How to Make Dan Dan Mian (Sichuan Noodles with Chili Sauce and Pork)

Test cook Lan Lam and host Bridget Lancaster teach viewers how to prepare Dan Dan Mian (Sichuan Noodles with Chilli Sauce and Pork).
Get the recipe for Dan Dan Mian: cooks.io/3RRXZo5
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[@jjeennnnnn]

Lan is so fantastic. She’s an incredible chef and her voice is so soothing too.

[@veryslyfox]

She should read children's books or be a voice actor for a Disney movie

[@jr-gw3si]

Lan is a great cook and presenter with a subtle sense of humor. Bridget is also so the combination of those two is fun and informative.

[@evanherk]

I find Bridgets continuous interruptions extremely annoying. Let Lan Lam do her thing.

[@SharpAssKnittingNeedles]

Lan is always an instaclick! She's the empress of the best ATK recipes, and she's looking so majestic with those silver hairs coming in! Bow to the queen 😭

[@wonhome2711]

Its so nice when she teaches Asian dishes. It gives an air of authority. As opposed to another cook who has to research the dish and probably never had it in her life before.

[@SharpAssKnittingNeedles]

@@wonhome2711 Lan is prolly the only thing keeping atk going, and also the awesome Dan being a fellow Lan fanbro

[@chrisandersen5635]

I love it when Lan is cooking. She’s so good, calming and gorgeous. The dish is gorgeous too. I could devour all that myself. Thank you ATK.

[@kaiju_k5042]

I agree :)

[@wonhome2711]

We need to see more of Chef Lan

[@jtcash44]

Lan is such a G. She just drops ‘people sleep on the bok Chou’ like nothing. I love this channel. My steaks are on point because of it.

[@fletchoid]

Lan Lam's recipes and techniques make me want to run right into my kitchen and start trying them.

[@kaiju_k5042]

Lan has such a sophisticated and intellectual presence to her, love to watch and learn from her. I've made a version of this dish before but this recipe looks way better, so will have to try for sure, already have half the ingredients :)

[@craigmatsueda6602]

Never disappointed by any of Lan’s creations.😋😋😋. Like to see her do more

[@hillfoxtc]

We need more on Lan Lam. Please and thank you.

[@zhengyunli800]

Dan Dan actually means “carrying pole”, it is called Biandan in Mandarin, but People in Sichuan call it Dandan. Dandan mian used to be a street food in Sichuan province. Sellers carried the noodle with a carrying pole and sold it on streets. That is how it got such a name, carrying pole noodle. BTW, Mian means flour, Miantiao means noodle, but people just call noodle Mian for short. Dandan Mian is a Sichuan local food, you can hardly find it outside Sichuan province.

[@Marketsolo]

Thank you! Its fun to learn more about Chinese cooking history.

[@tommihommi1]

I think it's really common in Shenzhen, which had a ton of (forced) immigration from Sichuan? And I've been told Sichuan cuisine in general is "trendy" in China, not just in the west

[@zhengyunli800]

@@tommihommi1 Shenzhen is the silicon valley of China, so it is also a city of immigration. People go there for money, you don't have to force people to go somewhere that has many opportunities of earning money. I guess Shenzhen has a lot of people from Sichuan so perhaps Dandan mian is also popular there. BTW, BYD, DJI, Huawei, Xiaomi, Tencent, these big names' headquarters are all in Shenzhen.

[@tuvia4082]

This dish can be had in Yunnan, Nanning, Shenzhen, Beijing, Guangzhou, and many other places. I guess you'd need to travel about to find out.

[@zhengyunli800]

@@tuvia4082 You can find it in many parts of China, you can also find it in Japan, but it is not a popular food in China outside Sichuan, although Dandan mian is rated among the top 10 famous noodle in China. this is what I mean.

[@tonym7318]

Love the chemistry between these two! Fun video thanks!

[@fredthebarber]

Lan Lam is a treasure! I hope we see many more videos from them.

[@rebeccanater]

I was on the recipe testing for this dish!!!! I make this all the time with veggie sausage for the meat

[@stephaneslec2171]

Beautiful dish, I'll pickup the sweet wheat and sesame paste and I can't wait to make it. I like everyone at ATK although Lan and Bridget are my favorites, I wish we'd see more of them. They have great chemistry on camera and I appreciate their wonderful energy and sense of humor.

[@anoopsamohan]

The chef is just wow. Once in a while you come across a master and Lan is one

[@erickeenan7562]

I have made this at home several times before watching this video. It is so good and ATK really does a great job. The ONLY thing I do different is to go through a much more elaborate and classic preparation for the chinese chili oil. But, that being said, I was afraid they would not put in the fermented/dried mustard greens in the pork topping, AND THEY DID IT. It really is essential and there really is no substitute. Despite living in a highly Asian subdivision of Seattle...those mustard greens sometimes are unavailble in the Chinese supermarket. Order them online! No substitute for the black vinegar or the toasted sesame seed paste either. "Shoaxing Wine"...dry sherry does just fine, but it tends to be a bit more expensive.

[@jrlaz0001]

Drooled from beginning to end. Love Lan! Such an easy teacher!

[@bcal5962]

Lan is outstanding and the recipe looks absolutely delicious

[@paulhyde808]

We love you Lan !!!!

[@tracyannbanks123_.]

So much love for your amazing videos!!!

[@tracyannbanks123_.]

I’d love to know you better Paul, that’s if you don’t mind!

[@chriholt]

I have never heard of this dish, but it looks amazing. Plus, I adore Lan!

[@houchi69]

It's Lan, so I will watch.

[@popeye4016]

I haven’t had dan dan noodles since I lived in Boston. I’m so happy to see you posted this recipe! Love you guys. 🤓

[@HeatherValentineMsFoodie]

So much different then the Dan Dan I was taught!! Can’t wait to try it 🥰🥰🥰 thank you

[@BigGeno]

I love this chef love the way she speaks

[@richardbarksdale3810]

Oh, that was spectacular! I love all the blends of spices and oil. Terrific job!

[@Nowandthen-zen]

Beautiful, love it

[@blindmango69]

Sounds delicious, I'm going to have to get the stuff and try this.

[@juanmoreno6822]

Absolutely amazing personality and voice Lan Oi Dep wah !

[@coreykurtz4646]

Lan is awesome!!!!

[@TheKitty1952]

Yum...so many seasonings I have yet to try. Thanks for the education

[@RaySawhill]

Beautiful food. Love Lan.

[@Rackhir420]

I was really hoping they were going to show how to make the noodles from scratch. The recipe looks fantastic can't wait to try it.

[@jillianmakes]

This was delicious. I made it tonight, so good!

[@moonspear]

This recipe is Sichuan-approved! Nice job Lan!

[@femmeofsubstance]

This is so authentic of Sichuan that an ethnic Chinese myself, I sometimes have a hard time sourcing and therefore forego the pickled mustard greens, but this dish is so packed w/ flavours and textures that it is still incredibly delicious w/out the pickled mustard greens anyway.

[@hannahpeper236]

Thank you so much Lan for all of your recipes best regards Chị Hạnh

[@LIONTAMER3D]

Sichuan (aka "Szechuan") is one of the most complex & sophisticated cuisines I've encountered. On par with Thai food for heavenliness.

[@jamesvlambert]

Lan it looks delicious and you too! Thank you.

[@markkasper7281]

Looks amazing nice tutorial

[@semillerimages]

Please have both these ladies make more dishes! Love the Pangs also! I’ve never seen Ms. Lan here before, but I appreciate her way of teaching and of course, I have loved Bridget’s way for years. Let’s get Lan to teach us for years also!

[@sandrah7512]

Lan's been with ATK's Cook's Illustrated for more than a decade and is currently a Senior Editor. That's her day job, but you can see her toiling away in the background of both ATK and Cook’s Country TV shows for a number of seasons. In 2017, she joined the cast of Cook's Country and moved to the ATK TV show in 2018, so she's been a part of the cast for several years. You can still see her occasionally in the ATK back kitchen when she's not presenting a recipe - that's where all the real cooking for the show takes place.

[@Blue-xk8vq]

@@sandrah7512 Oh wow, thank you, interesting!

[@semillerimages]

@@sandrah7512 Thanks Sandra! I guess I need to watch EVERY video now :) I do watch most and I love all your hosts! I have made many things you all have recommended and bought many kitchen items from a blender to a carbon steel pan based on your recommendations. Thanks to all for their efforts!

[@sandrah7512]

@@semillerimages Lol, they're not my hosts, etc. I'm just a random commenter. 😄🤷🏼‍♀

[@dansklrvids7303]

Lovely!

[@Oak432]

This chef is amazing.

[@pawnmove]

In a past life I traveled occasionally to Chengdu and this was the one local dish that I specifically sought out each trip - very yummy!

[@wtiffany2010]

Lan needs her own show!!

[@pushslice]

Count me as one of those pleasantly surprised! I was all set for this to be one of those Hong Kong/big city style DDM offshoots. but this really looks like the real Sichuan thing! Kudos !

[@pk13910]

Lan Lam is my queen.

[@nathanielkamer9770]

Lan is awesome!

[@meichin7535]

Looks yummy. Cannot wait to try...

[@ralphjenkins1507]

My favorite!

[@TimesRyan]

I really love the black vinegar!

[@arch1ve]

Incredible. I'm going to try this.

[@petergregory7199]

Love love this this very very much much.

[@neofprefect]

Lan's voice is so serene. .

[@MannyFontes1968]

Where have you been Lan, I missed watching you make some delicious dishes.

[@72polara]

Sure looks good!

[@MinhNguyen-mo5fp]

Thank you ❤😊

[@killercaos123]

The recipe looked fantastic I’d love a try, but it needs crushed peanuts on top as well

[@FollowTheJohn]

Looks AMAZING.

[@tracyannbanks123_.]

It’s so amazing 😢

[@tracyannbanks123_.]

I’d love to know you better that’s if you don’t mind!

[@fdwyerSDMM]

I was afraid this was going to be an Americanized version of this until Lan added the pickled mustard greens... They are tricky to find... if you have a chinese grocery store (looking at you 99 ranch market) you can find them there.

[@femmeofsubstance]

Even w/out the pickled mustard greens, this dish is so full of flavours and tasty. This dish is also a popular and quintessential “Chinese Cuisine” dish in all of Japan - I believe the Japanese add hot broth to it; in the cold Japanese winter, this noodle dish in hot soupy broth is so comforting and fantastic!

[@Lady-Lilith]

I'm happy to see someone mention the 99 ranch market!

[@janicester]

Don't normally like anyone but Bridget and Julia (together) on this show...BUT...I've changed my mind. Lan has the same good vibe as my two favorite ladies! 🥰🥰🥰

[@divpuiak]

Bravo !

[@patrickevans3797]

I think Lan is the best

[@barbaracholak5204]

Morning ATK Salutations from California 😋

[@anthonyw5261]

Yummy 😋

[@michaelboso9355]

Some complicated ingredients but I want to give it a try. Thanks!

[@flybyairplane3528]

ATK, HELLO,LAN LAM, This looks doable for me, THANKS,,, ;;;;;;🇺🇸🇺🇸🇺🇸🇺🇸

[@suebowman7258]

This looks so good. I don’t know if I can find the fermented vegetable that mixed in the meat. I will try this dish without the fermented veggies if I can’t find it.

[@ArcolaBridge]

I gotta make this

[@animewanderer41]

This really captures the experience of Chinese cooking of needing a million different sauces even for simple dishes like Dan Dan Mien

[@DyrewulfNV]

Great. Now I'm hungry.... :)

[@lisedionne4649]

WoW !!!

[@Scott_Atlanta]

Love the Lan. 💯

[@JavenarchX]

Obsessed with dandan atm

[@stephaniehatfield5831]

OMGOSH YUM ❤

[@homehelpheart7440]

I've never eaten this dish, but I've heard it raved about on the Try Guys YT Channel (Keith in particular loves it). It looks amazing! I've never heard of most of those ingredients so I'd have to do a lot of work tracking them down before I could even try to make this! But it looks awfully good. Thanks!

[@mrbear1302]

Don't forget about the $$$$ too.

[@takoyucky]

It's spicy though, so make sure you can handle some heat! :)

[@markuswunsch]

It's funny how everyone makes them a little different. I usually stick to Fuchsia Dunlops version but will try this one the next time. If I ever had to pick a last meal it would definitely by Dan Dan noodles.

[@sankimalu]

I Lan-ed a lot! Excellent recipe.

[@sedricjoplin7788]

Just love this dish

[@Guamsolo]

Lmao @ her whistle

[@popelgruner595]

I agree. That's an actual problem. Let me fix it with the big bowl I use for the familiy salad... ^^ (And no, I won' share. All the tasty goodness is MINE.)

[@MarkCexplorer]

BOOM! 😍

[@Throbtometrist]

I gotta get that fermented wheat paste. You had me at umami bomb.

[@andrewwu106]

I believe she has a science background since she always explains and knows the theory of why certain things happen within the ingredients.

[@musicproclaimed]

I lost it when the white lady whistled at the spicyness

[@motheroats]

I feel like Dan should of been the co-host on this one just to be festive 🎉

[@hAks0R]

Man that whistle when she said chilli power lmaooo

[@sheelshah]

Where do you buy thr noodles and what brand, name?

[@FRANANGELICOONA]

My tongue is definitely vibrating

[@m1942g]

Very nice and a dish I’d love to sample. But I cannot go buy all these ingredients from a who-knows-where source and use them once or twice, thereafter to rot in my fridge. Would love to find this in a restaurant. Story of my cooking life😖

[@JediAlliance]

All the items are listed in the description, except for the bowls would be nice to know where to get those

[@iancl9955]

Genuinely impressed that ATK’s version didn’t try and avoid asking cooks to seek out sui mi ya cai and so on. Nice!

[@drwgisblaidd2650]

Dude, thanks for spelling it for me!

[@usafan96soren20]

Dandanmian is my absolute favorite dish, I even make a big batch of chili oil...but the sui mi ya cai I can't find anywhere in Rome! The owner of my favorite shop gave me a sub which is made from the stem of the mustard. They sell in tiny little packets used for snacking and they're so good too!

[@cynthacrawley4182]

Can't find all the ingredients. But looks delicious 😋

[@julielangenbrunner9212]

Looks really delicious and if I ever can find all the ingredients, I'll try it. But why, in the final assembly, is the sauce placed at the bottom of the bowl and THEN mixed with the noodles? Why not throw all the sauce into all the noodles and then serve the individual portions of noodles? Is there any culinary reason or just tradition & fun?

[@iancl9955]

The origins of the dish are as street food. There are lots of Chinese street food items where a variety of pre prepared items sit around and then when the dish is ordered the important element is cooked to order (here that is the noodles). The vendor then quickly scoops the right amounts of everything into the customer’s bowl and tops it with the hot noodles as they finish cooking. There are some plus to doing it this way even in the home: namely, the chili oil mixture sinks to the bottom as fair bit as you eat the dish. You can keep mixing it up to keep things full spice or you can let it fall a bit to control hot much chili you get.

[@zalibecquerel3463]

I'm assuming "sweet wheat paste" means "Tian mian jiang". I've never seen it labelled as the former before.

[@madzen112]

Pork noodles! Mmmm!

[@letterglettera9318]

Cooking with out heat/fore?

[@ippoin87]

I made it a minute in and stopped, I couldn't break the feeling I was watching rescue 911 and it was the 90's again.

[@La_Cucina_di_Norry]

This is a very good recipe but I liked it better with a teaspoon of sugar added to the sauce.

[@kathlynterry8196]

This looks great but seems to require a lot of things I don’t have in my pantry.

[@sandrah7512]

Check out the actual published recipe from the link provided. Lan considered some ingredients as "must-have", but lots of potential for substitution.

[@daveklein2826]

EXPAND YOUR PANTRY

[@fessendenful]

i love atk however, i would never use vegetable oil ever again. avocado oil would work just as well without a bunch of health concerns. i love dan dan noodles!

[@pauljackson1709]

The "Sichuan chile powder" is - if you look - Sichuan chile FLAKES - so that's what to pick up from store if you don't have it...Asian cooking websites say they're distinctive (vs Italian red pepper flakes), hence a distinctive part of the Sichuan 'flavor profile'. Upshot - get 'em