Ingredients:

Allergens in bold

Pak Choi

Spring Onions

Pork Mince

Crushed Garlic (Sulphites) 

Hoisin Sauce (Gluten, Soya) 

Shaoxing Wine

Dark Soy Sauce (Gluten, Soya)

Chinese Five Spice Powder

Chilli Garlic Sauce (Gluten, Soya)

Sichuan Peppercorns

Noodle Nests (Gluten, Egg) 

Chiu Chow Oil (Sesame, Soy)

Chinkiang Vinegar

Nutritional Information:

Per serving: Energy (kcal) 1229 Fat 39g of which saturates 12g Carbohydrates 163g of which sugars 22g Protein 58g Salt 6.15g

Recipe Description:

A ‘dan’ is a bamboo pole that street vendors in the city of Chengdu used to hoist on their shoulders, allowing them to carry a cooking pot for noodles on one end, and their sauce on the other. On setting up their wares in a side street, they’d shout ‘dan-dan’ to attract attention to the simple meal being prepared— a base of spicy sauce laced with tingly Sichuan pepper, a heaping of noodles, then a finishing touch of savoury, crispy minced pork and garnishes. Stirred together and eaten quickly while still hot, to this day it’s the preferred meal of Chengdu’s night owls and busy students, a teasing, fiery fast food with an artisanal spirit.