How Chinese Chefs cook Dan Dan Noodles 🍜 🔥 Mum and Son Professional Chefs cook! (Takeout version)

Dan Dan noodles in Chinese takeaways and takeout's come in 2 main forms, slight sauce or a lot of sauce, normally if its a lot of sauce, its more of a spicy soup rather that a thick sauce, which is more traditional, this recipe of Dan Dan Mein or Noodles is more westernised as its a takeaway version, don't mean to say its better or worse, its just different, if you'd like us to make the more traditional version then please comment that below as we'd love to show you! If you don't want to use pork, then the best next thing is chicken thigh, it has a high fat content, which you want for these noodles as it helps create that rich silky coating on them. The more traditional version we'd add pickled veg like mustarded stems and Sichuan pepper corns, which turns this into a completely different dish.

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00:00 Introduction
00:37 Noodle preparation
01:25 Vegetable preparation
02:18 Cooking the dish
04:36 Garnishing
04:48 Tasting the Dan Dan Noodles

[ZiangsFoodWorkshop]

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[maldonscreensmiths]

I know how much hard work it takes to run a youtube channel, especially fitting around running a business etc... really nice to see you and your mum regularly cooking together again on youtube

[mickcarr]

You two need to have your own tv show, fantastic food cooked by wonderful people, keep up the great work!

[Doddz]

What an awesome, wholesome channel you have here. People envy the relationship you have with your mum for sure. And the recipes are genuinely superb. I haven't seen a channel really explaining British style Chinese food so well and giving all the useful tips you guys do.

[marksheeran]

That does look very tasty, thank you to you and your mum for taking the time and effort to produce this video, they are greatly appreciated.

[tomr]

Thanks You guys for Your wonderful work, My dan dan noodles, were delicious and wife was very happy !

[adamjohnston]

I've cooked using your methods everytime I've stir fried and my wife has always said its the closest thing to Takeaway she's had. We specially like your velvet chicken and chowmein. Lucky boat are a game changer in noodle standards.

People turn their nose up at mince in a stir fry but we often use pork or Turkey mince which I often marinade before it goes in.

Love you videos. Keep up the good work.

[daisyvalentine]

Honestly the most remarkable teaching chefs I’ve ever seen! Been following you for a good while now and you just get endlessly better. Big thanks for all the secrets!! You’ve changed my kitchen game and you’re both so charming to watch ❤️

[awaywithpaul]

Am soooo looking forward to this, keep seeing Dan Dan noodles in the Food Rangers videos but have only tried them using sachets bought online.

[rachaelaroha]

Thank you both.Watching from New Zealand.Just added those extra ingredients onto my shopping list. im going to give that a go tonight.

[anthonygreen]

Thank you for this recipe. Looks delish.

[L.O.R.D.Y]

That looks delicious I will be having a go at this recipe…thank you for sharing this ❤

[alysoncooper]

This is going into our menu planning for next week!

[rolandberendonck]

Hi Chin, as agreed and FYI: I've been trying to make large wrappers with a 50 cm paella pan and after some practice I was able to succeed. It is not easy and you need to try a little and need some skill and even some art. The trick is to 'build' the wrapper; so start constructing the wrapper from the outside to the inside and also make use of a silicon brush to spread the batter. Apply the batter on the center of the pan at last otherwise you will burn the center of your wrapper since the pan will be the hottest in the center; about 270 degrees and about 130 on the outside since you have only one burner.
I was able to 'build' a wrapper with a diameter of 42 cm and make a lumpia of 24 x 13 x 3 cm after which I found out that my frying pan was a bit too small 😐
And needless to say that this is only applicable in a home situation and not for a take away restaurant because this method takes too much time to make such a wrapper. However for a home situation is is quite ok, since a large paella pan is quite cheap. I bought mine (second hand) for just 7.5 euro's. And new they are about 22 euro's.

[blacktootherson]

Definitely gonna make this over the weekend 🔥🔥🔥

[Its-]

Dayum that’s making me drool. Can’t wait to try making that

[awaywithpaul]

Looks amazing! Great to see you here, been a TikTok follower for ages ( I asked for Dan Dan noodles on there a while ago) but prefer the longer vids on here. Love to see more traditional recipes, and would love to learn more about the ingredients too, stuff like preserved mustard greens, Broad bean paste etc. many thanks for this recipe

[breachofthepeace]

I followed a traditional recipe from someone on YouTube but it was inedible due to the amount of Sichuan peppercorns they said to grind and put in. This version looks good though. Josh Weissman does a version of Yaki Udon which is a pork, cabbage and noodle dish that’s very nice.

[stebennett]

I will be trying this in the next week or 2 looks so nice :D Thank you so much for all your great recipes x

[AdrianBooth]

I’ve half made this in advance for tomorrow, made the pork and added everything to the point you add back Choi and noodles ready to just heat and add cooked noodles tomorrow. I’ve tasted the pork and my god I will have to be strong and not just eat this from the tub before I use it tomorrow. For being so simple the taste is incredible