DanDanNoodle
Hope you enjoy this delicious noodle dish from my hometown Sichuan. For vegetarians, skip the ground pork and only use preserved vegetable.
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
1 tablespoon soy sauce
1 teaspoon Chinese dark vinegar
1/2 teaspoon Sichuan pepper powder
2. To make the topping, heat oil in a pan to high and sauté pork for 2 to 3 minutes till it’s lightly brown.
3. Turn the heat to medium, and add garlic, white part of scallion and preserved vegetable. Sauté about 1 minute.
4. Set the topping aside.
5. Boil a pot of water, and cook noodles about 2 minutes (6 to 8 minutes for dried noodles). When it’s almost done, add spinach.
6. Place noodles and spinach in the sauce bowl, and mix up. Add 2 tablespoons topping, and garnish with scallion. Serve.
About DanDan Noodle:
Dandan noodles or dandanmian (traditional Chinese: 擔擔麵, simplified Chinese: 担担面) is a noodle dish originating from ChineseSichuan cuisine. It consists of a spicy sauce containing preserved vegetables (often including zha cai (榨菜), lower enlarged mustard stems, or ya cai (芽菜), upper mustard stems), chili oil, Sichuan pepper, minced pork, and scallions served over noodles.
Sesame paste and/or peanut butter is sometimes added, and occasionally replaces the spicy sauce, usually in the Taiwanese andAmerican Chinese style of the dish.[1] In this case, dandanmian is considered as a variation of ma jiang mian (麻醬麵), sesame sauce noodles. In American Chinese cuisine, dandanmian is often sweeter, less spicy, and less soupy than its Sichuan counterpart.
The name refers to a type of carrying pole (dan dan) that was used by walking street vendors who sold the dish to passers-by. The pole was carried over the shoulder, with two baskets containing noodles and sauce attached at either end. The noodles cost almost nothing, and gradually local people came to call them dandan noodles. Literally, the name translates as "noodles carried on a pole," but may be better translated as "peddler's noodles."
A variety of English spellings are used. The first word may be either dandan, dundun or tantan, and the last word may also be spelled mein.
The same sauce is frequently served over poached chicken (called bonbon or bangbang chicken (棒棒鸡)), and on steamed, meat-filled dumplings in another Sichuan dish calledsuanla chaoshou. The corresponding Japanese dish is tantan-men, a form of ramen (formally 担担麺, as in Chinese, but often written with 々, or with 坦 instead of 担.
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 oil1 tablespoon soy sauce
1 teaspoon Chinese dark vinegar
1/2 teaspoon Sichuan pepper powder
Method:
1. Mix chili oil, soy sauce, vinegar and Sichuan pepper powder in a bowl.2. To make the topping, heat oil in a pan to high and sauté pork for 2 to 3 minutes till it’s lightly brown.
3. Turn the heat to medium, and add garlic, white part of scallion and preserved vegetable. Sauté about 1 minute.
4. Set the topping aside.
5. Boil a pot of water, and cook noodles about 2 minutes (6 to 8 minutes for dried noodles). When it’s almost done, add spinach.
6. Place noodles and spinach in the sauce bowl, and mix up. Add 2 tablespoons topping, and garnish with scallion. Serve.
0 Comments