Dan Dan Noodles Ramen 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

DAN DAN NOODLES



Dan Dan Noodles image

Making chili oil from scratch is easy and adds a delicious complex flavor to this dish, but you can use regular hot chili oil instead in a pinch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Time 35m

Number Of Ingredients 14

Coarse salt
8 ounces fresh noodles, preferably ramen-style
1 small bunch (4 ounces) dark leafy greens, such as spinach, mustard greens or tatsoi
1 pound ground pork
1/2 teaspoon Chinese five-spice powder
1/4 cup safflower oil
2 tablespoons minced ginger (from a 2-inch piece)
2 tablespoons minced garlic (4 cloves)
1/4 cup minced scallions
1/4 cup Chinese cooking wine
1/4 cup low-sodium soy sauce
2 tablespoons tahini, well stirred
3/4 cup chicken stock
Szechuan Chili Oil, chopped roasted peanuts, and scallion greens, for serving

Steps:

  • In a large pot of boiling salted water, cook noodles according to package instructions. Add greens 1 minute before the noodles are ready. Drain, rinse under cool water, and drain again. Divide noodles and greens between 2 bowls.
  • Mix pork with five-spice powder and 1/2 teaspoon salt. Heat oil over high in a large skillet. Add pork in 1 layer and fry, breaking up pieces with a wooden spoon, until crisped and beginning to brown, 6 to 8 minutes. Add ginger, garlic, and scallions and cook until fragrant, 1 minute. Stir in wine, soy sauce, and tahini, scraping up any browned bits from bottom of pan. Add chicken stock. Cook until thickened slightly, about 4 minutes. Divide pork mixture evenly between the bowls. Drizzle generously with chili oil and sprinkle with peanuts and scallions. Mix thoroughly before eating.

DAN DAN NOODLES



Dan Dan Noodles image

Provided by Alton Brown

Time 31m

Yield 4 servings

Number Of Ingredients 12

1/3 cup creamy peanut butter
4 cloves garlic, minced
2 tablespoons grated fresh ginger
2 tablespoons low-sodium soy sauce
1 tablespoon dark brown sugar
1 tablespoon toasted sesame oil
1 tablespoon Chinese black vinegar
1 tablespoon chili oil
1/4 cup low-sodium chicken broth
8 ounces ramen noodles
1/2 cup roasted peanuts, chopped
3 scallions, finely chopped

Steps:

  • Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, black vinegar, and chili oil into the bowl of a mini-food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl, cover, and set aside while you prepare the rest of the dish.
  • Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook until al dente, 1 to 1 1/2 minutes. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Serve topped with the peanuts and scallions.

SHORTCUT DAN-DAN NOODLES



Shortcut Dan-Dan Noodles image

This quick version of the Chinese dish employs instant ramen noodles. Pickles stand in for traditional fermented greens and the brine replaces the sugar that is usually in the recipe.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Three 3-ounce packages instant ramen noodles, flavor packets discarded
4 tablespoons vegetable oil
1/2 pound ground pork
1 tablespoon grated peeled ginger
6 tablespoons low-sodium soy sauce
1/3 cup chopped bread and butter pickles, plus 6 tablespoons brine
2 tablespoons hot sesame oil

Steps:

  • Bring a large pot of water to a boil. Cook the ramen noodles according to the package instructions. Drain, rinse well under cold water., then drain again Set aside.
  • Heat 2 tablespoons of the vegetable oil in a large skillet over high heat until shimmering. Add the ground pork and 2 teaspoons of the ginger and cook, breaking up the pork with a wooden spoon, until lightly browned, about 3 minutes. Add 2 tablespoons of the soy sauce, the chopped pickles, 3 tablespoons of the pickle brine, and 1/4 cup water. Cook, scraping up any browned bits from the bottom of the skillet, until the liquid evaporates from the skillet and the pork begins to brown again, about 4 minutes. Remove from the heat.
  • Whisk 1/4 cup water with the remaining 4 tablespoons soy sauce, 3 tablespoons pickle brine, 2 tablespoons vegetable oil, the hot sesame oil and the remaining 1 teaspoon ginger in a large bowl until well combined. Add the noodles and toss to coat. Top with the pork, toss to combine and serve immediately.

DAN DAN NOODLES



Dan Dan Noodles image

Dan Dan noodles have it all! A pile of bouncy, chewy noodles and a meaty, peanutty sauce with flavor for days. My version includes some greenery with baby bok choy, and it's based on a recipe my mom used to make. It's a Chinese Sichuan dish, and it's heavy on the chile oil.

Provided by Molly Yeh

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 23

1 tablespoon neutral oil
1 pound ground pork
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 cloves garlic, sliced thinly
1 tablespoon fresh ginger, finely chopped
2 tablespoons Shaoxing cooking wine (or substitute sherry cooking wine)
2 tablespoons soy sauce
8 ounces baby bok choy, rinsed, ends trimmed, and halved
1 pound fresh ramen-style egg noodles
Peanut Sauce, recipe follows
Chile Oil, recipe follows
Chopped roasted, unsalted peanuts, for serving
1/4 cup (56 grams) chile oil, store-bought or recipe below
1/4 cup (70 grams) creamy, unsweetened peanut butter
2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
Freshly ground black pepper
1 cup (226 grams) neutral oil
2 tablespoons Sichuan peppercorns, crushed
1/4 cup (32 grams) coarse red chile pepper powder
2 teaspoons kosher salt

Steps:

  • Heat the neutral oil in a large skillet or wok over high heat. Add the pork, salt and pepper. Using a wooden spoon, break up the pork into smaller pieces and cook until browned and the pork is no longer pink, 5 to 6 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Deglaze with the cooking wine, scraping any brown bits from the bottom of the skillet. Reduce the heat to medium. Add the soy sauce. Stir to combine and cook until fragrant, 20 to 30 seconds. Add the bok choy, season with salt and cook until bright green, the leaves are wilted and the stems are tender, 2 to 3 minutes. Keep warm while you cook the noodles.
  • Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook for 1 to 2 minutes. Remove the noodles with a spider or tongs and place directly into the bowl with the Peanut Sauce. Toss to combine, adding 1 tablespoon reserved pasta water at a time, as needed, to reach desired consistency.
  • To assemble, plate the noodles. Top with the pork and bok choy mixture. Garnish with a drizzle of the Chile Oil and the chopped peanuts.
  • In a large mixing bowl, whisk together the chile oil, peanut butter, soy sauce, rice vinegar, honey and a couple turns of black pepper until smooth. Set aside.
  • Heat the oil and Sichuan peppercorns in a small saucepan over medium-low heat until the peppercorns start to sizzle and become fragrant, 2 to 3 minutes. In a small jar, combine the red chile pepper powder and salt. When the oil is hot, pour over the red chile and allow to sit and steep for a few minutes. Set aside.

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