Easy Szechuan Dan Dan Noodles Recipes

DAN DAN NOODLES

Steps:

• To make the chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 325 degrees, and then turn off the heat. Wait 6 - 7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon. Add the crushed red pepper flakes and allow them to steep in the hot oil. It should start smelling fragrant, almost like popcorn. Allow the oil to cool. This makes more chili oil than you'll need, but you'll be glad to have it on hand for use in other dishes. Store in a glass jar and keep refrigerated.
• To make the meat mixture: In a wok, heat a teaspoon of oil over medium heat, and brown the ground pork. Add the sweet bean sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated. Set aside. Heat the other 2 teaspoons of oil in the wok over medium heat, and sautee the sui mi ya cai (pickled vegetables) for a few minutes. Set aside.
• To make the sauce: Mix together all the sauce ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot water, add more Sichuan peppercorn powder, etc.
• To prepare the noodles and veggies: Cook the noodles according to package directions and drain. Blanch the greens in the noodle water, and drain.
• Divide the sauce among six bowls (or four if you want larger servings), followed by the noodles and the leafy greens. Add the cooked pork and sui mi ya cai over the top. Sprinkle with chopped peanuts (optional) and scallions.
• Mix everything together and enjoy!

DAN DAN NOODLES

Steps:

• Mix all ingredients except oil and chicken stock. Then gently stir in oil and stock - oil should be sitting on surface. Set aside.
• Mix together hoisin, soy, Chinese wine and five spice ("Sauce").
• Heat oil in a skillet or wok over high heat. Add pork and cook, breaking it up as you, until it changes from pink to white. Add Sauce and cook for 1 minute, then transfer into a bowl.
• Return skillet to stove, reduce to medium heat. Add oil into middle of skillet.
• Add Sui mi ya cai and stir for 30 seconds, just to warm through. Set aside.
• Bring a large pot of water to the boil. Cook noodles per packet directions.
• Add choi sum for last 1 minute of cooking.
• Drain.
• Ladle 1/4 of Dan Dan Sauce into a bowl. Pile in noodles, top with pork and Sui mi ya cai. Place choi sum on side.
• Sprinkle with peanuts and green onions and serve.
• To eat, mix it all up to coat the noodles well with Sauce, then devour!

EASY SZECHUAN DAN DAN NOODLES

Steps:

• Gather the ingredients.
• In a small mixing bowl, add the sesame paste, sesame oil, and black rice vinegar. Whisk to combine.
• Continue whisking as you add the remaining sauce ingredients. Taste and add sugar if needed.
• Cook the dried noodles according to the package directions. Drain in a colander. (Do not rinse unless the package directions say to do so.)
• Place the noodles in a large (preferably warm) bowl. Whisk the sauce again and then stir it into the noodles.
• Dish the noodles into individual bowls and garnish with the chopped peanuts and spring onions.

DAN DAN NOODLES

Steps:

• Heat the neutral oil in a large skillet or wok over high heat. Add the pork, salt and pepper. Using a wooden spoon, break up the pork into smaller pieces and cook until browned and the pork is no longer pink, 5 to 6 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Deglaze with the cooking wine, scraping any brown bits from the bottom of the skillet. Reduce the heat to medium. Add the soy sauce. Stir to combine and cook until fragrant, 20 to 30 seconds. Add the bok choy, season with salt and cook until bright green, the leaves are wilted and the stems are tender, 2 to 3 minutes. Keep warm while you cook the noodles.
• Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook for 1 to 2 minutes. Remove the noodles with a spider or tongs and place directly into the bowl with the Peanut Sauce. Toss to combine, adding 1 tablespoon reserved pasta water at a time, as needed, to reach desired consistency.
• To assemble, plate the noodles. Top with the pork and bok choy mixture. Garnish with a drizzle of the Chile Oil and the chopped peanuts.
• In a large mixing bowl, whisk together the chile oil, peanut butter, soy sauce, rice vinegar, honey and a couple turns of black pepper until smooth. Set aside.
• Heat the oil and Sichuan peppercorns in a small saucepan over medium-low heat until the peppercorns start to sizzle and become fragrant, 2 to 3 minutes. In a small jar, combine the red chile pepper powder and salt. When the oil is hot, pour over the red chile and allow to sit and steep for a few minutes. Set aside.

SZECHUAN DAN DAN NOODLES

Steps:

• Cook the noodles until al dente, then drain and rinse with cold water; drain again and toss with the sesame oil and peanut oil.
• Combine the sauce ingredients and correct seasoning, adding more heat if you wish.
• Toss with the noodles and garnish with green onion and cilantro.
• This is traditionally served cold or at room temperature.