Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, dandan noodles. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Dandan noodles is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Dandan noodles is something which I’ve loved my whole life. They’re nice and they look wonderful.
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.
To begin with this recipe, we must first prepare a few ingredients. You can have dandan noodles using 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Dandan noodles:
- Make ready 2 medium boneless skinless chicken breast
- Get Liquid ingredients
- Prepare 16 oz chicken stock
- Prepare 3 tbsp sugar
- Prepare 2 tsp oyster sauce
- Take 2 tbsp sambal olek
- Take 2 oz dry cooking sherry
- Prepare 4 oz soy sauce
- Prepare 1 tbsp sesame oil
- Take Sauté ingredients
- Get 2 large garlic minced
- Make ready 1 thumb ginger minced
- Make ready 2 tbsp red Chile paste or 3 minced red chiles
- Take Bunch green onions chopped reserving enough for garnish (about half cup for sauté)
- Prepare Garnishes
- Prepare Bean sprouts for garnish
- Take 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.
Steps 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 it up with this special food dandan noodles recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
