Dandan noodles
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8 people
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Calories
367 kcal
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Course
Main Course
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Cuisine
Chinese
Dandan noodles
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Dàndàn miàn or dandan noodles are a dish of spicy noodles, originally from Sichuan Chinese cuisine.
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Ingredients
For the chili oil
- 3 tablespoons Sichuan pepper
- 1 cassia cinnamon stick, Chinese cinnamon
- 2 star anise
- 1 cup peanut oil
- 3 tablespoons red pepper flakes
For the meat and the sui mi ya cai
- 3 teaspoons soybean oil
- 8 oz. ground pork
- 2 teaspoons hoisin sauce
- 2 teaspoons Shaoxing wine
- 1 teaspoon black soy sauce
- ½ teaspoon Chinese five-spice powder
- 1 oz. Sui Mi Ya Cai , canned mustard leaves
For the sauce
- 2 tablespoons sesame paste
- 3 tablespoons soy sauce
- 2 teaspoons brown sugar
- ¼ teaspoon Chinese five-spice powder
- ½ teaspoon Sichuan pepper powder
- ½ cup Chili oil prepared
- 3 cloves garlic , very thinly sliced
- ½ cup water for the noodles, hot, for cooking
For the noodles and vegetables
- 16 oz. chinese noodles fresh or dried, white
- 1 leafy greens spinach, bok choy or choy sum, small bunch
- 3 oz. peanuts crushed
- 2 scallions , cut into ½ inch (1 cm) pieces
Equipment
- Wok
- Skimmer
Instructions
Chili oil
- In a small saucepan, add the Szechuan peppercorns, Chinese cinnamon stick, star anise and oil.
- Over low to medium heat, heat slowly to a temperature of 350 F (170°C), then turn off the heat.
- Wait 10 minutes, then remove the peppercorns, cinnamon stick and star anise with a skimmer.
- Add the red hot pepper flakes and let them steep in the hot oil.
- Let the oil cool, and store it in a glass jar and in the refrigerator.
Meat and sui mi ya cai
- In a wok, heat 1 teaspoon of oil over medium heat and brown the ground pork.
- Add the hoisin sauce, Shaoxing wine, black soy sauce and Chinese five spice powder. Cook until all liquid has evaporated. Set aside.
- Heat the remaining 2 teaspoons of oil in another wok over medium heat, and sauté the sui mi ya cai for a few minutes. Set aside.
Sauce
- In a bowl, combine all the ingredients for the sauce. Taste and adjust the seasoning. Set aside.
Noodles and and vegetables
- Cook the noodles according to package directions and drain (keep water).
- Blanch the leafy vegetables in the noodle water and drain.
- Divide the sauce among six bowls followed by the noodles and leafy vegetables.
- Add the cooked pork and the sui mi ya cai on top.
- Sprinkle with peanuts and scallions. Serve immediately.
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