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 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 NOODLES
Taking the time to make your own fragrant chile oil is worth it in this spicy Sichuan noodle dish. The recipe yields more oil than you need for this dish; save it to drizzle on eggs, rice dishes or anything else that needs a little kick.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the chile oil: Heat the oil, Sichuan peppercorns, cinnamon stick and star anise in a small pot over medium-low heat until it reaches 325 degrees F, then remove from the heat and let sit for 5 minutes. Remove the peppercorns, cinnamon stick, and star anise with a slotted spoon and discard, then stir in the crushed red pepper flakes. Set the oil aside to cool.
- For the sauce: Whisk together the soy sauce, sesame paste, sugar, five-spice powder, Sichuan peppercorns, garlic and 1/4 cup of the chile oil in a medium bowl. Whisk in 1/3 cup hot water and set aside.
- For the noodles: Bring a large pot of water to a boil. Cook the noodles according to the package directions, adding the bok choy, if using, for the last minute of cooking time. Drain in a colander and rinse well under cold running water to stop the cooking process. Toss the noodles with 1 teaspoon of the reserved chile oil and set aside.
- Heat 3 tablespoons vegetable or peanut oil in a seasoned wok over high heat until shimmering. Add the pork and cook, stirring and breaking it up with a spoon, until it is browned, about 5 minutes. Add the Shaoxing wine, hoisin sauce and dark soy sauce and cook until all the liquid is evaporated and the pork is crispy, about 3 minutes. Add the sui mi ya cai, if using, and cook until it starts to sizzle, about 2 minutes. (Otherwise, remove from the heat after the pork is crispy.) Remove from the heat and add the reserved noodles and sauce to the wok, tossing well to coat. Place in a serving bowl, top with scallions and serve immediately.
DAN DAN NOODLES
Provided by Alton Brown
Time 31m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, black vinegar, and chili oil into the bowl of a mini-food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl, cover, and set aside while you prepare the rest of the dish.
- Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook until al dente, 1 to 1 1/2 minutes. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Serve topped with the peanuts and scallions.
DAN DAN NOODLES
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Make the noodles: Bring a large pot of salted water to a boil. Add the noodles, stir and cook until al dente, 2 to 4 minutes. Drain, then rinse under cold water and transfer to a bowl. Drizzle with 1 teaspoon sesame oil and toss to coat.
- Heat a wok or large skillet over high heat until smoking and add the peanut oil. Add the ginger, chiles and garlic and stir-fry 30 seconds; add the ground beef and cook, breaking up the meat with a spatula, until browned, 2 to 3 minutes.
- Combine the tahini and the remaining 1 teaspoon sesame oil in a small bowl. Add the cornichons to the wok. Stir in the tahini mixture, soy sauce, rice wine, vinegar and ground peppercorns; cook until the beef begins to crisp, 2 to 3 more minutes. Season with white pepper and remove from the heat.
- Prepare the toppings: Bring the chicken broth to a boil in a medium saucepan over medium heat. Combine the chili oil, sesame oil, soy sauce, ground peppercorns and chiles in a small bowl.
- Divide the noodles among bowls and sprinkle the beef mixture evenly over each. Pour the hot broth over the noodles; top with the chili oil mixture, scallions and cilantro.
SHORTCUT DAN-DAN NOODLES
This quick version of the Chinese dish employs instant ramen noodles. Pickles stand in for traditional fermented greens and the brine replaces the sugar that is usually in the recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Cook the ramen noodles according to the package instructions. Drain, rinse well under cold water., then drain again Set aside.
- Heat 2 tablespoons of the vegetable oil in a large skillet over high heat until shimmering. Add the ground pork and 2 teaspoons of the ginger and cook, breaking up the pork with a wooden spoon, until lightly browned, about 3 minutes. Add 2 tablespoons of the soy sauce, the chopped pickles, 3 tablespoons of the pickle brine, and 1/4 cup water. Cook, scraping up any browned bits from the bottom of the skillet, until the liquid evaporates from the skillet and the pork begins to brown again, about 4 minutes. Remove from the heat.
- Whisk 1/4 cup water with the remaining 4 tablespoons soy sauce, 3 tablespoons pickle brine, 2 tablespoons vegetable oil, the hot sesame oil and the remaining 1 teaspoon ginger in a large bowl until well combined. Add the noodles and toss to coat. Top with the pork, toss to combine and serve immediately.
DANDAN NOODLES
This low-calorie Chinese dish uses turkey thigh mince, garlic and ginger - scatter over crushed peanuts before serving for added crunch
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 14
Steps:
- Bring a large pan of water to the boil. Heat the sesame oil in a wok or large frying pan. Once really hot and almost smoking, throw in the garlic, ginger and crushed Sichuan peppercorns. Cook, stirring, for 30 secs. Add the mince and stir, breaking it up as you do. Cook the mince over a high heat for 10-12 mins until all the liquid has evaporated and it's becoming crisp here and there - don't worry if it sticks to the wok a little, just keep stirring.
- Meanwhile, cook the noodles in the boiling water following pack instructions, adding the pak choi for the final 2 mins. Drain, reserving the cooking water, then run under cold water to stop the noodles sticking.
- To make a sauce, combine the peanut butter, chilli bean sauce, 3 tbsp of the soy sauce and 2 tbsp of the Shaohsing in a small pan. Add 300ml of the reserved cooking water, bring to a simmer and reduce for 5 mins. Once the mince is cooked, stir through the remaining soy sauce and Shaohsing. Pour the sauce into 4 shallow bowls, top with the noodles and pak choi, then spoon over the mince. Scatter over the peanuts, spring onions, coriander, and more crushed Sichuan peppercorns for an extra kick.
Nutrition Facts : Calories 385 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.9 milligram of sodium
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