Dan-dan noodles

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 6 - 8

Chinese dan dan noodles are boiled egg noodles, drenched in broth and topped with vegetables and meat. They're very spicy, rich in vibrant flavors, and a favorite among Asian cuisine lovers. And they're quick and easy to prepare. Prepare all the ingredients and arrange them near the stove so you can work quickly, without distractions, and achieve excellent results. This dan dan recipe, in addition to noodles, also includes bok choy, ground pork fried in soy sauce, broth with pickles, garlic, and ginger, and sesame seeds.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

250 g dry Chinese egg noodles
220 g of minced pork
0.5 cups toasted sesame seeds
4 tbsp dark sesame oil + extra for serving
1 tbsp. l. + 0.5 tsp. Sahara
2 pickled cucumbers
1 clove garlic, minced
1 tbsp. chopped peeled ginger
4 green onions, finely chopped
3 tablespoons soy sauce
1 and 1/4 cups lightly salted chicken broth
3 tablespoons of vegetable oil
2 - 4 tsp Chinese chili oil + extra for serving
2 tsp balsamic vinegar
1 medium bunch bok choy, sliced crosswise

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Bring a saucepan of water to a boil. In a mini food processor, pulse the sesame seeds with 2 tablespoons of sesame oil, 1 tablespoon of sugar, and 1/4 teaspoon of salt until they form a powder.
Make a stir-fry: Cut the pickles into quarters, remove the seeds and cut into small cubes; place in a bowl. In another bowl, combine the garlic, ginger, green onions, 0.5 teaspoon salt and the remaining 0.5 teaspoon sugar. Combine 1 tablespoon soy sauce with the broth in a third bowl. Combine the ground pork with 1 tablespoon soy sauce and 0.5 teaspoon salt in another bowl. Place four bowls near the stove.

Place a large skillet over high heat. Add 2 tablespoons of vegetable oil, then add the ground pork and, breaking it up with a wooden spoon, cook until cooked through but not dry, 4 minutes. Transfer the meat to a bowl and toss with the remaining 1 tablespoon of soy sauce.
Add the remaining 1 tablespoon of vegetable oil to the skillet; fry the pickles for 1 minute. Add the garlic mixture and fry for 30 seconds. Add the broth and simmer until reduced by half, 4 minutes. Ladle the broth into bowls and drizzle with chili oil and vinegar.
Meanwhile, add the noodles and bok choy to the boiling water and cook until tender, 2 minutes. Drain and add the remaining 2 tablespoons of sesame oil. Season with salt to taste, then divide among the bowls with the broth. Top with the pork and sprinkle with sesame powder. Serve sprinkled with sesame seeds and drizzled with chili oil.

Categories:

recipe / Dinner / Main courses / Pasta / Meat / / Food Network - recipes / Asian cuisine / Chinese cuisine

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