DANDAN NOODLES HONG KONG STYLE (NOODLES IN SPICY SICHUAN PEANUT SAUCE)
Yield 4 4
Number Of Ingredients 19
Steps:
- 1. Place 4 tbsp. of DanDan noodle sauce (A) in bowl. Then add DanDan noodle sauce (B). 2. Cook noodles in pot of boiling water until done. Drain and rinse. Mix with a little sesame oil to prevent noodles sticking together. 3. Mix beef with marinade and allow to stand for ten minutes. Then sauté in a little hot oil in a wok or frying pan. 4. Divide noodles into bowls with sauce A & B and toss well. Add a portion of beef to each bowl, sprinkle peanuts and green onion on top and serve.
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
SPICY SICHUAN NOODLES
This recipe for spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a weeknight, yet loaded with complex flavors and textures.
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a wok or heavy skillet over medium heat. Add the peppercorns and stir-fry for about 5 minutes until they brown slightly and start to smoke. Remove them from the heat and allow them to cool, then grind them. Set aside.
- Combine the pork, 1 tablespoon of the soy sauce and 1 teaspoon of the salt and mix well. Heat a wok or skillet, add the oil and when the oil is hot, deep-fry the pork, stirring it with a spatula to break up the pieces. When the pork is crispy, about four minutes, remove it with a slotted spoon and drain it on paper towels.
- Pour off all but two tablespoons of the oil. Put a pot containing 3 to 4 quarts of water on the stove and bring to a boil.
- Reheat the wok with the remaining oil and stir-fry the garlic, ginger and scallions for 30 seconds, then add the sesame paste, the remaining soy sauce and salt, the chili oil and chicken stock. Simmer for four minutes. Return the pork to the pan and stir.
- Cook the noodles in the boiling water two minutes if they are fresh, five minutes if they are dried (if using spaghetti, cook according to package directions). Drain in a colander. Transfer them to a serving bowl or individual bowls. Ladle on the sauce and top with the fried pork mixture. Sprinkle with the ground Sichuan peppercorns and serve.
Nutrition Facts : @context http, Calories 1109, UnsaturatedFat 61 grams, Carbohydrate 69 grams, Fat 82 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 16 grams, Sodium 799 milligrams, Sugar 4 grams, TransFat 0 grams
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- 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.
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