Tuesday, March 26, 2013

Dandan Noodles (擔擔麵)


Dandan Noodles01

Dandan noodles (擔擔麵 in Chinese) is a classic Sichuan cuisine. The spicy sauce as the key element makes this dish so additive. Minced pork and chopped spring onions are served on top of noodles. Sesame paste is regarded as a must add ingredient of the spicy sauce. So, along the way of taking every bite of the springy noodles, you can smell the strong sesame aroma. If you’re a fan of sesame, this noodle dish is for you. Some people even like to add a bit of peanut butter. Why not give it a go for this sensational noodle soup?

Dandan Noodles (擔擔麵) (Printable recipe)
By Christine's Recipes
Prep time: 15 mins
Cook time: 15 mins
Yield: 2 to 3 serves

Ingredients:
  • 285 gm Shanghai white noodles
  • 150 gm pork mince
  • 2 cups chicken stock, boiled
  • 1 Tbsp (about 15 gm) peanuts
  • 2 tsp minced ginger
  • 1 tsp minced garlic
  • 2 tsp minced shallot
  • chopped spring onion, for garnish
Marinade:
  • 1 tsp light soy sauce
  • 1/2 tsp cornflour / corn starch
  • 1/2 tsp sugar
  • pepper, to taste
  • sesame oil, to taste
Sauce:
Dandan Noodles Procedures

Method:
  1. Combine the pork with the marinade. Set aside for about 15 minutes.
  2. Fry the peanuts in a small pan without any oil, until aromatic and lightly brown. Roughly chop them. Set aside. Combine all the ingredients of the sauce in a cup.
  3. Cook the noodles and rinse with cold water according to the instructions on packaging. Drain well and divide them into 2 to 3 serving bowls. Set aside.
  4. Heat oil in a wok or frying pan. Saute the ginger, garlic and shallot until aromatic over medium heat. Add the pork and stir fry until the surface turns white. Pour in the chicken stock. Bring it to a boil. Add the sauce and combine well. Divide the soup and ladle on top of the noodles. Sprinkle the peanuts and spring onion. Serve immediately.

 Dandan Noodles02

Notes:
  • The sauce is the soul element of this noodle dish. Don’t skip the sesame paste. You can easily get it from any Asian grocers.
  • You might like adjust the amount of chilli oil and chilli bean sauce according to personal preference.
  • Don’t ever over-cook the white noodles. The noodles should be rinse in cold water immediately once they’re finished blanching. This step will help prevent the noodles turn mushy. You might replace the white noodles with udon noodles, that taste equally good.
  • Black vinegar is available at Asian grocers, and can be replaced with white vinegar if you can’t find any.

15 comments :

  1. I love dandan noodles but didn't know that the peanut paste is one of the key ingredients. What a delicious bowl of noodles!

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  2. This is one dish I am going to make for my daughter, thanks!

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  3. This is one of my kids favourite. I'll be trying this recipe.

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  4. Tried this recipe tonight and it was delicious. I did triple the amount of peppercorn chili oil and chili bean paste cos my partner likes it spicy! Will definitely cook this again. Thanks for the recipe :D

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  5. Is sesame paste the same as tahini?

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    Replies
    1. I used the Asian sesame paste.
      Think that tahini is a bit different from Asian one.


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    2. I used tahini for this recipe, and also for hummus, baba ganoush... all turn out great.

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    3. Oh, that's great to know.
      Next time if you could find the Asian sesame paste, try the authentic taste. You'll love it.

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  6. I made this yesterday, and it ROCKED! Couldn't find Shanghai noodles, but didn't want the "fat" udon. Found a dried "Inaka Udon Noodles" and it worked out great. LOVE this recipe.

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    Replies
    1. Clever move !
      This recipe works for udon noodles as well.
      Glad that you loved this recipe. :)

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  7. would peanut butter work in place of the sesame paste?

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    Replies
    1. Some people add peanut butter as well, but never skip sesame paste. The sesame paste is a must ingredient.

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  8. What kind of noodles are being use for this recipe.

    Thanks a million

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    Replies
    1. Already stated in the recipe. Please take a look again.

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