Dandan noodles is a noodle dish originating from Chinese Sichuan cuisine. Like a lot of Sichuan dishes, it brings a unique numbness to the pallet with the use of Sichuan peppercorns. Dandan noodles is considered to be the ultimate street food as the name refers to a type of carrying pole (dan dan) that was used by walking street vendors who sold the dish to passers-by. The pole was carried over the shoulder, with two baskets containing noodles and sauce attached at either end. As the noodles were affordable due to their low cost, the local people gradually came to call them dandan noodles, referencing the street vendors. The name translates directly as 'noodles carried on a pole', but may be better translated as 'peddler's noodles'.
Our version is a Japanese version better known as tantanmen. It is said that the person who modified the Sichuan Dan Dan Noodles and invented Tantanmen in Japan is a chef called Chen Kenmin. He was born in Sichuan, China. After improving his culinary skills in China, he moved to Japan in 1952. He originally specialised in Chinese Imperial cuisine, but when he opened his Shisen Hanten (四川飯店) restaurant in Japan, he started creating dishes that were better suited to the palate of his Japanese clientele. Tantanmen is one of such dishes. However, we decided to go back to the original version and present this as a soup-less version while using spaghetti instead of egg noodles as a modern twist.
Remove outer bag and keep inner packet intact. Simmer packet in boiling water for 6-8 minutes, pour out content and enjoy.
Remove content from all packets and put it into a microwavable container. Reheat in 600W for 5.5 to 6 minutes and enjoy.
Keep frozen at -18°C.
250g • 1 serving
Made in Hong Kong
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Edible Stories is the latest concept from a central kitchen in Hong Kong established in 2016. The concept is not about creating singular products or just churning out recipes. Instead, we aim to present food in a more complete way and elevate the entire dining experience.