Serves 1
Directions
- 1Prepare the sauce with soy sauce, sugar, Sichuan pepper, vinegar, chili oil, grated garlic, and Chinese sesame paste (or peanut butter).
- 2For the topping, marinate the ground meat with hoisin sauce, rice wine, dark soy sauce, and Chinese five spices.
- 3Sauté the marinated meat over high heat and crumble it.
- 4Sauté the Siumiyakai (or sauerkraut) for a couple of minutes.
- 5Mix the Siumiyakai with the meat and a little bit of the sauce.
- 6Cook the noodles.
- 7Add a little of the noodle cooking water to the sauce to help it blend better.
- 8Assemble the Dandan Noodles bowl.
Ingredients
- 2 cucharillas pasta de sésamo
- 45 ml salsa de soja
- Pizca azúcar
- 2 g pimienta sichuanesa tostada y molida
- 2 dientes ajo
- 125 ml aceite de chiles (con chiles crujientes)
- 200 g carne picada
- 1 cucharada salsa hoisin
- 1 cucharilla salsa soja oscura
- 1 cucharada vino de arroz
- Pizca 5 especias chinas
- Pizca sal
- 1 sobre sui mi ya cai
- Cebolleta china para finalizar
- 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.
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