FASTTHE SAUCE SITS AT THE BOTTOMSPICY BY DESIGN

Dan Dan Mian

Chili oil, sesame and black vinegar pooled under the noodles, pork and pickle on top. The dish is not assembled until you mix it yourself.

Wei ZhangChengdu → LisbonKeeps a jar of chili oil in the fridge the way other people keep milk.

Serves2Active20 minTotal25 minVesselWok + a pot of water

WOK OVER HIGH HEAT · A LARGE POT OF WATER ON TO BOIL

in the pot where you are still on the counter

click a stage to start thereswipe the map →

From the fire

notes pinned to the stage they belong to

If your sesame paste is stiff, thin it with a spoon of hot water first or it will sit in a lump at the bottom forever.
Wei · Lisbon
The noodle water is doing real work here. Without it the sauce clings to the bowl instead of the noodles.
Hana · Copenhagen

cooking far from the shop you learned in

In LisbonWei
No ya cai anywhere in the city. Chopped preserved turnip from the Chinese supermarket, rinsed once, is close enough.
In DubaiRavi
Pork out, ground chicken thigh in, plus a little extra oil. Works fine, browns slower.

764 people have made it.

Cooked it differently where you live? Write your version — same map, your shop.