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.
HOT AND SPICY SZECHUAN NOODLES (DAN DAN MIAN)
This recipe, from "Authentic Recipes from China", is just sensational! While I wouldn't classify it as hot, just gently warm, we didn't add any extra chili oil just because the flavours as written were so perfect. You know you're onto a winner when DH eats a portion for 3 people!
Provided by currybunny
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 692.2, Fat 22.9, SaturatedFat 6.4, Cholesterol 44.5, Sodium 3309.2, Carbohydrate 91.6, Fiber 5.5, Sugar 2.6, Protein 27.9
DAN DAN MIAN - SICHUAN SPICY NOODLES
I wouldn't classify it as burning, but it was pretty tasty! The original recipe from here: http://appetiteforchina.com/recipes/dan-dan-mian-sichuan-spicy-noodles calls for waaaay too much salt. On top of the salt in the soy sauce and chicken stock, it says to add 3 whole teaspoons. I only added 2 and if I make it again, I'll only put in 1/2tsp. The recipe below reflects this.
Provided by Andrew Mollmann
Categories One Dish Meal
Time 25m
Yield 5 bowls, 5 serving(s)
Number Of Ingredients 14
Steps:
- Combine pork and soy sauce in a small bowl and mix well.
- Heat a wok or large skillet until hot. Stir-fry, stirring with a spatula to break it into small pieces. When the pork is lightly browned, about 3 minutes, remove and set aside.
- Bring a large pot of water to boil. (This will be for the noodles.) While the water is heating, go to the next step.
- Reheat the wok (add oil if needed) and stir-fry the garlic, ginger, and onions until aromatic, about 1 minute.
- Add peanut butter, soy sauce, chilli oil, sesame oil, Sichuan pepper, salt, and chicken stock and simmer for 5 to 7 minutes.
- Meanwhile, when the pot of water has come to boil, toss in noodles and cook according to package directions. Drain well.
- To serve, divide noodles into individual bowls or put them all into a large bowl for sharing. Ladle the sauce on top, top with pork and chopped peanuts, and serve while hot.
Nutrition Facts : Calories 509.1, Fat 17, SaturatedFat 3.6, Cholesterol 40.4, Sodium 2219.8, Carbohydrate 60.5, Fiber 5.1, Sugar 2.5, Protein 29.3
DAN DAN MEIN (SPICY SZECHUAN NOODLES)
There are two versions of the origin of this name. "Dan Dan" is onomatopoetic for "clap clap" and supposedly refers to the noise made by street vendors in Szechuan as they hawk this tasty snack. Dandan are wooden buckets, one on each end of a pole carried across the shoulders, from which vendors sell Dan Dan Mein in the streets of Chengdu. This recipe is adapted from Mrs Chiang's Szechuan Cookbook. It calls for Szechuan peppercorns, called "huajiao" ("flower pepper") in Chinese, and these are what give Szechuan food its distinctive taste. They can be found in Chinese specialty groceries. Do not substitute with black peppercorns, cayenne pepper or red chili peppers. Furthermore, do not substitute Middle Eastern tahini paste for the rich Chinese toasted sesame paste. The two are not interchangeable, although peanut butter is an acceptable alternative in this recipe. For the hot chili oil, use a commercial brand, mince any good dried red chilies, or make you own as follows.
Provided by Daydream
Categories Japanese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
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 dont 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.
Nutrition Facts : Calories 753, Fat 48.6, SaturatedFat 7.3, Sodium 1444.6, Carbohydrate 72.6, Fiber 5.9, Sugar 2.5, Protein 11.7
DAN DAN MIAN (SICHUAN NOODLES W/SPICY PORK SAUCE)
Make and share this Dan Dan Mian (Sichuan Noodles W/Spicy Pork Sauce) recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat peanut oil in a 14 inch wok or large skillet over high heat.
- Add preserved vegetables and cook, stirring constantly, until fragrant (30 seconds). Add pork and cook, stirring and breaking up meat into small pieces, until browned (2-3 minutes).
- Remove from heat and stir in chile oil, soy sauces, vinegar, rice wine, ground peppercorns, and scallions. Set sauce aside.
- While stir-frying, bring a large pot of salted water to a boil. Cook noodles until tender (7-9 minutes). Drain noodles and divide between 4 large serving bowls. Divide sauce over noodles.
Nutrition Facts : Calories 144.9, Fat 12.8, SaturatedFat 3.4, Cholesterol 20.4, Sodium 771.2, Carbohydrate 1.3, Fiber 0.3, Sugar 0.4, Protein 6.3
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