Dan Dan Noodles




Today I will be making Dan Dan Noodles for my Danny!! I love making Seonkyoung Longest recipes. They are a favorite and she is so darn cute. Dan Dan Mian as known as Dan Dan Noodles is signature Sichuan street food in Sichuan, China. My meat is marinating now. I chose to use ground Turkey. You can use any ground meat you want. Be adventurous. Try new recipes. Make them healthier if need be. Enjoy!
~Tiffany xx





INGREDIENTS

For the Pork


  • 1/2 lb ground pork, beef, chicken or crumbled tofu
  • 1 tbsp chopped garlic (approximately 3 cloves garlic)
  • 1 tsp chopped ginger
  • 1 tbsp soy sauce
  • 1tbsp shaoxing wine, dry sherry or rice wine  
  • pinch of black pepper
  • 1 tbsp cooking oil
  • 2 oz Chinese preserved mustard green, chopped (You can omit this or substitute with any pickled mustard green or kimchi – after washing)

  • For the Sauce

    • 1 tsp chopped garlic (approximately 2 cloves garlic)
    • 2 tbsp tahini (preferred made with toasted sesame seeds) or peanut butter  
    • 1 1/2 tbsp soy sauce
    • 1 tsp dark soy sauce
    • 3 tbsp chili oil with chili flakes 
    • 1 to 3 tsp toasted and grinned Sichuan peppercorns 
    • 1/2 tbsp sugar (I will be using honey or monkfruit)

    For Assemble

    • 2 portions fresh egg noodles or spaghetti (also I will be using flat glass noodles)
    • handful of yu choy, bok choy, napa cabbage or any green leafy vegetables
    • 3 Tbsp sauce (approximately half of the sauce)
    • 1/4 cup hot chicken or veggie broth
    • green onion chopped
    • crushed peanuts or sesame seeds for garnish

    • INSTRUCTIONS

      1. Mix all the ingredients for the pork except 1 tbsp cooking oil and preserved mustard green. Let it marinate while preparing other ingredients, about 10 minutes.
      2. Combine all ingredients for the sauce in a mixing bowl and set aside. This sauce can be stored in a refrigerator unto 5 days. 
      3. Heat a wok over high heat, add 1 tbsp cooking oil and swirl to coat. Add the pork mixture and stir fry until pork is fully cooked, no more moisture on the bottom and slightly have brown edges, about  3 to 4 minutes. Add preserved mustard green and stir fry 1 to 2 minutes. Remove from heat and keep it warm.
      4. Cook noodles by following the directions of the package you’re using. At the last minute of cooking noodles, add yu choy or your choice of green vegetables into boiling water with noodles. Cook all together for 1 minute, drain
      5. Place half of the sauce (approximately 3 tbsp) on a bottom of serving bowl and lay the noodles on top of the sauce. Arrange the blanched green vegetable on top of the noodles then cooked pork mixture. Pour hot chicken broth around the edge of the bowl. Garnish with chopped green onions and crushed peanuts or sesame seeds.  Mix everything throughly, enjoy!
      6. Toast Sichuan peppercorns on a dry skillet over medium heat for 2 minutes or until you can smell the aroma. Transfer to a mortar and grind with pastel as your desired fineness. I like it to be more fine texture for this recipe.  

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