Pippa says: “If you know me, you know that Dan Dan Mian is one of my all-time favourites. You can find many versions and styles of this dish at different restaurants, and there are just as many recipes. There are several different iterations I will use myself at home – from preparing the noodles, stock and chilli oil by hand, to a 20-minute version using store-bought stock and non-traditional ingredients, such as pickles and peanut butter.

“This quick-sharp Dan Dan Mian is my bare-bones version, without any frills or additional extras. If you have some ya cai (Sichuan pickled mustard greens) in your cupboards, I would always add some to this dish, just at the end.”

Serves 2

Ingredients

2 tbsp Chinese sesame paste or tahini
1 tbsp peanut butter
2 tbsp light soy sauce
1 tbsp Chinkiang black rice vinegar
2 tsp light (soft) brown sugar
2 tbsp Sichuan chilli oil or Lao Gan Ma Crispy Chilli Oil
1 tbsp neutral oil
200g (7oz) fatty beef mince (ground beef)
1 tsp Chinese five spice
3 tbsp hoisin sauce
1 tsp dark soy sauce
2 nests thin wheat noodles
100ml (3½oz) hot chicken stock
1 spring onion (scallion), diced

Method

Combine the sesame paste, peanut butter, light soy sauce, rice vinegar, sugar and chilli oil in a high-speed blender, or in a jug (pitcher) using a stick blender, to make the sauce. Set aside.

Heat the neutral oil in a non-stick, heavy-based frying pan (skillet) and add the beef mince. Let this sit for 2–3 minutes in the hot pan, without stirring, to allow it to brown. Add the Chinese five spice and stir fry for another 2–3 minutes until the beef is browned all over. Add the hoisin sauce and dark soy, and mix well until the mince is coated and glossy.

Meanwhile, cook the noodles according to the packet instructions.

Divide the sauce between two bowls, top up with the hot stock and combine well. Add the noodles and top with the beef and diced spring onion (scallion).

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