August 18, 2006
Dan dan mien
I've been making this one for 35 years:
It probably is a long way from 'authenticity', but who cares? Basically, it's any kind of leftover noodles (some are better candidates because of texture and aesthetics of shape), stir-fried with a sauce of peanut butter, sriracha chili sauce, mushroom soy sauce, and scallions and cilantro if they're available. Szechuan pepper makes a nice addition, but isn't necessary for the desired effect.
These are Cellentani, which produce a satisfyingly chitlinesque appearance. My favorite shape for the dish is Campanelle, but Fettucine is also nice, and even plain old Spaghetti works. Yesterday's cold noodles are preferred.
Dear Ook, I've tried your Dan Dan Mien recipe and found it very satisfactory without the red peppers. Its a great comfort food, a bit like peanut butter and jelly, but with soy sauce and pepper. Also without the white bread.
Thanks, J. Manshardt