Best 2 Spicy Szechuan Noodles Dan Dan Mian Recipes
Tantalize your taste buds with the fiery flavors of Sichuan cuisine in this culinary adventure. Dan dan mian, a beloved street food delicacy from Chengdu, takes center stage, inviting you to embark on a journey of bold and aromatic sensations. This dish features springy noodles coated in a rich and spicy sauce made from a symphony of ingredients, including chili oil, Sichuan peppercorns, and a savory blend of fermented soybean paste, sesame paste, and minced pork. As you savor each bite, the harmonious balance of heat, numbing peppercorns, and umami flavors will leave you craving more.
Accompanying the main attraction, this article presents an array of complementary recipes that will further elevate your Sichuan dining experience. Indulge in the classic Szechuan wontons, known for their plump and tender fillings enveloped in delicate wonton wrappers. The accompanying dipping sauce, a harmonious blend of soy sauce, vinegar, and sesame oil, adds an extra layer of flavor to each bite.
For a refreshing contrast to the spicy delights, try your hand at the cucumber salad with garlic and chili oil. This simple yet flavorful dish showcases the crisp and refreshing qualities of cucumber, complemented by the aromatic duo of garlic and chili oil. The result is a refreshing and palate-cleansing side dish that perfectly complements the fiery flavors of the main course.
Last but not least, satisfy your sweet cravings with the classic Chinese steamed sponge cake. This light and fluffy dessert, with its delicate vanilla flavor and airy texture, provides a delightful ending to your Sichuan feast.
So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that promises to leave you satisfied, energized, and craving more.
HOT AND SPICY SZECHUAN NOODLES (DAN DAN MIAN)
This recipe, from "Authentic Recipes from China", is just sensational! While I wouldn't classify it as hot, just gently warm, we didn't add any extra chili oil just because the flavours as written were so perfect. You know you're onto a winner when DH eats a portion for 3 people!
Provided by currybunny
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a wok over low heat and dry-fry the Szechuan peppercorns for 2-3 minutes until fragrant.
- Add the peanut oil and cook over low heat for 10 minutes to infuse it with the flavour of the peppercorns.
- Cool, then strain the oil into a saucepan, discarding the peppercorns.
- Add the chicken stock, preserved radish, soy sauce, black vinegar, garlic, sesame oil, chili oil and white pepper to the peppercorn oil in the saucepan.
- Keep warm over medium heat.
- Meanwhile, either soak udon noodles for a few minutes in hot water, drain and add to stock mixture, or cook wheat noodles for 2 minutes in boiling water, drain and add to mixture.
- Heat the extra oil in wok over high heat and stir fry the pork til brown and crispy, about 3-5 minutes.
- Divide noodle/broth mixture into four soup bowls, top with the pork and garnish with spring onion.
- Eat, slurp and make appreciative noises at will!
Nutrition Facts : Calories 692.2, Fat 22.9, SaturatedFat 6.4, Cholesterol 44.5, Sodium 3309.2, Carbohydrate 91.6, Fiber 5.5, Sugar 2.6, Protein 27.9
SPICY SZECHUAN NOODLES (DAN DAN MIAN)
Make and share this Spicy Szechuan Noodles (Dan Dan Mian) recipe from Food.com.
Provided by kathiejacgmail.com
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Combine meat mixture ingredients in small bowl.
- Work together well and let rest while preparing other ingredients.
- Whisk together sauce ingredients except broth until smooth.
- Add broth and whisk well.
- Boil 4 quarts of water.
- Heat 12 inch skillet over high heat until hot, about 2 minutes.
- Add peanut oil and swirl.
- Add meat mixture and cook, breaking up into small pieces until pork is well browned, about 5 minutes.
- Stir in ginger, garlic and red pepper flakes, cook until fragrant, about 1 minute.
- Add sauce mixture; whisk to combine and bring to a boil.
- Reduce heat to medium low and simmer while noodles are cooking.
- Just before serving stir in sesame oil.
- Drain noodles; divide into individual bowls, top with sauce.
- Sprinkle with scallions and bean sprouts as desired while eating.
Nutrition Facts : Calories 362.7, Fat 27.6, SaturatedFat 7.4, Cholesterol 40.9, Sodium 1345, Carbohydrate 11.3, Fiber 2.6, Sugar 4.5, Protein 18.8
Tips:
- Mise en Place: Before starting, make sure you have all the ingredients prepped and measured. This will help the cooking process go smoothly.
- Bloom the Sichuan peppercorns: Toasting and grinding the Sichuan peppercorns enhances their flavor and aroma. If you don't have a spice grinder, you can use a mortar and pestle.
- Use fresh ingredients: Fresh vegetables, herbs, and meat will make a big difference in the final flavor of the dish. If possible, buy your ingredients from a local market or farm stand.
- Don't be afraid to adjust the spiciness: The amount of chili oil and Sichuan peppercorns can be adjusted to your liking. If you want a milder dish, use less chili oil and peppercorns. If you want a spicier dish, add more.
- Serve immediately: Dan dan noodles are best served immediately after they are made. The noodles will become soggy if they sit for too long.
Conclusion:
Dan dan noodles are a delicious and easy-to-make Sichuan dish that is perfect for a quick lunch or dinner. With its combination of spicy, savory, and numbing flavors, it's sure to become a favorite. So next time you're looking for a new noodle dish to try, give dan dan noodles a try. You won't be disappointed!
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