Recently my experiences with Dan Dan noodles have been disappointing. The sauce has been a mixture of sesame paste and/or peanut paste and a little meat with dry noodle. Some of us older hounds remember a different style of Dan Dan Noodle. I guess there are trends in food and style changes with the pasting of time. This version must be the in one for now. What I remember was minced pork with a bean paste with dry noodle with sometime with a clear broth on the side. In past I normally order entrées with a soup for lunch but now I more into rice plates and bowl of noodle soups.
But I have found two noodles which were closer to what I remember as Dan Dan Noodle. They are minced pork and preserved vegetables with a bean past. One was at Sichuan Delight on El Camino in Redwood City and the other was Fortune Star on 25th in San Mateo. I will continue in my desire to get a bowl like I think I remember.
The noodles were a little thicken and chewy compare to the normal Cantonese egg noodles. A good change of pace from my normal fare.
I have another version in Vancouver which was the closest to what I remember but it came in a soup. I guess nothing is as good as you remember.