 

3 Tbsp tamari or soy sauce

3 Tbsp water
1 Tbsp Chiankiang black or balsamic vinegar 

1 Tbsp rice wine vinegar

1 Tbsp maple syrup

FOR THE TOPPING
2 Tbsp olive oil
1 lb (500g) shiitake mushrooms, finely diced OR firm tofu, crumbled
2 Tbsp fermented broad bean paste (dou ban jiang
豆瓣酱), optional
3 Tbsp sake (or vodka), optional
1 scallions, chopped
1" stem of fresh ginger, grated
1/2 tsp salt 

 

  • Combine all the sauce ingredients together in a small bowl and set aside.

  • Heat the olive oil in a frying pan on meditation high heat, add the mushrooms and saute for 1-2 minutes. Add the broad bean paste and alcohol (if using), tossing to combine. Cook until the mushrooms have softened. Toss in the scallions and ginger and set aside.

  • Boil noodles in salted water until 'al dente'. Drain and rinse. .

  • To assemble, put 1-3 spoonfuls of the noodle sauce at the bottom of each serving bowl. Add the noodles, then add a few spoonfuls of the topping. Enjoy!! 

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