How To make Spicy Sichuan Noodles (Dan Dan Mian)
1/2 lb Ground pork
1 tb Dark soy sauce
1 ts Salt
1 c Peanut oil
3/4 lb Chinese thin egg noodles
-(fresh or dry) 3 tb Finely chopped garlic
2 tb Finely chopped ginger
5 tb Finely chopped scallions
2 tb Sesame paste
-=OR=- peanut butter 2 tb Dark soy sauce
2 tb Chili oil
2 ts Salt
1 c Chicken stock
1 tb Sichuan peppercorns
-(roasted and ground) COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well. Heat a wok or saute pan until it is hot. Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces. When the pork is crispy and dry, about 4 minutes, remove it with a slotted spoon and drain on paper towels. Pour off the oil, leaving 2 tablespoons in the wok. Reheat the wok and add the garlic, ginger and scallions, and stir-fry for 30 seconds. Then add the sesame paste, soy sauce, chili oil, salt and chicken stock and simmer for 4 minutes. Cook the noodles in a large pot of boiling water for 2 minutes if they are fresh or 5 minutes if they are dried. Drain the noodles well in a colander. Divide them into individual bowls or put in large soup tureen. Ladle on the sauce.
How To make Spicy Sichuan Noodles (Dan Dan Mian)'s Videos
How to Make Dan Dan Mian with Jet Tila | Ready Jet Cook | Food Network
If you're not drooling looking at these Dan Dan Noodles, we're gonna need to have a talk ???????? Jet walks you through every step of making his take on this dish from the Sichuan province of China! #ReadyJetCook
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Dan Dan Mian
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 25 min
Active: 15 min
Yield: 4 servings
Ingredients
Sauce:
4 tablespoons (60 milliliters) Chinese sweet soy sauce
4 tablespoons (60 milliliters) Chinese light soy sauce
1 to 2 tablespoons (15 to 30 milliliters) sambal chile sauce
2 teaspoons (10 milliliters) Chinese black vinegar
1/2 teaspoon Sichuan peppercorn powder
1 tablespoon (15 milliliters) tahini
Noodles:
2 tablespoons (30 milliliters) vegetable oil
2 tablespoons (30 grams) fresh ginger, thin sliced
2 tablespoons (30 grams) garlic, minced
1 pound (500 grams) ground pork
4 tablespoons (60 grams) Tianjin preserved vegetable, rinsed
3 tablespoons (45 milliliters) sherry
1 cup baby spinach
3 scallions, green parts only, thinly sliced
8 ounces (500 grams) Chinese dry wheat noodles
Directions
For the sauce: Combine all sauce ingredients in a small bowl and reserve.
Boil 3 quarts of water in a 6-quart pot. Cook the noodles for about 10 minutes or until al dente, rinse and drain well in a colander. Place the noodles in a large serving bowl.
Heat the vegetable oil in a wok over high heat. When you see wisps of white smoke, add the garlic and ginger. Add the pork, breaking it up and tossing for 2 to 3 minutes until brown and almost cooked through. Add the preserved vegetable to the wok and stir-fry for 30 seconds. Deglaze the pan with sherry and add baby spinach, cooking until wilted. Then add the reserved sauce. Stir-fry folding constantly for 1 more minute or until pork is fully cooked.
Pour the meat sauce over the noodles and top with scallions and Sichuan peppercorn powder.
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How to Make Dan Dan Mian with Jet Tila | Ready Jet Cook | Food Network
Dan Dan Noodles (Spicy Sichuan Noodles)
Softly coated in a glistening chili oil, these tender Dan Dan Noodles are pleasantly filling and tastily rewarding to dine on. #dandannoodles
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Dan Dan Noodles
Find the full written recipe on my IG! @cj.eats_
How to Make Dan Dan Mian (Sichuan Noodles with Chili Sauce and Pork)
Test cook Lan Lam and host Bridget Lancaster teach viewers how to prepare Dan Dan Mian (Sichuan Noodles with Chilli Sauce and Pork).
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Authentic Dan Dan Noodles From Scratch (四川担担面)
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Today we are making Dan Dan Noodles. It is a Sichuan classic and I think it is the most delicious and flavorful noodle dish. I will be showing you how to make it from scratch and how to make it authentic as well. So, let’s get started.
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INGREDIENTS FOR THE HOMEMADE EGG NOODLES (Enough to make 6 portions)
450g (1lb) of high gluten flour (bread flour, dumpling flour, or noodle flour)
30-60 grams (1-2oz) of high gluten flour to adjust the water and flour ratio
80-110g (3-4oz) of water
1 tsp of salt
2 whole eggs
1/2 cup of cornstarch to prevent stickiness
INGREDIENTS FOR THE GROUND PORK SAO ZI (臊子)
400g (14 oz) of ground pork (preferably 50% fat)
1.5 tsp of oil
2 cloves of garlic
black pepper to taste
2.5 tbsp of Chinese cooking wine (Amazon Link:
1.5 tsp of soy sauce (Amazon Link:
1/2 tbsp of sweet bean paste (Amazon Link:
INGREDIENTS FOR THE SICHUAN HOT CHILI OIL (油泼辣子)
2.5 cup of cooking oil (seasoned with scallion, ginger, garlic, cinnamon, star anise, bay leaves)
2 tsp of Sichuan peppercorn powder (Amazon Link:
1 cup of chili flake (Amazon Link:
1/4 cup of sesame seeds (Amazon Link:
1 tsp of salt
INGREDIENTS FOR THE SESAME PASTE (芝麻酱)
1 tbsp of pure peanut butter (Amazon Link:
1 tbsp of sesame paste (Amazon Link:
2 tbsp of sesame oil (Amazon Link:
INGREDIENTS TO ASSEMBLE 1 PORTION OF DAN DAN DAN NOODLES
1.5 tsp of sesame paste
2-4 tbsp of Sichuan chili oil
1/2 tsp of Sichuan peppercorn powder (Amazon Link:
2 tbsp of soy sauce (Amazon Link:
1 tbsp of Chinese black vinegar (Amazon Link:
1/4 of sugar
1 clove of garlic
4-5 tbsp of stock or water
1 portion of noodles
Green vegetables
1 tbsp of Ya Cai (Amazon Link:
3 tbsp of Sao Zi
Toasted and crushed peanut
Scallion
Spicy Sichuan Noodles | Dandan noodles | wa's Kitchen
This is a noodle bowl without soup but you still get to mix them in a spicy sauce. It is a nice alternative to Dan Dan noodles, and if you keep the chili outside you can even share it with the kids. Check out the detailed recipe on our website :
Ingredients : for 5 people
For the chili oil
- 5g dried red chili peppers - chopped
- 1 star anise seed
- 3g sichuan peppercorn
- 1 cinnamon stick
- 50g vegetable oil
- 1 tbsp korean red chili pepper flakes
For the meat mixture
- 2 tbsp vegetable oil
- 350g ground beef
- 2 garlic cloves - finely chopped
- 80g zha cai - finely chopped
- 1 tbsp white wine or cooking sake
- 1 tbsp sweet bean sauce / Tian mian jiang
- 1 tbsp shaoxing wine (or white cook wine or cooking sake
- 1 tbsp chili oil (optional)
- 1 tsp soy sauce
- 1 tsp brown sugar
- 1 tsp sichuan peppercorn oil
- 1/2 tsp sichuan peppercorn powders - or dash of pepper
- 1/2 tsp ginger powder
For the sauce
- 1 tbsp vegetable oil
- 2 garlic cloves - finely chopped
- 1 dried red chili peppers (optional)
- 2 tbsp sesame paste (30g)
- 5 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp chili oil - optional
- 1 tbsp shaoxing wine (or cooking sake
- 1 tsp weipa or gara soup
- 2 tsp sichuan peppercorn oil or 1tsp sichuan peppercorn powder
- 500g water
- dried egg noodles for 5 people
- 1 small bunch leafy greens vegetables as your choice - roughly chopped (spinach, garlic chives common bean, scallion, etc...)
NOTE : If it is difficult to get those noodles, then use Barilla Capellini No. 1. When you cook pasta in boiling water, just add 1 tbsp of baking soda (1 tbsp baking soda per 1 liter of water). The pasta will turn more Ramen-like, and that's all you need to do. It is quite helpful when you are busy :-)
Music used
Road Less Travelled by Jonny Easton
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