What is Dandan noodles?
Dandan noodles, known as dàndàn miàn in Chinese, are a type of noodle dish originating from Sichuan cuisine in China. The dish typically consists of noodles topped with a spicy, savory sauce made from chili oil, Sichuan peppercorns, minced pork, preserved vegetables, and sometimes peanut sauce or sesame paste. The name "dandan" refers to the carrying pole dàndàn used by street vendors to carry the noodles and sauce in baskets while selling them. Dandan noodles are known for their bold flavors, including the characteristic numbing and spicy taste of Sichuan cuisine, and are a popular street food and restaurant dish both in China and internationally.
Background history and developments
Dandan noodles originated in Sichuan, China and were sold as a snack by street vendors. The noodles were cooked using a pole that carried the ingredients and tools. They hold a special place in the memories of Sichuan people, evoking a sense of nostalgia for their hometown. Even celebrities like Ba Jin and Guo Moruo would crave a bowl of dandan noodles when returning to Sichuan. Legend story has it that a Sichuan native named Chen Baobao created these noodles, which were vegetarian and flavored with Sichuan pickled mustard greens. Chen became famous by opening a small shop in a bustling market.
Dandan noodles were later introduced to Chengdu. Dandan noodles were traditionally vegetarian. However, vendors started adding minced meat to the noodles. Chengdu-style dandan noodles are traditionally cooked in a two-compartment copper pot - one side for stewing broth, the other for boiling noodles. The dish is savory, crispy, salty and fresh, with umami flavors, slight spiciness, and possible additional ingredients like wontons and dumplings. The standard method includes combining mustard greens, scallions, chili oil, soy sauce, and meat broth with boiled noodles and minced pork. Another method involves mixing drained noodles with soy sauce, vinegar, and chili oil. Dandan noodles spread to other regions in Sichuan, using local seasonings for a distinctive and spicy taste.
The famous Sichuan dandan noodles have made their way to Hong Kong through the renowned Yung Kee Garden restaurant. Yung Kee Garden, founded by former imperial chef Yang Dianhu, initially opened in 1947 before relocating. The restaurant's version of dandan noodles, created by noodle master Tam Shuang-liang, became immensely popular in Hong Kong. Yung Kee Garden reduced the spiciness of traditional Sichuan dandan noodles while still maintaining their rich flavors. The restaurant also offers an improved version with additional ingredients. Yung Kee Garden's dandan noodles have gained a reputation and are even taken back to Sichuan and Japan by enthusiasts. The recipe from Yung Kee Garden has become the standard for Hong Kong-style dandan noodles.
Calories and Nutrition
Different brands and flavours may vary, while per 100g, in packed dried form, dandan noodles contains from around 300kcal to 450kcal.
A reference calories and nutritional value of dandan noodle per 100g is as below:
- Energy 1684 kilojoules / 403 kcal
- Protein 10.65 grams
- Fat 15.09 grams
- Saturated fat 4.702 grams
- Trans fats fat 0 g
- Polyunsaturated fat 3.344 grams
- Monounsaturated fat 6.161 grams
- Cholesterol 0 mg
- Carbohydrates 56.65 grams
- 3.09 grams of sugar
- Fiber 3.2 grams
- Sodium 1753 mg
- Potassium 217 mg
therefore, 34% calories comes from fat, 56% from carbs and 11% from protein