Danzai Mian (Tainan Braised Noodles)
The Quirky Foodster Team
Ingredients
- Thin egg noodles — 300 g (10.5 oz)
- Ground pork — 200 g (7 oz)
- Shallots, finely chopped — 4
- Dried shrimp, soaked and chopped — 20 g (¼ cup)
- Garlic, minced — 3 cloves
- Soy sauce — 45 ml (3 tbsp)
- Shaoxing wine — 15 ml (1 tbsp)
- Rock sugar — 10 g (2 tsp)
- Water or stock — 500 ml (2 cups)
- Cooked shrimp, peeled, for topping — 8
- Bean sprouts, blanched — 100 g (1 cup)
- Fresh coriander, chopped, for garnish — 2 tbsp
- Vinegar, for drizzling (optional) — 15 ml (1 tbsp)
Method
- Heat a little oil in a wok over medium heat. Fry the chopped shallots until fragrant and golden, about 5 minutes.
- Add ground pork and soaked, chopped dried shrimp, cooking until the pork is browned, about 6–7 minutes.
- Add garlic, soy sauce, Shaoxing wine, and rock sugar, stirring to combine.
- Pour in water or stock and bring to a simmer. Cook, stirring occasionally, for 25–30 minutes until the sauce has thickened and reduced into a rich, savoury topping.
- Meanwhile, bring a large pot of water to a boil and cook the egg noodles according to package instructions, about 2–3 minutes, until tender. Drain well.
- Divide the noodles among bowls, top with blanched bean sprouts, and ladle the pork and shrimp sauce generously over the top.
- Garnish each bowl with a cooked shrimp, fresh coriander, and a small drizzle of vinegar if desired. Serve hot.
Introduction: Danzai mian, meaning “small basket noodles,” originated in the southern city of Tainan, where vendors once carried the dish in shoulder-slung baskets to sell on the street.
Cultural Background: Danzai mian, meaning “small basket noodles,” originated in the southern city of Tainan, where vendors once carried the dish in shoulder-slung baskets to sell on the street. Topped with a savoury minced pork and shrimp sauce, it remains one of Tainan’s most iconic culinary exports.
Tips: Simmering the pork and shrimp sauce slowly allows the dried shrimp’s savoury depth to fully infuse the sauce — don’t rush this step.
Variations: A small amount of the noodle cooking broth can be ladled into the bowl alongside the sauce for a slightly soupier version, a common regional variation.
Storage: Refrigerate sauce and noodles separately in airtight containers for up to 3 days.
Reheating: Reheat the sauce gently on the stovetop; briefly dip noodles in hot water to warm through before combining.
FAQs:
Q: What are dried shrimp and where can I find them?
A: Small sundried shrimp used for umami depth in many Asian dishes; they’re available at Asian grocers.
Q: Can I use rice noodles instead of egg noodles?
A: Thin egg noodles are traditional for danzai mian, but rice noodles can be substituted if preferred.
Q: Is danzai mian very spicy?
A: No, it’s savoury and mildly sweet rather than spicy; chili oil can be added at the table for those who want heat.
- Thin egg noodles — 300 g (10.5 oz)
- Ground pork — 200 g (7 oz)
- Shallots, finely chopped — 4
- Dried shrimp, soaked and chopped — 20 g (¼ cup)
- Garlic, minced — 3 cloves
- Soy sauce — 45 ml (3 tbsp)
- Shaoxing wine — 15 ml (1 tbsp)
- Rock sugar — 10 g (2 tsp)
- Water or stock — 500 ml (2 cups)
- Cooked shrimp, peeled, for topping — 8
- Bean sprouts, blanched — 100 g (1 cup)
- Fresh coriander, chopped, for garnish — 2 tbsp
- Vinegar, for drizzling (optional) — 15 ml (1 tbsp)
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