Serving amount:
  • Beef mince
  • 1 ATLAS dan dan sauce
  • 1 ATLAS peanut & shallot mix
  • Udon noodles
  • 1 broccolini bunch
  • 1 garlic clove*
  • 1 spring onion bunch*

Pantry staples: Cooking oil 

Allergens: Soy, onion, garlic, wheat, gluten, sesame, nuts (peanut)

Specialised equipment: Sieve 

Chef's note: Originating from Chinese Sichuan cuisine, dan dan noodles get their name from the carrying pole (dan dan) that was used by street vendors to carry baskets of noodles and sauces on either side. They sold these noodles on the street for a cheap price. The secret ingredient in our ATLAS version is the sesame paste that helps reduce the numbing heat from the Sichuan peppercorns. 

* Spring onion and garlic are to be split across other dishes so please read each recipe carefully. 


1. Prepare the ingredients

Always read the recipe in full before you begin. Wash the vegetables. Bring a saucepan of water to the boil. Cut the broccolini in half, separating the stem and the florets. Thinly slice the stem. Finely slice 1 spring onion* per 2 people. Keep the spring onion whites and greens seperate. Finely slice 1 garlic clove* per 2 people. 

2. Cook the mince and broccolini stem 

Preheat a frying pan over high heat. Once hot, add a small splash of oil and the beef mince and cook, breaking up the mince, for 5 minutes or until cooked and crispy. Reduce heat to low. Add the broccolini stems, spring onion whites and garlic and cook for 1 minute or until aromatic. 

3. Add half of the dan dan sauce 

Add half of the dan dan sauce to the mince mixture and cook for 3 minutes or until most of the liquid has been absorbed. 

4. Blanch the broccolini 

Add the broccolini florets to the boiling water and cook for 1 minute to slightly soften. Remove the broccolini and keep the water boiling. 

5. Cook the noodles 

Add the noodles to the reserved boiling water and cook for 1 minute or until cooked through. Strain and mix with the remaining dan dan sauce. 

6. To serve 

Divide the noodles, dan dan beef mince, broccolini florets, peanut and shallot mix and spring onion greens between serving plates. Mix everything together just before eating to ensure all the flavours are combined.