My Dan Dan Inspired Noodles (Dry Style)

Name: My Dan Dan Inspired Noodles (Dry Style)
Total time: 900 s
Yield: 2-3 people
Cuisine: British
Ingredients: 2-3 nests egg noodles, or ramen noodles,; 300 g pork mince, (or use a beef if preferred),; 1 tbsp crunchy garlic and chilli oil, (I used Sun Wah brand),; 3 spring onions finely chopped, greens & whites separated,; 1.5 tbsp shaoxing wine,; 1 tbsp premium light soy sauce; 1/2 tbsp smooth peanut butter,; 1/2 tbsp hoisin sauce,; 2 tsp dark soy sauce,; 2 tsp sugar,; 2 tsp sesame oil,; 1/2 tsp ground Sichuan pepper corns,; 1/2 tsp garlic purée paste,; 1/4 tsp five spice powder,; 1/4 tsp ground cinnamon,; 2 dashes cooking water from the noodles,; 1/2 tbsp cooking oil; Sliced spring onion greens; Extra chilli oil to taste. (optional)

Natalie Marten (Windsor__Foodie) @NatalieMarten

Windsor, UK

Here's my version of a classic dish 'Dan Dan noodles'. This isn't completely true to the traditional recipe, but my simplified version that still tastes in incredible and is one of my all time favourite ways to eat noodles that are super speedy to make. Traditionally it's usually a much wetter dish, but I like mine dryer without lots of chilli 'broth', if you do want a wetter texture you could add a little more water and make it more saucy. Here I've used a crunchy chilli and garlic oil by a brand called 'sun wah' as a shortcut. You can purchase it online, it saves a lot of time so there's no need to make this complex oil yourself, however if you do have some homemade oil available, then great!

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Natalie Marten (Windsor__Foodie) @NatalieMarten

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Ingredients

15 mins

2-3 people

2-3nests egg noodles, or ramen noodles,
300 gpork mince, (or use a beef if preferred),
1 tbspcrunchy garlic and chilli oil, (I used Sun Wah brand),
3spring onions finely chopped, greens & whites separated,
1.5 tbspshaoxing wine,
1 tbsppremium light soy sauce
1/2 tbspsmooth peanut butter,
1/2 tbsphoisin sauce,
2 tspdark soy sauce,
2 tspsugar,
2 tspsesame oil,
1/2 tspground Sichuan pepper corns,
1/2 tspgarlic purée paste,
1/4 tspfive spice powder,
1/4 tspground cinnamon,
2 dashescooking water from the noodles,
1/2 tbspcooking oil
To garnish:
Sliced spring onion greens
Extra chilli oil to taste. (optional)

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Steps

15 mins

1

Begin cooking the noodles. Heat up a wok over a high heat. Add 1/2 tbsp of cooking oil. Next add in the minced pork. Fry until the meat has browned off then add the chopped spring onions, reserving the green parts for later.
2

Add the dark soy and hoisin sauce first and stir through the meat to coat then add the crunchy chilli garlic oil and toss everything together well.
Add in the peanut butter, shaoxing wine, garlic, five spice powder, Sichuan pepper, cinnamon plus the sugar and stir. Fry for a few seconds then add in a generous dash of the noodle cooking water. Allow to become a thick sauce and simmer down deglazing the wok. Drain off the noodles and add them into the wok, add the light soy sauce now.
3

Toss everything together again then drizzle in the sesame oil and add most of the greens of the spring onion. Toss well in the wok until the noodles are coated evenly in the chilli sauce and the green onion is wilted.
Serve up and garnish with a few more strands of spring onion greens and a bit more chilli oil if desired (to your personal taste). Enjoy! :)

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Cooksnaps

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Natalie Marten (Windsor__Foodie) @NatalieMarten

on January 04, 2021 10:35

Windsor, UK

I love to show people how to make healthy high protein meals that taste amazing!Use code NAT10 at Musclefooduk for a discount!I'm a huge fan of Chinese cuisine, particularly from Sichuan as I adore chillies and spice!⭐Follow me on Instagram/TikTok: windsor__foodie