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
HOT AND SPICY SZECHUAN NOODLES (DAN DAN MIAN)
This recipe, from "Authentic Recipes from China", is just sensational! While I wouldn't classify it as hot, just gently warm, we didn't add any extra chili oil just because the flavours as written were so perfect. You know you're onto a winner when DH eats a portion for 3 people!
Provided by currybunny
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 692.2, Fat 22.9, SaturatedFat 6.4, Cholesterol 44.5, Sodium 3309.2, Carbohydrate 91.6, Fiber 5.5, Sugar 2.6, Protein 27.9
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
SPICY SZECHUAN NOODLES (DAN DAN MIAN)
Make and share this Spicy Szechuan Noodles (Dan Dan Mian) recipe from Food.com.
Provided by kathiejacgmail.com
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 362.7, Fat 27.6, SaturatedFat 7.4, Cholesterol 40.9, Sodium 1345, Carbohydrate 11.3, Fiber 2.6, Sugar 4.5, Protein 18.8
DAN DAN MIAN (DAN DAN NOODLES)
Provided by Food Network
Categories main-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 26
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 (NOODLES IN SPICY CHINESE PEANUT PORK SAUCE)
Noodles in a tasty and spicy Chinese Sichuan chili, sesame and pork sauce.
Time 25m
Yield 4
Number Of Ingredients 17
Steps:
- Cook the pork in a large pan over medium heat hitting it with a splash of rice wine, about 10 minutes and set aside.
- Heat the oil in the pan over medium heat, add the garlic and ginger and saute until fragrant, about a minute.
- Add the sesame paste, soy sauce, black rice vinegar, sesame oil, sugar, chili oil and Sichuan peppercorns and mix until smooth, about a minute.
- Add the pork, preserved vegetables and broth and simmer for 3 minutes.
- Divide the noodles between 4 bowls, top with the sauce, garnish with green onions and a side of cucumber and enjoy!
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Ratings 25Calories 780 per servingCategory Main Course
- Put the minced meat in a bowl. Add soy sauce and rice wine. Mix well and loosen the meat as much as possible.
- Pour oil into a cold wok. Add peanuts and fry over low heat until they turn golden brown. Transfer the peanuts to a bowl (Leave the oil in) and Set aside.
VEGAN DAN DAN NOODLES - HOT FOR FOOD BY LAUREN TOYOTA
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4.4/5 (57)Category Main CourseCuisine AsianTotal Time 35 mins
- To make the sauce, in a medium bowl combine soy sauce, prepared chili oil, black vinegar, ketchup, shaoxing cooking wine, sugar, and cornstarch and mix well.
- In a large non-stick pan over medium heat, add 2 tablespoons of vegetable oil and cook shallot for 3 to 4 minutes until soft. Add ground szechuan peppercorn, garlic, and veggie ground round. Break up the veggie ground round into small pieces and cook for 8 to 10 minutes, until browned on all sides.
- Add all of the sauce mixture to the pan and combine thoroughly with the ground round. Let the sauce come to a simmer for about 2 minutes, then add bok choy and toss to combine. Turn the heat down slightly, cover with a lid, and cook for another 4 to 5 minutes until the bok choy is wilted but still bright green in color.
DAN DAN NOODLES - CHINA SICHUAN FOOD
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5/5 (15)Total Time 35 minsCategory Main CourseCalories 406 per serving
- Heat oil in wok and then fry star anise and Sichuan peppercorn with slowest fire until aromatic. Then remove the spices.
SPICY SICHUAN NOODLES (DAN DAN MIAN) RECIPE
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4/5 (42)Calories 597 per servingTotal Time 25 mins
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Ratings 4Calories 1121 per servingCategory Dinner, Lunch
- In a large skillet over high heat, heat 1/2 tablespoon vegetable oil. Add the pork, cooking until brown and crumbly. Add the garlic, kimchi and 1/2 tablespoon soy sauce. Remove from the heat.
- In a bowl, whisk together remaining 2 tablespoons vegetable oil, sesame paste, remaining 1/3 cup soy sauce, water, chile oil, peppercorn oil, and sugar, and whisk thick and creamy.
- Pour the sauce into an empty serving bowl, add the cooked noodles, and top with ground pork. Toss and serve.
EASY DAN DAN NOODLES RECIPE - THE MODERN PROPER
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Ratings 2Total Time 25 minsServings 7Calories 689 per serving
- Once the pork is nearly cooked through add fresh ginger and garlic and cook until fragrant (about 1 minute)
SPICY DAN DAN NOODLES - AHEAD OF THYME
From aheadofthyme.com
5/5 (5)Total Time 14 minsCategory NoodlesCalories 457 per serving
- Prepare the beef: Heat oil in a pan over medium high heat for 1 minute. Add ground beef and cook for 2-3 minutes until the beef turns brown. Add light and dark soy sauce, Chinese cooking wine, brown sugar and black pepper. Stir to combine and cook for 2 minutes to evenly coat the beef with the seasoning and to allow the flavour to infuse into the beef.
- Bring a pot of water to a boil and place wheat noodles inside. Lower heat to medium and boil for 2 minutes, or according to package instructions. Stir occasionally so the noodles don’t stick to the bottom of the pan. Remove noodles with a pasta strainer and set aside. Then blanch cook the bok choy by dipping them into the boiling water for 10 seconds.
- To make the spicy chili sauce, mix together all the sauce ingredients (tahini, black vinegar, light soy sauce, chili oil, sesame oil, garlic, ginger, sugar, and peppercorn powder). Stir well to combine.
- Divide the noodles into 2 bowls. Pour 2-3 tablespoons of sauce over top. Add cooked ground beef and boy choy. Sprinkle with chopped peanuts and green onions. Mix well to fully coat the noodles with the sauce.
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4.5/5 (12)Calories 605 per servingCategory Main
- Roughly chop peanuts and set aside. Cut off the bottom of the bok choy, separate the leaves, and set aside.
- Toast the Sichuan peppercorns in a frying pan until fragrant. Let cool, then add to a mortar and pestle and grind into a fine powder.
- Heat peanut oil in a frying pan over medium-high heat. Add ground pork and fry. When the pork is brown, add Shaoxing wine, and some of the light soy sauce. Fry for 5 – 8 min., or until pork is dark brown, crisp, and dry. Add ya cai and fry for approx. 3 min. more. Remove from heat and set aside.
- Cook noodles according to package instructions, adding bok choy when the noodles are nearly done. Drain, set blanched bok choy aside, and toss the noodles with half the sesame oil so they don’t stick.
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From omnivorescookbook.com
4.9/5 (33)Category Appetizer, MainCuisine ChineseCalories 636 per serving
- Whisk the sesame paste and light soy sauce together in a bowl until fully incorporated. Add the Chinkiang vinegar. Continue stirring until mixed. Then mix in the garlic, green onion, honey, and Sichuan peppercorns.
- Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the pork. Cook and stir until the surface is lightly browned.
- For each noodle bowl, add 1/4 cup of noodle sauce. Add the chili oil according to your taste. Add some noodles, then top with a few spoonfuls of the cooked pork and green veggies. Garnish with peanut crumbles and chopped green onion. Sprinkle with a pinch of toasted ground Sichuan peppercorn, if you like the numbing taste.
15 SPECIAL SICHUAN NOODLES: DAN DAN NOODLES, RAN NOODLES
From travelchinaguide.com
- Chengdu Dan Dan Noodles. Dan Dan Noodles. Chinese Name: 担担面 dàn dàn miàn. Flavor: spicy, salty, numb. If you want to try special noodles in Chengdu, Sichuan Province, Dan Dan Noodles would be a must.
- Yibin Ran Noodles. Chinese Name: 宜宾燃面 yí bīn rán miàn. Flavor: spicy. Ran means burning in Chinese. The name is to say the noodles is so oily that could be burned easily.
- Neijiang Beef Noodles. Chinese Name: 内江牛肉面 nèi jiāng niú ròu miàn. Flavor: numb and spicy. When it occurs to Sichuan noodles, Neijiang Beef Noodles must be mentioned.
- Sweet Noodles. Chinese Name: 甜水面 tián shuǐ miàn. Flavor: sweet, a little spicy. Sweet Noodles are distinguished Sichuan noodles with a sweet taste, because it is seasoned with a special soy sauce, sweet and salty in brownish red color.
- Sichuan Cold Noodles. Chinese Name: 四川凉面 sì chuān liáng miàn. Flavor: salty, numb and spicy. Sichuan Cold Noodles are the best choice to eat in summer when you come to Sichuan.
- Thin Egg Noodles, Guanghan. Chinese Name: 广汉全蛋金丝面 guǎng hàn quán dàn jīn sī miàn. Flavor: salty. To cook Guanghan Thin Egg Noodles, first knead flour into dough with egg liquid instead of water; then press the dough repeatedly with a thick bamboo pole, until the dough become a thin sheet; fold the sheet up and cut it into thin noodles.
- Ta Ta Noodles, Ya’an. Chinese Name: 雅安挞挞面 yǎ ān tà tà miàn. Flavor: numb and spicy; light. Ta Ta Noodles in Ya’an is a kind of handmade wide noodles. The dough is made into sticks first, and the chef would press the stick flat and pull it longer and longer, while beating it on the kneading board.
- Noodles with Beans and Soup, Xuyong. Chinese Name: 叙永豆汤面 xù yǒng dòu tāng miàn. Flavor: light, salty. This kind of noodles can be made into different thickness: some are very thin, some are round, and some are wide.
- Duck and Ginger Noodles, Yibin. Chinese Name: 宜宾姜鸭面 yí bīn jiāng yā miàn. Flavor: spicy. The toppings of this kind of Sichuan noodles is mainly made from tender ginger slices and duck dices, braised beforehand with shallots, garlics, cooking wine and so on.
- Noodles with Stewed Chicken, Yibin. Chinese Name: 宜宾炖鸡面 yí bīn dùn jī miàn. Flavor: umami, salty. Noodles with Stewed Chicken are the traditional Chinese dish, but the one in Yibin, Sichuan is the most famous and tasty.
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