Dan Dan Noodles
Jan 4, 2024 13:58:30 GMT -5
Post by leilani on Jan 4, 2024 13:58:30 GMT -5
Dan Dan Noodles
Serves: 7
Prep Time: 5 min
Cook Time: 20 min
Ingredients
2 lbs fresh udon or yaki soba (or 1lb other dried asian noodles), cooked according to package instructions
3 tbsp vegetable oil
1 lb ground pork
2 tbsp fresh ginger, peeled and minced
3 garlic cloves, minced
1/4 cup soy sauce
1/4 cup dry sherry (or Chinese rice rice wine vinegar or red wine vinegar)
4 cups chicken stock
2 tbsp peanut butter
1 tsp cinnamon
6 tsp Sichuan peppercorns, ground (or 1/2 tsp red pepper flakes)
2 tsp sugar
2 tbsp Sambal Oelek Chili Paste
1/4 cup scallions, thinly sliced, for garnish
1/4 cup roasted peanuts, chopped
Method
Cook noodles according to package. Divide evenly in 4 bowls.
Heat the vegetable oil in a large skillet set over medium heat. Add pork, breaking it up into small bits, about 8 minutes. Once the pork is nearly cooked through add fresh ginger and garlic and cook until fragrant (about 1 minute).
Stir in the soy sauce, sherry, chicken stock, peanut butter, cinnamon, ground Sichuan peppercorns, sugar and chili paste. Bring to a simmer and allow to cook until sauce thickens, about 5-7 mins.
Spoon equal amounts of pork sauce over cooked noodles and garnish with peanuts and scallions.
Notes: Some recipes use Chinese sesame paste. This tastes nothing like tahini, use peanut butter as a sub instead! We’re using peanut butter because our favorite local Chinese restaurant does and it’s crave worthy!
Notes: How to grind your peppercorns: Either use a mortar and pestle, roughly chop with a knife, coffee grinder or simply use a pepper grinder.
If you leave the peanut butter out, it is still a wonderful dish.
link
Serves: 7
Prep Time: 5 min
Cook Time: 20 min
Ingredients
2 lbs fresh udon or yaki soba (or 1lb other dried asian noodles), cooked according to package instructions
3 tbsp vegetable oil
1 lb ground pork
2 tbsp fresh ginger, peeled and minced
3 garlic cloves, minced
1/4 cup soy sauce
1/4 cup dry sherry (or Chinese rice rice wine vinegar or red wine vinegar)
4 cups chicken stock
2 tbsp peanut butter
1 tsp cinnamon
6 tsp Sichuan peppercorns, ground (or 1/2 tsp red pepper flakes)
2 tsp sugar
2 tbsp Sambal Oelek Chili Paste
1/4 cup scallions, thinly sliced, for garnish
1/4 cup roasted peanuts, chopped
Method
Cook noodles according to package. Divide evenly in 4 bowls.
Heat the vegetable oil in a large skillet set over medium heat. Add pork, breaking it up into small bits, about 8 minutes. Once the pork is nearly cooked through add fresh ginger and garlic and cook until fragrant (about 1 minute).
Stir in the soy sauce, sherry, chicken stock, peanut butter, cinnamon, ground Sichuan peppercorns, sugar and chili paste. Bring to a simmer and allow to cook until sauce thickens, about 5-7 mins.
Spoon equal amounts of pork sauce over cooked noodles and garnish with peanuts and scallions.
Notes: Some recipes use Chinese sesame paste. This tastes nothing like tahini, use peanut butter as a sub instead! We’re using peanut butter because our favorite local Chinese restaurant does and it’s crave worthy!
Notes: How to grind your peppercorns: Either use a mortar and pestle, roughly chop with a knife, coffee grinder or simply use a pepper grinder.
If you leave the peanut butter out, it is still a wonderful dish.
link