Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chilled dan dan noodles. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chilled Dan Dan Noodles is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Chilled Dan Dan Noodles is something that I have loved my entire life. They’re fine and they look wonderful.
Drain, reserving the cooking water, then run under cold water to stop the noodles sticking. When ready to serve, cook the noodles until al dente according to the packet instructions. Finish with the preserved mustard greens and the light soy sauce. Put the soup ingredients apart from the water and lemon juice in a bowl and mix well.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have chilled dan dan noodles using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chilled Dan Dan Noodles:
- Take 5 bunches Fresh Chinese noodles
- Prepare 1 Ra-yu
- Make ready 1 Dried chili pepper threads, shredded white leek
- Make ready 2 tbsp Sesame oil (to prevent the noodles from sticking)
- Get Meat miso
- Make ready 250 grams Ground pork
- Get 100 grams Cooked bamboo shoot (very finely chopped)
- Prepare 2 tbsp Tianmianjiang
- Take 1 tbsp Shaoxing wine
- Get 1 tbsp Soy sauce
- Get 1 tsp Doubanjiang
- Prepare 2 clove Garlic (very finely chopped)
- Get 1 tbsp Sesame oil
- Prepare Soup
- Get 180 ml Zhimajiang
- Take 750 ml Chicken bone soup
- Get 3 tbsp Vinegar
- Prepare 100 ml Soy sauce
- Take 1 tbsp Oyster sauce
To me, it is one of the top Chinese noodles. But it is quite hard to define an authentic dan dan noodles. In Sichuan, it is crispy, spicy and numbing (caused by Sichuan peppercorns), with lots of variations in different restaurants. Bring a pot of water to boil.
Instructions to make Chilled Dan Dan Noodles:
- Combine all the zhimajiang and soup ingredients. Chill well in the refrigerator.
- Chop the garlic very finely. Chop the bamboo shoot into about 3 mm dice.
- Make the meat miso. Heat a pan with the sesame oil and stir fry the garlic. When it's fragrant add the ground pork, and stir fry until the fat from the meat runs clear.
- Add the shaoxing wine, soy sauce, tian miang jiang and finely diced bamboo shoot and stir fry for about 2 minutes. When the mixture is cooked, take it out of the pan and leave to cool.
- Boil the noodles in plenty of water, drain and rinse well in cold water to remove any surface stickiness and firm up the noodles. When the noodles are cold, drain and toss with sesame oil to prevent sticking.
- Put the noodles on serving plates, and ladle the cold soup over them. Top the noodles with meat miso, finely shredded white leek, and dried chili pepper threads. Drizzle on some ra-yu to finish.
- I used homemade ra-yu this time. It isn't as spicy as it looks, and is packed with garlic flavor and fragrance.. - - https://cookpad.com/us/recipes/145285-homemade-ra-yu
In Sichuan, it is crispy, spicy and numbing (caused by Sichuan peppercorns), with lots of variations in different restaurants. Bring a pot of water to boil. Cook the fresh noodles until al dente, drained, briefly rinsed with cold water and set aside. You can get fresh noodles like the above at Asian markets. Mix the ground pork with salt, sesame oil, white pepper, and half of the chopped scallion.
So that is going to wrap this up for this special food chilled dan dan noodles recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
