Dan Dan noodle (easy version). Read Customer Reviews & Find Best Sellers. In a medium size pan or skillet, heat the oil, medium-high heat, and when hot add the ground beef and cook until done, chopping into smaller pieces as you cook it. Remove cooked beef to a bowl with paper towels.
The classic recipe includes fresh noodles and a meat topping made with ground pork or beef and (usually) Szechuan preserved vegetables. But there are many variations of this Southwestern Chinese dish, including this one without any meat. Dan dan noodles or dan dan mian, are a super popular spicy Sichuan street food. You can have Dan Dan noodle (easy version) using 20 ingredients and 11 steps. Here is how you cook that.
Ingredients of Dan Dan noodle (easy version)
- It’s of ground beef.
- You need of oil (I used peanut).
- You need of medium onion, chopped.
- You need of garlic, minced.
- Prepare of ginger, minced or grated.
- You need of chicken stock.
- Prepare of soy sauce.
- You need of rice wine vinegar.
- Prepare of sesame oil.
- It’s of peanut butter.
- You need of long noodles.
- It’s of Spicy.
- Prepare of each use only one of the spicy, these are some options, adjust to your liking.
- You need of gochujang (Korean chilli paste).
- Prepare of Sriracha sauce.
- You need of chilli paste, like samba oelek.
- Prepare of garnish.
- It’s of each green onion, sliced.
- You need of roasted peanuts, chopped.
- You need of cilantro, fresh.
Noodles are tossing a spicy sauce served up with preserved pickled vegetables and minced pork. They can be dry or in soup. Sesame paste is often added for a contrast to the spice as well as a nice nutty note. You can find semi-fresh wheat noodles in the refrigerated section at an Asian market, but they usually won't be called out as Dan Dan Noodles.
Dan Dan noodle (easy version) instructions
- In a medium size pan or skillet, heat the oil, medium-high heat, and when hot add the ground beef and cook until done, chopping into smaller pieces as you cook it..
- Remove cooked beef to a bowl with paper towels..
- Reduce heat to medium, add chopped onion and cook, stirring a little, until translucent. Scrap up any of the beef bits left in the pan, into the onions as it cooks.
- Add the garlic and ginger, stir for about 2 minutes.
- Add the stock (or water), soy sauce, vinegar, sesame oil, and peanut butter..
- Add your spicy ingredient of choice, but only one, I just listed a variety so you knew it wasn't all that difficult. My preference is the gochujang, but you can't always get that..
- Add your cooked beef back in, stir to mix well. Bring up to a simmer..
- Cook your noodles to al-dente, our just under done, not soft. I prefer a whole grain noodle, and something like spaghetti or linguini sized.
- Cook your beef mixture until it is the thickness you desire. I like a gravy/sauce thickness myself..
- Drain your noodles when done, add a little butter or oil so they don't stick together.
- Add the noodles to individual bowls, add the beef mixture on top, garnish and serve.
Dan Dan Noodles (担担面) is the new inclusion into the hot and numbing Sichuan dishes that I obsessed lately. It is a dry noodle dish with a strong savory flavor as a result of the combination of Sichuan peppercorn, chili oil, minced pork, vinegar and siumiyacai (green mustard pickle), perfect as a side dish or as the main for a larger bowl. Process until the mixture is well combined and. Sichuan, also spelled as Szechuan, is the birthplace of many Chinese foods we love: kung pao chicken , kung pao shrimp , hot and sour soup , etc. Sichuan cooking is famous for its intense and deep flavors.