From redhousespice.com
Dan Dan Noodles
Ingredients
For the meat
- 4 oz ground pork or beef
- 2 tsp light soy sauce
- 2 tsp Shaoxing rice wine
For the peanuts
- 2 tbsp neutral cooking oil
- 2 tbsp peanuts, skinless, coarsely crushed
For the meat stir-fry
- 1 tsp ginger, minced
- 1 tbsp minced Ya Cai or Zha Cai
- 1 tsp chilli flakes
For the sauce
- 1½ tbsp Chinese sesame paste
- 1½ tbsp water
- 2 cloves garlic, minced
- 2 tbsp light soy sauce
- 1 tbsp black rice vinegar
- ½ tsp ground Sichuan pepper
- 2 tbsp Chinese chilli oil
- 1 pinch sugar
For serving
- 2 portions noodles, fresh or dried
- 1 handful leafy green vegetable such as bok choy, choy sum or spinach
- 1 stalk scallions, finely chopped
Steps
- Put the ground 4 oz pork in a bowl. Add 2 tsp soy sauce and 2 tsp rice wine. Mix well and loosen the meat as much as possible.
- Pour 2 tbsp oil into a cold wok. Add 2 tbsp peanuts and fry over low heat until they turn golden brown. Transfer the peanuts to a bowl (leave the oil in) and set aside.
5 min
- In the remaining oil, stir-fry the marinated meat with 1 tsp minced ginger, 1 tbsp minced Ya Cai and 1 tsp chilli flakes. Dish out when the meat is fully cooked. Set aside.
5 min
- In a bowl, mix 1 ½ tbsp sesame paste and 1 ½ tbsp water until it becomes semi-runny and smooth.
- Add 2 cloves garlic, 2 tbsp soy sauce, 1 tbsp vinegar, ½ tsp ground Sichuan pepper, 2 tbsp chilli oil and 1 pinch sugar. Mix well and set aside.
- Bring a large pot of 1 ½ tbsp water to a full boil. Cook 2 portions noodles following the instructions on the package.
10 min
- Add the vegetable at the very end of the process.
- Once cooked, drain and rinse under cold 1 ½ tbsp water for a few seconds to remove excess starch.
- Pour the sauce into two serving bowls. Add the 2 portions noodles and the vegetable.
- Top with cooked meat and 2 tbsp peanuts. Garnish with 1 stalk scallions.
Nutrition
Per serving
- kcal
- 888
- protein
- 27 g
- carbs
- 81 g
- fat
- 53 g