Here’s a new one from Mom’s Dry Noodle. This one is Dan Dan Noodle flavor – here’s a little about that from Wikipedia –
Dandan noodles or dandanmian (simplified Chinese: 担担面; traditional Chinese: 擔擔麵) is a noodle dish originating from Chinese Sichuan cuisine. It consists of a spicy sauce containing preserved vegetables (often including zha cai (榨菜), lower enlarged mustard stems, or ya cai (芽菜), upper mustard stems), chili oil, Sichuan pepper, minced pork, and scallions served over noodles.
Sesame paste and/or peanut butter is sometimes added, and occasionally replaces the spicy sauce, usually in the Taiwanese and American Chinese style of the dish.[1] In this case, dandanmian is considered as a variation of ma jiang mian (麻醬麵), sesame sauce noodles. In American Chinese cuisine, dandanmian is often sweeter, less spicy, and less soupy than its Sichuan counterpart.
The name refers to a type of carrying pole (dan dan) that was used by walking street vendors who sold the dish to passers-by. The pole was carried over the shoulder, with two baskets containing noodles and sauce attached at either end. As the noodles were affordable due to their low cost, the local people gradually came to call them dandan noodles, referencing the street vendors. Literally, the name translates as “noodles carried on a pole”, but may be better translated as “peddler’s noodles”.
A variety of English spellings are used. The first word may be either dandan, dundun or tantan, and the last word may also be spelled mein.
So these are from Taiwan and so far I’ve really liked pretty much everything from Mom’s Dry Noodle. Let’s have a look at this variety.
Mom’s Dry Noodle Dan Dan Noodle – Taiwan
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, ad noodle block to a pot of boiling water and cook for 6~7 minutes. Drain. Add in all sachets. Finally, stir well and enjoy!
One of the four individual servings.
One of the noodle blocks.
The dry base sachet.
A mottled and coarse concoction.
The first of three liquid sachets.
Perhaps a Sichuan pepper oil?
A tan sachet.
Looks like sesame paste
A smaller liquid sachet.
Smells like soy sauce.
Finished (click to enlarge). Added scallion and ground pork. The noodles came out with a very nice chew. They aren’t mushy whatsoever and have a confident backbone. The flavor is very good as well. The notes of sesame, Sichuan pepper oil, Sichuan pepper in the dry mix and soy sauce all work together and play well with eachother; nobody’s feet get stepped on. Simple yet complex. 5.0 out of 5.0 stars. EAN bar code 4717011150322.
Formosan Odyssey: Taiwan, Past and Present
A video featuring Kyle from Mom’s Dry Noodles from a few years back
