Skip to main content

Home-Style Dandan Noodles

Welcome back! 
Today, we have a delicious noodle recipe: Dandan Noodles! There are many variations on this dish, but its origin comes from the Sichuan Province in China. It's originally made with a spicy meat sauce and pickled vegetables, and with no soup. However, variations on the recipe can include soup, and many versions, including this one, include peanut butter, which we find to be a unique ingredient that works surprisingly well. Overall, it's very simple because it was originally sold by street vendors carrying the noodles with a pole, but it's still very enjoyable!

Home-Style Dandan Noodles

Makes 4 servings

Ingredients:

  • About 8-12 ounces noodles, depending on how much you want
  • 1/2 pound ground pork
  • 2-3 tablespoons salted mustard green, chopped (optional)
  • 3 tablespoons green onion
  • 1 tablespoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon cooking rice wine
  • 4 tablespoons sesame sauce
  • 4 tablespoons peanut butter
  • 1/2 cup + 1 cup water
  • 1 tablespoon crisp chili oil
  • 1/2 teaspoon Sichuan pepper powder
For garnish (you don't necessarily need all of them):
  • Sesame seeds
  • Chopped peanuts
  • Green onions
    The salted mustard greens


Directions:

  1. In a separate bowl, mix together the sesame sauce, peanut butter, and 1/2 cup of water.
  2. Heat some oil in a wok.
  3. Add in the ground pork until it turns white-ish/opaque.
  4. Add in the rice wine and stir.
  5. Add the green onion, garlic, ginger, and salted mustard greens, and mix.
  6. Add in the mixture of sesame sauce, peanut butter, and water, and mix.
  7. Add another cup of water and cook until broil.
  8. Add in the chili oil and pepper powder and stir.
  9. Cook the noodles.
  10. Blanch some veggies like bok choy and bean sprouts.
  11. Assemble by topping the noodles with the meat sauce and veggies, and garnish with the sesame seeds, chopped peanuts, and/or green onions.
This is a great, well-rounded dish to have all year round. It's simple to make but there's still a lot of nuance with the ingredients that you can experiment around with in order to find the recipe that you prefer; in fact, many versions opt to just use sesame paste and not peanut butter. However, this is our "home-style" that we developed after seeing a bunch of different recipes. We ended up with this really smooth but still thick sauce that balances the peanut butter with the rest of the meat sauce, and it's now a dish that the whole family really enjoys.

-Chefpo 

Comments

Popular posts from this blog

Tiramisu

Welcome back to Chez Chefpo!  Today, we've got a classic Italian dessert: Tiramisu! No twists on this one, this is your classic tiramisu that's about as traditional as it gets. In fact, it's truly comparable to the authentic tiramisu that you could find in Italy (more about this below)! While this is not the cheapest recipe, it is actually pretty easy and is definitely worth making because it is veramente delicioso! Tiramisu Makes one 7" by 9" pan Ingredients: Cream: 4 egg yolks 50 grams sugar 16 ounces Mascarpone cheese (preferably room temperature) 200 grams heavy whipping cream 2-3 tablespoons Kahlua* Coffee Mixture: 120 mL cooled espresso (if you don't have this, 2 tablespoons of espresso powder plus 120 mL of hot water will do) 2-3 tablespoons Kahlua* You will also need: 1 package, or about 24, lady fingers Cocoa powder to be dusted onto the top *If you don't have Kahlua, you can just use rum.  Here's a reference for some of the more special ingre...

Chocolate Chip Cookies

Welcome back!  Today, we have a recipe for the most iconic cookie ever: Chocolate Chip Cookies! Loaded with smooth chocolate, these cookies are an absolute treat that everyone is sure to love. Plus, this recipe's pretty easy to whip up quickly, so it's super convenient when you need to prepare something for a party or if you just want some indulgent snacks.  Chocolate Chip Cookies Makes 18 cookies Ingredients: 1 stick (1/2 cup) butter, softened 100 grams white sugar 75 grams brown sugar 1 teaspoon vanilla extract 1 large egg 1 1/2 cups (190 grams) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder (optional) 1/2 teaspoon sea salt 6 ounces chocolate chips or chunks Directions: In a mixing bowl, cream the butter with the white and brown sugar. Add in the vanilla extract and egg and mix. Sift the flour, baking soda, baking powder, and sea salt into the wet mixture. Mix this together, but don't overmix! Add the chocolate chips or chunks and mix. Let the cooki...

Fig Crème Fraîche Cake

Welcome back!  Today, we have a cake featuring an interesting fruit: the fig! Figs are typically eaten dried or in some processed form because they don't stay fresh for long, so making this dish out of fresh figs was quite nice. Once completed, the fig flavor blends in very well with the rest of the cake and creates a dessert that is flavorful but not overly rich. Fig Crème Fraîche Cake Makes a 9" cake Ingredients: 1/2 pound figs, quartered (if you have big figs, maybe 6-8 slices) 120 grams cake flour 50 grams almond flour 2 teaspoons baking powder 1/4 teaspoon salt 50 grams sugar 60 grams honey 120 grams crème fraîche 3 eggs 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1/2 cup melted butter Directions: In a bowl, sift in the dry ingredients (cake flour, almond flour, baking powder, and salt). Mix this together. In another bowl, put in the sugar, honey, and crème fraîche, and mix them together.  One add a time, add the eggs and mix thoroughly. Add in the vanilla ...