Dan Dan Mein Spicy Szechuan Noodles Recipes

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DAN DAN NOODLES



Dan Dan Noodles image

A Dan Dan Noodles recipe that's tried, true, and authentic. With this recipe, you can try out this spicy, numbing Sichuan classic at home!

Provided by Judy

Categories     Noodles and Pasta

Time 1h30m

Number Of Ingredients 24

2 tablespoons Sichuan peppercorns
1 cinnamon stick
2 star anise
1 cup oil
1/4 cup crushed red pepper flakes
3 teaspoons oil
8 oz. ground pork ((225g))
2 teaspoons sweet bean sauce or hoisin sauce
2 teaspoons shaoxing wine
1 teaspoon dark soy sauce
1/2 teaspoon five spice powder
1/3 cup sui mi ya cai
2 tablespoons sesame paste (tahini)
3 tablespoons soy sauce
2 teaspoons sugar
1/4 teaspoon five spice powder
1/2 teaspoon Sichuan peppercorn powder ((we ground whole Sichuan peppercorns in a mortar and pestle))
1/2 cup of your prepared chili oil ((scary, but yes!))
2 cloves garlic ((very finely minced))
¼ cup hot cooking water from the noodles
1 pound fresh or dried white noodles ((450g, medium thickness))
1 small bunch leafy greens ((spinach, bok choy, or choy sum))
chopped peanuts
chopped scallion ((optional))

Steps:

  • To make the chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 325 degrees, and then turn off the heat. Wait 6 - 7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon. Add the crushed red pepper flakes and allow them to steep in the hot oil. It should start smelling fragrant, almost like popcorn. Allow the oil to cool. This makes more chili oil than you'll need, but you'll be glad to have it on hand for use in other dishes. Store in a glass jar and keep refrigerated.
  • To make the meat mixture: In a wok, heat a teaspoon of oil over medium heat, and brown the ground pork. Add the sweet bean sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated. Set aside. Heat the other 2 teaspoons of oil in the wok over medium heat, and sautee the sui mi ya cai (pickled vegetables) for a few minutes. Set aside.
  • To make the sauce: Mix together all the sauce ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot water, add more Sichuan peppercorn powder, etc.
  • To prepare the noodles and veggies: Cook the noodles according to package directions and drain. Blanch the greens in the noodle water, and drain.
  • Divide the sauce among six bowls (or four if you want larger servings), followed by the noodles and the leafy greens. Add the cooked pork and sui mi ya cai over the top. Sprinkle with chopped peanuts (optional) and scallions.
  • Mix everything together and enjoy!

Nutrition Facts : Calories 512 kcal, Carbohydrate 41 g, Protein 15 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 936 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

DAN DAN NOODLES



Dan Dan Noodles image

Recipe video above. The iconic spicy Sichuan Dan Dan Noodles, made at home! Am intensely flavoured spicy sesame chilli oil sauce tossed with noodles and pork. Don't be daunted by the list and steps, there's no need to rush. Cook and prepare all the parts except the noodles. Cook the noodles just before serving so they're piping hot because the idea is to toss hot noodles with the pork and sauce so the heat warms everything else up. That's the Dan Dan way!

Provided by Nagi

Categories     Mains

Number Of Ingredients 21

2 tbsp Chinese sesame paste ((sub tahini, Note 1))
1.5 tbsp Chinese chilli paste in oil (, adjust spiciness (Note 2))
4 tbsp light soy sauce ((Note 3))
2 garlic cloves (, minced)
3 tsp white sugar
1/2 tsp Chinese five spice powder ((Note 4))
1 tsp Sichuan pepper powder (, preferably freshly ground (Note 5))
3 tbsp (or more!) chilli oil (, preferably Chinese (Note 6))
3/4 cup (185ml) chicken broth/stock (, hot, low sodium)
2 tsp Hoisin sauce
1 tsp dark soy sauce ((Note 7))
1 tbsp Chinese cooking wine ((sub 2 tbsp extra chicken stock))
1/2 tsp Chinese five spice powder ((Note 4))
1 tbsp vegetable oil
250g/ 8oz pork mince ((ground pork))
1 tsp vegetable oil
30g (1/4 cup) Sui Mi Ya Cai (preserved mustard greens) (, finely chopped (Note 8))
500g/1lb white fresh noodles (, medium thickness (Note 9))
16 choy sum stems (, cut into 15cm pieces)
2 green onions (, finely sliced)
1 tbsp peanuts (, finely chopped (optional))

Steps:

  • Mix all ingredients except oil and chicken stock. Then gently stir in oil and stock - oil should be sitting on surface. Set aside.
  • Mix together hoisin, soy, Chinese wine and five spice ("Sauce").
  • Heat oil in a skillet or wok over high heat. Add pork and cook, breaking it up as you, until it changes from pink to white. Add Sauce and cook for 1 minute, then transfer into a bowl.
  • Return skillet to stove, reduce to medium heat. Add oil into middle of skillet.
  • Add Sui mi ya cai and stir for 30 seconds, just to warm through. Set aside.
  • Bring a large pot of water to the boil. Cook noodles per packet directions.
  • Add choi sum for last 1 minute of cooking.
  • Drain.
  • Ladle 1/4 of Dan Dan Sauce into a bowl. Pile in noodles, top with pork and Sui mi ya cai. Place choi sum on side.
  • Sprinkle with peanuts and green onions and serve.
  • To eat, mix it all up to coat the noodles well with Sauce, then devour!

Nutrition Facts : Calories 604 kcal, Carbohydrate 56 g, Protein 21 g, Fat 34 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 1364 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

EASY SZECHUAN DAN DAN NOODLES



Easy Szechuan Dan Dan Noodles image

Make spicy Szechuan dan dan noodles in a few easy steps. The classic Chinese recipe has many variations, but all include sesame paste and chili oil.

Provided by Rhonda Parkinson

Categories     Dinner     Entree     Lunch

Time 30m

Yield 4

Number Of Ingredients 16

For the Sauce :
3 tablespoons Chinese sesame paste , tahini, or peanut butter
1 1/2 tablespoons Asian sesame oil
3 tablespoons black rice vinegar
2 tablespoons light soy sauce
1 1/2 tablespoons dark soy sauce
1/4 teaspoon salt
1 to 1 1/2 teaspoons roasted Szechuan peppercorn
1 tablespoon hot chili oil (or to taste)
1/4 cup chicken broth
Optional: 1 teaspoon granulated sugar
For the Noodles :
12 ounces dried Chinese noodles or pasta
For the Garnish :
1/3 cup roasted peanuts
4 spring onions or green onions (finely chopped)

Steps:

  • Gather the ingredients.
  • In a small mixing bowl, add the sesame paste, sesame oil, and black rice vinegar. Whisk to combine.
  • Continue whisking as you add the remaining sauce ingredients. Taste and add sugar if needed.
  • Cook the dried noodles according to the package directions. Drain in a colander. (Do not rinse unless the package directions say to do so.)
  • Place the noodles in a large (preferably warm) bowl. Whisk the sauce again and then stir it into the noodles.
  • Dish the noodles into individual bowls and garnish with the chopped peanuts and spring onions.

Nutrition Facts : Calories 910 kcal, Carbohydrate 144 g, Cholesterol 0 mg, Fiber 8 g, Protein 30 g, SaturatedFat 3 g, Sodium 1139 mg, Sugar 6 g, Fat 23 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

DAN DAN MEIN (SPICY SZECHUAN NOODLES)



Dan Dan Mein (Spicy Szechuan Noodles) image

There are two versions of the origin of this name. "Dan Dan" is onomatopoetic for "clap clap" and supposedly refers to the noise made by street vendors in Szechuan as they hawk this tasty snack. Dandan are wooden buckets, one on each end of a pole carried across the shoulders, from which vendors sell Dan Dan Mein in the streets of Chengdu. This recipe is adapted from Mrs Chiang's Szechuan Cookbook. It calls for Szechuan peppercorns, called "huajiao" ("flower pepper") in Chinese, and these are what give Szechuan food its distinctive taste. They can be found in Chinese specialty groceries. Do not substitute with black peppercorns, cayenne pepper or red chili peppers. Furthermore, do not substitute Middle Eastern tahini paste for the rich Chinese toasted sesame paste. The two are not interchangeable, although peanut butter is an acceptable alternative in this recipe. For the hot chili oil, use a commercial brand, mince any good dried red chilies, or make you own as follows.

Provided by Daydream

Categories     Japanese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

12 cloves garlic
3 inches fresh ginger
3/4 teaspoon salt
5 tablespoons water
6 green onions
1 lb fresh Chinese noodles
2 teaspoons hot chili oil
1/8 teaspoon ground roasted szechuan peppercorns
4 teaspoons asian toasted sesame paste
2 tablespoons soy sauce
1/2 teaspoon granulated sugar
1/4 cup hot red pepper flakes
1/4 cup peanut oil

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.

Nutrition Facts : Calories 753, Fat 48.6, SaturatedFat 7.3, Sodium 1444.6, Carbohydrate 72.6, Fiber 5.9, Sugar 2.5, Protein 11.7

DAN DAN MIAN - SICHUAN SPICY NOODLES



Dan Dan Mian - Sichuan Spicy Noodles image

I wouldn't classify it as burning, but it was pretty tasty! The original recipe from here: http://appetiteforchina.com/recipes/dan-dan-mian-sichuan-spicy-noodles calls for waaaay too much salt. On top of the salt in the soy sauce and chicken stock, it says to add 3 whole teaspoons. I only added 2 and if I make it again, I'll only put in 1/2tsp. The recipe below reflects this.

Provided by Andrew Mollmann

Categories     One Dish Meal

Time 25m

Yield 5 bowls, 5 serving(s)

Number Of Ingredients 14

8 ounces pork, minced
1 tablespoon dark soy sauce
3 tablespoons garlic, finely chopped
2 tablespoons ginger, peeled and finely chopped
4 tablespoons onions, finely chopped
2 tablespoons peanut butter
2 tablespoons dark soy sauce
2 tablespoons chili oil
1 teaspoon sesame oil
1 tablespoon szechuan peppercorns, ground
1/2 teaspoon salt
8 ounces chicken stock
12 ounces udon noodles (I used rice noodles)
1/2 cup peanuts, roasted, finedly chopped

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.

Nutrition Facts : Calories 509.1, Fat 17, SaturatedFat 3.6, Cholesterol 40.4, Sodium 2219.8, Carbohydrate 60.5, Fiber 5.1, Sugar 2.5, Protein 29.3

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