Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, healthy dandan noodles with cellophane noodles and black sesame. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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Healthy Dandan Noodles with Cellophane Noodles and Black Sesame is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Healthy Dandan Noodles with Cellophane Noodles and Black Sesame is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have healthy dandan noodles with cellophane noodles and black sesame using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Healthy Dandan Noodles with Cellophane Noodles and Black Sesame:
- Prepare 200 grams Ground pork
- Get 70 grams Cellophane noodles
- Take 1/2 Red bell pepper
- Get 4 Chinese chives
- Get 1/2 bag Bean sprouts
- Prepare 1 clove Garlic
- Prepare 1 knob Ginger
- Get 3 tbsp Black sesame seeds
- Get 1 tsp Doubanjiang
- Make ready 1 tsp Tianmianjiang
- Make ready 1 Sesame oil
- Take 1 tbsp Soy sauce
- Make ready 1 Ra-yu
- Take 400 ml Chinese soup stock
- Get 2 tsp Katakuriko
Stir through with a pinch of salt and a tablespoon of chilli oil until you form a smooth paste; if the paste is too thick, simply add some chicken stock and mix again until you reach your desired consistency. Remove from heat and stir in sesame oil. While sauce is simmering, boil water in a large pot. Cook noodles according to directions on package (using unsalted water as the sauce is already quite salty).
Instructions to make Healthy Dandan Noodles with Cellophane Noodles and Black Sesame:
- Soak the cellophane noodles in hot water, drain and cut. Thinly slice the pepper, cut the chives into small pieces, and mince the ginger and garlic.
- Heat sesame oil in a frying pan and sauté the ginger and garlic. Add the meat and continue cooking. Add the doubanjiang and tianmiangjiang.
- Add the red bell pepper and continue cooking. Then add the Chinese soup stock and the soy sauce. When it begins to boil, add the bean sprouts and let it come to a boil again.
- Pour in the katakuriko slurry and stir until the sauce thickens. Sprinkle with ground sesame seeds to finish and dribble in a bit of ra-yu.
- Place the noodles in a bowl and pour the soup over top. Garnish with minced chives.
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While sauce is simmering, boil water in a large pot. Cook noodles according to directions on package (using unsalted water as the sauce is already quite salty). Portion noodles into bowls and ladle the sauce over the top. Garnish with scallions and a sprinkle of pepper. Bring a large pan of water to the boil.
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