Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, dandan noodles. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Bring a large pan of water to the boil. Heat the sesame oil in a wok or large frying pan. Once really hot and almost smoking, throw in the garlic, ginger and crushed Sichuan peppercorns. Drain the noodles well in a colander.
Dandan noodles is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Dandan noodles is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook dandan noodles using 17 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Dandan noodles:
- Prepare 2 medium boneless skinless chicken breast
- Make ready Liquid ingredients
- Take 16 oz chicken stock
- Get 3 tbsp sugar
- Take 2 tsp oyster sauce
- Prepare 2 tbsp sambal olek
- Take 2 oz dry cooking sherry
- Make ready 4 oz soy sauce
- Get 1 tbsp sesame oil
- Get Sauté ingredients
- Make ready 2 large garlic minced
- Get 1 thumb ginger minced
- Take 2 tbsp red Chile paste or 3 minced red chiles
- Get Bunch green onions chopped reserving enough for garnish (about half cup for sauté)
- Make ready Garnishes
- Take Bean sprouts for garnish
- Get Cucumber seeded and chopped
Named for the cry of the itinerant vendors who once roamed the streets of Chengdu with the tools of their trade slung on a bamboo pole - or dan - across their shoulders, dan dan noodles, as Fuchsia. Dan Dan Noodles (担担面) is the new inclusion into the hot and numbing Sichuan dishes that I obsessed lately. It is a dry noodle dish with a strong savory flavor as a result of the combination of Sichuan peppercorn, chili oil, minced pork, vinegar and siumiyacai (green mustard pickle), perfect as a side dish or as the main for a larger bowl. Famous Szechuan style Dan dan noodles (担担面) is one of the most popular Chinese street foods.
Instructions to make Dandan noodles:
- Bake chicken breast until cooked through. Be sure to tent in foil so the outside doesn’t dry out. When the chicken breasts hit 165 remove and let cool then fine chop and set aside. While that cooks mix all the liquid ingredients together.
- Add oil and sauté ginger and garlic for a few minutes until fragrant and then the green onions for another couple minutes (if using minced red chiles you want to add it with the ginger and garlic)
- Add chicken and red chile paste to taste(I do 2 to 3 tbsp because I’ll like it spicy) mix well and sauté for a few. (I use the chile paste at publix in the produce section)
- Add liquid ingredients and simmer for about 15 minutes
- Add a slurry (1 tbsp of cornstarch and warm water mixed well)
- Serve over noodles or white rice and garnish with bean sprouts, julienned cucumber and green onions
It is a dry noodle dish with a strong savory flavor as a result of the combination of Sichuan peppercorn, chili oil, minced pork, vinegar and siumiyacai (green mustard pickle), perfect as a side dish or as the main for a larger bowl. 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. In Sichuan, it is crispy, spicy and numbing (caused by Sichuan peppercorns), with lots of variations in different restaurants.
So that is going to wrap this up for this exceptional food dandan noodles recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
