Vegetarian Dan Dan Noodles by Ken Hom - Love Home Taste with Lee Kum Kee
- Celebrate Chinese New Year 2019 in true style with Lee Kum Kee and friends. This year, we've worked with the master of Chinese cuisine that is Ken Hom and Gizzi Erskine, renowned TV Chef! WATCH the full videos as we are giving away 3x goodie bags - all you need to do is ANSWER the question in the comments to WIN!
Chinese New Year is all about family, friends, and, of course, food! This year, we're bringing you a true taste of China featuring traditional recipes to fun fusion flavours for you to try at home.
First up is Ken's must-try vegetarian spin on the traditional Dan Dan Noodles. Are you going to give this a wok?
Recipe:
Serves 4
Preparation: 15 minutes
Cooking time: 15 minutes
Ingredients:
1 tablespoon groundnut or vegetable oil
110g courgette, finely chopped
1 tablespoon garlic, finely chopped
2 teaspoons fresh ginger, finely chopped
2 tablespoons Shaoxing rice wine or dry sherry
2 tablespoons Lee Kum Kee Chilli Garlic Bean Sauce
2 teaspoons Lee Kum Kee Chiu Chow Chilli Oil
1 tablespoon peanut butter
1 tablespoon Lee Kum Kee Premium Dark Soy Sauce
1 tablespoon sugar
450ml (16 fl oz) vegetarian stock
225g (8oz) whole wheat noodles
Method:
1.Heat a wok or large frying pan over high heat and add the oil. Add the courgette, garlic, ginger and stir-fry for 1 minute. Add the rest of the ingredients. Reduce the heat and simmer for 3 minutes over low heat.
2.Cook the noodles in a large pot of boiling water according to the pack instructions. Drain them well in a colander. Add the noodles to the sauce, give a good toss and serve at once.
Dan Dan Noodles From Your Pantry (Mostly)
Dan Dan Noodles!
Here's a mini recipe video to hold you over while we work on our menu. Make the sauce, then choose your noodles, and choose your toppings!
Recipe below
--- Noodles:
CHOOSE YOUR WEAPON
--- Peanut sauce:
1 Tb Peanut butter
1/2 Tb soy sauce
1/2 Tb sesame oil
2 Tb hot water
1 tsp granulated sugar
--- The toppings:
1/4 lb ground beef
Pinch of rosemary
Pinch of chili flakes
1/2 tsp balsamic vinegar
1 egg
Cilantro
Scallions
Fried shallots and garlic
Japanese subtitles by N.Ochiai
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Taiwanese Noodles with Meat Sauce Recipe (or Taiwanese Spaghetti!)
Recipe for Taiwanese Meat Sauce served over noodles or rice. My kids call it Taiwanese Spaghetti!
For full recipe, comments and questions about the recipe, visit steamykitchen.com/100
1 pound noodles or rice of your choice
1/2 cup chicken broth
2 tablespoons dark soy sauce (or oyster sauce)
2 teaspoon light (regular) soy sauce
1 teaspoon Chinese black vinegar (or young balsamic vinegar)
1 teaspoon Chinese five-spice powder
1 tablespoon brown sugar
2 teaspoons cooking oil
1/2 onion, chopped
1 pound ground pork (or ground beef/chicken/turkey)
2 cloves garlic, finely minced
One 8-ounce can bamboo shoots, drained and diced
4 ounces fresh shiitake mushrooms, diced
1 stalk green onion, chopped
directions:
1. Cook the noodles or rice according to package instructions. Drain.
2. In a small bowl, combine the chicken broth, dark soy sauce, regular soy sauce, vinegar, five spice powder and brown sugar. Set aside.
3. Heat a wok over medium-high heat. When hot, swirl in the cooking oil. Add in the onion and cook for 1 minute. Stir in the ground meat and cook for 2 minutes. Push aside the onion and ground beef to one side of the wok to create a small spot to fry the garlic. Add in the garlic and stir fry for a few seconds or until you begin smelling the garlic. Add in the bamboo shoots and mushrooms. Toss everything in the wok together.
4. Pour in the broth/soy sauce mixture and bring to a simmer. Cook for 2 minutes. Stir in the green onions. Serve the ground beef mixture over the noodles or rice.
Dan Dan Noodles recipe
This Sichuan noodles recipe is called 擔擔麵 or 担担面. The sauce is excellent.
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Ingredients:
Serves 2
150g fresh Shanghai noodles (called 上海麵 in Chinese)
1 tsp (5ml) light soy sauce (called 生抽 in Chinese)
3.5ml dark soy sauce (called 老抽 in Chinese)
1 tsp (5ml) homemade chili oil
½ tsp (2.5ml) Chinkiang vinegar (called 鎮江香醋 in Chinese)
1 green onion, green parts only, sliced
1 tsp (5ml) vegetable oil
1/3 cup (80ml) Sichuan preserved vegetable, washed in 3 changes of water to get rid of its saltiness and then squeeze to remove excess water. (called 榨菜 in Chinese)
¼ tp (1ml) vegetable oil
1/3 cup (80ml) ground pork
½ tsp (2.5ml) Shao Xing rice wine (called 紹興酒 in Chinese)
½ tsp (2.5ml) light soy sauce
Note: I use the small stove to bring a pot of water to a boil over high heat 8.
Note: I use the big stove and turn on low heat 2 to fry the vegetable and the meat.
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How to make a BETTER Beef Noodle Stir-fry | Hoisin Beef Noodle Stir Fry | Marion's Kitchen
How to make your Chinese beef noodle stir-fries 'beefier' and waaaaay BETTER! All my tips and tricks!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Easy & Authentic Dan Dan Noodles that you have to make! 担担面 - Dan Dan Mian
I’m not going to lie, this is not THE recipe for Dan Dan Noodles 担担面…this is A recipe for the famous Sichuan noodle dish that has gained popularity across much of the world.
However, there are few elements that need to be present in an authentic Dan Dan Mian.
1. A mince meat topping - the addition of pickled veggies provides a real depth of flavour that is used in many Sichuan dishes. However it is not entirely required. Some mince topping use only cooked down fatty meat.
2. Fresh noodles - dry noodles are ok in a pinch but if you can get your hands on fresh Chinese wheat noodles, you are half way there! Just don’t over cook them, it takes only couple of minutes.
3. Sesame paste - the ingredient that sets Dan Dan noodle apart from other Sichuan “干拌面 / Gān bàn miàn” aka dry mixed noodles.
4. A crunchy element - this can be in the form or fried soy beans or peanuts, or in my case, the pickled string beans.
5. A balance of flavours - the ma la (spicy & numbing) flavour has to be pronounced, as well as a bit of sourness. In short, there ARE quite a few seasonings to include in an authentic bowl.
Get the full written recipe: