Dan Dan

Dan Dan Noodles. I just love the sound of the name and enjoyed them at Chinese restaurants before.

So when I saw an easy recipe for it in Bon Appetit, I could not resist trying it.

The recipe asks for either Shanghai style noodles or Udon. But who could have resisted this interesting package, so Udon it was.

Here's the recipe my fans. Very easy to make and works well (provided you follow it and not do as I did where I used twice as much meat thinking it will be meaty and thick only to see it turning meaty and dry!).


Heat up 2 Tbsp vegetable oil and cook 340 grams of ground pork, seasoned with salt and pepper, for a couple of minutes, until half cooked. Add 2 Tbsp ground fresh ginger and continue cooking for another couple of minutes.

Now add 0.75 cup chicken stock, 2 Tbsp chili oil, 2 Tbsp red wine vinegar, 1 tsp peppercorns and a pinch of sugar.

Then you add the secret ingredient that brings out the peanut looking colour and thickness; 4 tsp tahini sauce (seriously, that is what the recipe asks for).

Simmer until sauce thickens - about 10 minutes and you are ready to serve.

Serving it is an art on its own.

You start with the cooked noodles, add the sauce, sprinkle with chopped roasted peanuts and chopped scallions.

Mix and enjoy.