Dan Dan Mein By Sy Recipes

DAN DAN MIAN (DAN DAN NOODLES)

Steps:

• For the crushed chili oil: Scorch the spices in the oil by heating the oil to smoking, then adding the Sichuan peppercorns, star anise, cinnamon, ginger and scallions. Cook until burned black, then remove with a slotted spoon. Add the crushed red pepper to the oil and stir until aromatic. Let cool to room temperature before storing in an airtight container.
• For the noodles: Cook the noodles in salted boiling water until al dente. Drain and reserve the cooking liquid.
• For the meat sauce: Coat a large, hot wok with oil, then add the ground pork. Cook, stirring, until medium-rare; remove from the wok and reserve.
• Swirl some more oil into the wok and add the garlic, chili bean sauce and 1 cup Chinese Chiu Chow Crushed Chili Oil. Cook until aromatic. Add back the pork and stir to combine. Season with Shaoxing wine, chicken base, hoisin and some black vinegar, and continue to cook until the meat is fully cooked and the wok has an aroma.
• Season with Sichuan chili oil, black pepper, soy sauce, sesame oil, and some of the noodle cooking liquid.
• For the peanut sauce: In a medium-hot wok, add the stock, peanut butter and vinegar, and mix until smooth. Taste and add more of each as desired.
• To finish: Dress the noodles with the peanut sauce and divide among 10 to 12 plates. Top with the meat sauce and garnish with the peanuts, sesame seeds and scallions. Serve immediately.

DAN-DAN MEIN (SZECHUAN SESAME SAUCE NOODLES)

Steps:

• Make the ginger-garlic water.
• Fry the Red-Pepper flakes in oil. This creates smoke if done in a frying pan, so cover it up or else do it with less oil in the microwave. Just buy the pre-made pepper flakes in oil at the Chinese supermarket to save a step.
• Chinese sesame paste (ji ma jiang) or Middle-Eastern tahini sauce is normally used. Peanut butter may be substituted if you can't find sesame paste. It's not the same, but it'll do.
• Pre-ground Szechuan peppercorns *might* be available at the Chinese supermarket. I haven't looked for it because I make it myself. It's called "Hua jiao fen". The peppercorns are called "Hua jiao".
• Each person can assemble their own noodles using the below toppings. A mound of shredded cucumbers makes it even more delicious.
• 1 serving noodles.
• 1-2 tbsp Ginger-Garlic Water.
• 2 tsp chili flake oil.
• 2 tbsp sesame paste.
• 1 tbsp scallions.
• 1 big pinch roasted Szechuan peppercorn powder.
• Add soy sauce, 1/2 tsp black rice vinegar, and sugar to taste. Add one tbsp shredded Szechuan preserved vegetables or a mound of cucumbers. The Szechuan vegetables is the authentic way --.
• Bon appetit or "Duo chi".

DAN DAN MEIN BY SY

Steps:

• PREPARATION.
• Rinse the chili and spices off the preserved vegetables, cut into small pieces, put in a cup and into a microwave for 30-45 seconds, set aside.
• Toast the sesame seeds in a pan with a little oil, set aside.
• DAN DAN MEIN SAUCE.
• In a bowl add the dark and light soy sauce, rice vinegar, sesame paste, chili oil (optional), sesame oil, granulated sugar, sesame seeds, use a whisk for a smooth sauce, set aside.
• Bring 1 cup of chicken stock to a low simmer, optional add 4 more cups of chicken stock if you are going to serve Dan Dan Mein with a bowl of hot broth.
• In a separate pot add 1 cup of the heated stock and 2 cup of water, bring to a boil, add the already cooked noodles and let cook for about 1-2 minutes, then remove the noodles to a colander and run under cold water to stop the cooking, set aside.
• DIRECTIONS.
• Place the cooled noodles in 4 individual bowls.
• Add in the center, some of the chopped scallions and pistachio/peanut nuts.
• Add the Dan Dan Mein Sauce around the inside perimeter of the bowls.
• Add some of the preserved vegetables and shrimp around the inside perimeter of the bowls as well.
• Serve with a bowl of hot broth on the side (optional).
• Guests can toss the noodles and ingredients in their individual bowl and enjoy!
• NOTE: A second version, is to put the noodles in a bowl and add hot broth, Dan Dan Mein soy sauce paste, ground pork (instead of shrimp) and other spices for a more soupy dish. A good substitute for the Dan Dan Mein soy sauce paste, is to use a jar of Sichuan Spicy Noodle Sauce which can be found in Asian food stores.

DAN DAN MEIN (SPICY SZECHUAN NOODLES)

Steps:

• Crush the garlic cloves with the side of a cleaver, then peel and chop coarsely.
• Peel the ginger, then dice finely.
• Place the garlic and ginger into a mortar, add salt, then pulverize with a pestle.
• Add the water to the mashed garlic and ginger mixture, stir until well combined, and set aside.
• Chop the green onions very finely, then measure – you will need 4 tablespoons in total.
• In each of four small bowls, place 1 tablespoon of the garlic-ginger-water mixture, 1 tablespoon of chopped green onions, 2 teaspoons hot chili oil, 1/8 teaspoon ground roasted Szechuan peppercorns, 4 teaspoons Asian roasted sesame paste, 2 tablespoons soy sauce, and ½ teaspoon sugar, and mix well.
• Bring a large pot of water to a rapid boil and cook the noodles according to the directions on the package, until al dente (fresh Chinese noodles usually take from 5 to 10 minutes – don’t overcook).
• Drain, and divide the steaming hot noodles between four plates.
• Each person individually mixes his sauce ingredients together with his noodles.
• For the chili oil: Heat the oil until it is just beginning to smoke.
• Remove from heat, add the hot red pepper flakes, and stir.
• The mixture will foam, and will smell very strong!
• It can be kept for months under refrigeration.

DAN DAN MIAN - SICHUAN SPICY NOODLES

Steps:

• Combine pork and soy sauce in a small bowl and mix well.
• Heat a wok or large skillet until hot. Stir-fry, stirring with a spatula to break it into small pieces. When the pork is lightly browned, about 3 minutes, remove and set aside.
• Bring a large pot of water to boil. (This will be for the noodles.) While the water is heating, go to the next step.
• Reheat the wok (add oil if needed) and stir-fry the garlic, ginger, and onions until aromatic, about 1 minute.
• Add peanut butter, soy sauce, chilli oil, sesame oil, Sichuan pepper, salt, and chicken stock and simmer for 5 to 7 minutes.
• Meanwhile, when the pot of water has come to boil, toss in noodles and cook according to package directions. Drain well.
• To serve, divide noodles into individual bowls or put them all into a large bowl for sharing. Ladle the sauce on top, top with pork and chopped peanuts, and serve while hot.

DAN DAN MIAN (DAN DAN NOODLES)

Steps:

• Heat a large wok over high heat until a bead of water dances on the surface and then evaporates. Add the peanut oil and swirl to coat the pan. Add the ginger, garlic, and green onions and cook, stirring, just until fragrant. Add the pork and the preserved vegetable and stir until the meat loses its raw color, about 1 minute. Add the wine and cook for a few seconds to evaporate the alcohol and then add ½ cup of the chicken broth, soy sauce, chile oil, and vinegar. Bring the liquid to a boil and remove from heat.
• Bring a large saucepan of water to a boil. Remove the noodles from their packaging and fluff the strands to separate. Add the noodles to the boiling water. Let the pot come back up to a boil, then add the 2 cups cold water. Bring to a boil again and immediately drain the noodles. Shake the colander to drain the noodles well and then divide the noodles between the individual serving bowls.
• Top each serving of noodles with some spicy pork mixture and ladle over a bit of the remaining hot chicken broth. Place some of the blanched spinach on one side of the noodles and sprinkle with the chopped nuts and a little ground Sichuan peppercorns. Serve immediately.

SZECHUAN DAN DAN NOODLES

Steps:

• Cook the noodles until al dente, then drain and rinse with cold water; drain again and toss with the sesame oil and peanut oil.
• Combine the sauce ingredients and correct seasoning, adding more heat if you wish.
• Toss with the noodles and garnish with green onion and cilantro.
• This is traditionally served cold or at room temperature.

DAN DAN NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Place noodles in a large bowl.
• Heat oil in a large wok over medium-high heat. Add peanuts to pan; saute until fragrant, about 2 minutes. Remove from heat; cool slightly. Combine peanuts, soy sauce, sambal oelek, sugar, garlic, and ginger in a mini food chopper; process until finely ground.
• Cook pork and salt in a wok over medium-high heat until no longer pink, stirring to crumble, about 8 minutes. Add peanut mixture and 3/4 cup cooking liquid to pork; bring to a boil. Cook for 1 minute, stirring frequently. Add pork mixture, cucumber, green onions, cilantro, and lime juice to noodles; toss well. Serve.