Dan Dan Noodles

Name: Dan Dan Noodles
Yield: 1 serving
Cuisine: American
Ingredients: 1 serving Chinese noodles; 80 grams Meat-miso; 2 Bok choy; 1 Ra-yu; 1 Japanese leek (finely shredded); 1 pinch Chili threads; 1/2 tsp XO sauce; 1 tbsp Japanese leek (minced); 1 tsp Zha cai (minced); 1 tsp Japanese leek oil; 1 tsp Vinegar; 1 tbsp Soy sauce; 2 1/2 tbsp Zhi ma jiang; 1 tbsp Ra-yu; 300 ml Chicken stock; 250 grams Ground pork; 1 tbsp Shaoxing wine; 1 tbsp Soy sauce; 2 tbsp Tianmianjiang

cookpad.japan @cookpad_jp

● I recreated the dan dan noodles that I had at a Chinese restaurant, since they were tasty.

The soup will blend with the noodles best without mixing the soup.
Adjust the degree of spice with ra-yu. Recipe by Cooking S Papa

● I recreated the dan dan noodles that I had at a Chinese restaurant, since they were tasty.

The soup will blend with the noodles best without mixing the soup.
Adjust the degree of spice with ra-yu. Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

● I recreated the dan dan noodles that I had at a Chinese restaurant, since they were tasty.

The soup will blend with the noodles best without mixing the soup.
Adjust the degree of spice with ra-yu. Recipe by Cooking S Papa

● I recreated the dan dan noodles that I had at a Chinese restaurant, since they were tasty.

The soup will blend with the noodles best without mixing the soup.
Adjust the degree of spice with ra-yu. Recipe by Cooking S Papa

Saved

Ingredients

1 serving

1serving Chinese noodles
80 gramsMeat-miso
2Bok choy
1Ra-yu
1Japanese leek (finely shredded)
1 pinchChili threads
For the soup:
1/2 tspXO sauce
1 tbspJapanese leek (minced)
1 tspZha cai (minced)
1 tspJapanese leek oil
1 tspVinegar
1 tbspSoy sauce
2 1/2 tbspZhi ma jiang
1 tbspRa-yu
300 mlChicken stock
For the meat miso (for a manageable, easy-to-make amount):
250 gramsGround pork
1 tbspShaoxing wine
1 tbspSoy sauce
2 tbspTianmianjiang

Saved

Steps

1

Prepare the meat-miso. Completely stir-fry the ground pork until the grease turns transparent. Add the Shaoxing wine, soy sauce, and tianmianjiang to season, then continue to stir-fry until the moisture evaporates.
2

Boil the noodles in a large pot of water. Parboil the bok choy with the noodles (for about 30 seconds).
3

Prepare the soup 1 minute before the noodles finish boiling. Add the soup ingredients to a warmed bowl in the order listed, then pour in the chicken soup.
4

Thoroughly drain the noodles, then add them to the bowl. Top the noodles with the bok choy, meat-miso, finely shredded Japanese leeks, and chili threads, and it's ready to serve. Add more ra-yu to taste!