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Where to Get the Best of Each Noodle Type in Portland

Where to Get the Best of Each Noodle Type in Portland

Noodles are maybe the most perfect food — they’re great both on their own, and as a delivery system for toppings. Most cultures across the world have their own take on noodles, from wheat to rice, as long strands or as dumplings. Portland, with a large amount of Thai, Italian, and Vietnamese foods, has many excellent locations for noodles. Here are our favorites, sorted by noodle type.

Pho: Pho Hung
There’s no dearth of excellent pho in the city of Portland, especially out on 82nd Ave., but our favorite has to go to Pho Hung on SE Powell. Here you can find huge bowls of steaming beef broth and rice noodles, with options that include tripe, tendon, fish balls, and more, all garnished with Thai basil, jalapeños, and bean sprouts. Prices are low, service is quick, and everything is fresh and delicious.

Vermicelli Bowl: Luc Lac
Again, there is no lack of great Vietnamese food in Portland, but Luc Lac, while maybe not the most “authentic” in town, is the only one up until 4 a.m.. The banh mi and pho bowls are solid, but we prefer the vermicelli bowls, especially after we’ve been out to the downtown bars. The honey glazed chicken and the BBQ fried pork sausage are our two favorite toppings, though vegetarians will be happy with the tofu salad.

Thai Noodle Bowls: Bang Bang
It’s not exactly traditional, but that doesn’t mean it’s not delicious. Bang Bang offers an array of seasonal Thai curry bowls, full of vegetables and meats, none of which are authentic, but all of which are packed with flavor (the green is our favorite). You have the option of rice or noodles, and you should definitely go with the latter: vermicelli noodles make the curry even better.

Spaghetti & Meatballs: A Cena
It’s a classic for a reason — no list about noodles would be complete without spaghetti, and especially spaghetti with meatballs. For this Italian-American dish, head to A Cena, the cozy Sellwood institution. The noodles are made from scratch daily and topped with housemade meatballs and marinara — simple, straightforward, delicious.

Bucatini: Piazza Italia
There are many kinds of Italian pasta, but the bucatini noodle deserves its own category. Bucatini is a thick noodle, wider than spaghetti, with a hole running through the center. At Pizza Italia, it comes the traditional way, with pancetta, onion, pecorino, and a red wine and tomato reduction. With a plate of this and a glass of sangiovese, you’ll forget you’re not in Rome.

Chinese: Frank’s Noodle House
Shandong gets close, but there’s something just perfect about Frank’s hand-pulled, thick and glutinous Chinese style noodles. Like other spots on this list, it’s a Portland institution, and there’s usually a line out the door of this renovated house turned restaurant. Skip the fried rice and dig into a massive plate of noodles with your choice of meat (or tofu).

Thai Flat Rice Noodles: PaaDee
There are more than a few versions of Thai noodles, including the wide, flat variety used in Pad Kee Mao and Pad Se Ew. They may be the most ubiquitous Thai dishes in Portland, with dozens of restaurants and food carts, but PaaDee is the best Thai food in town, so it comes as no surprise that the restaurant manages the best version of these popular dishes. The Pad Kee Mao is available for lunch and dinner, while the Pad Se Ew is only served at lunch.

Russian Dumplings: Kachka
There are few Russian spots in Portland, and few to none offering Russian style dumplings, but that’s not why Kachka’s Siberian Pelmeni are on this list; it's here because it's one of the best dishes in the city. These dumplings are flavor packed little pockets of beef, pork, veal, and onion, with strong but not overwhelming spices. The farmer’s cheese dumplings and sour cherry dumplings are likewise excellent. Be sure not to miss the housemade horseradish vodka while you’re here.

Ravioli: Renata
Named Restaurant of the Year by the Oregonian only six weeks after opening, Renata has faced some difficult hurdles. Nevertheless, it might just be the best Italian in Portland, and one of the best restaurants, period. You cannot go wrong with whatever menu item you select here, but the ravioli is our favorite in Portland: large noodles stuffed with beef, taleggio, and crispy leeks, with a light sauce. Delizioso!

Ramen: Marukin
Portland has many great ramen spots, such as Boke Bowl, Noraneko, and Boxer Ramen. But recently, Marukin moved into the city with two spots, and they’ve been dominating the scene ever since. Creamy rich chicken broth, housemade Japanese noodles, perfectly cooked eggs, and slices of pork make it a lovely meal any time of year, but especially in the rainier, colder months. Vegetarian options are also available, but fail to impress as much as the meatier ones.

Macaroni and Cheese: Le Bistro Montage
There might be higher quality macaroni and cheese out there, but there’s something about the Mac N Cheese at Montage that we can’t help but love. Maybe it’s because it’s available until 3 a.m. most nights. Maybe it’s because Montage has been around for decades. Maybe it’s the tinfoil animal shapes that leftovers get wrapped in, or the multiple styles offered (the spicy chicken mac is the best). Whatever the case, Montage’s mac continues to be a Portland culinary staple, and we love it.

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Dan Dan Noodles

Famous Szechuan style Dan dan noodles (担担面) is one of the most popular Chinese street foods. To me, it is one of the top Chinese noodles. But it is quite hard to define an authentic dan dan noodles. In Sichuan, it is crispy, spicy and numbing (caused by Sichuan peppercorns), with lots of variations in different restaurants. However, in other Sichuan restaurants outside this area, it might be crispy, slightly spicy and sweet. So I am not brave enough to call this an authentic dan dan noodle recipe, but it is the easiest way to put together a yummy and satisfying dan dan noodles.

History of Dan Dan Noodles

Dandan in the name actually refers to a carrying pole(扁担 in Chinese ). In the past, the vendors carried the noodles and the sauces to sell them on the street. When you order one bowl of dan dan noodles, the vender mix the noodle with the pre-pared sauce and top with the pork topping. With this traditional method, the authentic dan dan noodle cannot be soupy.

Important ingredients for dan dan noodles

With the traditional method, we serve dan dan noodles with fried soy beans or peas. They present the highest level of crispness. Usually we fry a larger batch each time. You can simply mix the remaining with salt and sugar, serving just as a snack. If you do not want to brother for frying, when you use crushed toast peanuts. Peanuts topping becomes a more popular option in recent days. Just roughly crushed.

Ya-cai(芽菜) is one of the three most important and famous preserved vegetables in Sichuan cuisine. The other two are pickled zha cai and black salted turnip. Making different types of pickled and preserved vegetables is one of the daily cooking tasks of housewives in Sichuan province. Traditionally, we will have a large jar for keeping this unique ingredient. However, only packaged bags are available in most of the market. Packed Ya cai tastes a little bit over salty to many because it is usually used as seasonings other than side ingredients. For example, in this Dan Dan noodles, after mixing with the noodle, the salty flavor will be reduced greatly. If you need to watch salt intake, you can soak the pickled vegetable in cold water for 10 minutes and then strain before using.

Sichuan red oil (四川红油) makes the noodle spicy and slightly numbing. Even if you cannot handle spicy food, at least 1/2 tablespoon of Sichuan red oil should be used in the mixed seasoning to compete the flavor. By the way, the red oil should be prepared at least 24 hours ago, so the capsaicin and red color can be well mixed with the oil.

Cook’s Note

  1. The noodle is not over overwhelming hot. So don’t add too much oil, otherwise the combined flour will be completely covered by hotness.
  2. If you need to watch salt intake, you can soak the pickled vegetable (Ya Cai) in cold water for 10 minutes and then strain before using.
  3. Please do not use large raman noodle bowls to serve dan dan noodles. Choose smaller ones and serve with a small amount of soup base (chicken stock or pork stock), so the noodles can be eaten up within minutes when the noodles are still hot and the pork topping are crispy.
  4. The noodle should be slightly soupy before mixing but gets a lo mein texture after mixing.
  5. I make a larger batch of topping this time, which can be further serving 9 bowls of dan dan noodles. You can save the leftover and use it for later noodles, soups or fried rice (Dan dan fried rice is fabulous).

Instructions

Mix all the seasonings for each serving in noodles bowls. Then mix well and let the sauce combine together.

Cook noodles in boiling water according to the instructions on the package and blanch vegetables in the last minutes when the noodles are almost ready. Transfer the noodles to the serving bowl.

Top with pork topping, chopped scallion and toasted peanuts. Pour around 1/2 cup hot pork stock or chicken stock along with the edges. Mix well before eating.


Dan Dan Noodles

Famous Szechuan style Dan dan noodles (担担面) is one of the most popular Chinese street foods. To me, it is one of the top Chinese noodles. But it is quite hard to define an authentic dan dan noodles. In Sichuan, it is crispy, spicy and numbing (caused by Sichuan peppercorns), with lots of variations in different restaurants. However, in other Sichuan restaurants outside this area, it might be crispy, slightly spicy and sweet. So I am not brave enough to call this an authentic dan dan noodle recipe, but it is the easiest way to put together a yummy and satisfying dan dan noodles.

History of Dan Dan Noodles

Dandan in the name actually refers to a carrying pole(扁担 in Chinese ). In the past, the vendors carried the noodles and the sauces to sell them on the street. When you order one bowl of dan dan noodles, the vender mix the noodle with the pre-pared sauce and top with the pork topping. With this traditional method, the authentic dan dan noodle cannot be soupy.

Important ingredients for dan dan noodles

With the traditional method, we serve dan dan noodles with fried soy beans or peas. They present the highest level of crispness. Usually we fry a larger batch each time. You can simply mix the remaining with salt and sugar, serving just as a snack. If you do not want to brother for frying, when you use crushed toast peanuts. Peanuts topping becomes a more popular option in recent days. Just roughly crushed.

Ya-cai(芽菜) is one of the three most important and famous preserved vegetables in Sichuan cuisine. The other two are pickled zha cai and black salted turnip. Making different types of pickled and preserved vegetables is one of the daily cooking tasks of housewives in Sichuan province. Traditionally, we will have a large jar for keeping this unique ingredient. However, only packaged bags are available in most of the market. Packed Ya cai tastes a little bit over salty to many because it is usually used as seasonings other than side ingredients. For example, in this Dan Dan noodles, after mixing with the noodle, the salty flavor will be reduced greatly. If you need to watch salt intake, you can soak the pickled vegetable in cold water for 10 minutes and then strain before using.

Sichuan red oil (四川红油) makes the noodle spicy and slightly numbing. Even if you cannot handle spicy food, at least 1/2 tablespoon of Sichuan red oil should be used in the mixed seasoning to compete the flavor. By the way, the red oil should be prepared at least 24 hours ago, so the capsaicin and red color can be well mixed with the oil.

Cook’s Note

  1. The noodle is not over overwhelming hot. So don’t add too much oil, otherwise the combined flour will be completely covered by hotness.
  2. If you need to watch salt intake, you can soak the pickled vegetable (Ya Cai) in cold water for 10 minutes and then strain before using.
  3. Please do not use large raman noodle bowls to serve dan dan noodles. Choose smaller ones and serve with a small amount of soup base (chicken stock or pork stock), so the noodles can be eaten up within minutes when the noodles are still hot and the pork topping are crispy.
  4. The noodle should be slightly soupy before mixing but gets a lo mein texture after mixing.
  5. I make a larger batch of topping this time, which can be further serving 9 bowls of dan dan noodles. You can save the leftover and use it for later noodles, soups or fried rice (Dan dan fried rice is fabulous).

Instructions

Mix all the seasonings for each serving in noodles bowls. Then mix well and let the sauce combine together.

Cook noodles in boiling water according to the instructions on the package and blanch vegetables in the last minutes when the noodles are almost ready. Transfer the noodles to the serving bowl.

Top with pork topping, chopped scallion and toasted peanuts. Pour around 1/2 cup hot pork stock or chicken stock along with the edges. Mix well before eating.


Dan Dan Noodles

Famous Szechuan style Dan dan noodles (担担面) is one of the most popular Chinese street foods. To me, it is one of the top Chinese noodles. But it is quite hard to define an authentic dan dan noodles. In Sichuan, it is crispy, spicy and numbing (caused by Sichuan peppercorns), with lots of variations in different restaurants. However, in other Sichuan restaurants outside this area, it might be crispy, slightly spicy and sweet. So I am not brave enough to call this an authentic dan dan noodle recipe, but it is the easiest way to put together a yummy and satisfying dan dan noodles.

History of Dan Dan Noodles

Dandan in the name actually refers to a carrying pole(扁担 in Chinese ). In the past, the vendors carried the noodles and the sauces to sell them on the street. When you order one bowl of dan dan noodles, the vender mix the noodle with the pre-pared sauce and top with the pork topping. With this traditional method, the authentic dan dan noodle cannot be soupy.

Important ingredients for dan dan noodles

With the traditional method, we serve dan dan noodles with fried soy beans or peas. They present the highest level of crispness. Usually we fry a larger batch each time. You can simply mix the remaining with salt and sugar, serving just as a snack. If you do not want to brother for frying, when you use crushed toast peanuts. Peanuts topping becomes a more popular option in recent days. Just roughly crushed.

Ya-cai(芽菜) is one of the three most important and famous preserved vegetables in Sichuan cuisine. The other two are pickled zha cai and black salted turnip. Making different types of pickled and preserved vegetables is one of the daily cooking tasks of housewives in Sichuan province. Traditionally, we will have a large jar for keeping this unique ingredient. However, only packaged bags are available in most of the market. Packed Ya cai tastes a little bit over salty to many because it is usually used as seasonings other than side ingredients. For example, in this Dan Dan noodles, after mixing with the noodle, the salty flavor will be reduced greatly. If you need to watch salt intake, you can soak the pickled vegetable in cold water for 10 minutes and then strain before using.

Sichuan red oil (四川红油) makes the noodle spicy and slightly numbing. Even if you cannot handle spicy food, at least 1/2 tablespoon of Sichuan red oil should be used in the mixed seasoning to compete the flavor. By the way, the red oil should be prepared at least 24 hours ago, so the capsaicin and red color can be well mixed with the oil.

Cook’s Note

  1. The noodle is not over overwhelming hot. So don’t add too much oil, otherwise the combined flour will be completely covered by hotness.
  2. If you need to watch salt intake, you can soak the pickled vegetable (Ya Cai) in cold water for 10 minutes and then strain before using.
  3. Please do not use large raman noodle bowls to serve dan dan noodles. Choose smaller ones and serve with a small amount of soup base (chicken stock or pork stock), so the noodles can be eaten up within minutes when the noodles are still hot and the pork topping are crispy.
  4. The noodle should be slightly soupy before mixing but gets a lo mein texture after mixing.
  5. I make a larger batch of topping this time, which can be further serving 9 bowls of dan dan noodles. You can save the leftover and use it for later noodles, soups or fried rice (Dan dan fried rice is fabulous).

Instructions

Mix all the seasonings for each serving in noodles bowls. Then mix well and let the sauce combine together.

Cook noodles in boiling water according to the instructions on the package and blanch vegetables in the last minutes when the noodles are almost ready. Transfer the noodles to the serving bowl.

Top with pork topping, chopped scallion and toasted peanuts. Pour around 1/2 cup hot pork stock or chicken stock along with the edges. Mix well before eating.


Dan Dan Noodles

Famous Szechuan style Dan dan noodles (担担面) is one of the most popular Chinese street foods. To me, it is one of the top Chinese noodles. But it is quite hard to define an authentic dan dan noodles. In Sichuan, it is crispy, spicy and numbing (caused by Sichuan peppercorns), with lots of variations in different restaurants. However, in other Sichuan restaurants outside this area, it might be crispy, slightly spicy and sweet. So I am not brave enough to call this an authentic dan dan noodle recipe, but it is the easiest way to put together a yummy and satisfying dan dan noodles.

History of Dan Dan Noodles

Dandan in the name actually refers to a carrying pole(扁担 in Chinese ). In the past, the vendors carried the noodles and the sauces to sell them on the street. When you order one bowl of dan dan noodles, the vender mix the noodle with the pre-pared sauce and top with the pork topping. With this traditional method, the authentic dan dan noodle cannot be soupy.

Important ingredients for dan dan noodles

With the traditional method, we serve dan dan noodles with fried soy beans or peas. They present the highest level of crispness. Usually we fry a larger batch each time. You can simply mix the remaining with salt and sugar, serving just as a snack. If you do not want to brother for frying, when you use crushed toast peanuts. Peanuts topping becomes a more popular option in recent days. Just roughly crushed.

Ya-cai(芽菜) is one of the three most important and famous preserved vegetables in Sichuan cuisine. The other two are pickled zha cai and black salted turnip. Making different types of pickled and preserved vegetables is one of the daily cooking tasks of housewives in Sichuan province. Traditionally, we will have a large jar for keeping this unique ingredient. However, only packaged bags are available in most of the market. Packed Ya cai tastes a little bit over salty to many because it is usually used as seasonings other than side ingredients. For example, in this Dan Dan noodles, after mixing with the noodle, the salty flavor will be reduced greatly. If you need to watch salt intake, you can soak the pickled vegetable in cold water for 10 minutes and then strain before using.

Sichuan red oil (四川红油) makes the noodle spicy and slightly numbing. Even if you cannot handle spicy food, at least 1/2 tablespoon of Sichuan red oil should be used in the mixed seasoning to compete the flavor. By the way, the red oil should be prepared at least 24 hours ago, so the capsaicin and red color can be well mixed with the oil.

Cook’s Note

  1. The noodle is not over overwhelming hot. So don’t add too much oil, otherwise the combined flour will be completely covered by hotness.
  2. If you need to watch salt intake, you can soak the pickled vegetable (Ya Cai) in cold water for 10 minutes and then strain before using.
  3. Please do not use large raman noodle bowls to serve dan dan noodles. Choose smaller ones and serve with a small amount of soup base (chicken stock or pork stock), so the noodles can be eaten up within minutes when the noodles are still hot and the pork topping are crispy.
  4. The noodle should be slightly soupy before mixing but gets a lo mein texture after mixing.
  5. I make a larger batch of topping this time, which can be further serving 9 bowls of dan dan noodles. You can save the leftover and use it for later noodles, soups or fried rice (Dan dan fried rice is fabulous).

Instructions

Mix all the seasonings for each serving in noodles bowls. Then mix well and let the sauce combine together.

Cook noodles in boiling water according to the instructions on the package and blanch vegetables in the last minutes when the noodles are almost ready. Transfer the noodles to the serving bowl.

Top with pork topping, chopped scallion and toasted peanuts. Pour around 1/2 cup hot pork stock or chicken stock along with the edges. Mix well before eating.


Dan Dan Noodles

Famous Szechuan style Dan dan noodles (担担面) is one of the most popular Chinese street foods. To me, it is one of the top Chinese noodles. But it is quite hard to define an authentic dan dan noodles. In Sichuan, it is crispy, spicy and numbing (caused by Sichuan peppercorns), with lots of variations in different restaurants. However, in other Sichuan restaurants outside this area, it might be crispy, slightly spicy and sweet. So I am not brave enough to call this an authentic dan dan noodle recipe, but it is the easiest way to put together a yummy and satisfying dan dan noodles.

History of Dan Dan Noodles

Dandan in the name actually refers to a carrying pole(扁担 in Chinese ). In the past, the vendors carried the noodles and the sauces to sell them on the street. When you order one bowl of dan dan noodles, the vender mix the noodle with the pre-pared sauce and top with the pork topping. With this traditional method, the authentic dan dan noodle cannot be soupy.

Important ingredients for dan dan noodles

With the traditional method, we serve dan dan noodles with fried soy beans or peas. They present the highest level of crispness. Usually we fry a larger batch each time. You can simply mix the remaining with salt and sugar, serving just as a snack. If you do not want to brother for frying, when you use crushed toast peanuts. Peanuts topping becomes a more popular option in recent days. Just roughly crushed.

Ya-cai(芽菜) is one of the three most important and famous preserved vegetables in Sichuan cuisine. The other two are pickled zha cai and black salted turnip. Making different types of pickled and preserved vegetables is one of the daily cooking tasks of housewives in Sichuan province. Traditionally, we will have a large jar for keeping this unique ingredient. However, only packaged bags are available in most of the market. Packed Ya cai tastes a little bit over salty to many because it is usually used as seasonings other than side ingredients. For example, in this Dan Dan noodles, after mixing with the noodle, the salty flavor will be reduced greatly. If you need to watch salt intake, you can soak the pickled vegetable in cold water for 10 minutes and then strain before using.

Sichuan red oil (四川红油) makes the noodle spicy and slightly numbing. Even if you cannot handle spicy food, at least 1/2 tablespoon of Sichuan red oil should be used in the mixed seasoning to compete the flavor. By the way, the red oil should be prepared at least 24 hours ago, so the capsaicin and red color can be well mixed with the oil.

Cook’s Note

  1. The noodle is not over overwhelming hot. So don’t add too much oil, otherwise the combined flour will be completely covered by hotness.
  2. If you need to watch salt intake, you can soak the pickled vegetable (Ya Cai) in cold water for 10 minutes and then strain before using.
  3. Please do not use large raman noodle bowls to serve dan dan noodles. Choose smaller ones and serve with a small amount of soup base (chicken stock or pork stock), so the noodles can be eaten up within minutes when the noodles are still hot and the pork topping are crispy.
  4. The noodle should be slightly soupy before mixing but gets a lo mein texture after mixing.
  5. I make a larger batch of topping this time, which can be further serving 9 bowls of dan dan noodles. You can save the leftover and use it for later noodles, soups or fried rice (Dan dan fried rice is fabulous).

Instructions

Mix all the seasonings for each serving in noodles bowls. Then mix well and let the sauce combine together.

Cook noodles in boiling water according to the instructions on the package and blanch vegetables in the last minutes when the noodles are almost ready. Transfer the noodles to the serving bowl.

Top with pork topping, chopped scallion and toasted peanuts. Pour around 1/2 cup hot pork stock or chicken stock along with the edges. Mix well before eating.


Dan Dan Noodles

Famous Szechuan style Dan dan noodles (担担面) is one of the most popular Chinese street foods. To me, it is one of the top Chinese noodles. But it is quite hard to define an authentic dan dan noodles. In Sichuan, it is crispy, spicy and numbing (caused by Sichuan peppercorns), with lots of variations in different restaurants. However, in other Sichuan restaurants outside this area, it might be crispy, slightly spicy and sweet. So I am not brave enough to call this an authentic dan dan noodle recipe, but it is the easiest way to put together a yummy and satisfying dan dan noodles.

History of Dan Dan Noodles

Dandan in the name actually refers to a carrying pole(扁担 in Chinese ). In the past, the vendors carried the noodles and the sauces to sell them on the street. When you order one bowl of dan dan noodles, the vender mix the noodle with the pre-pared sauce and top with the pork topping. With this traditional method, the authentic dan dan noodle cannot be soupy.

Important ingredients for dan dan noodles

With the traditional method, we serve dan dan noodles with fried soy beans or peas. They present the highest level of crispness. Usually we fry a larger batch each time. You can simply mix the remaining with salt and sugar, serving just as a snack. If you do not want to brother for frying, when you use crushed toast peanuts. Peanuts topping becomes a more popular option in recent days. Just roughly crushed.

Ya-cai(芽菜) is one of the three most important and famous preserved vegetables in Sichuan cuisine. The other two are pickled zha cai and black salted turnip. Making different types of pickled and preserved vegetables is one of the daily cooking tasks of housewives in Sichuan province. Traditionally, we will have a large jar for keeping this unique ingredient. However, only packaged bags are available in most of the market. Packed Ya cai tastes a little bit over salty to many because it is usually used as seasonings other than side ingredients. For example, in this Dan Dan noodles, after mixing with the noodle, the salty flavor will be reduced greatly. If you need to watch salt intake, you can soak the pickled vegetable in cold water for 10 minutes and then strain before using.

Sichuan red oil (四川红油) makes the noodle spicy and slightly numbing. Even if you cannot handle spicy food, at least 1/2 tablespoon of Sichuan red oil should be used in the mixed seasoning to compete the flavor. By the way, the red oil should be prepared at least 24 hours ago, so the capsaicin and red color can be well mixed with the oil.

Cook’s Note

  1. The noodle is not over overwhelming hot. So don’t add too much oil, otherwise the combined flour will be completely covered by hotness.
  2. If you need to watch salt intake, you can soak the pickled vegetable (Ya Cai) in cold water for 10 minutes and then strain before using.
  3. Please do not use large raman noodle bowls to serve dan dan noodles. Choose smaller ones and serve with a small amount of soup base (chicken stock or pork stock), so the noodles can be eaten up within minutes when the noodles are still hot and the pork topping are crispy.
  4. The noodle should be slightly soupy before mixing but gets a lo mein texture after mixing.
  5. I make a larger batch of topping this time, which can be further serving 9 bowls of dan dan noodles. You can save the leftover and use it for later noodles, soups or fried rice (Dan dan fried rice is fabulous).

Instructions

Mix all the seasonings for each serving in noodles bowls. Then mix well and let the sauce combine together.

Cook noodles in boiling water according to the instructions on the package and blanch vegetables in the last minutes when the noodles are almost ready. Transfer the noodles to the serving bowl.

Top with pork topping, chopped scallion and toasted peanuts. Pour around 1/2 cup hot pork stock or chicken stock along with the edges. Mix well before eating.


Dan Dan Noodles

Famous Szechuan style Dan dan noodles (担担面) is one of the most popular Chinese street foods. To me, it is one of the top Chinese noodles. But it is quite hard to define an authentic dan dan noodles. In Sichuan, it is crispy, spicy and numbing (caused by Sichuan peppercorns), with lots of variations in different restaurants. However, in other Sichuan restaurants outside this area, it might be crispy, slightly spicy and sweet. So I am not brave enough to call this an authentic dan dan noodle recipe, but it is the easiest way to put together a yummy and satisfying dan dan noodles.

History of Dan Dan Noodles

Dandan in the name actually refers to a carrying pole(扁担 in Chinese ). In the past, the vendors carried the noodles and the sauces to sell them on the street. When you order one bowl of dan dan noodles, the vender mix the noodle with the pre-pared sauce and top with the pork topping. With this traditional method, the authentic dan dan noodle cannot be soupy.

Important ingredients for dan dan noodles

With the traditional method, we serve dan dan noodles with fried soy beans or peas. They present the highest level of crispness. Usually we fry a larger batch each time. You can simply mix the remaining with salt and sugar, serving just as a snack. If you do not want to brother for frying, when you use crushed toast peanuts. Peanuts topping becomes a more popular option in recent days. Just roughly crushed.

Ya-cai(芽菜) is one of the three most important and famous preserved vegetables in Sichuan cuisine. The other two are pickled zha cai and black salted turnip. Making different types of pickled and preserved vegetables is one of the daily cooking tasks of housewives in Sichuan province. Traditionally, we will have a large jar for keeping this unique ingredient. However, only packaged bags are available in most of the market. Packed Ya cai tastes a little bit over salty to many because it is usually used as seasonings other than side ingredients. For example, in this Dan Dan noodles, after mixing with the noodle, the salty flavor will be reduced greatly. If you need to watch salt intake, you can soak the pickled vegetable in cold water for 10 minutes and then strain before using.

Sichuan red oil (四川红油) makes the noodle spicy and slightly numbing. Even if you cannot handle spicy food, at least 1/2 tablespoon of Sichuan red oil should be used in the mixed seasoning to compete the flavor. By the way, the red oil should be prepared at least 24 hours ago, so the capsaicin and red color can be well mixed with the oil.

Cook’s Note

  1. The noodle is not over overwhelming hot. So don’t add too much oil, otherwise the combined flour will be completely covered by hotness.
  2. If you need to watch salt intake, you can soak the pickled vegetable (Ya Cai) in cold water for 10 minutes and then strain before using.
  3. Please do not use large raman noodle bowls to serve dan dan noodles. Choose smaller ones and serve with a small amount of soup base (chicken stock or pork stock), so the noodles can be eaten up within minutes when the noodles are still hot and the pork topping are crispy.
  4. The noodle should be slightly soupy before mixing but gets a lo mein texture after mixing.
  5. I make a larger batch of topping this time, which can be further serving 9 bowls of dan dan noodles. You can save the leftover and use it for later noodles, soups or fried rice (Dan dan fried rice is fabulous).

Instructions

Mix all the seasonings for each serving in noodles bowls. Then mix well and let the sauce combine together.

Cook noodles in boiling water according to the instructions on the package and blanch vegetables in the last minutes when the noodles are almost ready. Transfer the noodles to the serving bowl.

Top with pork topping, chopped scallion and toasted peanuts. Pour around 1/2 cup hot pork stock or chicken stock along with the edges. Mix well before eating.


Dan Dan Noodles

Famous Szechuan style Dan dan noodles (担担面) is one of the most popular Chinese street foods. To me, it is one of the top Chinese noodles. But it is quite hard to define an authentic dan dan noodles. In Sichuan, it is crispy, spicy and numbing (caused by Sichuan peppercorns), with lots of variations in different restaurants. However, in other Sichuan restaurants outside this area, it might be crispy, slightly spicy and sweet. So I am not brave enough to call this an authentic dan dan noodle recipe, but it is the easiest way to put together a yummy and satisfying dan dan noodles.

History of Dan Dan Noodles

Dandan in the name actually refers to a carrying pole(扁担 in Chinese ). In the past, the vendors carried the noodles and the sauces to sell them on the street. When you order one bowl of dan dan noodles, the vender mix the noodle with the pre-pared sauce and top with the pork topping. With this traditional method, the authentic dan dan noodle cannot be soupy.

Important ingredients for dan dan noodles

With the traditional method, we serve dan dan noodles with fried soy beans or peas. They present the highest level of crispness. Usually we fry a larger batch each time. You can simply mix the remaining with salt and sugar, serving just as a snack. If you do not want to brother for frying, when you use crushed toast peanuts. Peanuts topping becomes a more popular option in recent days. Just roughly crushed.

Ya-cai(芽菜) is one of the three most important and famous preserved vegetables in Sichuan cuisine. The other two are pickled zha cai and black salted turnip. Making different types of pickled and preserved vegetables is one of the daily cooking tasks of housewives in Sichuan province. Traditionally, we will have a large jar for keeping this unique ingredient. However, only packaged bags are available in most of the market. Packed Ya cai tastes a little bit over salty to many because it is usually used as seasonings other than side ingredients. For example, in this Dan Dan noodles, after mixing with the noodle, the salty flavor will be reduced greatly. If you need to watch salt intake, you can soak the pickled vegetable in cold water for 10 minutes and then strain before using.

Sichuan red oil (四川红油) makes the noodle spicy and slightly numbing. Even if you cannot handle spicy food, at least 1/2 tablespoon of Sichuan red oil should be used in the mixed seasoning to compete the flavor. By the way, the red oil should be prepared at least 24 hours ago, so the capsaicin and red color can be well mixed with the oil.

Cook’s Note

  1. The noodle is not over overwhelming hot. So don’t add too much oil, otherwise the combined flour will be completely covered by hotness.
  2. If you need to watch salt intake, you can soak the pickled vegetable (Ya Cai) in cold water for 10 minutes and then strain before using.
  3. Please do not use large raman noodle bowls to serve dan dan noodles. Choose smaller ones and serve with a small amount of soup base (chicken stock or pork stock), so the noodles can be eaten up within minutes when the noodles are still hot and the pork topping are crispy.
  4. The noodle should be slightly soupy before mixing but gets a lo mein texture after mixing.
  5. I make a larger batch of topping this time, which can be further serving 9 bowls of dan dan noodles. You can save the leftover and use it for later noodles, soups or fried rice (Dan dan fried rice is fabulous).

Instructions

Mix all the seasonings for each serving in noodles bowls. Then mix well and let the sauce combine together.

Cook noodles in boiling water according to the instructions on the package and blanch vegetables in the last minutes when the noodles are almost ready. Transfer the noodles to the serving bowl.

Top with pork topping, chopped scallion and toasted peanuts. Pour around 1/2 cup hot pork stock or chicken stock along with the edges. Mix well before eating.


Dan Dan Noodles

Famous Szechuan style Dan dan noodles (担担面) is one of the most popular Chinese street foods. To me, it is one of the top Chinese noodles. But it is quite hard to define an authentic dan dan noodles. In Sichuan, it is crispy, spicy and numbing (caused by Sichuan peppercorns), with lots of variations in different restaurants. However, in other Sichuan restaurants outside this area, it might be crispy, slightly spicy and sweet. So I am not brave enough to call this an authentic dan dan noodle recipe, but it is the easiest way to put together a yummy and satisfying dan dan noodles.

History of Dan Dan Noodles

Dandan in the name actually refers to a carrying pole(扁担 in Chinese ). In the past, the vendors carried the noodles and the sauces to sell them on the street. When you order one bowl of dan dan noodles, the vender mix the noodle with the pre-pared sauce and top with the pork topping. With this traditional method, the authentic dan dan noodle cannot be soupy.

Important ingredients for dan dan noodles

With the traditional method, we serve dan dan noodles with fried soy beans or peas. They present the highest level of crispness. Usually we fry a larger batch each time. You can simply mix the remaining with salt and sugar, serving just as a snack. If you do not want to brother for frying, when you use crushed toast peanuts. Peanuts topping becomes a more popular option in recent days. Just roughly crushed.

Ya-cai(芽菜) is one of the three most important and famous preserved vegetables in Sichuan cuisine. The other two are pickled zha cai and black salted turnip. Making different types of pickled and preserved vegetables is one of the daily cooking tasks of housewives in Sichuan province. Traditionally, we will have a large jar for keeping this unique ingredient. However, only packaged bags are available in most of the market. Packed Ya cai tastes a little bit over salty to many because it is usually used as seasonings other than side ingredients. For example, in this Dan Dan noodles, after mixing with the noodle, the salty flavor will be reduced greatly. If you need to watch salt intake, you can soak the pickled vegetable in cold water for 10 minutes and then strain before using.

Sichuan red oil (四川红油) makes the noodle spicy and slightly numbing. Even if you cannot handle spicy food, at least 1/2 tablespoon of Sichuan red oil should be used in the mixed seasoning to compete the flavor. By the way, the red oil should be prepared at least 24 hours ago, so the capsaicin and red color can be well mixed with the oil.

Cook’s Note

  1. The noodle is not over overwhelming hot. So don’t add too much oil, otherwise the combined flour will be completely covered by hotness.
  2. If you need to watch salt intake, you can soak the pickled vegetable (Ya Cai) in cold water for 10 minutes and then strain before using.
  3. Please do not use large raman noodle bowls to serve dan dan noodles. Choose smaller ones and serve with a small amount of soup base (chicken stock or pork stock), so the noodles can be eaten up within minutes when the noodles are still hot and the pork topping are crispy.
  4. The noodle should be slightly soupy before mixing but gets a lo mein texture after mixing.
  5. I make a larger batch of topping this time, which can be further serving 9 bowls of dan dan noodles. You can save the leftover and use it for later noodles, soups or fried rice (Dan dan fried rice is fabulous).

Instructions

Mix all the seasonings for each serving in noodles bowls. Then mix well and let the sauce combine together.

Cook noodles in boiling water according to the instructions on the package and blanch vegetables in the last minutes when the noodles are almost ready. Transfer the noodles to the serving bowl.

Top with pork topping, chopped scallion and toasted peanuts. Pour around 1/2 cup hot pork stock or chicken stock along with the edges. Mix well before eating.


Dan Dan Noodles

Famous Szechuan style Dan dan noodles (担担面) is one of the most popular Chinese street foods. To me, it is one of the top Chinese noodles. But it is quite hard to define an authentic dan dan noodles. In Sichuan, it is crispy, spicy and numbing (caused by Sichuan peppercorns), with lots of variations in different restaurants. However, in other Sichuan restaurants outside this area, it might be crispy, slightly spicy and sweet. So I am not brave enough to call this an authentic dan dan noodle recipe, but it is the easiest way to put together a yummy and satisfying dan dan noodles.

History of Dan Dan Noodles

Dandan in the name actually refers to a carrying pole(扁担 in Chinese ). In the past, the vendors carried the noodles and the sauces to sell them on the street. When you order one bowl of dan dan noodles, the vender mix the noodle with the pre-pared sauce and top with the pork topping. With this traditional method, the authentic dan dan noodle cannot be soupy.

Important ingredients for dan dan noodles

With the traditional method, we serve dan dan noodles with fried soy beans or peas. They present the highest level of crispness. Usually we fry a larger batch each time. You can simply mix the remaining with salt and sugar, serving just as a snack. If you do not want to brother for frying, when you use crushed toast peanuts. Peanuts topping becomes a more popular option in recent days. Just roughly crushed.

Ya-cai(芽菜) is one of the three most important and famous preserved vegetables in Sichuan cuisine. The other two are pickled zha cai and black salted turnip. Making different types of pickled and preserved vegetables is one of the daily cooking tasks of housewives in Sichuan province. Traditionally, we will have a large jar for keeping this unique ingredient. However, only packaged bags are available in most of the market. Packed Ya cai tastes a little bit over salty to many because it is usually used as seasonings other than side ingredients. For example, in this Dan Dan noodles, after mixing with the noodle, the salty flavor will be reduced greatly. If you need to watch salt intake, you can soak the pickled vegetable in cold water for 10 minutes and then strain before using.

Sichuan red oil (四川红油) makes the noodle spicy and slightly numbing. Even if you cannot handle spicy food, at least 1/2 tablespoon of Sichuan red oil should be used in the mixed seasoning to compete the flavor. By the way, the red oil should be prepared at least 24 hours ago, so the capsaicin and red color can be well mixed with the oil.

Cook’s Note

  1. The noodle is not over overwhelming hot. So don’t add too much oil, otherwise the combined flour will be completely covered by hotness.
  2. If you need to watch salt intake, you can soak the pickled vegetable (Ya Cai) in cold water for 10 minutes and then strain before using.
  3. Please do not use large raman noodle bowls to serve dan dan noodles. Choose smaller ones and serve with a small amount of soup base (chicken stock or pork stock), so the noodles can be eaten up within minutes when the noodles are still hot and the pork topping are crispy.
  4. The noodle should be slightly soupy before mixing but gets a lo mein texture after mixing.
  5. I make a larger batch of topping this time, which can be further serving 9 bowls of dan dan noodles. You can save the leftover and use it for later noodles, soups or fried rice (Dan dan fried rice is fabulous).

Instructions

Mix all the seasonings for each serving in noodles bowls. Then mix well and let the sauce combine together.

Cook noodles in boiling water according to the instructions on the package and blanch vegetables in the last minutes when the noodles are almost ready. Transfer the noodles to the serving bowl.

Top with pork topping, chopped scallion and toasted peanuts. Pour around 1/2 cup hot pork stock or chicken stock along with the edges. Mix well before eating.