Vegetarian Peddlers Noodles Dan Dan Mien Recipes

VEGETARIAN DAN DAN NOODLES

Steps:

• Remove the tofu from the package, pouring offthe water from the package. Wrap the tofu in a cleandish towel and set it on a plate. Place another plate or a baking dish on top and add cans or other heavy items to weight it down. Let stand for 30 to 45 minutes to press out excess water.
• Make the sauce by whisking together the sesame paste, soy sauce, vinegar, and honey until well combined. Stir in the scallion and add the chile oil a little at a time until you achieve your desired level of spice.
• To cook the topping, heat the cooking oil in a large skillet or wok over medium-high heat until it shimmers. Reduce the heat to medium low, add the shallots and garlic, and cook, stirring occasionally, until the shallots are softened and golden brown, about 10 minutes. Add the mushrooms and a pinch of salt and cook, stirring occasionally, until themushrooms have released their liquid and turn golden brown, about 5 minutes.
• Crumble the tofu and add it to the pan and cook, stirringoccasionally, until the tofu begins to brown, about 5 minutes. Stir in the ginger, scallion, black beans, preserved mustard greens, wine, and soy sauce and cook, stirring, until the liquid has evaporated, about 5 minutes more.
• While the tofu is cooking, cook the noodles according to the package instructions (usually about 3 minutes in boiling water for fresh noodles). Drain.
• To serve, place a serving of noodles in a serving bowl and spoon some of the sauce over them. Toss to coat the noodles well and then top with some of the tofu topping. Garnish with scallions and chopped peanuts. Serve immediately.

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.

VEGETARIAN PEDDLER'S NOODLES (DAN DAN MIEN)

Steps:

• Boil a large pot of water & boil noodles until done.
• Drain noodles & mix with 1 T oil. Put on a platter to cool.
• Chop preserved vegetables, peanuts, and scallions as fine as you can.
• Add water to the sesame paste while stirring until smooth.
• SERVING SUGGESTION #1.
• Put each ingredient in a separate container. Serve each person 1/2 bowl of noodles and let them add the condiments and sauces as they desire.
• SERVING SUGGESTION #2.
• Pour garnishes, including sesame paste/ water, on top of the noodles. Serve each person and let them put their own sauces on top.
• You might want to use less of the garnish when serving this way.