Dan Dan Mien

One of my favourite Chinese dishes is impossible to find this side of the big pond! So I looked up recipes and this is what we had for supper. It may not be to the average American taste, so just look it over before you try it! :)

5 cloves garlic, minced
1 T minced ginger
1/2 c. water
salt (a few sprinkles, more or less to your taste)

Put those all in a pot on the stove, and let it sit and begin to simmer.

1/4 c. tahini (cheaper at Asian food stores)
1/4 c. peanut butter (I think the natural or non-sweetened kind would work better, but we just had the normal stuff)
1 bullion cube (chicken flavour) - or you can just use more salt or chicken broth

Dump all that into the flavour base on the stove.

In a separate pot boil up your Chinese egg noodles in some chicken broth, or water.

Add some chopped up spring onions - as much as you like, and 1-2 T of sesame oil (good flavour).

Traditionally this is a spicy hot dish, and recipes call for chili oil and chili flakes. I skip that, but you might like the kick.

Mix the peanut flavour broth with the noodles and serve with soy sauce and Chinese Black Vinegar (Chinkiang brand is best I think! :) )

All but Caleb liked it. And he's a bit picky sometimes. He asked, 'Are there mushrooms in here?' Of course there weren't! But he was suspicious.


  1. I forgot to mention that the ginger has to be fresh! Not the dry ground stuff on your spice shelf. And I am partial also to real garlic - not from a jar or your spice cupboard! And finally, I made this a vegetarian version (depending on the chicken content of broth - just use veggie or mushroom broth) - without the ground pork or beef on top. Usually it is served with a mildly seasoned ground meat sprinkled on top.


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