Dan Dan Mein Szechuan Sesame Sauce Noodles Recipes

Steps:

• Cook the noodles until al dente, then drain and rinse with cold water; drain again and toss with the sesame oil and peanut oil.
• Combine the sauce ingredients and correct seasoning, adding more heat if you wish.
• Toss with the noodles and garnish with green onion and cilantro.
• This is traditionally served cold or at room temperature.

Steps:

• Crush the garlic cloves with the side of a cleaver, then peel and chop coarsely.
• Peel the ginger, then dice finely.
• Place the garlic and ginger into a mortar, add salt, then pulverize with a pestle.
• Add the water to the mashed garlic and ginger mixture, stir until well combined, and set aside.
• Chop the green onions very finely, then measure – you will need 4 tablespoons in total.
• In each of four small bowls, place 1 tablespoon of the garlic-ginger-water mixture, 1 tablespoon of chopped green onions, 2 teaspoons hot chili oil, 1/8 teaspoon ground roasted Szechuan peppercorns, 4 teaspoons Asian roasted sesame paste, 2 tablespoons soy sauce, and ½ teaspoon sugar, and mix well.
• Bring a large pot of water to a rapid boil and cook the noodles according to the directions on the package, until al dente (fresh Chinese noodles usually take from 5 to 10 minutes – don’t overcook).
• Drain, and divide the steaming hot noodles between four plates.
• Each person individually mixes his sauce ingredients together with his noodles.
• For the chili oil: Heat the oil until it is just beginning to smoke.
• Remove from heat, add the hot red pepper flakes, and stir.
• The mixture will foam, and will smell very strong!
• It can be kept for months under refrigeration.

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.

Steps:

• Make the ginger-garlic water.
• Fry the Red-Pepper flakes in oil. This creates smoke if done in a frying pan, so cover it up or else do it with less oil in the microwave. Just buy the pre-made pepper flakes in oil at the Chinese supermarket to save a step.
• Chinese sesame paste (ji ma jiang) or Middle-Eastern tahini sauce is normally used. Peanut butter may be substituted if you can't find sesame paste. It's not the same, but it'll do.
• Pre-ground Szechuan peppercorns *might* be available at the Chinese supermarket. I haven't looked for it because I make it myself. It's called "Hua jiao fen". The peppercorns are called "Hua jiao".
• Each person can assemble their own noodles using the below toppings. A mound of shredded cucumbers makes it even more delicious.
• 1 serving noodles.
• 1-2 tbsp Ginger-Garlic Water.
• 2 tsp chili flake oil.
• 2 tbsp sesame paste.
• 1 tbsp scallions.
• 1 big pinch roasted Szechuan peppercorn powder.
• Add soy sauce, 1/2 tsp black rice vinegar, and sugar to taste. Add one tbsp shredded Szechuan preserved vegetables or a mound of cucumbers. The Szechuan vegetables is the authentic way --.
• Bon appetit or "Duo chi".

Steps:

• Bring 3 quarts of water to a boil, add the noodles, and cook about 5 to 6 minutes, or until near-tender, drain in a colander, rinse lightly to remove the starch, and drain again thoroughly in a colander. Arrange the cooked noodles in the bottom of a large serving bowl.
• Arrange the carrots, bean sprouts, and minced scallion greens in separate concentric circles on top of the noodles. Spoon the Spicy Sesame Dressing on top or serve on the side.
• Spicy Sesame Dressing: Drop the seasonings of the Spicy Sesame Dressing in descending order into the feed tube of a food processor fitted with a steel blade while the machine is running. Mix together to a smooth sauce- it should be the consistency of heavy cream.

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!