Dan Dan Noodles
About 30mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Dan Dan Noodles
About 30mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Directions
- 1Fry ground pork in cooking oil over medium-high heat, breaking into crumbles until crispy. Add ginger, Shaoxing wine, Sui Mi Ya Cai, and light soy sauce; fry for 2 minutes.
- 2Fry sliced shallots and garlic in neutral oil until crispy. Remove solids from oil.
- 3Add star anise, cinnamon, and coriander seeds to the hot oil; simmer over medium-low heat for 15 minutes.
- 4Place gochugaru, Sichuan peppercorns, chili flakes, sugar, salt, and MSG into a heatproof bowl. Pour hot oil over mixture, then stir in Chinese black vinegar and fried shallot/garlic solids.
- 5Mix Chinese sesame paste, light soy sauce, dark soy sauce, Chinkiang vinegar, white sugar, grated garlic, and Sichuan peppercorn powder in 4 individual bowls. Stir in a splash of hot noodle water.
- 6Boil thin wheat noodles in a large pot, adding baby bok choy for the last 45 seconds of cooking. Drain well.
- 7Place noodles into prepared bowls, add chili oil, and top with cooked pork, roasted peanuts, and scallions.
Ingredients
- 300 g ground pork
- 4 tbsp Sui Mi Ya Cai
- 2 tbsp cooking oil
- 2 tbsp Shaoxing rice wine
- 2 tsp ginger
- 2 tsp light soy sauce
- 500 ml neutral oil
- 2 whole shallot
- 10 whole garlic clove
- 2 whole star anise
- 1 whole cinnamon
- 1 tbsp coriander seed
- 2 tbsp gochugaru
- 1 tsp Sichuan peppercorn
- 1 tsp chili flake
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp MSG
- 1 tbsp Chinese black vinegar
- 3 tbsp Chinese sesame paste
- 4 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tsp Chinkiang black vinegar
- 1 tsp white sugar
- 4 whole garlic clove
- 2 tsp Sichuan peppercorn powder
- 400 g thin wheat noodles
- 2 bunch baby bok choy
- 4 tbsp roasted peanut
- 2 whole scallion
Equipment
frying panskimmermortar and pestlemixing bowlwhiskpot
