Dan Dan Mian Noodles In Spicy Chinese Peanut Pork Sauce Food

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.

DAN DAN MIAN (SICHUAN NOODLES W/SPICY PORK SAUCE)

Steps:

• Heat peanut oil in a 14 inch wok or large skillet over high heat.
• Add preserved vegetables and cook, stirring constantly, until fragrant (30 seconds). Add pork and cook, stirring and breaking up meat into small pieces, until browned (2-3 minutes).
• Remove from heat and stir in chile oil, soy sauces, vinegar, rice wine, ground peppercorns, and scallions. Set sauce aside.
• While stir-frying, bring a large pot of salted water to a boil. Cook noodles until tender (7-9 minutes). Drain noodles and divide between 4 large serving bowls. Divide sauce over noodles.

DAN DAN MIAN (DAN DAN NOODLES)

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.

SPICY SZECHUAN NOODLES (DAN DAN MIAN)

Steps:

• Combine meat mixture ingredients in small bowl.
• Work together well and let rest while preparing other ingredients.
• Whisk together sauce ingredients except broth until smooth.
• Add broth and whisk well.
• Boil 4 quarts of water.
• Heat 12 inch skillet over high heat until hot, about 2 minutes.
• Add peanut oil and swirl.
• Add meat mixture and cook, breaking up into small pieces until pork is well browned, about 5 minutes.
• Stir in ginger, garlic and red pepper flakes, cook until fragrant, about 1 minute.
• Add sauce mixture; whisk to combine and bring to a boil.
• Reduce heat to medium low and simmer while noodles are cooking.
• Just before serving stir in sesame oil.
• Drain noodles; divide into individual bowls, top with sauce.
• Sprinkle with scallions and bean sprouts as desired while eating.

CAFé CHINA'S DAN DAN NOODLES

Steps:

• Bring a large pot of water to boil for the noodles.
• Prepare the chile oil: In a medium skillet, heat the 1/2 cup oil over high. Add the ginger, star anise, red-pepper flakes, ground chile, fennel seeds, cloves and cinnamon to a medium heatproof bowl. Once the oil is shimmering, about 3 to 5 minutes, pour it over the spices. (The mixture will bubble vigorously.) Set aside for 10 minutes. Strain the mixture through a fine-mesh sieve, pressing to extract as much seasoned oil as possible. Makes 1/3 cup chile oil.
• Prepare the pork: In a wok or nonstick skillet, heat 1 tablespoon canola or vegetable oil over high. Add the pork and cook, breaking it up the pork and stirring constantly with a wooden spoon, until browned and cooked through, about 4 minutes. Add the suimiyacai and stir quickly until just combined. Set aside. (The goal here is simply to integrate the mustard greens; there is no need to cook them.)
• Once chile oil has cooled, whisk in the soy sauce, sesame paste and Maggi seasoning. Set out four individual serving bowls, and add 2 tablespoons of chile sauce to each.
• Once the water boils, add the snow pea shoots to blanch just until wilted, about 1 minute, then use a slotted spoon to transfer them to a bowl. Add noodles to the boiling water and cook until just softened and tender, about 4 minutes. Drain and rinse under cold water just to cool slightly.
• Using tongs, divide the noodles and pea shoots among the bowls. (It's OK if the noodles are dripping some water; a little extra moisture is ideal so the noodles remain glossy but not sticky.) Top each with pork mixture, sprinkle with sliced scallions and serve immediately.
• Mix the noodles to coat with chile sauce before eating, and serve with additional sauce at the table.

HOT AND SPICY SZECHUAN NOODLES (DAN DAN MIAN)

Steps:

• Heat a wok over low heat and dry-fry the Szechuan peppercorns for 2-3 minutes until fragrant.
• Add the peanut oil and cook over low heat for 10 minutes to infuse it with the flavour of the peppercorns.
• Cool, then strain the oil into a saucepan, discarding the peppercorns.
• Add the chicken stock, preserved radish, soy sauce, black vinegar, garlic, sesame oil, chili oil and white pepper to the peppercorn oil in the saucepan.
• Keep warm over medium heat.
• Meanwhile, either soak udon noodles for a few minutes in hot water, drain and add to stock mixture, or cook wheat noodles for 2 minutes in boiling water, drain and add to mixture.
• Heat the extra oil in wok over high heat and stir fry the pork til brown and crispy, about 3-5 minutes.
• Divide noodle/broth mixture into four soup bowls, top with the pork and garnish with spring onion.
• Eat, slurp and make appreciative noises at will!

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.