Dandan Noodles Hong Kong Style Noodles In Spicy Sichuan Peanut Sauce Recipes

DAN DAN NOODLES

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!

DAN DAN NOODLES

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!

EASY SZECHUAN DAN DAN NOODLES

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.

DANDAN NOODLES HONG KONG STYLE (NOODLES IN SPICY SICHUAN PEANUT SAUCE)

Steps:

• 1. Place 4 tbsp. of DanDan noodle sauce (A) in bowl. Then add DanDan noodle sauce (B). 2. Cook noodles in pot of boiling water until done. Drain and rinse. Mix with a little sesame oil to prevent noodles sticking together. 3. Mix beef with marinade and allow to stand for ten minutes. Then sauté in a little hot oil in a wok or frying pan. 4. Divide noodles into bowls with sauce A & B and toss well. Add a portion of beef to each bowl, sprinkle peanuts and green onion on top and serve.

DAN DAN NOODLES

Steps:

• Cook noodles in a large pot of boiling water until just tender but still firm to the bite. Drain; transfer to a large bowl of ice water and let stand until cold. Drain well and divide between 2 bowls.
• Heat vegetable oil in a medium skillet over medium heat. Add pork, season with salt and pepper, and stir, breaking up pork with a spoon, until halfway cooked, about 2 minutes. Add ginger; cook until pork is cooked through and lightly browned, about 2 minutes. Stir in chicken stock and next 6 ingredients; simmer until sauce thickens, about 7 minutes. Pour pork mixture over noodles; garnish with peanuts and scallions.

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.

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.