Sichuan Dan Dan Noodles @188 Easy Cooking

Name: Sichuan Dan Dan Noodles @188 Easy Cooking
Ingredients: 1 bundle thin noodles; 1.75 oz ground pork or beef (50g); 1/2 tablespoon soy sauce (7.5 ml); 1/2 tablespoon soy paste (7.5 ml); 1 tablespoon rice wine (15 ml); 1 tablespoon sugar (12.5 g); 1 green onion; Pickled mustard greens, to taste; 1 tablespoon unsweetened peanut powder (8 g); 1 tablespoon sesame paste (15 g); 1 tablespoon vegetable oil (15 ml); 1 clove garlic; 1 tablespoon soy sauce (15 ml); 1/2 tablespoon Chinese black vinegar (7.5 ml); Chili oil or fresh chili, to taste; 1/2 tablespoon Sichuan peppercorns (3 g)

188懶人料理 @cook_6828103

Sichuan Dan Dan Noodles are easy to make at home, with the sauce as the star—made from Sichuan peppercorns, chili, and sesame paste for a fragrant, spicy, and numbing flavor. Everything is cooked in one pot! Give it a try and you'll master it in no time! For the latest recipes, visit the 188 Easy Cooking fan page: http://goo.gl/oO5bTF

Tips:

1. The quality of sesame paste is key to the aroma. Some store-bought sesame pastes are thick, others are thin. If your sesame paste is thinner and oilier, you can reduce the amount of vegetable oil used.
2. If the sesame paste is hard to mix, add a little sesame oil and a tablespoon of hot water to help it blend smoothly.
3. You can use pre-cooked cold noodles from convenience stores to save time on buying sesame paste and noodles. Just briefly blanch the noodles—they don’t need to be cooked for long.
4. When making the ground meat in step 1, you can add a star anise for extra aroma, then remove it after cooking.
5. For pickled mustard greens, soak them in water for 10 minutes before chopping to reduce saltiness.

Tips:

188懶人料理 @cook_6828103

Tips:

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Ingredients

Ingredients to prepare
1 bundlethin noodles
1.75 ozground pork or beef (50g)
1/2 tablespoonsoy sauce (7.5 ml)
1/2 tablespoonsoy paste (7.5 ml)
1 tablespoonrice wine (15 ml)
1 tablespoonsugar (12.5 g)
1green onion
Pickled mustard greens, to taste
1 tablespoonunsweetened peanut powder (8 g)
Sauce for noodles
1 tablespoonsesame paste (15 g)
1 tablespoonvegetable oil (15 ml)
1 clovegarlic
1 tablespoonsoy sauce (15 ml)
1/2 tablespoonChinese black vinegar (7.5 ml)
Chili oil or fresh chili, to taste
1/2 tablespoonSichuan peppercorns (3 g)

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Steps

1

Stir-fry the ground meat in a pan until it changes color. Add half of the chopped green onion and cook until fragrant. Add 1/2 tablespoon soy sauce, 1/2 tablespoon soy paste, 1 tablespoon rice wine, and 1 tablespoon sugar. Mix well, then remove from the pan and set aside.
2

Next, make the noodle sauce. Wash the pan, then heat over low. Add 1 tablespoon vegetable oil, then add chili, Sichuan peppercorns, minced garlic, and 1 tablespoon sesame paste. Stir-fry until the sesame paste is dissolved and the garlic and peppercorns are fragrant. Turn off the heat, then add 1 tablespoon soy sauce and 1/2 tablespoon black vinegar. Mix well and transfer to a bowl.
3

Drain the cooked noodles and place them in a bowl. Top with the cooked ground meat, chopped pickled mustard greens, chopped green onion, and peanut powder. Serve.