DAN DAN NOODLES

DAN DAN NOODLES

This famed Sichuan dish originated in Chengdu; the name comes from the bamboo shoulder poles (dan) from which the noodle sellers suspended their stoves, noodles and sauces. This is served as a quick solution to those in need of a snack and you can serve the noodles in small bowls as a starter to get the tastebuds going.

 

Ingredients | Serves 4

For the meat topping 

  • 2 tablespoons vegetable oil 

  • 2 garlic cloves, crushed and finely chopped 

  • 1 tablespoon freshly grated root ginger 

  • 1 medium red chilli, deseeded and finely chopped 

  • 250g minced beef 

  • 50g cocktail gherkins, drained and finely diced.

  • 1 tablespoon light soy sauce 

    For the noodle base and sauce 

  • 500g wheat flour noodles 

  • Toasted sesame oil 

  • 1 tablespoon sesame paste, or tahini or blended with 1 teaspoon sesame oil

  • 1 tablespoon chilli oil 

  • 1 tablespoon balsamic vinegar 

  • 750ml chicken stock 

    For the garnish 

  • 1 teaspoon whole Sichuan peppercorns 

  • 1 large spring onion, finely chopped 

  • 1 small handful of fresh coriander, leaves and stalks, finely chopped

  • 1 teaspoon chilli oil 

  • 1 teaspoon toasted sesame oil.

SHOP THE LOOK

Method

  1. Cook the noodles according to the packet instructions, drain and toss them through with some sesame oil. Put to one side.

  2. To make the meat topping, heat a wok over a high heat and add the vegetable oil. Add the garlic, ginger and chilli and stir-fry for a few seconds, then add the minced beef. As the beef starts to brown, stir in the the gherkins and cook until fragrant, then season with the soy sauce and keep on a very low heat

  3. Next, make the noodle sauce. Put the sesame paste or blended tahini, the chilli oil and vinegar into a small wok or pan, add the stock and bring to the boil. Reduce the heat to low.

  4. Put the Sichuan peppercorns for the garnish into a small pan and dry roast until fragrant, then remove from the heat and crush in a pestle and mortar.

  5. To serve, either divide the noodles between four bowls or leave in the wok, then ladle on the sauce and top with the stir-fry. Garnish with the Sichuan peppercorns, spring onion and coriander. Drizzle chilli oil over the dish, add a drizzle of sesame oil to taste around the edge of the sauce and serve immediately, with extra chilli oil, if you like.

 
Recipe from p37 from Chinese Food Made Easy

Recipe from p37 from Chinese Food Made Easy

Nihal ShahComment