Dandan Noodles

Serves 1
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Directions

  1. 1Prepare the sauce with soy sauce, sugar, Sichuan pepper, vinegar, chili oil, grated garlic, and Chinese sesame paste (or peanut butter).
  2. 2Prepare the sauce with soy sauce, sugar, Sichuan pepper, vinegar, chili oil, grated garlic, and Chinese sesame paste (or peanut butter).
  3. 3Prepare the sauce with soy sauce, sugar, Sichuan pepper, vinegar, chili oil, grated garlic, and Chinese sesame paste (or peanut butter).
  4. 4For the topping, marinate the ground meat with hoisin sauce, rice wine, dark soy sauce, and Chinese five spices.
  5. 5For the topping, marinate the ground meat with hoisin sauce, rice wine, dark soy sauce, and Chinese five spices.
  6. 6For the topping, marinate the ground meat with hoisin sauce, rice wine, dark soy sauce, and Chinese five spices.
  7. 7Sauté the marinated meat over high heat and crumble it.
  8. 8Sauté the marinated meat over high heat and crumble it.
  9. 9Sauté the marinated meat over high heat and crumble it.
  10. 10Sauté the Siumiyakai (or sauerkraut) for a couple of minutes.
  11. 11Sauté the Siumiyakai (or sauerkraut) for a couple of minutes.
  12. 12Sauté the Siumiyakai (or sauerkraut) for a couple of minutes.
  13. 13Mix the Siumiyakai with the meat and a little bit of the sauce.
  14. 14Mix the Siumiyakai with the meat and a little bit of the sauce.
  15. 15Mix the Siumiyakai with the meat and a little bit of the sauce.
  16. 16Cook the noodles.
  17. 17Cook the noodles.
  18. 18Cook the noodles.
  19. 19Add a little of the noodle cooking water to the sauce to help it blend better.
  20. 20Add a little of the noodle cooking water to the sauce to help it blend better.
  21. 21Add a little of the noodle cooking water to the sauce to help it blend better.
  22. 22Assemble the Dandan Noodles bowl.
  23. 23Assemble the Dandan Noodles bowl.
  24. 24Assemble the Dandan Noodles bowl.

Ingredients

  • 2 cucharillas pasta de sésamo
  • 2 cucharillas pasta de sésamo
  • 2 cucharillas pasta de sésamo
  • 45 ml salsa de soja
  • 45 ml salsa de soja
  • 45 ml salsa de soja
  • Pizca azúcar
  • Pizca azúcar
  • Pizca azúcar
  • 2 g pimienta sichuanesa tostada y molida
  • 2 g pimienta sichuanesa tostada y molida
  • 2 g pimienta sichuanesa tostada y molida
  • 2 dientes ajo
  • 2 dientes ajo
  • 2 dientes ajo
  • 125 ml aceite de chiles (con chiles crujientes)
  • 125 ml aceite de chiles (con chiles crujientes)
  • 125 ml aceite de chiles (con chiles crujientes)
  • 200 g carne picada
  • 200 g carne picada
  • 200 g carne picada
  • 1 cucharada salsa hoisin
  • 1 cucharada salsa hoisin
  • 1 cucharada salsa hoisin
  • 1 cucharilla salsa soja oscura
  • 1 cucharilla salsa soja oscura
  • 1 cucharilla salsa soja oscura
  • 1 cucharada vino de arroz
  • 1 cucharada vino de arroz
  • 1 cucharada vino de arroz
  • Pizca 5 especias chinas
  • Pizca 5 especias chinas
  • Pizca 5 especias chinas
  • Pizca sal
  • Pizca sal
  • Pizca sal
  • 1 sobre sui mi ya cai
  • 1 sobre sui mi ya cai
  • 1 sobre sui mi ya cai
  • Cebolleta china para finalizar
  • Cebolleta china para finalizar
  • Cebolleta china para finalizar
  • Noodles
  • Noodles
  • Noodles

Equipment

jarwokpot

Tips

  • You can make quadruple the amount of sauce and store it in a jar in the refrigerator for weeks.
  • Marinating the meat for the topping is recommended to enhance its flavor, but not strictly necessary.
  • Siumiyakai (pickled and fermented mustard) can be substituted with sauerkraut if difficult to find.