Dan-dan noodles
Complexity: easily
Servings: 4 - 6
The Chinese dish dan dan originated in Sichuan Province and was originally considered street food. Vendors would walk the streets carrying a long stick over their shoulders, with a basket of hot noodles on one end and a pot of sauce on the other. This stick was called dan dan, and it later gave its name to the immensely popular dish. Over time, the dish began to include many other delicious ingredients, such as meat and vegetables, in addition to the noodles and sauce. Prepare dan dan noodles with a moderately spicy meat sauce. Its complex and interesting flavor comes from a variety of ingredients, including pickles, ginger, tahini, soy sauce, wine, sesame oil, and, of course, Sichuan peppercorns, which are traditional for this dish.
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:
Noodles
- 450 g flat Asian wheat noodles (such as udon)
- 2 tsp. dark sesame oil
- 2 tbsp. l. peanut butter
- 1 tbsp finely grated peeled ginger root
- 3 red Fresno peppers, seeded and finely chopped
- 2 cloves garlic, crushed
- 220 g of ground beef
- 1 tbsp. l. sesame tahini paste
- 0.5 cup pickled gherkins, finely diced
- 1 tbsp light soy sauce
- 1 tbsp. l. Shaoxing rice wine or dry sherry
- 1 tbsp black rice vinegar or balsamic vinegar
- 1 teaspoon ground Sichuan pepper
- Ground white pepper
- Sea salt
Toppings
- 2 cups lightly salted chicken broth
- 1/4 cup chili oil
- 1/4 cup dark sesame oil
- 1/4 cup lightly salted soy sauce
- 1 tbsp ground Sichuan pepper
- 3 red Fresno peppers, seeded and finely chopped
- 2 large green onions, thinly sliced
- 1 small handful of coriander leaves, finely chopped
We recommend
Cooking the dish according to the recipe:
- Prepare the noodlesBring a large pot of salted water to a boil. Add the noodles, stir, and cook until al dente, 2-4 minutes. Drain, then rinse the noodles under cold water and transfer to a bowl. Drizzle with 1 teaspoon of sesame oil and toss.
- Heat a wok or large skillet over high heat until smoking, and pour in the peanut oil. Add the ginger, chili, and garlic and fry for 30 seconds, then add the ground beef and cook, breaking it up with a spatula, until browned, 2 to 3 minutes.
- In a small bowl, mix together tahini and the remaining 1 teaspoon sesame oil. Add the gherkins to the wok. Stir in the tahini mixture, soy sauce, rice wine, vinegar, and ground pepper; cook until the beef begins to crisp, another 2-3 minutes. Season with white pepper and remove from heat.
- Prepare the toppingsIn a medium saucepan, bring the chicken broth to a boil over medium heat. In a small bowl, combine the chili oil, sesame oil, soy sauce, ground pepper, and chili pepper.
- Divide the noodles among the bowls and spoon the meat mixture evenly over each serving. Pour the hot broth over the noodles; drizzle with the chili oil mixture and garnish with green onions and cilantro.
Author of the recipe - Ching-He Huang is a British food writer.
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