Thursday, November 20, 2008

Dan Dan Noodles (擔擔麵)

I have been finding new and interesting recipes lately! There are so many delicious food blogs out there and I find each of them eye opening.

I first came across this Dan Dan Noodles recipe on Closet Cooking and after further research, I found a very similar version on Appetite for China. Some versions I found don't require peanut butter and, instead, call for oyster sauce. For the majority, however, peanut butter seemed to be one of the key ingredients so I decided to go with that.

MmmmM good! I liked the hot+spicy peanut sauce and the Sichuan peppercorns gave it an extra numbing sensation! The hubs enjoyed it too, which made me happy. A perfect meal on cold winter days!

And, the next day when I heated up the leftover at work, people in the kitchen said something along the lines of, "wow, that smells awesome!" and "when are you going to cook that for us?". That brought a huge smile to my face! I shared the recipe with them. :)

Dan Dan Noodles:

(serves 2 people + 1 lunch)

Marinade:
- 8 oz ground pork
- 1 tbp soy sauce
- 1 tsp corn starch

- 4 tbsp onion, finely chopped
- 3 tbsp garlic, finely chopped
- 2 tbsp ginger, finely chopped
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp chili oil
- 2 tbsp chili sauce (or to taste)
- 1 tsp sesame oil
- Sichuan peppercorn to taste (toasted and ground)
- 1 cup chicken stock
- 1 pound noodles (any kind that you like)
- 1 handful peanuts (chopped, optional)
- 1 green onion (chopped, optional)

1. Combine pork, soy sauce, and corn starch in a small bowl and mix well.
2. Heat a large skillet until hot. Add cooking oil and stir-fry the pork, stirring with a spatula to break it into small pieces. When the pork is lightly browned and cooked, remove and set aside.
3. Bring a large pot of water to boil to cook the noodles. While the water is heating, go to the next step.
4. Reheat the skillet, add cooking oil, and stir-fry the garlic, ginger, and onions until aromatic, about 1 minute. Add peanut butter, soy sauce, chili oil, sesame oil, Sichuan peppercorn, and chicken stock and simmer for 5 to 7 minutes. Add pork into the sauce. Turn the heat down to low.
5. Meanwhile, when the pot of water has come to boil, toss in noodles and cook until al dente or slightly chewy. Drain the noodles well. Plate the noodles.
6. Ladle the sauce on top and garnish with green onions and peanuts. Serve while hot.

*For more photos on Dan Dan Noodles, click here. There seems to be two different ways to serve it - with broth or without. All the recipes I found were the without.

3 comments:

  1. I'm starting to get used to all these new wonderful dishes. Especially this one. I wasn't expecting much since there's peanut in there, but it was so good. My little tongue had never tasted anything like it before. Add to the menu please, thanks you!

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  2. Your Dan Dan Noodles look great! I really liked the spicy peanut flavour in this as well!

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  3. Glad you liked it babes!

    And Kevin, thanks for the inspiration!

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