Dan dan noodles

Dan dan noodles

By
From
Pickled
Serves
2

This is the dish I’ve probably made most in recent years: Dan Dan Noodles. It’s my ultimate comfort food. Think of it like an AZN version of a spag bol (hence the name): essentially, Asian noodles with meat ragu. There are loads of variations on the dish, and this has become my favourite.

Ingredients

Quantity Ingredient
400g fresh udon noodles
100g chinese greens, like bok choi or choi sum
handful peanuts, roasted and chopped
2 spring onions, finely chopped
1 tablespoon black or white sesame seeds, toasted

For the pork

Quantity Ingredient
1 tablespoon vegetable oil
5cm fresh ginger, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
100g Pickled mustard greens, chopped
250g minced pork
1 teaspoon hoisin sauce
1 teaspoon five-spice powder
1/4 teaspoon mushroom powder
2 tablespoons light soy sauce
1 tablespoon shaoxing wine

For the sauce

Quantity Ingredient
3 tablespoons tahini
1 tablespoon peanut butter
2 tablespoons szechuan pepper, toasted and ground
1 teaspoon black chinese vinegar
200ml Szechuan chilli oil
2 tablespoons dark soy sauce
1 tablespoon granulated sugar
sea salt, to taste

Method

  1. To make the pork, heat the oil in a large pan over medium-high heat. Add the ginger, garlic and Pickled Mustard Greens and stir-fry for a few minutes, until soft and fragrant.
  2. Add the pork, using a spoon to break it up into chunks, then brown until the meat is a little crisp.
  3. Add the hoisin sauce, five-spice and mushroom powders, soy sauce and Shaoxing wine, and stir through really well. Cook for another few minutes, until most of the liquid has evaporated. Set aside.
  4. Cook the noodles according to the packet instructions. Scoop out about 200 ml of the cooking water, then drain the noodles, running them under cold water to stop them from cooking. Set aside.
  5. To make the sauce, combine the tahini, peanut butter, Szechuan pepper, vinegar, Szechuan Chilli Oil, soy sauce, sugar and salt in a bowl. Stir through the reserved noodle cooking water until you have a saucy consistency. Check for seasoning.
  6. Bring a large saucepan of water to the boil and blanch the Chinese greens for 2 minutes, over a medium heat. Drain when cooked and set aside.
  7. To serve, divide the sauce between two bowls, add the noodles and give them a good stir so they’re well coated in the sauce. Top with the pork with the blanched greens, peanuts, spring onions and sesame seeds. Stir through and eat!

Note

  • To serve, divide the sauce between two bowls, add the noodles and give them a good stir so they’re well coated in the sauce. Top with the pork with the blanched greens, peanuts, spring onions and sesame seeds. Stir through and eat!
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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