Dan Dan Noodle Hot Pot with Lots of Cabbage and Bean Sprouts
The dan dan noodles at my favorite restaurant has lots of cabbage and bean sprouts in it.
I love vegetables, so as I was adding more and more to my plate at the restaurant, I thought that a dan dan noodle style hotpot at home would be delicious.
The 1/2 bag of bean sprouts and shredded cabbage in Step 6 is delicious cooked through, but you want to leave the crunchy texture, so just cook briefly.
I added kamaboko (fish cakes) this time, but you could add atsuage as well. Recipe by milestone
Dan Dan Noodle Hot Pot with Lots of Cabbage and Bean Sprouts
The dan dan noodles at my favorite restaurant has lots of cabbage and bean sprouts in it.
I love vegetables, so as I was adding more and more to my plate at the restaurant, I thought that a dan dan noodle style hotpot at home would be delicious.
The 1/2 bag of bean sprouts and shredded cabbage in Step 6 is delicious cooked through, but you want to leave the crunchy texture, so just cook briefly.
I added kamaboko (fish cakes) this time, but you could add atsuage as well. Recipe by milestone
Cooking Instructions
- 1
Make the meat-miso: Spread sesame oil in a pan and stir fry the finely chopped garlic and ginger. When it's fragrant, add the ground meat and keep stir frying.
- 2
Meat-miso continued: When the ground meat is cooked through, add the finely chopped leek, shaoxing wine and doubanjiang and stir fry some more. Transfer to a plate.
- 3
Prepare the vegetables: Separate the leaves one by one from the root end. Slice the leek diagonally. Take the root end off the enoki mushrooms and shred.
- 4
Vegetables, continued: Cut 2/3 of the cabbage into pieces. Shred the remaining 1/3.
- 5
Put the ● flavoring ingredients in a pot and bring a boil. Add the vegetables from Step 3, the cut up (not shredded) cabbage from Step 4, and the meat-miso from Step 2.
- 6
When it's cooked through, add 1/2 of the bean sprouts on top and simmer (kamaboko not listed)
- 7
Add the rest of the bean sprouts and the shredded cabbage, and it's done.
- 8
The cabbage and bean sprouts are delicious simmered until tender too.
- 9
Variations: beef tendon, harusame glass noodles, Chinese chives, shiitake mushrooms, wiener sausages, spinach, meatballs, tofu, daikon radish.
- 10
Variation: As the 'shime' (last course) for the hot pot, try pho noodles, ramen noodles, plain rice or udon noodles.
- 11
Variation: Add miso for Miso-dan dan nabe.
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