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  • Writer's pictureOdara

Dan dan mian with Lao fresh rice noodles

Dan dan mian is a Sichuanese noodle dish. Rather than preparing it with wheat noodles, I like to eat it with rice noodles, either khao poun or fresh rice noodles. In this recipe, I propose the version with fresh noodles. These are the same noodles we use for khao piek sen.

For 4 persons



200 g rice flour

200 g tapioca starch


300g of ground pork

1 tablespoon of soy sauce

1 tablespoon of chopped garlic

1 tablespoon of Chinese cooking wine

1 tablespoon of vegetable oil

2 tablespoons of minced green onions


2 tablespoons of sesame paste

1 tablespoon of soy sauce

1 tablespoon of sugar

1 teaspoon of ground toasted Sichuan pepper

3 tablespoons of chili oil

4 tablespoons of water


In a bowl, mix the ground pork, 1 tablespoon of soy sauce, the garlic and the cooking wine. Set aside.

In a large bowl, mix the rice flour with the tapioca starch. Add 400 ml of boiling water while mixing with a fork. Once the dough has cooled a little, knead it for 3 minutes.

Flour with tapioca starch and roll out the dough, cut into thin strips (0,2 cm x 0,5 cm x 10 cm). Reserve.

In a wok, stir fry the pork over high heat with oil for about 5 minutes or until fully cooked. Set aside.

In a small bowl, combine all the ingredients of the dressing. Divide it into 4 large serving bowls.

In a large pan, bring 2 liter of water to a boil. Blanch the noodles for 2 minutes. Drain and divide in the serving bowls with the dressing.

Add the meat and green onions.

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