DAN DAN NOODLES
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
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
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
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
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
SZECHUAN DAN DAN NOODLES
I love Asian noodle dishes, especially the spicy ones! This one's just hot enough; add more heat if you like. I also like the flavor of both the sesame oil and sesame seeds in this dish, and I toast the seeds until they're nearly brown. This makes a nice and quick side dish for dinner, or a tasty light lunch.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 282.6, Fat 8.1, SaturatedFat 1.5, Cholesterol 47.9, Sodium 516.8, Carbohydrate 43.1, Fiber 2.6, Sugar 1.8, Protein 9.7
DAN DAN NOODLES
Dan dan noodles is a classic Chinese Sichuan dish featuring a spicy sauce over noodles.
Provided by Cooking44
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 540.1 calories, Carbohydrate 65.7 g, Cholesterol 87.2 mg, Fat 22.2 g, Fiber 4.6 g, Protein 22.6 g, SaturatedFat 4.7 g, Sodium 663.1 mg, Sugar 5.2 g
SZECHUAN DAN DAN NOODLES
Another recipe from the RSVP section of an April 1981 Bon Appetit. It's from the Yenching Palace Restaurant in Washington, D.C.
Provided by Leslie in Texas
Categories Szechuan
Time 33m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 8 ingredients in small bowl, add water if thinner consistency is desired.
- Cook noodles in boiling water until tender but still firm, checking frequently to avoid overcooking.
- Drain and transfer to serving bowl.
- Add spinach/watercress and sauce; toss lightly and serve.
Nutrition Facts : Calories 494.8, Fat 34.9, SaturatedFat 5.2, Sodium 745.1, Carbohydrate 39.1, Fiber 4.7, Sugar 2.5, Protein 10.9
DAN DAN MIAN (DAN DAN NOODLES)
Dan dan noodles or dan dan mian are popular Sichuan street snack is named after the bamboo shoulder pole used to carry it.
Provided by Cecilia Chiang
Yield Serves 6-8 as part of a Chinese meal and 4-6 as a lunch, snack, or side dish
Number Of Ingredients 16
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.
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