Sichuan Wheat Noodles (Lamian for Dan Dan Mian and Soups)
These thin wheat noodles are the type often used in dan dan mian and other Sichuan noodle dishes, both soupy and "dry." While dan dan noodles are often round, these are flat. Called lamian, meaning hand-pulled noodle in Mandarin, they are translated at ramen in the English on the bag. Like ramen, they are alkaline noodles, with the addition of sodium carbonate for springiness. These are made in Nanchong, Sichuan.
Instructions are in Chinese, but boil these thin noodles briefly, under three minutes.
This is a large, 4 pound bag—making about 18 single servings of the typical 100 gram size—because if you are going to pay to ship noodles, it makes sense to stock up! After making dan dan noodles, may we suggest Chengdu's favorite zajiang mian, Yibin ran mian or Sichuan sesame noodles?
Source: Pangdama, Nanchong, Sichuan
Size: 4 pounds (1.81 kilograms)
Ingredients: wheat flour, water, salt, sodium carbonate