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How To make Dan Dan Mein(Noodles with Hot Meat Sauce)
1 lb Beijing-style udon noodles
1 pk (10 oz) bean sprouts
1 tb Salad oil
1/2 lb Lean ground beef
1 t Minced garlic
1 t Minced ginger root
4 1/2 ts Horse bean sauce with chili
3/4 c Chicken broth
2 tb Sherry
1 tb Light soy sauce
1/2 c Chopped green onions
1 tb Cornstarch
2 tb Water
Chinese parsley
Cook noodles in boiling water for about 6 minutes, rinse and drain. Place on serving platter. Lightly blanch bean sprouts and arrange around noodles; set aside. In a wok, heat oil and brown beef. Add garlic, ginger, bean sauce; stir-fry 1 minute. Add broth, sherry, and soy sauce; lower heat to medium and cook until liquid is reduced to half. Stir in green onions. Combine cornstarch and water, stir into hot mixture. Cook until sauce thickens. Pour over noodles. Garnish with Chinese parsley. Makes 4 servings. (DECEMBER 94) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.
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Recreating J. Kenji López-Alt's Dan Dan Noodles From Taste | Reverse Engineering | Bon Appétit
We challenged resident Bon Appétit supertaster and test kitchen director Chris Morocco to recreate J. Kenji López-Alt's Dan Dan noodles. The catch? He'll have to use each of his senses - other than sight. Does Chris have what it takes to recognize and reproduce these Dan Dan noodles if using his eyes is a no-no?
See J. Kenji López-Alt's original Dan Dan Noodles recipe here:
Check out J. Kenji López-Alt's new cookbook, THE WOK: Recipes and Techniques, on-sale now.
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Sichuan Dan Dan Noodles 担担面
#DandanNoodles #Dandanmian #sichuanFood #SichuanNoodles #担担面 #川菜
How to make Dan Dan Noodles 担担面
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Hope you enjoy this delicious noodle dish from my hometown Sichuan. For vegetarians, skip the ground pork and only use preserved vegetable.
Ingredients:
6 oz fresh noodles (or dried noodles)
3 oz spinach
4 oz ground pork
2 tablespoons Sichuan preserved vegetable (Ya Cai)
2 cloves garlic, minced
1 scallion, chopped
1 tablespoon canola oil
For the sauce:
1 tablespoon chili oil
1 tablespoon soy sauce
1 teaspoon Chinese dark vinegar
1/2 teaspoon Sichuan pepper powder
Watch how to make chili oil:
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Canon EOS Canon EOS 70D
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Dan Dan Mian Sichuan/Taiwanese Noodle Simplified Quick and Easy (Dry) 擔擔麵!
Dandan noodles or Dandan mian is a classic dish originating from Chinese Sichuan cuisine. It consists of a spicy sauce containing preserved vegetables often including chili oil, Sichuan pepper, minced pork, and scallions served over noodles. This recipe is simplified by omitting the preserved vegetables and Sichuan pepper and substituted the minced pork with turkey or chicken instead. It is most like Americanized version served in places like PF Chang's and other Chinese restaurants here in the US. This dish is full of flavor and delicious!
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Ingredients:
3 cloves garlic minced
3 shallots minced
2 ginger slices minced
1 green onion chopped
3 T dark soy sauce
dash of white pepper or sichuan pepper
1 T sweet soy sauce
1 T black vinegar
1 T light soy sauce
1 t sesame oil
1 cup stock or water+buillion cube
2 t chilli oil (optional)
1 lb. ground turkey or other meat
1-1.5 lb. noodles
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How to Make Dan Dan Mian with Jet Tila | Ready Jet Cook | Food Network
If you're not drooling looking at these Dan Dan Noodles, we're gonna need to have a talk ???????? Jet walks you through every step of making his take on this dish from the Sichuan province of China! #ReadyJetCook
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Dan Dan Mian
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 25 min
Active: 15 min
Yield: 4 servings
Ingredients
Sauce:
4 tablespoons (60 milliliters) Chinese sweet soy sauce
4 tablespoons (60 milliliters) Chinese light soy sauce
1 to 2 tablespoons (15 to 30 milliliters) sambal chile sauce
2 teaspoons (10 milliliters) Chinese black vinegar
1/2 teaspoon Sichuan peppercorn powder
1 tablespoon (15 milliliters) tahini
Noodles:
2 tablespoons (30 milliliters) vegetable oil
2 tablespoons (30 grams) fresh ginger, thin sliced
2 tablespoons (30 grams) garlic, minced
1 pound (500 grams) ground pork
4 tablespoons (60 grams) Tianjin preserved vegetable, rinsed
3 tablespoons (45 milliliters) sherry
1 cup baby spinach
3 scallions, green parts only, thinly sliced
8 ounces (500 grams) Chinese dry wheat noodles
Directions
For the sauce: Combine all sauce ingredients in a small bowl and reserve.
Boil 3 quarts of water in a 6-quart pot. Cook the noodles for about 10 minutes or until al dente, rinse and drain well in a colander. Place the noodles in a large serving bowl.
Heat the vegetable oil in a wok over high heat. When you see wisps of white smoke, add the garlic and ginger. Add the pork, breaking it up and tossing for 2 to 3 minutes until brown and almost cooked through. Add the preserved vegetable to the wok and stir-fry for 30 seconds. Deglaze the pan with sherry and add baby spinach, cooking until wilted. Then add the reserved sauce. Stir-fry folding constantly for 1 more minute or until pork is fully cooked.
Pour the meat sauce over the noodles and top with scallions and Sichuan peppercorn powder.
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How to Make Dan Dan Mian with Jet Tila | Ready Jet Cook | Food Network