Best Dandan Noodles Recipes

DANDAN NOODLES

Dandan noodles image

This low-calorie Chinese dish uses turkey thigh mince, garlic and ginger - scatter over crushed peanuts before serving for added crunch

Provided by Good Food team

Time 30m

Number Of Ingredients 14

Ingredients

1 tbsp sesame oil
1 garlic clove , finely chopped
2.5cm/1in piece ginger , peeled and finely chopped
1 tsp Sichuan peppercorns , lightly crushed, plus extra to serve
500g 3% fat turkey thigh mince
250g pack dried udon or other wheat noodles
2 x 90g packs baby pak choi or other Asian greens, trimmed and separated
2 tbsp unsweetened crunchy peanut butter (we used Whole Earth)
2 tbsp chilli bean sauce (we used Lee Kum Kee)
3 tbsp low-salt soy sauce
3 tbsp Shaohsing wine (Chinese rice wine )
50g unsalted peanuts , roasted
4-5 thinly sliced spring onions , to serve
handful roughly chopped coriander , to serve

Steps:

Bring a large pan of water to the boil. Heat the sesame oil in a wok or large frying pan. Once really hot and almost smoking, throw in the garlic, ginger and crushed Sichuan peppercorns. Cook, stirring, for 30 secs. Add the mince and stir, breaking it up as you do. Cook the mince over a high heat for 10-12 mins until all the liquid has evaporated and it's becoming crisp here and there - don't worry if it sticks to the wok a little, just keep stirring.
Meanwhile, cook the noodles in the boiling water following pack instructions, adding the pak choi for the final 2 mins. Drain, reserving the cooking water, then run under cold water to stop the noodles sticking.
To make a sauce, combine the peanut butter, chilli bean sauce, 3 tbsp of the soy sauce and 2 tbsp of the Shaohsing in a small pan. Add 300ml of the reserved cooking water, bring to a simmer and reduce for 5 mins. Once the mince is cooked, stir through the remaining soy sauce and Shaohsing. Pour the sauce into 4 shallow bowls, top with the noodles and pak choi, then spoon over the mince. Scatter over the peanuts, spring onions, coriander, and more crushed Sichuan peppercorns for an extra kick.

Nutrition Facts : Calories 385 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.9 milligram of sodium

DANDAN NOODLES HONG KONG STYLE (NOODLES IN SPICY SICHUAN PEANUT SAUCE)

DANDAN NOODLES HONG KONG STYLE (NOODLES IN SPICY SICHUAN PEANUT SAUCE) image

Yield 4 4

Number Of Ingredients 19

Ingredients

2 pkts. instant noodles
4 ozs. beef, finely chopped
1/3 cup roasted peanuts, finely chopped
1/3 cup green onions, finely chopped
Marinade
1/2 tsp. salt
1/2tsp. cornstarch
Pinch ground white pepper
DanDan noodle sauce A (mix well to make 4 servings)
8 tbsp. dark soy sauce
2 1/2 tbsp. Zhenjiang vinegar (available at Chinese grocery stores)
4 tbsp. cold water, previously boiled
2 tbsp. sugar
DanDan noodle sauce B (1 serving)
Pinch ground Sichuan pepper
1/2 tbsp. sesame oil
1/2 tbsp. sesame paste (mixed with the sesame oil)
1/2 tsp. minced garlic
Chili oil to taste

Steps:

1. Place 4 tbsp. of DanDan noodle sauce (A) in bowl. Then add DanDan noodle sauce (B). 2. Cook noodles in pot of boiling water until done. Drain and rinse. Mix with a little sesame oil to prevent noodles sticking together. 3. Mix beef with marinade and allow to stand for ten minutes. Then sauté in a little hot oil in a wok or frying pan. 4. Divide noodles into bowls with sauce A & B and toss well. Add a portion of beef to each bowl, sprinkle peanuts and green onion on top and serve.