Dan Dan Mien

I almost doubled the amount of cabbage from the original recipe.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 -8


  • 12 ounces dried rice noodles
  • 1 tablespoon olive oil
  • 12 ounces ground chicken or turkey
  • 4 scallions chopped
  • 3 cloves garlic finely minced
  • 1 1/2 teaspoons finely minced fresh ginger
  • 1 pound 4 ounces napa cabbage julienned


  • 3 tablespoons gluten-free low-sodium soy sauce
  • 1 1/2 tablespoon Chinese black vinegar or balsamic vinegar not aged
  • 3/4 teaspoon cornstarch
  • 3/8 cup water
  • 3 teaspoons hot chili-garlic sauce sambal oelek
  • 3/4 teaspoon toasted sesame oil


  1. Cook noodles according to package instructions, rinse with cold water, drain and set aside.
  2. Mix together sauce ingredients and set aside.
  3. Heat wok or large saute pan over high heat. Add oil and when hot, add ground meat. Stir-fry until browned, using spatula to break up pieces, about 2-3 minutes. Add scallions, garlic and ginger and stir-fry 1 minute. Add cabbage and stir-fry another 2 minutes until cabbage loses its raw taste but is still crisp. Add noodles and pour in sauce. Toss well until heated through. Serve with more hot sauce if desired.

Recipe Notes

Reprinted with permission from Steamy Kitchen’s Healthy Asian Favorites by Jaden Hair, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.