Sunday, June 3, 2012

Dan Dan Mien (Noodles)

I've cooked Dan Dan Noodles before, however I've used a slightly different recipe this time, as well as a very different and traditional method.

Serves 4

500g minced beef
1 tablespoon oil
2 teaspoons minced garlic
1 teaspoon minced ginger
5 spring onions, white and green parts chopped
1 tablespoon Chinese rice wine (or dry sherry)
salt to taste
noodles, 4 servings
1 handful dry-roasted peanuts, finely chopped

1/4 cup chicken stock
2 tablespoons soy sauce
1/2 tablespoon tahini
1 tablespoon balsamic vinegar
3 tablespoons chili oil (adjust according to your tolerance of spiciness)
2 teaspoons sesame oil
1/2 Tbs sugar
1/2 teaspoon ground Sichuan pepper

Bring a large pot of water to boil and cook the noodles according to package instructions. Drain the noodles, rinse under cold water, and drain again. Transfer the noodles to a serving dish.

Prepare the sauce: In a medium bowl, whisk together the chicken stock, soy sauce, sesame paste, vinegar, chili oil, sesame oil, sugar, and Sichuan pepper. Pour the sauce over the noodles and toss so the sauce is evenly distributed. Set aside.

Heat a large wok or skillet over medium-high heat. Add the oil and swirl to coat the base and sides. Add the garlic, ginger, white parts of the scallions and cook until fragrant, about 30 seconds. Add the meat and stir-fry until the meat is a little crispy on the outside and no longer pink. Add rice wine to deglaze the pan. Season with salt to taste.

Spoon the cooked meat mixture over the noodles, sprinkle the chopped scallions greens and chopped peanuts on top, and serve.

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