Dan Dan Noodles With Pickled Mustard Greens Recipes

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DAN DAN NOODLES WITH PICKLED MUSTARD GREENS



Dan Dan Noodles With Pickled Mustard Greens image

These aromatic dan dan noodles in a spicy soy-based sauce are wildly popular at South Beauty. A small bowl of them will customarily arrive at the end of a meal-especially in the summer when, paradoxically, eating chile-laden foods is thought to help you feel cooler. Choose noodles that have a firm, chewy texture. This wonderful recipe is from Susanna Foo.

Provided by NcMysteryShopper

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

3 tablespoons soy sauce
1 tablespoon brandy or 1 tablespoon whiskey
1 teaspoon hoisin sauce
1 teaspoon cornstarch
1/4 lb ground pork
1 tablespoon asian sesame paste
1 teaspoon balsamic vinegar
1 tablespoon chili oil
1 teaspoon sesame oil
1 garlic clove, minced
1 cup chicken stock or 1 cup low sodium chicken broth
1 tablespoon vegetable oil
4 heads baby bok choy, quartered lengthwise
1/2 lb fresh linguine or 1/2 lb spaghetti
2 tablespoons minced chinese pickled mustard greens (optional)
2 scallions, white parts only, minced

Steps:

  • Bring a large saucepan of water to a boil. In a small bowl, mix 1 tablespoon of the soy sauce with the brandy, hoisin sauce and cornstarch. Blend the mixture into the ground pork.
  • In a small bowl, whisk the sesame paste with the vinegar and the remaining 2 tablespoons of soy sauce until smooth. In a small saucepan, heat the chili and sesame oils. Add the garlic and cook over high heat for 30 seconds. Add the sesame paste mixture and simmer for 1 minute. Add the stock and simmer over low heat, stirring occasionally, until reduced slightly, about 3 minutes.
  • In a small skillet, heat the vegetable oil. Add the seasoned ground pork and cook over moderately high heat, breaking up the meat with a spatula, until cooked through, about 3 minutes. Cover the skillet and remove from the heat.
  • Add the bok choy to the boiling water and cook until bright green, about 10 seconds. Using a slotted spoon, transfer the bok choy to 4 small bowls. Cook the noodles in the boiling water until al dente, about 3 minutes. Drain well and transfer to the bowls. Pour the sauce over the noodles and spoon the ground pork on top. Garnish with the pickled mustard greens and scallions and serve.

Nutrition Facts : Calories 170, Fat 11.4, SaturatedFat 3, Cholesterol 22.3, Sodium 904.9, Carbohydrate 6, Fiber 0.8, Sugar 2.4, Protein 8.6

DAN DAN MIAN (DAN DAN NOODLES)



Dan Dan Mian (Dan Dan Noodles) image

Dan dan noodles or dan dan mian are popular Sichuan street snack is named after the bamboo shoulder pole used to carry it.

Provided by Cecilia Chiang

Yield Serves 6-8 as part of a Chinese meal and 4-6 as a lunch, snack, or side dish

Number Of Ingredients 16

2 Tbsp. peanut oil
2 Tbsp. peeled, minced fresh ginger
2 Tbsp. minced garlic
¼ cup finely chopped green onions
½ lb. ground pork
¼ cup (about 1 oz.) finely chopped zha cai
2 Tbsp. Shaoxing wine
3 cups hot chicken broth
2 Tbsp. plus 1 tsp. soy sauce
2 tsp. chili oil
¼ tsp. Chinkiang black vinegar or good-quality balsamic vinegar
1 lb. fresh extra-thin (1/16-inch) Chinese noodles
2 cups cold water
1½ lb. spinach, blanched 5 second and drained for garnish
⅓ cup chopped unsalted roasted cashew nuts or peanuts, for garnish
½ tsp. toasted ground Sichuan peppercorns

Steps:

  • Heat a large wok over high heat until a bead of water dances on the surface and then evaporates. Add the peanut oil and swirl to coat the pan. Add the ginger, garlic, and green onions and cook, stirring, just until fragrant. Add the pork and the preserved vegetable and stir until the meat loses its raw color, about 1 minute. Add the wine and cook for a few seconds to evaporate the alcohol and then add ½ cup of the chicken broth, soy sauce, chile oil, and vinegar. Bring the liquid to a boil and remove from heat.
  • Bring a large saucepan of water to a boil. Remove the noodles from their packaging and fluff the strands to separate. Add the noodles to the boiling water. Let the pot come back up to a boil, then add the 2 cups cold water. Bring to a boil again and immediately drain the noodles. Shake the colander to drain the noodles well and then divide the noodles between the individual serving bowls.
  • Top each serving of noodles with some spicy pork mixture and ladle over a bit of the remaining hot chicken broth. Place some of the blanched spinach on one side of the noodles and sprinkle with the chopped nuts and a little ground Sichuan peppercorns. Serve immediately.

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2013-12-27 Add the bok choy to the boiling water and cook until bright green, about 10 seconds. Using a slotted spoon, transfer the bok choy to 4 small bowls.
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  • Bring a large saucepan of water to a boil. In a small bowl, mix 1 tablespoon of the soy sauce with the brandy, hoisin sauce and cornstarch. Blend the mixture into the ground pork.
  • In a small bowl, whisk the sesame paste with the vinegar and the remaining 2 tablespoons of soy sauce until smooth. In a small saucepan, heat the chili and sesame oils. Add the garlic and cook over high heat for 30 seconds. Add the sesame paste mixture and simmer for 1 minute. Add the stock and simmer over low heat, stirring occasionally, until reduced slightly, about 3 minutes.
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