DAN DAN NOODLES
A Dan Dan Noodles recipe that's tried, true, and authentic. With this recipe, you can try out this spicy, numbing Sichuan classic at home!
Provided by Judy
Categories Noodles and Pasta
Time 1h30m
Number Of Ingredients 24
Steps:
- To make the chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 325 degrees, and then turn off the heat. Wait 6 - 7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon. Add the crushed red pepper flakes and allow them to steep in the hot oil. It should start smelling fragrant, almost like popcorn. Allow the oil to cool. This makes more chili oil than you'll need, but you'll be glad to have it on hand for use in other dishes. Store in a glass jar and keep refrigerated.
- To make the meat mixture: In a wok, heat a teaspoon of oil over medium heat, and brown the ground pork. Add the sweet bean sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated. Set aside. Heat the other 2 teaspoons of oil in the wok over medium heat, and sautee the sui mi ya cai (pickled vegetables) for a few minutes. Set aside.
- To make the sauce: Mix together all the sauce ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot water, add more Sichuan peppercorn powder, etc.
- To prepare the noodles and veggies: Cook the noodles according to package directions and drain. Blanch the greens in the noodle water, and drain.
- Divide the sauce among six bowls (or four if you want larger servings), followed by the noodles and the leafy greens. Add the cooked pork and sui mi ya cai over the top. Sprinkle with chopped peanuts (optional) and scallions.
- Mix everything together and enjoy!
Nutrition Facts : Calories 512 kcal, Carbohydrate 41 g, Protein 15 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 936 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
DAN DAN NOODLES
Dan Dan noodles have it all! A pile of bouncy, chewy noodles and a meaty, peanutty sauce with flavor for days. My version includes some greenery with baby bok choy, and it's based on a recipe my mom used to make. It's a Chinese Sichuan dish, and it's heavy on the chile oil.
Provided by Molly Yeh
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Heat the neutral oil in a large skillet or wok over high heat. Add the pork, salt and pepper. Using a wooden spoon, break up the pork into smaller pieces and cook until browned and the pork is no longer pink, 5 to 6 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Deglaze with the cooking wine, scraping any brown bits from the bottom of the skillet. Reduce the heat to medium. Add the soy sauce. Stir to combine and cook until fragrant, 20 to 30 seconds. Add the bok choy, season with salt and cook until bright green, the leaves are wilted and the stems are tender, 2 to 3 minutes. Keep warm while you cook the noodles.
- Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook for 1 to 2 minutes. Remove the noodles with a spider or tongs and place directly into the bowl with the Peanut Sauce. Toss to combine, adding 1 tablespoon reserved pasta water at a time, as needed, to reach desired consistency.
- To assemble, plate the noodles. Top with the pork and bok choy mixture. Garnish with a drizzle of the Chile Oil and the chopped peanuts.
- In a large mixing bowl, whisk together the chile oil, peanut butter, soy sauce, rice vinegar, honey and a couple turns of black pepper until smooth. Set aside.
- Heat the oil and Sichuan peppercorns in a small saucepan over medium-low heat until the peppercorns start to sizzle and become fragrant, 2 to 3 minutes. In a small jar, combine the red chile pepper powder and salt. When the oil is hot, pour over the red chile and allow to sit and steep for a few minutes. Set aside.
DAN DAN NOODLES
Provided by Alton Brown
Time 31m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, black vinegar, and chili oil into the bowl of a mini-food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl, cover, and set aside while you prepare the rest of the dish.
- Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook until al dente, 1 to 1 1/2 minutes. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Serve topped with the peanuts and scallions.
CHICKEN DAN-DAN NOODLES
This recipe came from Sunset Magazine, March 2016. My husband and I had a great time making this for dinner - messed up the whole kitchen, but the end result was well worth it ! With a little better planning I bet we can be a little neater next time, because we Will be making this one again.
Provided by lesliecoy
Categories Asian
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring a large pot of water to boil and add noodles, stir to separate and cook until tender, 5 to 8 minutes or according to package instructions. Drain and rinse with cold water.
- Meanwhile, thoroughly mix ginger, garlic, cornstarch, soy sauce, and chicken in a bowl.
- In another bowl, whisk together broth, peanut butter, vinegar, chili garlic sauce,chili oil and sesame oil.
- Heat a large, not nonstick, frying pan over high heat and swirl in canola oil. Add green onions and chicken mixture, stirring to break up the meat, until chicken is lightly browned and no longer pink, 4 to 5 minutes. Add bell peppers and stir for 1 minute. Add the chicken broth mixture, stir until slightly thickened, 2 minutes.
- Add snow peas and noodles to pan. With tongs, toss just until the snow peas are brighter green and noodles are well combined and heated through, 1 to 2 minutes. Add 1/4 cup peanuts and toss. Top with more green onions and remaining peanuts and serve with more green onions and remaining peanuts and serve with more chili garlic sauce and chili oil.
- Note: we did not add the peanuts to the dish while cooking, instead added the chopped peanuts to the plated dish along with the green onions at the table as desired.
Nutrition Facts : Calories 711.3, Fat 37.4, SaturatedFat 6.4, Cholesterol 121, Sodium 1102.7, Carbohydrate 62, Fiber 7.6, Sugar 7.6, Protein 36.2
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