Dan Dan Noodles (Spicy Sichuan Noodles)
This is how to make Dan Dan Noodles, the iconic spicy Sichuan noodles!
LOADS OF SUBS in the recipe. Even if you used every sub provided, it might not end up tasting exactly like authentic Dan Dan Noodles, but it will still be similar and a damn tasty bowl of noodles!!
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Garlic Dipping Sauce Noodles (蒜蘸面)
Dipping sauce noodles! These are a classic from the Chinese Northwest, and today we'll be whipping them up together with a chili garlic dipping sauce.
0:00 - What are dipping sauce noodles?
0:39 - Preparing the Sauce
2:52 - Making the Noodle Sheets
5:01 - Boiling and Serving
5:36 - Why dip instead of mix?
FOR THE CHILI GARLIC DIPPING SAUCE
Sourcing notes:
Much of this is Western supermarket friendly, minus the chili powder and the vinegar.
Kashmiri Chilli Powder, ideally:
Though Gochugaru would also work:
For the vinegar, we used a Shanxi Mature vinegar like this:
Though Zhenjiang (i.e. Chinkiang) vinegar would also work great. Ditto with a Sichuan black vinegar:
Ingredients:
* Garlic, one head, ~60g worth of cloves
* Salt, 1/2 tsp
* Five spice powder (五香粉), 1/2 tsp
* Kashmiri Chilli Powder -or- Korean Chili Powder -or- Northwest style chili powder (秦椒), 2 tbsp
* Oil, 1/2 cup (we used Sichuan caiziyou - virgin rapeseed oil - though peanut would also work great... or really, anything tasty)
* Aromatics to fry in the oil: onion, ~1/4 medium, finely sliced; ginger, ~1 inch, smashed
* To season the dip: soy sauce (生抽), 1.5 tbsp; dark Chinese vinegar (陈醋/镇江醋), 1.5 tbsp; sugar, 1/4 tsp; MSG (味精), 1/8 tsp
Process:
Pound the garlic in a mortar together with the salt. Do not make it overly pasty. In a bowl, combine with the five spice powder and the chili powder.
Over a medium flame, fry the onion and the ginger in the oil until the onions turn golden brown. Remove the onion and ginger. Over a high flame, heat up the oil until it begins to smoke, ~190C. Pour into the bowl with the garlic and spices. Give a quick mix, and cover to let it steep, ~10 minutes.
Add the rest of the seasoning for the dip and reserve.
FOR THE MIANPIAN NOODLE SHEETS
Makes 2-4 servings (two hungry people, or up to four in the context of a larger meal).
* AP Flour (中筋面粉), 400g
* Salt, 1 tsp
* Water, 184g
Process:
Mix the flour and the salt, then slowly drizzle in the water bit by bit, mixing it with a chopstick. Press it all together, knead for ~1 minute. Cover and rest for ~20 minutes.
Knead for 10-15 minutes until smooth (or alternatively, use a stand mixer with the dough hook attachment – speed 3 – for ten minutes). Cover and rest for ~20-30 minutes.
To make the noodles, first divide the dough into four pieces for easier handling. Roll out the dough into a 1mm thick sheet as we showed at 4:04. To make mianpian noodle sheets, roll up the dough again, slice on the top of the rolling pin, then cut into ~3cm wide sheets. Alternatively, if you want something longer, simply slice your whole sheet into ~3cm wide noodles. Thoroughly flour the noodles as you work.
Add the noodles to a big pot of boiling water. Allow the water to get back up to a boil, then boil for one minute. Add your vegetable of choice. Taste to ensure your noodles are done – they should be floating. Transfer over to a basin of water – hot in the winter, cool in the summer.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
Chilli oil noodles ???? #shorts
Ingredients
- 280g flour
- 160g warm water
- A pinch salt
- 3 tbsp veg oil
- 2 cloves garlic, minced
- 2 spring onions finely sliced
- 1 tsp chilli flakes
- 0.5 tsp cumin seeds
- 0.5 tsp Szechuan peppercorns
Method
1. Start by making the dough. In a mixing bowl place the flour and salt. Make a well in the centre and pour in the water.
2. Mix until it comes together and you have a shaggy dough. Then turn it out and knead for 6-7 minutes or until you have a smooth dough.
3. Cut into 4 pieces and roll into rounds.
4. Pour 0.5 tsp of oil into a bowl and place the dough ball into it, cover and let rest for 1 hour.
5. When ready, place a large pot of salted water on to boil, and the remainder of the oil in a small pot to heat.
6. Working with one dough ball at a time, flatten it out then make a divot in the centre with a chopstick. Then grab each end and pull to stretch it. Once you have pulled it to around 1 metre, tear the strip in half.
7. Place the pulled noodles into the boiling water and cook for 3-4 minutes.
8. Place the garlic, spring onions, chilli, cumin and Szechuan peppercorns into your bowl.
9. Carefully pour the hot oil over the spices and veg in the bowl before adding in the cooked and drained noodles. Give them a mix and you are good to eat.
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INGREDIENTS:
100 gms dry red chillies
50 gms kashmiri/bedki red chillies
7-8 tbsp oil
1/2 cup finely chopped garlic
4-5 tbsp finely chopped ginger
salt
1tsp soy sauce
1 tsp sugar
3 tbsp vinegar
2-3 tbsp tomato sauce
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????Dan Dan Noodles
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
For Assemble
2 portions fresh egg noodles or spaghetti
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