A traditional Sichuanese noodle dish that used to be a common street food acording to Wiki. Dan Dan Noodles are named after the bamboo shoulder pole (dan) that the street vendors used to carry their stoves, noodles, and secret sauces. There's no one original "dan dan noodles," and below is my version of it.
Ingredients:
1. Heat 4 tbsp vegetable oil in wok, then add the Sichuan peppercorns and fry till fragrant, about 1 min. Discard the peppercorns, leaving the oil in the wok. Add the pork, char choy, ginger and garlic and fry, breaking up the meat. Add the soy sauce, bean paste, salt and pepper to taste.
Serves
Ingredients:
1 lb dried wheat noodle
1 1/2 lb lean pork, minced/ground pork
1/2 tbsp ginger, minced
2 tbsp garlic, chopped
2 tbsp chopped sichuan char choy
3 tbsp light soy sauce
1/2 tbsp dark soy sauce (optional)
3 tbsp broad bean spicy sauce
1 tsp sichuan peppercorn
salt & pepper
cornstarch solution (1 tbsp cornflour + 3 tbsp water)-optional
Garnishes
Sichuan peppercorn oil
Sichuan red chili oil
spring onions, cut fine
Julienned Cucumber
Method:
1. Heat 4 tbsp vegetable oil in wok, then add the Sichuan peppercorns and fry till fragrant, about 1 min. Discard the peppercorns, leaving the oil in the wok. Add the pork, char choy, ginger and garlic and fry, breaking up the meat. Add the soy sauce, bean paste, salt and pepper to taste.
2. Liquid will come out from the meat. Continue frying under medium heat until all the liquid dries up. Add the cornstarch solution if you like the meat topping to be moist.
2. Bring a large pot of water to the boil. Drop 1/2 the noodles in, and quickly stir with chopsticks to separate the strands. When it boils again, stir it for 30 seconds and add in a cup of cold water, when the water comes back to the boil, stir and remove the noodles and dunk in cold water , to stop the cooking.
Bring the water back into a boil and repeat with the other half of the noodles.
To assemble:
Put cold noodles into a bowl and nuke in the microwave for 1 minute.
Top with some meat and the garnishes.
Enjoy
Serves
5 comments:
It must tasted really tasty because of sauces the although it kinda look pretty simple :)
Lily, if you don't mind me asking is this how it looks at restaurant as well? there's this shop that I frequently visit just to eat their dan dan noodle and it looks very different from the one in your picture or the ones I have found online. The noodles used are pretty thick, almost like the thick japanese noodles. And the gravy is rather red with dried chilli and mince pork. I have tried googling but never came across the same as the one I ate at the restaurant. Wondered if the restaurant had modified from the original Dan Dan noodle recipe.
j.s.
i too don't really know. i am sure that even in every restaurant or every chinese household have their own version.
play with your food, tune the taste to your liking.
I tried this recipe except I added some vegetables and used beef instead and it came out delicious! =)This definitely satisfied by Dan Dan noodles craving!
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