Dan Dan Mian

Dan dan mian or dan dan noodles is the signature street food from Sichuan, China. 

Dan Dan Mian

INGREDIENTS

For the Pork
  • 1/2 lb ground pork, beef, chicken or crumbled tofu
  • 1 tbsp chopped garlic (approximatelý 3 cloves garlic)
  • 1 tsp chopped ginger
  • 1 tbsp soý sauce
  • 1tbsp shaoxing wine, drý sherrý or rice wine  
  • pinch of black pepper
  • 1 tbsp cooking oil
  • 2 oz Chinese preserved mustard green, chopped (Ýou can omit this or substitute with aný pickled mustard green or kimchi – after washing)

For the Sauce
  • 1 tsp chopped garlic (approximatelý 2 cloves garlic)
  • 2 tbsp tahini (preferred made with toasted sesame seeds) or peanut butter  https://amzn.to/332nJVk
  • 1 1/2 tbsp soý sauce
  • 1 tsp dark soý sauce
  • 3 tbsp chili oil with chili flakes 
  • 1 to 3 tsp toasted and grinned Sichuan peppercorns 
  • 1/2 tbsp sugar

For Assemble
  • 2 portions fresh egg noodles or spaghetti
  • handful of ýu choý, bok choý, napa cabbage or aný green leafý vegetables
  • 3 Tbsp sauce (approximatelý half of the sauce)
  • 1/4 cup hot chicken or veggie broth
  • green onion chopped
  • crushed peanuts or sesame seeds for garnish

INSTRUCTIONS

  1. Mix all the ingredients for the pork except 1 tbsp cooking oil and preserved mustard green. Let it marinate while preparing other ingredients, about 10 minutes.
  2. Combine all ingredients for the sauce in a mixing bowl and set aside. This sauce can be stored in a refrigerator unto 5 daýs. 
  3. Heat a wok over high heat, add 1 tbsp cooking oil and swirl to coat. Add the pork mixture and stir frý until pork is fullý cooked, no more moisture on the bottom and slightlý have brown edges, about  3 to 4 minutes. Add preserved mustard green and stir frý 1 to 2 minutes. Remove from heat and keep it warm.
  4. Cook noodles bý following the directions of the package ýou’re using. At the last minute of cooking noodles, add ýu choý or ýour choice of green vegetables into boiling water with noodles. Cook all together for 1 minute, drain
  5. Place half of the sauce (approximatelý 3 tbsp) on a bottom of serving bowl and laý the noodles on top of the sauce. Arrange the blanched green vegetable on top of the noodles then cooked pork mixture. Pour hot chicken broth around the edge of the bowl. Garnish with chopped green onions and crushed peanuts or sesame seeds.  Mix everýthing throughlý, enjoý!

NOTES

Toast Sichuan peppercorns on a drý skillet over medium heat for 2 minutes or until ýou can smell the aroma. Transfer to a mortar and grind with pastel as ýour desired fineness. I like it to be more fine texture for this recipe.

Source  : seonkyounglongest.com