Dan Dan Noodles
Aug 1, 2021 17:37:33 GMT -5
Post by Shoshanna on Aug 1, 2021 17:37:33 GMT -5
DAN DAN NOODLES
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 4
INGREDIENTS
For Dan Dan Sauce
▢2 cloves garlic minced
▢2 tbsp tahini preferably with toasted sesame seeds
▢2 tbsp soy sauce low sodium
▢1 tsp dark soy sauce
▢3 tbsp chili oil
▢1 tbsp chili sauce such as Sambal Oelek
▢2 tsp Sichuan pepper powder or toasted Sichuan peppercorns and ground
For Pork
▢½ lb ground pork
▢2 cloves garlic minced
▢1 tbsp Hoisin sauce
▢1 tsp fresh ginger minced
▢1 tbsp shaoxing wine or dry sherry
▢1 tbsp soy sauce
▢1 tbsp vegetable oil
▢2 oz Sui Mi Ya Cai (preserved mustard greens)
To Assemble
▢1 lb fresh noodles such as Chinese egg noodles, ramen, or spaghetti
▢2 bunches bok choy or spinach
▢1 green onions chopped
▢1 cup chicken broth hot
▢1 tbsp peanuts crushed, or sesame seeds
INSTRUCTIONS
Make the Dan Dan sauce: Add all the sauce ingredients to a bowl and whisk until combined. Set aside.
Prep the pork: In a bowl add ground pork, garlic, Hoisin sauce, ginger, Shaoxing wine, soy sauce and mix well. Let the pork marinate for 10 minutes.
Cook the pork: Heat the vegetable oil in a large wok or skillet. Add the pork mixture and cook until the pork is no longer pink and starts to brown, 3 to 4 minutes. Add the Sui Mi Ya Cai and cook for another 2 minutes. Remove from heat.
Cook the noodles and bok choy: Cook the noodles according to package directions. Remove noodles from pot and in the same water add the bok choy and cook for 1 minute.
Assemble the dish: In each serving bowl, ladle ¼ of the Dan Dan sauce. Place noodles on top of the sauce, add some of the blanched bok choy, top with about ¼ of the pork mixture, and pour about ¼ cup of the hot chicken broth. Garnish with chopped green onions and peanuts or sesame seeds. Mix everything well until all the noodles are coated in the sauce and enjoy!
RECIPE NOTES
When assembling the dish, add as much or as little of the spicy sauce that you can handle. Your dish, your rules. While this dish is quite spicy as it’s written, it’s not extremely spicy.
Note that we’re only using a small amount of ground pork because it’s just added as a topping rather than making this a meat dish, however it is quite tasty, so if you wish to double it, you can.
Sui Mi Ya Cai is a preserved mustard greens ingredient and can be found in all Asian stores or on Amazon. If you can’t find it, you can skip it or simply replace it with kimchi.
Sichuan Pepper can be replaced with white pepper, but it’s quite unique as it induces a tingling numbness when you eat it, rather than a fiery heat.
Use any type of white noodles you have, I used ramen, but udon, or any fresh white noodles are great here.
If you don't care for pork, you can substitute ground beef or chicken.
Store Dan Dan noodles in an airtight container in the refrigerator for 1 to 2 days.
link
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 4
INGREDIENTS
For Dan Dan Sauce
▢2 cloves garlic minced
▢2 tbsp tahini preferably with toasted sesame seeds
▢2 tbsp soy sauce low sodium
▢1 tsp dark soy sauce
▢3 tbsp chili oil
▢1 tbsp chili sauce such as Sambal Oelek
▢2 tsp Sichuan pepper powder or toasted Sichuan peppercorns and ground
For Pork
▢½ lb ground pork
▢2 cloves garlic minced
▢1 tbsp Hoisin sauce
▢1 tsp fresh ginger minced
▢1 tbsp shaoxing wine or dry sherry
▢1 tbsp soy sauce
▢1 tbsp vegetable oil
▢2 oz Sui Mi Ya Cai (preserved mustard greens)
To Assemble
▢1 lb fresh noodles such as Chinese egg noodles, ramen, or spaghetti
▢2 bunches bok choy or spinach
▢1 green onions chopped
▢1 cup chicken broth hot
▢1 tbsp peanuts crushed, or sesame seeds
INSTRUCTIONS
Make the Dan Dan sauce: Add all the sauce ingredients to a bowl and whisk until combined. Set aside.
Prep the pork: In a bowl add ground pork, garlic, Hoisin sauce, ginger, Shaoxing wine, soy sauce and mix well. Let the pork marinate for 10 minutes.
Cook the pork: Heat the vegetable oil in a large wok or skillet. Add the pork mixture and cook until the pork is no longer pink and starts to brown, 3 to 4 minutes. Add the Sui Mi Ya Cai and cook for another 2 minutes. Remove from heat.
Cook the noodles and bok choy: Cook the noodles according to package directions. Remove noodles from pot and in the same water add the bok choy and cook for 1 minute.
Assemble the dish: In each serving bowl, ladle ¼ of the Dan Dan sauce. Place noodles on top of the sauce, add some of the blanched bok choy, top with about ¼ of the pork mixture, and pour about ¼ cup of the hot chicken broth. Garnish with chopped green onions and peanuts or sesame seeds. Mix everything well until all the noodles are coated in the sauce and enjoy!
RECIPE NOTES
When assembling the dish, add as much or as little of the spicy sauce that you can handle. Your dish, your rules. While this dish is quite spicy as it’s written, it’s not extremely spicy.
Note that we’re only using a small amount of ground pork because it’s just added as a topping rather than making this a meat dish, however it is quite tasty, so if you wish to double it, you can.
Sui Mi Ya Cai is a preserved mustard greens ingredient and can be found in all Asian stores or on Amazon. If you can’t find it, you can skip it or simply replace it with kimchi.
Sichuan Pepper can be replaced with white pepper, but it’s quite unique as it induces a tingling numbness when you eat it, rather than a fiery heat.
Use any type of white noodles you have, I used ramen, but udon, or any fresh white noodles are great here.
If you don't care for pork, you can substitute ground beef or chicken.
Store Dan Dan noodles in an airtight container in the refrigerator for 1 to 2 days.
link