Chilled Dan Dan Noodles

Name: Chilled Dan Dan Noodles
Yield: 5 servings
Cuisine: American
Ingredients: 5 bunches Fresh Chinese noodles; 1 Ra-yu; 1 Dried chili pepper threads, shredded white leek; 2 tbsp Sesame oil (to prevent the noodles from sticking); 250 grams Ground pork; 100 grams Cooked bamboo shoot (very finely chopped); 2 tbsp Tianmianjiang; 1 tbsp Shaoxing wine; 1 tbsp Soy sauce; 1 tsp Doubanjiang; 2 clove Garlic (very finely chopped); 1 tbsp Sesame oil; 180 ml Zhimajiang; 750 ml Chicken bone soup; 3 tbsp Vinegar; 100 ml Soy sauce; 1 tbsp Oyster sauce

cookpad.japan @cookpad_jp

These are slightly spicy chilled dan dan noodles.

Chill the soup, meat miso and noodles very well.
It's even better if you chill the serving plates too.
Drain the rinsed noodles very well. Recipe by Cooking S Papa

These are slightly spicy chilled dan dan noodles.

Chill the soup, meat miso and noodles very well.
It's even better if you chill the serving plates too.
Drain the rinsed noodles very well. Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

These are slightly spicy chilled dan dan noodles.

Chill the soup, meat miso and noodles very well.
It's even better if you chill the serving plates too.
Drain the rinsed noodles very well. Recipe by Cooking S Papa

These are slightly spicy chilled dan dan noodles.

Chill the soup, meat miso and noodles very well.
It's even better if you chill the serving plates too.
Drain the rinsed noodles very well. Recipe by Cooking S Papa

Saved

Ingredients

5 servings

5bunches Fresh Chinese noodles
1Ra-yu
1Dried chili pepper threads, shredded white leek
2 tbspSesame oil (to prevent the noodles from sticking)
Meat miso
250 gramsGround pork
100 gramsCooked bamboo shoot (very finely chopped)
2 tbspTianmianjiang
1 tbspShaoxing wine
1 tbspSoy sauce
1 tspDoubanjiang
2 cloveGarlic (very finely chopped)
1 tbspSesame oil
Soup
180 mlZhimajiang
750 mlChicken bone soup
3 tbspVinegar
100 mlSoy sauce
1 tbspOyster sauce

Saved

Steps

1

Combine all the zhimajiang and soup ingredients. Chill well in the refrigerator.
2

Chop the garlic very finely. Chop the bamboo shoot into about 3 mm dice.
3

Make the meat miso. Heat a pan with the sesame oil and stir fry the garlic. When it's fragrant add the ground pork, and stir fry until the fat from the meat runs clear.
4

Add the shaoxing wine, soy sauce, tian miang jiang and finely diced bamboo shoot and stir fry for about 2 minutes. When the mixture is cooked, take it out of the pan and leave to cool.
5

Boil the noodles in plenty of water, drain and rinse well in cold water to remove any surface stickiness and firm up the noodles. When the noodles are cold, drain and toss with sesame oil to prevent sticking.
6

Put the noodles on serving plates, and ladle the cold soup over them. Top the noodles with meat miso, finely shredded white leek, and dried chili pepper threads. Drizzle on some ra-yu to finish.
7

I used homemade ra-yu this time. It isn't as spicy as it looks, and is packed with garlic flavor and fragrance..
https://cookpad.wasmer.app/us/recipes/145285-homemade-ra-yu

Homemade Ra-yu