DAN DAN NOODLES
Wheat Noodles, Ground Pork, Spicy Sauce, Sichuan Peppercorns, Mustard Greens.
PHOTO: CHRISTOPHER HODSON
This isn’t the first time I’ve talked about or showcased this dish, but it is just so incredibly good that I couldn’t not feature it as a “Dish of the Week” right away. I certainly eat it enough. Those of you that know me, know how obsessed I am with it. I stand resolute in saying that without a doubt it unquestionably would make my list as one of those ‘last meal’ dishes, if a list like that ever needed to be made. I can literally devour this anywhere, any time of day. I’ve woken up and eaten it for breakfast many times because yes, it’s a solid hangover cure as others I know can surely attest. Honestly, that’s probably how I was first introduced to it. Usually though, I find myself eating it most often for lunch, just before I gravitate aimlessly into ADONG market next door on my days off. Dan Dan noodles are the perfect snack before I embark upon the experience that is shopping at ADONG, which somehow never gets old. This dish just seems to awaken my senses in the most perfect way as it prepares them for that initial entrance into the market. Those of you that have shopped here, know exactly what I’m talking about. The crispy lacquered ducks hanging in the window as you walk in are always a sight to see. If there aren’t any, it means you’ve gotten there too late. Anyways, Shu Restaurant open precisely at 11:30am every day in case you needed to know.
I think it is very fitting that my introduction to Sichuan food was though this single dish. Known for its strong and bold flavors, Sichuan cooking seems to use copious amounts of garlic, chili peppers, and the very unique and unmistakable Sichuan peppercorn, all things I have come to love dearly. I’ve definitely worked on expanding me knowledge and love of Sichuan cuisine, but Dan Dan noodles are the quintessential dish in showcasing all of these flavors, paired together in one simple bowl. In Chinese, spoken as ‘Dan-Dan-Mian’ it literally translates to ‘carrying pole noodles,’ because people actually carried the noodles in one bag and the sauce in another bag, both on a pole separately. It started at a simple inexpensive street food dish that could be make quickly for passer-byes as they hurriedly walked by.
There are definitely several restaurants around CT that serve up this dish, most of them being Chinese/Sichuan, but there are a couple that aren’t and have created their own versions, most notably Kawa Ni in Westport with the Lamb Dan Dan which is also one of my favorite dishes in all of Connecticut. Out of all the Chinese/Sichuan places however, Shu Restaurant is the best in my opinion. Consistency is always key for any restaurant that makes the same food over and over, and every time, Shu delivers on this dish.