Dan Dan Noodles/ 擔擔麵 – Part 3

This is the recipe for the meat topping to accompany the Dan Dan Noodles featured earlier.


After a dinner of these fiery noodles you should be able to face anything. Not so, as Junior 2 found out last night.

Junior 2 was on her way out of the house to meet some friends when she promptly turned back and said she was scared…..of a fox who was staring at her.

I said the fox was not interested in her and she joked that:

maybe he smelt the dan dan noodles and wants some.

In any case I had to accompany her out for a bit until Mr Fox ran away…..

The amount here is enough for 8 portions of noodles (or 16 starter-sized portions). I froze what was not eaten for the next time we make dan dan noodles. Junior 2 is already thinking of vegetable additions to it: Yan-kit So suggests baak choi and I think fried cubes of tofu would be good too.

Shao Hsing wine is Chinese rice wine. A dry sherry is always recommended as a good substitute.


For the Meat Topping:

500 g minced pork or beef

1 tablespoon light soya sauce

1 tablespoon sesame oil

1 tablespoon Shao Hsing wine

½ tablespoon dark soya sauce

¼ teaspoon ground white pepper

Pinch of sugar


To Fry:

1 tablespoon sunflower oil

3 cloves of garlic, minced finely


How to Make:

Place all the meat ingredients in a large bowl and mix well together. Leave for 15 minutes.

Heat the sunflower oil in a pan, and throw in the garlic.

Add the marinaded pork or beef, and fry until it is cooked.

Leave aside until whilst you prepare the rest of the dan dan noodles.