In season当季Chinese中式
Dan Dan Noodles担担面
A 4-serving recipe with a 30-minute beginner workflow, exact seasoning and visible checkpoints.面条配猪肉末与咸香酱汁，拌匀后让每根面都挂上肉末和调味。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
Measure 12 oz / 340 g fresh or dried wheat noodles and 2 cups chopped tender greens (bok choy, spinach or collards with stems removed). Have ½ lb / 225 g ground pork, 3 tbsp soy sauce, 1 tbsp hoisin, 2 tbsp sesame oil, 2 tbsp tahini or Chinese sesame paste, 4 tsp chili oil (1 tsp for mild), 1 tbsp rice vinegar, ¼ cup chopped roasted peanuts (peanut allergen) and 2 sliced scallions.量12盎司（340克）鲜或干小麦面条、2杯切好的嫩青菜（小白菜、菠菜或去梗羽衣甘蓝）。备½磅（225克）猪肉末、3大匙酱油、1大匙海鲜酱、2大匙香油、2大匙芝麻酱、4小匙辣椒油（怕辣1小匙）、1大匙米醋、¼杯熟花生碎（花生过敏原）、2根葱花。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
Ingredients食材
- Lo mein noodles捞面12 oz盎司
- Ground pork猪肉末0.5 lb磅
- Soy sauce酱油3 tbsp大勺
- Hoisin sauce海鲜酱1 tbsp大勺
- Sesame oil香油2 tbsp大勺
- Peanuts花生0.25 cup杯
- Chili oil辣椒油4 tsp小勺
- Rice vinegar米醋1 tbsp大勺
- Collard greens羽衣绿叶菜2 cups杯
- Scallions葱2
- Tahini or Chinese sesame paste芝麻酱2 tbsp大勺
Method做法
Fry the ground pork in a dry wok or 30-cm skillet, breaking it up as it cooks, then stir in 1 tbsp soy sauce and the hoisin.
猪肉末直接下干炒锅或30厘米的锅，炒散，再拌进1大匙酱油和海鲜酱。
The thickest part reads 160°F (71°C) on a food thermometer — color alone isn't proof.食品温度计测最厚的地方到160°F (71°C)才算熟，光看颜色不算数。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
In each of 4 bowls, stir together 1½ tsp soy sauce, 1½ tsp tahini, 1½ tsp sesame oil, 1 tsp chili oil, and ¾ tsp vinegar.
4个碗里各放1½小匙酱油、1½小匙芝麻酱、1½小匙香油、1小匙辣椒油和¾小匙醋，搅匀。
Each bowl has a smooth reddish sauce.每碗都有一层顺滑的红棕色酱。
Common mistake & quick fix容易错在哪，怎么补救
Tahini stiff? Stir in 1 tbsp hot noodle water per bowl in the next step.芝麻酱太稠，下一步每碗加1大匙面汤。
Bring 3 liters of water to a rolling boil in a large pot.
大锅里烧3升水，烧到大滚。
Common mistake & quick fix容易错在哪，怎么补救
Leave at least 5 cm of empty space above the water so it cannot boil over.水面上方至少留5厘米，防溢锅。
Boil the noodles according to the package, adding the greens for the last minute; spoon 2 tbsp of the cooking water into each bowl, then drain.
按包装上的时间煮面，最后1分钟把青菜丢进去；每碗先舀2大匙面汤，再把面沥干。
The noodles are tender with a slight bite.面条软了，咬下去还带一点劲。
Common mistake & quick fix容易错在哪，怎么补救
Taste one at the earliest package time; boil 1 minute more if hard.按包装最短时间先尝一根，硬就再煮1分钟。
Divide the noodles and greens among the bowls and top with the pork, peanuts, and scallions; toss everything together before eating.
面和青菜分装到碗里，铺上猪肉末、花生和葱花，吃之前拌匀。
After tossing, every strand is coated in red sauce.拌完之后每根面都裹上了红酱。
Common mistake & quick fix容易错在哪，怎么补救
Too spicy? Add 1 tsp tahini and 1 tbsp noodle water.太辣就加1小匙芝麻酱和1大匙面汤。
Know your ingredients认识食材
Ingredients explained食材讲解
Lo mein noodles捞面Undercook slightly—they finish in the sauce or wok.稍微煮生一点，进锅里再收。
Ground pork猪肉末A little fat keeps fillings juicy; choose ~20% fat for dumplings and meatballs.带点肥才多汁；饺子、丸子选约两成肥。
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
- Hoisin sauce海鲜酱
Sweet, garlicky soybean sauce for dipping spring rolls and glazing meat. Keeps months in the fridge.甜面豉风味的海鲜酱，蘸春卷、刷肉都好。冷藏可放数月。
- Sesame oil香油
Toasted sesame oil is for finishing, not high-heat frying; seeds add crunch. Store oil in a cool, dark spot.烤芝麻油用于出锅提香，不宜高温炒；芝麻粒增加口感。香油避光阴凉存放。
Peanuts花生Protein and healthy fat; roast for depth. Watch for allergies at the table.蛋白和健康脂肪；烘过更香。注意同桌有没有过敏。
- Rice vinegar米醋
Rice vinegar is mild for Asian dressings and quick pickles; white vinegar is sharper — use less.米醋温和，适合亚洲凉拌和快腌；白醋更冲，要少放。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
Wok or 30-cm skillet, large pot, colander, 4 bowls, food thermometer炒锅或30厘米锅、大锅、漏盆、4个碗、食品温度计
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (stir-fried greens, smashed cucumber), ¼ this dish, ¼ rice or noodles.均衡一盘：½蔬菜（炒青菜、拍黄瓜）、¼这道菜、¼米饭或面。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。