Dan Dan Mian (Vegetarian)

Updated: Sep 9






Intro:


Dan Dan Mian is one of the more popular dishes when it comes to Sichuan Cuisine. Slightly spicy, packed full of umami and it has an array of texture. Usually Dan Dan Noodles are served mint ground pork, however, I find the meat completely unnecessary as the dish is packed full of beautiful flavours, therefore, I went by creating a vegetarian version. This dish is usually served with egg noodles, hence why it is a vegetarian dish and not vegan, although simply replace the egg noodles with rice noodles to create a vegan friendly version. With all that said, this dish hits hard and let's dive straight into the recipe!


Cook Time: 20 mins

Prep Time (Inc noodles) 1hr 30mins


To serve 4

Ingredients:


Egg Noodles:


500g bread flour

200g whole egg (4 eggs approx)

60mls cold water

2 tsp salt

cornflour for dusting


Dan Dan Braise:


1 aubergine

200g various wild mushrooms

2 tbsp doubanjiang

4 spring onions

2 garlic cloves

10g ginger

1-2 tbsp chilli oil

2 tbsp oyster sauce

1 tbsp dark soy

1 tsp sichuan peppercorns

1 tbsp mild chilli flakes

2 tsp white sugar

1/4 tsp white pepper

1/4 tsp salt


Chilli Sesame Sauce:


2 tbsp tahini or chinese sesame paste

3-4 tbsp chilli oil

2 garlic cloves

1 tsp sichuan peppercorns

2 tsp white sugar

1 tbsp dark soy

1 tsp black rice vinegar

2 tbsp light soy


Additional Ingredients:


Crushed peanuts

Spring onions


Method


Egg Noodles:



  1. Let's start by making a batch of egg noodles, this can either be done the night before, just before cooking or even simply go out and buy dried egg noodles. I would always recommend making your own but if time is an issue then simply skip this first few steps of the recipe. Start by adding 500g of bread flour to a large mixing bowl then add 2 tsp of salt and mix into the flour. Next, in a small bowl add 200g of whole eggs (4 approx) and 60 mls of cold water. Mix well then slowly add the egg mix to the flour whilst constantly mixing then continue to add the egg mix until it has all been added to the flour.





2. When all of the egg is added begin to knead the dough by hand until a smoothish cohesive ball of dough is formed. When ready, cover the dough with clingfilm then allow to rest for 45-60 minutes. After resting, remove from the clingfilm then briefly knead the dough again until smooth. Divide into 4 equal sized pieces and we are ready to roll out the dough.





3. To roll the dough, start by briefly rolling each piece of dough with a rolling pin until thick enough to pass through the widest setting of your pasta machine. When ready, pass through the widest setting twice then begin feeding the dough through the settings. You can make the noodles as thick as you prefer at this stage but I find 1.6mm in thickness to be a happy medium. When the dough is thick enough dust both sides of the sheet generously with cornstarch and the sheet is now ready to be cut.





4. Finally feed the sheet of dough through the cutting setting to transform the sheet into egg noodles. Dust the noodles again with cornstarch and place onto a lightly dusted tray or container. Repeat this process for each piece of dough and we now have our fresh egg noodles.





Dan Dan Braise:



5. Now that we have our egg noodles made we can move the focus onto the braise, for the braise we want to mimic the texture and appearance of braised pork mince. Start by cutting 1 aubergine into a small dice then also cut 200g of various wild mushrooms into a similar size. Place the diced aubergine and mushrooms to one side for now.



6. To start the braise start by placing a large deep pan onto a high heat then add a touch of sesame oil. When hot add the diced aubergine and mushrooms and stir fry until golden brown. Now add 2 minced garlic cloves and 10g of grated ginger. Continue to cook the vegetables for a further 2 minutes until fragrant.