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Dan dan and duck man mei: Erchen Chang’s Chinese noodle recipes
Chunks of tofu coated in ginger, vinegar and soy and served with fragrant udon, and a recipe for noodle soup made from leftover takeaway Peking roast duck
Noodles are a thing of beauty when cooked correctly, and the way to my heart. I particularly love the elegant simplicity of wheat noodles, which are the most common type found in Taiwan. I’m always on the lookout for them in London, usually without much joy, so we now make our own at Bao Noodle Shop in Shoreditch, east London, our new restaurant that’s inspired by Taiwan’s beef noodle shops. We also serve today’s dan dan tofu noodles, an easy, non-broth-based dish that’s complex, balanced and extremely moreish. The second recipe, duck man mei is a more homestyle dish, using the leftover meat from a takeaway Chinese roast duck. It’s something I make regularly at home.