Dandan Mian

1. 1

   Over a high heat brown the Zha Chai (or Ya Chai) in hot oil

2. 2

   Add the pork mince and cook until very dark

3. 3

   Add the Shaoxing wine, soy sauce, spice powder and sugar and combine well

4. 4

   Set mince aside in another bowl

5. 5

   Combine all sauce ingredients in wok (except for noodle water) and bring to a gentle simmer and turn off the heat.

6. 6

   Cook noodles in a pot of boiling water as per directions on packet (usually about 5 minutes)

7. 7

   While noodles are boiling at bok choy to the noodle water and cook until bright green (just a minute or so) remove and set aside

8. 8

   When noodles are done remove from boiling water (remember to keep the water!)

9. 9

   Add about 6 ladles of the noodle water to the sauce depending on your desired intensity

10. 10

    In a bowl, add the noodles and some of the meat mixture on the top.

11. 11

    Gently ladle over the sauce mix until the noodles are swimming

12. 12

    Add bok choy and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.