Dan-Dan Noodles

Note: Dan-Dan noodles are a street vendor's dish. The vendor would have
cooked noodles in one pail and the sauce in the other, with both pails
suspended on a poll over his shoulder. The name comes from the supposed
sound of the two pails as they swing and bang together. Given the informal
"home style" of the dish there is no agreement upon recipe. Look at any
Chinese cookbook and you'll find some recipe and it will be different from
all the others. Given that, here's a variant I've found interesting and
one
that I've found works well to introduce friends to unusual meats.

2 Tbsp oil
1 lb ground meat (goat or horse)
3 Tbsp brown bean sauce
1/2 - 1 bunch spring onions, finely minced
1-2 inches ginger, grated or finely minced
3-6 cloves garlic, finely minced
1 tsp - 1 Tbsp Szechwan chili sauce with garlic
1/2 tsp. sesame oil
water to "taste"

Heat wok or pan. Add oil. When oil begins to smoke, add meat. Immediately
after adding meat add brown bean sauce. Stir bean sauce into meat as it
cooks. Meanwhile, Put scallions, ginger, garlic, and chili sauce in bowl.
Add water to create sauce. Try one pint to begin. Later you can vary the
quantity depending on how flavorful you want the sauce. When meat with
bean sauce is fully cooked, add other ingredients. Stir to mix. Bring to
boil. Turn down heat to simmer. Add sesame oil. Simmer for a few minutes.
Spoon over noodles and serve.

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