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Dan Dan Mein

Featured in the Honolulu Star-Bulletin on January 18, 2006.



Dan Dan Mein

  • 1 pound Beijing-style udon noodles
  • 1 package (10 ounces) bean sprouts
  • 1 tablespoon salad oil
  • 1/2 pound lean ground beef
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger root
  • 4 1/2 teaspoons horse bean sauce with chili
  • 3/4 cup chicken broth
  • 2 tablespoons sherry
  • 1 tablespoon light soy sauce
  • 1/2 cup chopped green onions
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Chinese parsley


Cook noodles in boiling water for about 6 minutes, rinse and drain. Place on serving platter. Lightly blanch bean sprouts and arrange around noodles; set aside. In a wok, heat oil and brown beef. Add garlic, ginger, bean sauce; stir-fry 1 minute. Add broth, sherry, and soy sauce; lower heat to medium and cook until liquid is reduced to half. Stir in green onions. Combine cornstarch and water, stir into hot mixture. Cook until sauce thickens. Pour over noodles. Garnish with Chinese parsley. Makes 4 servings.

Approximate Nutrient Analysis per Serving:
500 calories, 8 g fat, 1 g saturated fat, 30 mg cholesterol, 1000 mg sodium, 82 g carbohydrate, 3 g fiber, 1 g sugar, 26 g protein


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