Noodles of the World, Unite!

Dan Dan Noodles are among the most popular Chinese street food dishes - all the spicy Sichuan flavors in one easy to make recipe! But what if we cook the same ingredients like traditional Italian pasta?

Werbung | Ad | This video is #4/6 in a series about the food of Sichuan, supported by the kind folks at Ming River Sichuan Baijiu.

Discover the original taste of Sichuan's #1 distilled spirit at their shop:

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► Dandan Noodles 担担面 🍜
inspired by Fuchsia Dunlop's Dandan Noodles in “The Food of Sichuan"

150g minced pork / beef / chicken thigh / finely diced shiitake mushrooms
2 tsp finely minced ginger
1 Tbsp Chinese cooking wine
2 Tbsp minced Chinese mustard green pickles (榨菜)
1 tsp sweet bean souce 甜面酱 / hoisin sauce
2 tsp light soy sauce
a drop of dark soy sauce

1 Tbsp Sichuan or Korean chili flakes
1 tsp sichuan peppercorn powder (ideally freshly ground)
4 Tbsp hot cooking oil (peanut, canola, sunflower …)
1 tsp Chinese dark vinegar
2 Tbsp light soy sauce
a drop of dark soy sauce
2 Tbsp sesame paste / tahini

250g Chinese wheat noodles boiled in plain water
OR 250g Spaghetti boiled in salted water
fresh minced scallions for garnish
a few leaves of Pak Choi (optional)

► Streetfood Mule Baijiu Longdrink 🍸

40ml Ming River Baijiu
30ml Passion Fruit Juice
20ml lime juice
15ml simple syrup (1:2 water:sugar)
top up with Paloma pink grapefruit lemonade

► The Food of Sichuan: Fuchsia Dunlop's Book 📖🌶️

Written & Directed by Andong
2nd Camera & Editing by Eypee Kaamiño

Introduction to Dandan Noodles: (0:00)
The Origin of Dandan Noodles: (1:15)
Making Traditional Dandan Noodles: (3:00)
Tasting a Ming River Baijiu Cocktail: (7:59)
Making Dandan Noodles with Italian Pasta: (9:33)
Conclusion: (10:39)

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[ag]

English speaking German with a Russian mother, an Israeli grandmother, and also speaks Chinese?? Mr world wide here

[Nitrate]

I am from Chengdu, after i saw this video

I immediately went to the supermarket to buy pasta and made this dish

IT'S TASTE DAMN GOOD

[keweiwu]

Your Chinese is actually pretty good, also I live in Italy but I’m Chinese so I always mix up the two cuisine and I really enjoy the results

[Sely]

That Chinese outro was a completely unnecessary flex and I'm here for it

[billycarroll]

"ANDONG, THE UNITED NATIONS OF CUISINE".
BRINGING DIFFERENT CULTURES TOGETHER
Well done Andong. Carry on.

[francescobasile]

As an italian I can't state how happy i am at seeing you use De Cecco and not Barilla

[bgnin]

I have been doing this for years, started with the difficulty of sourcing proper asian wheat noodles and slowly over the years progressed with me refining italian and french techniques/ingredients in chinese dishes out of fun.
Using italian pasta methods and french braising and sauce making methods does some magical things to chinese cuisine.

PS. Butter is the secret ingredient you never knew you needed to balance out your black vinegars and oyster sauces :)

[samualhuan]

I am straight from Sichuan Area and the first two years in Germany we only had access to Spaghetti, you really brought us some memories back. btw. my twist of tradition is instead of using mince pork or beef, slice whole pack of pork belly, full spoon of sichuan bean sause (豆瓣酱）and sweet bean sause (甜面酱), add whole can of beer instead of cooking wine or water which will help creating the richness then of course garlic and ginger.1+ hour braising and maybe some starch water in the end, you will have a bowl of bolognese-like greatness. besides all that, you forgot your GOOD STUFF!!

[santig]

Im watching this with a friends that's curently high, and when you started speaking chinese my friend just lost his mind

[levifowler]

If you're wondering how much I enjoy your recommendations, Andong, here is a quick view: The Food of Sichuan is the only cookbook I've ever bought, and whenever I return to my hometown, my former boss at a Canto-Vietnamese restaurant gifts me a bottle of Ming River. You're a great asset to lovers of food worldwide.

[j.ninacanela]

"They don't just have a topping they also have...a bottoming"
wow I'm gonna....use this on all my dating apps

[beauwolfe]

I love how he has more of a German accent when he speaks Chinese than when he speaks English

[acvarthered]

This is how I have always made Asian noodle dishes. My favorite is Sriracha, soy sauce, peanut butter, and ground chicken. Quick and delicious.

[zx]

The Korea peppers are not spicy enough but the color is very beautiful. So, I mixed the Chinese/Thai spicy peppers with Korean peppers to make the chili oils~

[Lavi-Aemilia-Astori]

sir安东is teaching me how to cook food of my country, but as a Chinese that lives in Italia, i have to said, the Italian old lady wouldn't be pleased, I definitely is pleased tho

[daniiechen]

I'm just going to take a moment to appreciate the in depth style of your videos. You put in so much work, the research, the presentation, the inventions, camera and audio work and the entire vibe of the video, from your decorations to the way you present a topic in a simple yet intriguing way. It must be so much work behind the scenes to deliver these masterpieces to us every single time. So thank you for the high standard you operate on. You keep setting the bar higher for yourself and it's amazing to watch and very inspiring. Keep up the amazing work! Wirklich tolle Videos, vielen Dank für alles ❤️

[crabapples]

I had some leftover Dan Dan meat and sauce. Ended up serving it over humous, with a sprinkle of dry dill and good olive oil.

Was amazing. Not kidding.

[eliarampi]

I'm Italian, I love dandan mien and asian cuisine, but since I can't always have at hand all different kinds of chinese, korean and japanese wheat noodles, I found out that using regular spaghetti boiled with salt and a pinch of baking soda it's usually a pretty decent alternative, and you can limit yourself to have like 2 types of spaghetti for most recipes.

[emiliovianello]

Wowww! I'm itałian and a BIG lover of (real) chinese cuisine. This sounds very intriguing!!! I'll try this right away for sure! Thanks

[borysj_]

I sometimes sub in sauerkraut for the pickled mustard greens if I can't find them. I think it hits a lot of the same notes but is infinitely easier to source outside China