DAN DAN NOODLES
Recipe video above. The iconic spicy Sichuan Dan Dan Noodles, made at home! Am intensely flavoured spicy sesame chilli oil sauce tossed with noodles and pork. Don't be daunted by the list and steps, there's no need to rush. Cook and prepare all the parts except the noodles. Cook the noodles just before serving so they're piping hot because the idea is to toss hot noodles with the pork and sauce so the heat warms everything else up. That's the Dan Dan way!
Provided by Nagi
Categories Mains
Number Of Ingredients 21
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!
Nutrition Facts : Calories 604 kcal, Carbohydrate 56 g, Protein 21 g, Fat 34 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 1364 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
VEGETARIAN DAN DAN NOODLES
Tender noodles are tossed in a savory sesame sauce and topped with tofu and shiitake mushrooms. The dish is fiery, filling, and fantastically addictive.
Provided by Robin at All Ways Delicious
Categories Main Dish Recipes
Time 45m
Number Of Ingredients 23
Steps:
- Remove the tofu from the package, pouring offthe water from the package. Wrap the tofu in a cleandish towel and set it on a plate. Place another plate or a baking dish on top and add cans or other heavy items to weight it down. Let stand for 30 to 45 minutes to press out excess water.
- Make the sauce by whisking together the sesame paste, soy sauce, vinegar, and honey until well combined. Stir in the scallion and add the chile oil a little at a time until you achieve your desired level of spice.
- To cook the topping, heat the cooking oil in a large skillet or wok over medium-high heat until it shimmers. Reduce the heat to medium low, add the shallots and garlic, and cook, stirring occasionally, until the shallots are softened and golden brown, about 10 minutes. Add the mushrooms and a pinch of salt and cook, stirring occasionally, until themushrooms have released their liquid and turn golden brown, about 5 minutes.
- Crumble the tofu and add it to the pan and cook, stirringoccasionally, until the tofu begins to brown, about 5 minutes. Stir in the ginger, scallion, black beans, preserved mustard greens, wine, and soy sauce and cook, stirring, until the liquid has evaporated, about 5 minutes more.
- While the tofu is cooking, cook the noodles according to the package instructions (usually about 3 minutes in boiling water for fresh noodles). Drain.
- To serve, place a serving of noodles in a serving bowl and spoon some of the sauce over them. Toss to coat the noodles well and then top with some of the tofu topping. Garnish with scallions and chopped peanuts. Serve immediately.
Nutrition Facts : Calories 614 calories, Carbohydrate 63 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 34 grams fat, Fiber 11 grams fiber, Protein 22 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 855 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 27 grams unsaturated fat
DAN DAN MIAN (DAN DAN NOODLES)
Provided by Food Network
Categories main-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 26
Steps:
- For the crushed chili oil: Scorch the spices in the oil by heating the oil to smoking, then adding the Sichuan peppercorns, star anise, cinnamon, ginger and scallions. Cook until burned black, then remove with a slotted spoon. Add the crushed red pepper to the oil and stir until aromatic. Let cool to room temperature before storing in an airtight container.
- For the noodles: Cook the noodles in salted boiling water until al dente. Drain and reserve the cooking liquid.
- For the meat sauce: Coat a large, hot wok with oil, then add the ground pork. Cook, stirring, until medium-rare; remove from the wok and reserve.
- Swirl some more oil into the wok and add the garlic, chili bean sauce and 1 cup Chinese Chiu Chow Crushed Chili Oil. Cook until aromatic. Add back the pork and stir to combine. Season with Shaoxing wine, chicken base, hoisin and some black vinegar, and continue to cook until the meat is fully cooked and the wok has an aroma.
- Season with Sichuan chili oil, black pepper, soy sauce, sesame oil, and some of the noodle cooking liquid.
- For the peanut sauce: In a medium-hot wok, add the stock, peanut butter and vinegar, and mix until smooth. Taste and add more of each as desired.
- To finish: Dress the noodles with the peanut sauce and divide among 10 to 12 plates. Top with the meat sauce and garnish with the peanuts, sesame seeds and scallions. Serve immediately.
VEGETARIAN PEDDLER'S NOODLES (DAN DAN MIEN)
This version of this fabulous street food is from the Chungking of 1953. If you can get Tientsin preserved vegetables (cabbage) and jahtsai (preserved kohlrabi), that's what really belongs in here. The better the noodles, the better the dish.
Provided by alvinakatz
Categories Chinese
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Boil a large pot of water & boil noodles until done.
- Drain noodles & mix with 1 T oil. Put on a platter to cool.
- Chop preserved vegetables, peanuts, and scallions as fine as you can.
- Add water to the sesame paste while stirring until smooth.
- SERVING SUGGESTION #1.
- Put each ingredient in a separate container. Serve each person 1/2 bowl of noodles and let them add the condiments and sauces as they desire.
- SERVING SUGGESTION #2.
- Pour garnishes, including sesame paste/ water, on top of the noodles. Serve each person and let them put their own sauces on top.
- You might want to use less of the garnish when serving this way.
Nutrition Facts : Calories 738.4, Fat 20.7, SaturatedFat 3.7, Cholesterol 127.1, Sodium 189.5, Carbohydrate 113.4, Fiber 7, Sugar 4.1, Protein 26.3
DAN DAN MIAN (DAN DAN NOODLES)
Dan dan noodles or dan dan mian are popular Sichuan street snack is named after the bamboo shoulder pole used to carry it.
Provided by Cecilia Chiang
Yield Serves 6-8 as part of a Chinese meal and 4-6 as a lunch, snack, or side dish
Number Of Ingredients 16
Steps:
- Heat a large wok over high heat until a bead of water dances on the surface and then evaporates. Add the peanut oil and swirl to coat the pan. Add the ginger, garlic, and green onions and cook, stirring, just until fragrant. Add the pork and the preserved vegetable and stir until the meat loses its raw color, about 1 minute. Add the wine and cook for a few seconds to evaporate the alcohol and then add ½ cup of the chicken broth, soy sauce, chile oil, and vinegar. Bring the liquid to a boil and remove from heat.
- Bring a large saucepan of water to a boil. Remove the noodles from their packaging and fluff the strands to separate. Add the noodles to the boiling water. Let the pot come back up to a boil, then add the 2 cups cold water. Bring to a boil again and immediately drain the noodles. Shake the colander to drain the noodles well and then divide the noodles between the individual serving bowls.
- Top each serving of noodles with some spicy pork mixture and ladle over a bit of the remaining hot chicken broth. Place some of the blanched spinach on one side of the noodles and sprinkle with the chopped nuts and a little ground Sichuan peppercorns. Serve immediately.
DAN DAN MIAN
Pro-tip: tianjin preserved vegetable is a salted cabbage. It adds a delicious tang and umami similar to sauerkraut. Leave it out if you can't find it. But it's available online and in many Asian stores.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the sauce: Combine all sauce ingredients in a small bowl and reserve.
- Boil 3 quarts of water in a 6-quart pot. Cook the noodles for about 10 minutes or until al dente, rinse and drain well in a colander. Place the noodles in a large serving bowl.
- Heat the vegetable oil in a wok over high heat. When you see wisps of white smoke, add the garlic and ginger. Add the pork, breaking it up and tossing for 2 to 3 minutes until brown and almost cooked through. Add the preserved vegetable to the wok and stir-fry for 30 seconds. Deglaze the pan with sherry and add baby spinach, cooking until wilted. Then add the reserved sauce. Stir-fry folding constantly for 1 more minute or until pork is fully cooked.
- Pour the meat sauce over the noodles and top with scallions and Sichuan peppercorn powder.
VEGAN DAN DAN NOODLES WITH EGGPLANT
Sichuan dan dan noodles are traditionally made with ground pork, a spicy sauce and sui mi ya cai, or pickled vegetables, but this vegan version features pan-fried eggplant in place of the meat. Cutting the eggplant into relatively chunky pieces and covering the pot with a lid while cooking is the key to achieving the right texture: It locks in moisture, ensures that the pieces don't fall apart, and allows the flesh to become tender and smoky. Once tossed with the noodles and sauce, the eggplant breaks up and becomes creamy. If you don't have tahini, you can substitute it with smooth peanut butter or almond butter.
Provided by Hetty McKinnon
Categories dinner, weeknight, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the sauce: Combine the soy sauce, black or rice vinegar, tahini, garlic, ginger, chile oil and granulated sugar in a bowl, and whisk to combine. Set aside.
- Slice the eggplant crosswise into ¾-inch-thick circles, then cut each circle into 1½- to 2-inch pieces. (They should be quite chunky.)
- Bring a large pot of salted water to boil. Add the noodles and cook according to package instructions until al dente. Reserve 1/2 cup of the cooking water, then drain the noodles, rinse just for a few seconds to remove some of the starchy water (they should still be hot), and allow them to drain.
- Meanwhile, cook the eggplant: Heat a wok or large, deep-sided skillet over medium-high. When hot, add 2 tablespoons of neutral oil along with the eggplant, soy sauce, 1 teaspoon of salt and a pinch of black pepper, and toss well to combine. Cover with a lid and cook for 6 to 7 minutes, tossing every 60 seconds. If it starts to burn, reduce the heat to medium. The eggplant is ready when it is caramelized and cooked all the way through but still intact. (Don't let it get mushy.) Remove the lid, sprinkle with the ground Sichuan peppercorns (if using), the white parts of the scallions and the sugar, and season with ½ teaspoon of salt and a pinch of black pepper. Toss for 30 seconds and then turn off the heat.
- Add the reserved noodle cooking water to the bowl of sauce and whisk to combine. Divide the sauce among four serving bowls.
- Divide the noodles among the four bowls, on top of the sauce. Finish each bowl with eggplant, scallion greens, a few cilantro leaves and some peanuts.
- To eat, toss everything together so that the noodles and eggplant are well coated in the sauce. Serve topped with chile oil or crisp.
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