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This dandan noodles is very delicious. The ingredients are all commonly found in ordinary Chinese kitchens. The method is extremely simple, but the taste is superb. No wonder so many people like it.
Dandan noodles are famous Sichuan noodles. It is said that it was named after a hawker who carried it on his shoulders and hawked it along the street. The smooth noodles are served in a spicy and spicy soup, accompanied by minced pork and chopped green onion. Every bite will make your taste buds jump.
Make it at home, as spicy as you want, or as spicy as you want, just follow your own taste.
Dandan noodles recipe
Christine@Easy Recipes
category: Soup
Cuisine: Chinese style
Preparation time:
cooking time:
weight: 2 to 3 people
Material:
- White noodles/Yangchun noodles 280g
- 150g minced pork
- Chicken broth (bring to boil first) 2 measuring cups
- 1 tablespoon of peanuts, about 15 grams
- 2 tsp ginger paste
- 1 teaspoon minced garlic
- 2 teaspoons dried green onion
- Onion diced as appropriate
Marinade:
- 1 tsp light soy sauce (soy sauce)
- Corn flour (cornmeal) 1/2 tsp
- 1/2 teaspoon sugar
- a little pepper
- A little sesame oil
Juice:
- 3 tablespoons water
- 1 tablespoon sesame paste
- 2 tsp light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- black rice vinegar 1½ teaspoons
- Doubanjiang 1 teaspoon
- Sichuan peppercorn oil (can be increased or decreased as desired) 2 teaspoons
- 1/2 teaspoon sesame oil
- a little salt
practice:
- Mix the minced pork with marinade and marinate for about 15 minutes.
- Saute the peanuts in a white wok (without draining the oil) until fragrant and turn slightly brown. Chop and set aside. Mix all sauce ingredients well and set aside.
- Cook noodles in boiling water according to instructions on package, then rinse with chilled water. Drain and set aside. Divide into 2 to 3 bowls. spare.
- Heat a wok with oil and sauté the minced ginger, minced garlic and minced shallots over medium-high heat until fragrant. Add the pork and stir-fry until it changes color. Pour in the chicken stock and bring to a boil. Add juice and mix well. Pour over noodles. Sprinkle in chopped peanuts and green onions and serve. Serve hot.
Kind tips:
- The flavor of this dandan noodles is all in the mixed sauce (mixed sauce) in the sauce. Tahini is a must. As for the chili oil, the amount of bean paste can be increased or decreased according to personal taste.
- Do not overcook white noodles. Rinse with chilled water to help the noodles stay crispy and chewy. Available in supermarkets and Chinatown. It would also be nice to use Japanese udon noodles instead.
- If you don’t have black rice vinegar, you can use white vinegar instead.
