Dan Dan Mein By Sy Recipes

DAN DAN MEIN BY SY

Steps:

• PREPARATION.
• Rinse the chili and spices off the preserved vegetables, cut into small pieces, put in a cup and into a microwave for 30-45 seconds, set aside.
• Toast the sesame seeds in a pan with a little oil, set aside.
• DAN DAN MEIN SAUCE.
• In a bowl add the dark and light soy sauce, rice vinegar, sesame paste, chili oil (optional), sesame oil, granulated sugar, sesame seeds, use a whisk for a smooth sauce, set aside.
• Bring 1 cup of chicken stock to a low simmer, optional add 4 more cups of chicken stock if you are going to serve Dan Dan Mein with a bowl of hot broth.
• In a separate pot add 1 cup of the heated stock and 2 cup of water, bring to a boil, add the already cooked noodles and let cook for about 1-2 minutes, then remove the noodles to a colander and run under cold water to stop the cooking, set aside.
• DIRECTIONS.
• Place the cooled noodles in 4 individual bowls.
• Add in the center, some of the chopped scallions and pistachio/peanut nuts.
• Add the Dan Dan Mein Sauce around the inside perimeter of the bowls.
• Add some of the preserved vegetables and shrimp around the inside perimeter of the bowls as well.
• Serve with a bowl of hot broth on the side (optional).
• Guests can toss the noodles and ingredients in their individual bowl and enjoy!
• NOTE: A second version, is to put the noodles in a bowl and add hot broth, Dan Dan Mein soy sauce paste, ground pork (instead of shrimp) and other spices for a more soupy dish. A good substitute for the Dan Dan Mein soy sauce paste, is to use a jar of Sichuan Spicy Noodle Sauce which can be found in Asian food stores.

DAN DAN MEIN (SPICY SZECHUAN NOODLES)

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.