Cold Hiyamugi Dan Dan Noodles
I tried many times before coming to this recipe, trying to recall the taste of dan dan noodles...
We got a lot of hiyamugi noodles as a gift, and I thought it might be interesting to make them into a cold version of dan dan noodles. The result was delicious so I uploaded the recipe.
Use whatever vegetables you like.
I recommend using bean sprouts and bok choy after blanching them and cooling them in cold water.
Add some sesame seeds and ra-yu spicy chili sesame oil just before serving.
Adjust the spiciness by adding more doubanjiang or ra-yu, and the saltiness by varying the amount of miso used. For 2-3 servings. Recipe by Maimama
Cold Hiyamugi Dan Dan Noodles
I tried many times before coming to this recipe, trying to recall the taste of dan dan noodles...
We got a lot of hiyamugi noodles as a gift, and I thought it might be interesting to make them into a cold version of dan dan noodles. The result was delicious so I uploaded the recipe.
Use whatever vegetables you like.
I recommend using bean sprouts and bok choy after blanching them and cooling them in cold water.
Add some sesame seeds and ra-yu spicy chili sesame oil just before serving.
Adjust the spiciness by adding more doubanjiang or ra-yu, and the saltiness by varying the amount of miso used. For 2-3 servings. Recipe by Maimama
Cooking Instructions
- 1
Put 1 cup (200 ml) of water in a pan, and add all the ☆ ingredients except for the ground sesame seeds and green onion. Bring to a boil.
- 2
Add the green onion and ground sesame seeds when it comes to a boil, and simmer briefly.
- 3
Pour the contents of the pan from Step 2 and 2 cups (400 ml) of water in a bowl. Chill in the refrigerator until very cold.
- 4
Heat some sesame oil in a frying pan and stir fry the garlic and ginger. When it starts to smell nice add the green onion, then the ground meat.
- 5
When the meat is cooked, add the oyster sauce and doubanjiang. Stir and taste; if it needs more salt, add a little bit.
- 6
Finely julienne the daikon radish and cucumber. Use additional vegetables of your choice. I recommend bean sprouts and bok coy.
- 7
Cook the hiyamugi noodles following package instructions. Drain and rinse well in water to remove any stickiness as well as cool the noodles. Drain well.
- 8
Put the hiyamugi noodles on a serving plate, pour the soup over it, then add the vegetables and meat. Top with some sesame seeds and drizzle on some ra-yu oil before eating.
- 9
If you'd like the hot version of this dish, warm up the soup at Step 3, and add some ra-yu just before eating.
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