The Chinese dish Dan-Dan appeared in Sichuan and originally considered street food. Merchants walked the streets and wore on shoulders a long stick on one end of which hung a basket with hot noodles, and on the other a saucepan with noodle sauce. This the stick itself was called dan-dan. Later she gave the name which has gained immense popularity. Over time, in addition to noodles and many other delicious ingredients began to appear in the dish for example, meat and vegetables. Prepare Dan-Dan noodles by watering them in moderation spicy meat sauce with a complex and interesting taste that he gives a lot of additives in the form of pickled cucumbers, ginger, tahini sesame paste, soy sauce, wine, sesame oil and, Of course, the Sichuan pepper traditional for this dish.
Recipe author – Ching He Huang – British Culinary reviewer
Time: 35 мин.Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Noodles
- 450 gr flat asian wheat noodles (e.g. udon)
- 2 tsp dark sesame oil
- 2 tbsp. l peanut butter
- 1 tbsp. l finely grated peeled ginger root
- 3 pods of red fresno peppers, peeled and finely chopped
- 2 cloves, minced garlic
- 220 gr ground beef
- 1 tbsp. l tahini sesame paste
- 0.5 tbsp. small pickled gherkins cubes
- 1 tbsp. l light soy sauce
- 1 tbsp. l Shaoxing rice wine or dry sherry
- 1 tbsp. l black rice vinegar or balsamic vinegar
- 1 tsp ground sichuan pepper
- Ground white pepper
- Sea salt
Toppings
- 2 tbsp. lightly salted chicken stock
- 1/4 Art. chili oil
- 1/4 Art. dark sesame oil
- 1/4 Art. lightly salted soy sauce
- 1 tbsp. l ground sichuan pepper
- 3 pods of red fresno peppers, peeled and finely chopped
- 2 large feathers of green onions, finely chopped
- 1 small handful of finely chopped cilantro leaves
Recipes with similar ingredients: noodles, Sichuan pepper, rice wine, ground beef, soy sauce, ginger root, chili oil, Peanut butter, green onions, sesame seeds, pickles
Recipe preparation:
- Cook the noodles: bring in a large pan salted water to a boil. Add the noodles, stir and cook to the state of al dente, 2-4 minutes. Drain, then rinse noodles under cold water and transfer to a bowl. Sprinkle 1 tsp. sesame oil and mix.
- Heat a wok or large frying pan over high heat until smoke will go out and pour peanut butter. Add ginger, chili and garlic and fry for 30 seconds, then add the minced meat and cook, breaking with a spatula until the meat is lightly browned, 2-3 minutes.
- In a small bowl, mix the tahini and the remaining 1 tsp. sesame oil. Add the gherkins to the wok. Stir the mixture out tahini, soy sauce, rice wine, vinegar and ground pepper; cook until the beef starts to fry until crisp, another 2-3 minutes. Sprinkle with white pepper and remove from heat.
- Cook the toppings: in a medium-sized saucepan on medium heat bring the chicken stock to a boil. In a small bowl mix chili oil, sesame oil, soy sauce, ground pepper and chilli.
- Place the noodles in bowls and spread evenly on each serving meat mixture. Pour the hot noodles over the noodles; sprinkle on top with a mixture of chili oil, sprinkle with green onions and cilantro.
