Lighter Dan Dan Noodles Recipes

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LIGHTER DAN DAN NOODLES



Lighter Dan Dan Noodles image

This is a vegetarian spin on the classic Sichuan street food dish that usually uses minced pork.

Provided by Donal Skehan

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons Szechuan peppercorns, lightly crushed
2 tablespoons sunflower oil
One 2 1/2-centimeter (1-inch) piece of ginger, peeled and grated
400 grams (14 ounces) texturized vegetable protein (TVP)
250 grams (9 ounces) Chinese greens such as bok choy or choi sum, halved or quartered
4 spring onions, thinly sliced
1 tablespoon Shaoxing rice wine
3 tablespoons reduced salt soy sauce
400 grams (14 ounces) ramen noodles
1 tablespoon rice wine vinegar
2 tablespoons chile oil

Steps:

  • Toast the Szechuan peppercorns in a dry frying pan for 1 minute, then set aside. Add the oil to the pan and fry the ginger for 1 to 2 minutes, then add the texturized vegetable protein and toasted peppercorns. Fry until the TVP is crisp and dry.
  • Blanch the greens in a saucepan of boiling water, then remove from the water with a slotted spoon, leaving the water to cook your noodles with. Add the greens to the TVP and toss well, before adding the spring onions, rice wine and 1 tablespoon of the soy sauce.
  • Cook the noodles in the boiling water for 2 to 3 minutes, then drain and divide between four bowls. Mix the rest of the soy sauce with the rice wine vinegar and chile oil. Divide the greens and mince over the noodles, drizzle with the chile sauce and serve.

DAN DAN NOODLES



Dan Dan Noodles image

Dan Dan noodles have it all! A pile of bouncy, chewy noodles and a meaty, peanutty sauce with flavor for days. My version includes some greenery with baby bok choy, and it's based on a recipe my mom used to make. It's a Chinese Sichuan dish, and it's heavy on the chile oil.

Provided by Molly Yeh

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 23

1 tablespoon neutral oil
1 pound ground pork
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 cloves garlic, sliced thinly
1 tablespoon fresh ginger, finely chopped
2 tablespoons Shaoxing cooking wine (or substitute sherry cooking wine)
2 tablespoons soy sauce
8 ounces baby bok choy, rinsed, ends trimmed, and halved
1 pound fresh ramen-style egg noodles
Peanut Sauce, recipe follows
Chile Oil, recipe follows
Chopped roasted, unsalted peanuts, for serving
1/4 cup (56 grams) chile oil, store-bought or recipe below
1/4 cup (70 grams) creamy, unsweetened peanut butter
2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
Freshly ground black pepper
1 cup (226 grams) neutral oil
2 tablespoons Sichuan peppercorns, crushed
1/4 cup (32 grams) coarse red chile pepper powder
2 teaspoons kosher salt

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.

DAN-DAN NOODLES



Dan-Dan Noodles image

Taking the time to make your own fragrant chile oil is worth it in this spicy Sichuan noodle dish. The recipe yields more oil than you need for this dish; save it to drizzle on eggs, rice dishes or anything else that needs a little kick.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 22

1/2 cup vegetable or peanut oil
1 tablespoon whole Sichuan peppercorns
One 1/2-inch long piece Chinese cinnamon or regular cinnamon stick
1 star anise pod
2 tablespoons crushed red pepper flakes
3 tablespoons light soy sauce
2 tablespoons tahini
2 teaspoons superfine sugar
1/4 teaspoon Chinese five-spice powder
1/2 teaspoon whole Sichuan peppercorns, finely ground in a mortar and pestle or spice grinder
2 cloves garlic, very finely minced
1/4 cup Homemade Chile Oil
1 pound fresh Chinese wheat noodles, medium thickness (or dried Chinese egg noodles)
2 heads baby bok choy, leaves separated, optional
1 teaspoon homemade chili oil
3 tablespoons vegetable or peanut oil
1/2 pound ground pork
1 tablespoon Shaoxing wine
2 teaspoons hoisin sauce
1 teaspoon dark soy sauce
1/3 cup sui mi ya cai, optional (see Cook's Note)
3 scallions, thinly sliced (white and light green parts only)

Steps:

  • For the chile oil: Heat the oil, Sichuan peppercorns, cinnamon stick and star anise in a small pot over medium-low heat until it reaches 325 degrees F, then remove from the heat and let sit for 5 minutes. Remove the peppercorns, cinnamon stick, and star anise with a slotted spoon and discard, then stir in the crushed red pepper flakes. Set the oil aside to cool.
  • For the sauce: Whisk together the soy sauce, sesame paste, sugar, five-spice powder, Sichuan peppercorns, garlic and 1/4 cup of the chile oil in a medium bowl. Whisk in 1/3 cup hot water and set aside.
  • For the noodles: Bring a large pot of water to a boil. Cook the noodles according to the package directions, adding the bok choy, if using, for the last minute of cooking time. Drain in a colander and rinse well under cold running water to stop the cooking process. Toss the noodles with 1 teaspoon of the reserved chile oil and set aside.
  • Heat 3 tablespoons vegetable or peanut oil in a seasoned wok over high heat until shimmering. Add the pork and cook, stirring and breaking it up with a spoon, until it is browned, about 5 minutes. Add the Shaoxing wine, hoisin sauce and dark soy sauce and cook until all the liquid is evaporated and the pork is crispy, about 3 minutes. Add the sui mi ya cai, if using, and cook until it starts to sizzle, about 2 minutes. (Otherwise, remove from the heat after the pork is crispy.) Remove from the heat and add the reserved noodles and sauce to the wok, tossing well to coat. Place in a serving bowl, top with scallions and serve immediately.

DAN DAN NOODLES



Dan Dan Noodles image

Dan dan noodles is a classic Chinese Sichuan dish featuring a spicy sauce over noodles.

Provided by Cooking44

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 6

Number Of Ingredients 14

1 (16 ounce) package egg noodles
2 tablespoons canola oil
⅔ cup dry-roasted peanuts
6 tablespoons low-sodium soy sauce
2 tablespoons sambal oelek (chile paste)
2 teaspoons white sugar
5 cloves garlic, peeled
1 (1 inch) piece fresh ginger, peeled
8 ounces ground pork
⅛ teaspoon salt
1 ¼ cups cucumber - peeled, seeded, and chopped
¾ cup thinly sliced green onion
⅓ cup chopped fresh cilantro
3 tablespoons lime juice

Steps:

  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Place noodles in a large bowl.
  • Heat oil in a large wok over medium-high heat. Add peanuts to pan; saute until fragrant, about 2 minutes. Remove from heat; cool slightly. Combine peanuts, soy sauce, sambal oelek, sugar, garlic, and ginger in a mini food chopper; process until finely ground.
  • Cook pork and salt in a wok over medium-high heat until no longer pink, stirring to crumble, about 8 minutes. Add peanut mixture and 3/4 cup cooking liquid to pork; bring to a boil. Cook for 1 minute, stirring frequently. Add pork mixture, cucumber, green onions, cilantro, and lime juice to noodles; toss well. Serve.

Nutrition Facts : Calories 540.1 calories, Carbohydrate 65.7 g, Cholesterol 87.2 mg, Fat 22.2 g, Fiber 4.6 g, Protein 22.6 g, SaturatedFat 4.7 g, Sodium 663.1 mg, Sugar 5.2 g

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