Chef's Addictive Soup-less Dan Dan Noodles for the Summer
Chef's Addictive Soup-less Dan Dan Noodles for the Summer

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, chef's addictive soup-less dan dan noodles for the summer. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Great recipe for Chef's Addictive Soup-less Dan Dan Noodles for the Summer. I just tried making it and it turned out delicious!

Chef's Addictive Soup-less Dan Dan Noodles for the Summer is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Chef's Addictive Soup-less Dan Dan Noodles for the Summer is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook chef's addictive soup-less dan dan noodles for the summer using 17 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Chef's Addictive Soup-less Dan Dan Noodles for the Summer:
  1. Make ready 2 packages Chinese noodles (thick)
  2. Make ready 100 grams Ground pork
  3. Take 1/2 of one Japanese leek
  4. Get 1 clove Garlic
  5. Get 1 thumb Ginger
  6. Prepare 1 tsp Doubanjiang
  7. Take 1 tbsp ○Tianmianjiang
  8. Take 1 tsp ○Soy sauce
  9. Take 2 tbsp ○Shaoxing wine
  10. Make ready 2 tbsp ○Chinese chicken stock (liquid)
  11. Make ready 100 ml Water
  12. Make ready 3 tbsp Ground sesame seeds
  13. Make ready 1 Salt and pepper
  14. Prepare 1 tbsp Sesame oil
  15. Make ready 1 Green onion namul
  16. Get 1 Ra-yu
  17. Take 1 if you have it Green onions

This is gonna smell and look delicious. A world-famous Chinese dish originating from the province of Sichuan, this simple combination of noodles, pork mince, sesame sauce and fiery chilli oil has won legions of fans across the globe. Drain, reserving the cooking water, then run under cold water to stop the noodles sticking. Dan dan noodles are one of our favourites, combining sweet, salty, nutty and spicy flavours for a power-house of a meal.

Instructions to make Chef's Addictive Soup-less Dan Dan Noodles for the Summer:
  1. Here's today's ingredients. The noodles can be as thick as you like! I like the thick ones, so today I'm using thick noodles.
  2. Cook the ground meat in a frying pan. You don't need to add oil. Break it up as you cook, okay? Break it all apart!
  3. Cook until the juices from the meat are translucent. It will also lose its smell!
  4. Once the meat is cooked, add the doubanjiang and continue cooking.
  5. When the oil in the pan becomes red, add everything but the water, and salt & pepper. Make sure to add the chopped garnish as well!
  6. Once evenly blended, add the water and ground sesame and simmer. Adjust the taste with salt and pepper. You'll be adding noodles next, so it's okay if the taste is a little strong!
  7. Today, I used black sesame, so it's pitch black! I reduced the mixture real well!
  8. Add the well-drained cooked noodles. Add the sesame oil and mix well!
  9. Toss and seasoned the noodles thoroughly! But it means on the right track.
  10. Transfer to a plate…
  11. Add green onion namul - - https://cookpad.com/us/recipes/170398-leek-namul-to-eat-with-samgyeopsal-and-other-korean-dishes
  12. and garnish with green onions to finish! Sprinkle some ra-yu on if you like!
  13. If using thin noodles, boil and drain well, and add sesame oil! Transfer to a plate and top with the sauce. Mix well and enjoy!

Drain, reserving the cooking water, then run under cold water to stop the noodles sticking. Dan dan noodles are one of our favourites, combining sweet, salty, nutty and spicy flavours for a power-house of a meal. Learn how to make classic Chinese Dan Dan noodles with Chef Jeremy Pang. Using egg noodles, pork and Choi Sum, this dish is a spicy street food favourite from Szechuan. Dan dan noodles is one of the best known dishes from China's Sichuan province.

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