How To make Spicy Sichuan Noodles(Dan Dan Mian)
1/2 lb Ground pork
1 tb Dark soy sauce
1 t Salt
1 c Peanut oil
3/4 lb Chinese thin egg noodles
-(fresh or dry) 3 tb Finely chopped garlic
2 tb Finely chopped ginger
5 tb Finely chopped scallions
2 tb Sesame paste
-??peanut butter 2 tb Dark soy sauce
2 tb Chili oil
2 ts Salt
1 c Chicken stock
1 tb Sichuan peppercorns
-(roasted and ground)
COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well. Heat a wok or saute pan until it is hot. Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces. When the pork is crispy and dry, about 4 minutes, remove it with a slotted spoon and drain on paper towels. Pour off the oil, leaving 2 tablespoons in the wok. Reheat the wok and add the garlic, ginger and scallions, and stir-fry for 30 seconds. Then add the sesame paste, soy sauce, chili oil, salt and chicken stock and simmer for 4 minutes. Cook the noodles in a large pot of boiling water for 2 minutes if they are fresh or 5 minutes if they are dried. Drain the noodles well in a colander. Divide them into individual bowls or put in large soup tureen. Ladle on the sauce.
How To make Spicy Sichuan Noodles(Dan Dan Mian)'s Videos
Spicy Szechuan Dan Dan Noodles | 担担面
Easy Dan Dan noodle recipe. It is spicy, numbing but satisfying Sichuan classic noodle dish.
Recipe for Dan Dan Noodles :
Recipe for Chili Oil :
Video on How to make Chili oil :
Music :
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Time Stamps
00:00 Introduction
00:02 How to make chili oil
00:26 Chicken meat for Dan Dan noodles
01:22 Pound extra Szechuan peppercorn into dan dan noodles sauce
01:30 Dan Dan noodles sauce
02:52 Serve Dan Dan noodles
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INGREDIENTS
(Serve 6)
Dan Dan noodles ingredients
600g dried noodles (store-bought)
2 tablespoon crushed peanuts
1/2 cup sliced spring onion
Baby bok choy or other Asian vegetables
Chili oil
Chicken for Dan Dan noodles
2 cloves garlic - mince
500g minced chicken
2 tablespoon oil
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 teaspoon dark soy sauce
1 teaspoon Chinese 5 spice powder
1/3 cup preserved radish
1 tablespoon cornflour
2 tablespoons water
Dan Dan noodles sauce
4 tablespoons tahini
6 tablespoon soy sauce
4 teaspoons sugar
1/2 teaspoon five spice powder
1 teaspoon sichuan peppercorn (ground and sieve)
1/2 cup chili oil
2 cloves garlic minced
1/4 cup hot water from boiling noodles
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How to Make Dan Dan Mian (Sichuan Noodles with Chili Sauce and Pork)
Test cook Lan Lam and host Bridget Lancaster teach viewers how to prepare Dan Dan Mian (Sichuan Noodles with Chilli Sauce and Pork).
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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
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Sichuan Dan Dan Noodles - Marion's Kitchen
My version of Sichuan Dan Dan Noodles. Made with my homemade chilli oil recipe (link below).
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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.
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Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
The Magic of Fire Noodles l Best Unknown Street Food of China
Noodles could be lighted up with fire?! It’s a classic street food from the city of Yibin in Sichuan Province, China. Master chef Chen Yichun shows you how to make this delicious noodles with step by step instruction. Recipe:
Sichuan fire noodle (Yibin Ran Mian) or called burning noodle is another well-known Sichuan noodle dish just like Dan Dan noodle. This is one of those dishes that make you smile at first bite. Chef Chen also shares how to make the noodles from scratch.
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