Dan Dan Sesame Noodles Recipes

DAN DAN NOODLES

Steps:

• Mix all ingredients except oil and chicken stock. Then gently stir in oil and stock - oil should be sitting on surface. Set aside.
• Mix together hoisin, soy, Chinese wine and five spice ("Sauce").
• Heat oil in a skillet or wok over high heat. Add pork and cook, breaking it up as you, until it changes from pink to white. Add Sauce and cook for 1 minute, then transfer into a bowl.
• Return skillet to stove, reduce to medium heat. Add oil into middle of skillet.
• Add Sui mi ya cai and stir for 30 seconds, just to warm through. Set aside.
• Bring a large pot of water to the boil. Cook noodles per packet directions.
• Add choi sum for last 1 minute of cooking.
• Drain.
• Ladle 1/4 of Dan Dan Sauce into a bowl. Pile in noodles, top with pork and Sui mi ya cai. Place choi sum on side.
• Sprinkle with peanuts and green onions and serve.
• To eat, mix it all up to coat the noodles well with Sauce, then devour!

DAN DAN NOODLES

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!

DAN-DAN NOODLES

Steps:

• For the chile oil: Heat the oil, Sichuan peppercorns, cinnamon stick and star anise in a small pot over medium-low heat until it reaches 325 degrees F, then remove from the heat and let sit for 5 minutes. Remove the peppercorns, cinnamon stick, and star anise with a slotted spoon and discard, then stir in the crushed red pepper flakes. Set the oil aside to cool.
• For the sauce: Whisk together the soy sauce, sesame paste, sugar, five-spice powder, Sichuan peppercorns, garlic and 1/4 cup of the chile oil in a medium bowl. Whisk in 1/3 cup hot water and set aside.
• For the noodles: Bring a large pot of water to a boil. Cook the noodles according to the package directions, adding the bok choy, if using, for the last minute of cooking time. Drain in a colander and rinse well under cold running water to stop the cooking process. Toss the noodles with 1 teaspoon of the reserved chile oil and set aside.
• Heat 3 tablespoons vegetable or peanut oil in a seasoned wok over high heat until shimmering. Add the pork and cook, stirring and breaking it up with a spoon, until it is browned, about 5 minutes. Add the Shaoxing wine, hoisin sauce and dark soy sauce and cook until all the liquid is evaporated and the pork is crispy, about 3 minutes. Add the sui mi ya cai, if using, and cook until it starts to sizzle, about 2 minutes. (Otherwise, remove from the heat after the pork is crispy.) Remove from the heat and add the reserved noodles and sauce to the wok, tossing well to coat. Place in a serving bowl, top with scallions and serve immediately.

DAN-DAN MEIN (SZECHUAN SESAME SAUCE NOODLES)

Steps:

• Make the ginger-garlic water.
• Fry the Red-Pepper flakes in oil. This creates smoke if done in a frying pan, so cover it up or else do it with less oil in the microwave. Just buy the pre-made pepper flakes in oil at the Chinese supermarket to save a step.
• Chinese sesame paste (ji ma jiang) or Middle-Eastern tahini sauce is normally used. Peanut butter may be substituted if you can't find sesame paste. It's not the same, but it'll do.
• Pre-ground Szechuan peppercorns *might* be available at the Chinese supermarket. I haven't looked for it because I make it myself. It's called "Hua jiao fen". The peppercorns are called "Hua jiao".
• Each person can assemble their own noodles using the below toppings. A mound of shredded cucumbers makes it even more delicious.
• 1 serving noodles.
• 1-2 tbsp Ginger-Garlic Water.
• 2 tsp chili flake oil.
• 2 tbsp sesame paste.
• 1 tbsp scallions.
• 1 big pinch roasted Szechuan peppercorn powder.
• Add soy sauce, 1/2 tsp black rice vinegar, and sugar to taste. Add one tbsp shredded Szechuan preserved vegetables or a mound of cucumbers. The Szechuan vegetables is the authentic way --.
• Bon appetit or "Duo chi".

DAN DAN NOODLES

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.

DAN DAN NOODLES

Steps:

• Make the noodles: Bring a large pot of salted water to a boil. Add the noodles, stir and cook until al dente, 2 to 4 minutes. Drain, then rinse under cold water and transfer to a bowl. Drizzle with 1 teaspoon sesame oil and toss to coat.
• Heat a wok or large skillet over high heat until smoking and add the peanut oil. Add the ginger, chiles and garlic and stir-fry 30 seconds; add the ground beef and cook, breaking up the meat with a spatula, until browned, 2 to 3 minutes.
• Combine the tahini and the remaining 1 teaspoon sesame oil in a small bowl. Add the cornichons to the wok. Stir in the tahini mixture, soy sauce, rice wine, vinegar and ground peppercorns; cook until the beef begins to crisp, 2 to 3 more minutes. Season with white pepper and remove from the heat.
• Prepare the toppings: Bring the chicken broth to a boil in a medium saucepan over medium heat. Combine the chili oil, sesame oil, soy sauce, ground peppercorns and chiles in a small bowl.
• Divide the noodles among bowls and sprinkle the beef mixture evenly over each. Pour the hot broth over the noodles; top with the chili oil mixture, scallions and cilantro.

CHING'S MIDNIGHT DAN DAN NOODLES

Steps:

• For the noodles: Bring a large pot of water to boil over high heat. Add the noodles and salt, stir, and cook until al dente, about 4 minutes. Drain in a colander and rinse with cold water, and then shake out any excess water and transfer to a bowl. Pour the sesame oil over the noodles and toss well to coat.
• For the toppings: Heat a wok over high heat until smoking and pour in the peanut oil. Add the ginger, chiles and garlic and stir-fry for 30 seconds, and then add the ground beef and cook, breaking up the meat with a spatula, until browned, 2 to 3 minutes.
• Stir in the cornichons, sesame paste, soy sauce, rice wine, vinegar and peppercorns and cook until the beef begins to crisp. Season with white pepper and remove from the heat.
• For the garnish: Mix together the chili oil, sesame oil, soy, peppercorns and chiles in a small bowl.
• To serve, divide the noodles among 6 deep soup bowls and sprinkle the meat topping evenly over each. Pour the hot stock evenly over the noodles, and serve with the chili oil mixture, scallions and cilantro alongside at the table for garnishing.

AUBERGINE & SESAME DAN-DAN-STYLE NOODLES

Steps:

• Heat the sesame oil in a wok over a high heat and fry the aubergine for 5 mins until softened and starting to brown in places. Meanwhile, put the kettle on to boil. Cook the noodles in a pan of boiling water for a minute less than the pack instructions, then drain and rinse under cold running water to stop the cooking process.
• Add the five-spice powder, garlic and Sichuan pepper to the pan with the aubergine and stir-fry for 1 min. 3 Mix the tahini, hoisin, soy, vinegar and chilli oil together in a bowl. Stir in 50ml hot water from the kettle, then pour the mixture over the aubergine and cook for another 1-2 mins until coated in the glossy sauce. Add the noodles and toss to coat, adding a splash more hot water if the sauce is too thick. Sprinkle with the spring onions and sesame seeds just before serving.