Ching's Midnight Dan Dan Noodles
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
50
Sourness
46
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 pinch
Sea Salt1 cup
Toasted Sesame Oil2 tbsps
Peanut Oil2 cloves
Garlic (finely minced)260 g
Ground Beef1 cup
Cornichon (finely diced)1 tbsp
Sesame Paste (chinese)1 cup
Light Soy Sauce1 tbsp
Rice Wine (shaoshing)1 tbsp
Peppercorns (ground sichuan)1 cup
Chili Oil2 large
Scallions (finely chopped)Directions:
1
For the noodles: Bring a large pot of water to boil over high heat
2
Add the noodles and salt, stir, and cook until al dente, about 4 minutes
3
Drain in a colander and rinse with cold water, and then shake out any excess water and transfer to a bowl
4
Pour the sesame oil over the noodles and toss well to coat
5
For the toppings: Heat a wok over high heat until smoking and pour in the peanut oil
6
Add the ginger, chiles and garlic and stir-fry for 30 seconds, and then add the ground beef and cook, breaking up the meat with a spatula, until browned, 2 to 3 minutes
7
Stir in the cornichons, sesame paste, soy sauce, rice wine, vinegar and peppercorns and cook until the beef begins to crisp
8
Season with white pepper and remove from the heat
9
For the garnish: Mix together the chili oil, sesame oil, soy, peppercorns and chiles in a small bowl
10
To serve, divide the noodles among 6 deep soup bowls and sprinkle the meat topping evenly over each
11
Pour the hot stock evenly over the noodles, and serve with the chili oil mixture, scallions and cilantro alongside at the table for garnishing