Spicy Chinese Noodles in Sichuan, China | Enter Noodle Heaven 2
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Chinese noodles are said to be the best in the north of China, but I've found some amazing noodles here in Sichuan, in Southern China. In Sichuan province, there is a large variety of different noodles to try. One of my favourite, even more so than the internationally famous Dan Dan noodles (dan dan mian 担担面) is the mixed sauce noodles with cowpeas, the jiangdoumian 豇豆面, they are top notch. Some of them are like Chinese street food, while others are in restaurants. Most of them are good.
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I found this place in Chengdu after biking around one night in search of the best noodles with a hungry stomach. I love watching the local Chinese cooking and getting to taste the noodles afterwards brings so much joy. Chinese cuisine is so diverse, and noodles are one of the staples. Each recipe is different, and in Chengdu, Sichuan, I've come to love noodles more than rice or even many of the stir fried dishes. There is beef noodle soup, dan dan noodles, dry chili paste mixed sauce noodles, spare rib noodles, sweet potato noodles with intestine, and a lot of them are really spicy. There are also many hand pulled noodle joints and blade-sheared noodles as well.
The name and address for this local noodle joint is:
Name: 廖老幺杂酱面(Liào lǎo yāo zá jiàng miàn)
Address: 金鹏街12号 (Jīnpéng jiē 12 hào)
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My name is Trevor James and I'm a hungry traveler and Mandarin learner that's currently living in Chengdu, Szechuan, China, eating up as much delicious .
I enjoy tasting and documenting as many dishes as I can and I'm going to make videos for YOU along the way! Over the next few years, I'm going to travel around the world and document as much food as I can for you! I love delicious food! This channel will show you real Chinese food and real local food, not that stuff they serve in the Buzzfeed challenge.
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The BEST Dan Dan Mian Authentic Dan Dan Noodles Recipe
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Ingredients
For the Pork
1/2 lb ground pork, beef, chicken or crumbled tofu
1 tbsp chopped garlic (approximately 3 cloves garlic)
1 tsp chopped ginger
1 tbsp soy sauce
1tbsp shaoxing wine, dry sherry or rice wine
pinch of black pepper
1 tbsp cooking oil
2 oz Chinese preserved mustard green, chopped (You can omit this or substitute with any pickled mustard green or kimchi - after washing)
For the Sauce
1 tsp chopped garlic (approximately 2 cloves garlic)
2 tbsp tahini (preferred made with toasted sesame seeds) or peanut butter
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
3 tbsp chili oil with chili flakes
1 to 3 tsp toasted and grinned Sichuan peppercorns *
1/2 tbsp sugar
For Assemble
2 portions fresh egg noodles or spaghetti
handful of yu choy, bok choy, napa cabbage or any green leafy vegetables
3 Tbsp sauce (approximately half of the sauce)
1/4 cup hot chicken or veggie broth
green onion chopped
crushed peanuts or sesame seeds for garnish
Dan Dan Noodles | A Basic Chinese Dish
Dan dan noodles are a quick street food snack whipped up at speed for folks in Sichuan. Here’s our version, but feel free to get creative and tweak the recipe to your taste.
Recipe:
This is part of our series “A Basic Chinese Dish,'' where we teach you how to cook classic, simple dishes from China.
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Producer: Clarissa Wei
Videographer: Kaley Emerson and Laticia Fan
Editor: Blue Lam
Mastering: Victor Peña
Special Thanks: Allissa Tai
#recipe #how to #chinesefood
Dan Dan Noodles| Street Food Style Spicy Sichuan Noodles| Amazing flavor and very easy to make.
Dan Dan or Dan Dan Mian noodles- not for the faint of heart. Its fiery, spicy, but sooo good!! It started out as a street food in Sichuan. Street hawkers used to carry the noodles on a bamboo pole (Dan) from which the dish got its name. There were two baskets attached to the pole, one holding the ingredients, the other holding the cookware. It’s a very easy dish to make which has a complex flavor. It will shock your tastebuds.
Ingredients-
½ lb ground chicken
1 portion wheat noodle/any noodle/spaghetti
3 tsp pickled mustard green. Ideally it’s a must for this dish.
1 tsp sesame oil
Handful Yu Choy or your fav leafy greens
¼ cup hot chicken or veggie stock
For sauce
1 tsp Sichuan peppercorn, grounded using mortar n pestle/ blender (use black peppercorn if not available)
2 tsp tahini
2 tsp soy sauce
1 tsp dark soy sauce
1 tsp black rice vinegar (optional)
3 tsp chilli oil
1 tsp brown sugar
¼ tsp minced garlic
To marinate ground chicken
1 tsp minced garlic
½ tsp grated ginger
1 tsp soy sauce
¼ tsp salt n Sichuan pepper mix (salt n pepper will do too)
Step 1 – Toasting and grinding the Sichuan peppercorn
Toast 1 tsp peppercorn on high heat for min. Transfer to a mortar n pestle and grind it a powder. You can use a electric grinder too.
Step 2 – Making the sauce
Add 2 tsp tahini, 2 tsp soy sauce, 1 tsp dark soy sauce, 1 tsp black rice vinegar (optional), 3 tsp chilli oil , 1 tsp brown sugar, ¼ tsp minced garlic in a bowl and mix well. I used my favorite chilli oil which has Sichuan peppercorn in it and chilli flakes. It is store bought. There are Chinese sesame paste available in stores. I had middle eastern Tahini at home so just used it instead.
Step 3 – Marinating the ground chicken
Marinate the ground chicken with 1 tsp minced garlic, ½ tsp grated ginger, 1 tsp soy sauce, ¼ tsp salt and Sichuan pepper mix (salt n pepper will do too). I had made this salt and Sichuan pepper mix for my Salt n Pepper Shrimp previously. You just use salt and pepper too as I mentioned. There’s no need to marinate the ground chicken for long.
Step 4 – Cooking the ground chicken
Heat 1 tsp sesame oil on hi heat. We are looking for a crispy texture on the ground chicken. So cook it till its very dry and you get the texture. When its done, add 3 tbsp pickled mustard green and cook for 30 secs. It’s a must for this dish for its distinct flavor. However if you don’t have it just use some leafy greens and add 1 tsp vinegar. Leave everything in the pan
Step 5 – Preparing the noodles
I used wheat noodles. You can use type of noodles or spaghetti. There are also special Dan Dan noodles available in the market. Follow the directions on the package to boil your noodles. Right before its done add some leafy greens. I used Yu Choy. There’s no need to strain anything. We will transfer the noodles and the greens directly from the pot.
Step 6 – Final step
In a serving bowl, add the sauce mix. Then add the noodles right from the pot. Add ¼ cup of hot chicken or veggie stock. It will add more flavor and keep the noodles loose. Add the greens, then add the cooked ground chicken. Now its all about mixing everything in to get the flavors out. I was out of sesame seeds and scallions. You can use it to garnish. It tasted fantastic anyway, soo spicy but soo good !!!
#DanDanNoodles #SpicySichuanNoodles #SpicyNoodles #MadeFromScratch
How To Make Spicy Dan Dan Noodles
Simone Tong of Little Tong Noodle Shop in NYC makes Mala Dan Dan Mixian, a traditional ground pork noodle dish that features tingling, spicy Sichuan peppercorn. Simone adds her twist to this recipe by serving it with rice noodles and adding pickled yellow mustard seeds.
Simone starts by pickling mustard seeds and celery, then chops and dresses peanuts, which provide different textures for the dish. While the rice noodles cook in boiling water, she starts on the soul of the dish: the dan dan. Simone heats up oil in a pan and adds ground pork, breaking it into small pieces, and mixes in Shaoxing wine (Chinese cooking wine), Pixian doubanjiang (fermented fava bean paste), and chili powder. She drains the noodles and continues to flavor the dan dan mixture, adding Sichuan peppercorn, sugar, white pepper, Lao Gan Ma (Chinese chili crisp), oyster sauce, dark soy sauce, and zha cai (pickled mustard plant stem). Simone finishes the dish with scallions, ginger, and garlic, and layers the dan dan mixture over the rice noodles. Finally, she tops the dish with pickled mustard seed, pickled celery, chopped peanuts, pea shoot tendrils, and chili oil.
Check out the recipe here:
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Homemade Dan Dan Noodles | Traditional Sichuan Dan Dan Mian
Hi Friends! I'm so excited to be sharing my childhood favorite noodle dish - Dan Dan Noodles!!! Yes this classic Sichuan recipe is HERE! Dan Dan Noodles originated in Chengdu in the late 1800s and it is a world famous noodle dish now! The delicious chili oil and pork toppings make this noodle so irresistible! So I hope you give this traditional recipe a try and I guarantee that you'll enjoy it so much! Cheers!!
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Ingredients:
Pork topping:
ground pork 250g or 1/2 lb
ya cai (Sichuan pickled vegetable) 100g (purchase link: )
star anise 1 (purchase link:
cooking wine 2 tbsp (purchase link:
cooking oil 1tbsp
Soup base:
soy sauce 1 tbsp (purchase link:
vinegar 1 tbsp (purchase link:
salt 1/4 tsp
ground peppercorn 1/4 tsp (purchase link:
sesame oil 1 tbsp (purchase link:
chili oil 2 tbsp
sesame paste 1 tsp (purchase link:
noodle water 1/2 cup
topping:
chopped green onion
crushed roasted peanuts
optional vegetable:
bok choy or spinach
Want more delicious Sichuanese bites? Check out my other videos:
Kung Pao Chicken:
5-Minute Chili Oil Recipe:
Spicy Lao Gan Ma Chili Crisp:
Lao Gan Ma Recipe:
Authentic Mapo Tofu from Sichuan:
Sichuan Baby Taro Chicken Stew:
Sichuan Green Beans Stir Fry:
#dandannoodles #tantanmen #sichuanfood