Chilled Dan Dan Noodles. Famous Szechuan style Dan dan noodles (担担面) is one of the most popular Chinese street foods. To me, it is one of the top Chinese noodles. But it is quite hard to define an authentic dan dan noodles.
Transfer into a heat-safe bowl and let it cool to room temperature.
Cook your ramen noodles according to the package directions.
Drain and rince under cold water.
You can have Chilled Dan Dan Noodles using 19 ingredients and 7 steps. Here is how you cook it.
Ingredients of Chilled Dan Dan Noodles
- Prepare 5 of bunches Fresh Chinese noodles.
- You need 1 of Ra-yu.
- It's 1 of Dried chili pepper threads, shredded white leek.
- You need 2 tbsp of Sesame oil (to prevent the noodles from sticking).
- It's of Meat miso.
- It's 250 grams of Ground pork.
- It's 100 grams of Cooked bamboo shoot (very finely chopped).
- You need 2 tbsp of Tianmianjiang.
- You need 1 tbsp of Shaoxing wine.
- It's 1 tbsp of Soy sauce.
- You need 1 tsp of Doubanjiang.
- Prepare 2 clove of Garlic (very finely chopped).
- You need 1 tbsp of Sesame oil.
- It's of Soup.
- Prepare 180 ml of Zhimajiang.
- You need 750 ml of Chicken bone soup.
- You need 3 tbsp of Vinegar.
- It's 100 ml of Soy sauce.
- Prepare 1 tbsp of Oyster sauce.
Pour the cold soup in a serving bowl and place the noodles. Top with amakara beef (or your choice) and julienne'd leek. Dan Dan Noodles can be served dry or with soup, and some variations call for sesame paste and/or peanut butter. This specific recipe is served dry.
Chilled Dan Dan Noodles instructions
- Combine all the zhimajiang and soup ingredients. Chill well in the refrigerator..
- Chop the garlic very finely. Chop the bamboo shoot into about 3 mm dice..
- Make the meat miso. Heat a pan with the sesame oil and stir fry the garlic. When it's fragrant add the ground pork, and stir fry until the fat from the meat runs clear..
- Add the shaoxing wine, soy sauce, tian miang jiang and finely diced bamboo shoot and stir fry for about 2 minutes. When the mixture is cooked, take it out of the pan and leave to cool..
- Boil the noodles in plenty of water, drain and rinse well in cold water to remove any surface stickiness and firm up the noodles. When the noodles are cold, drain and toss with sesame oil to prevent sticking..
- Put the noodles on serving plates, and ladle the cold soup over them. Top the noodles with meat miso, finely shredded white leek, and dried chili pepper threads. Drizzle on some ra-yu to finish..
- I used homemade ra-yu this time. It isn't as spicy as it looks, and is packed with garlic flavor and fragrance.. https://cookpad.com/us/recipes/145285-homemade-ra-yu.
These noodles are so good that there are regional variations in Japan and Korea. My recipe calls for Mizkan brand condiments. The hotness of Dan Dan noodles comes from chilli oil which is also called Red Oil/红油 in Sichuan cuisine. You would find many types of Chinese chilli oil in Asian stores and they vary a lot in terms of flavour. I highly recommend you make your own chilli oil for Dan Dan noodles.
