Dandan Noodles (擔擔麵)

Dandan Noodles (擔擔麵) Get this all star, easy to follow Dan Dan Noodles recipe from Food Network Magazine. This low calorie Chinese dish uses turkey thigh mince, garlic and ginger scatter over crushed peanuts before serving for added crunch Dandan noodles or dandanmian traditional Chinese: 25812 25812 40629, simplified Chinese: 25285 25285 38754 is a noodle dish originating from Chinese Sichuan cuisine.

Dandan noodles (擔擔麵 in Chinese) is a classic Sichuan cuisine. The spicy sauce as the key element makes this dish so additive. Minced pork and chopped spring onions are served on top of noodles. Sesame paste is regarded as a must add ingredient of the spicy sauce. So, along the way of taking every bite of the springy noodles, you can smell the strong sesame aroma. If you’re a fan of sesame, this noodle dish is for you. Some people even like to add a bit of peanut butter. Why not give it a go for this sensational noodle soup?

Dandan Noodles (擔擔麵) (Printable recipe)
By Christine's Recipes
Prep time: 15 mins
Cook time: 15 mins
Yield:2 to 3 serves

Ingredients:

• 285 gm Shanghai white noodles
• 150 gm pork mince
• 2 cups chicken stock, boiled
• 1 Tbsp (about 15 gm) peanuts
• 2 tsp minced ginger
• 1 tsp minced garlic
• 2 tsp minced shallot
• chopped spring onion, for garnish

Marinade:

• 1 tsp light soy sauce
• 1/2 tsp cornflour / corn starch
• 1/2 tsp sugar
• pepper, to taste
• sesame oil, to taste

Sauce:

• 3 Tbsp water
• 1 Tbsp sesame paste
• 2 tsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1½ tsp black vinegar （黑米醋）
• 1 tsp chilli bean sauce （辣豆瓣醬）
• 1/2 tsp peppercorn chilli oil, to taste
• 1/2 tsp sesame oil
• salt, to taste

Method:

1. Combine the pork with the marinade. Set aside for about 15 minutes.
2. Fry the peanuts in a small pan without any oil, until aromatic and lightly brown. Roughly chop them. Set aside. Combine all the ingredients of the sauce in a cup.
3. Cook the noodles and rinse with cold water according to the instructions on packaging. Drain well and divide them into 2 to 3 serving bowls. Set aside.
4. Heat oil in a wok or frying pan. Saute the ginger, garlic and shallot until aromatic over medium heat. Add the pork and stir fry until the surface turns white. Pour in the chicken stock. Bring it to a boil. Add the sauce and combine well. Divide the soup and ladle on top of the noodles. Sprinkle the peanuts and spring onion. Serve immediately.

Notes：

• The sauce is the soul element of this noodle dish. Don’t skip the sesame paste. You can easily get it from any Asian grocers.
• You might like adjust the amount of chilli oil and chilli bean sauce according to personal preference.
• Don’t ever over-cook the white noodles. The noodles should be rinse in cold water immediately once they’re finished blanching. This step will help prevent the noodles turn mushy. You might replace the white noodles with udon noodles, that taste equally good.
• Black vinegar is available at Asian grocers, and can be replaced with white vinegar if you can’t find any.

source : http://pinterest.com, http://en.christinesrecipes.com, http://liputan6.com

Posted by Hodie J