Best Spicy Szechuan Noodles Dan Dan Mian Recipes

Hot and Spicy Szechuan Noodles (Dan Dan Mian) image

Provided by currybunny

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 tablespoon szechuan peppercorns
1 1/2 tablespoons peanut oil
1 teaspoon peanut oil, extra
8 ounces ground pork (250gm)
2 cups chicken stock (500ml)
1/2 cup japanese pickled radishes, diced
4 tablespoons soy sauce
1 1/2 tablespoons black vinegar
1 tablespoon minced garlic
2 teaspoons sesame oil
1 teaspoon chili oil
1/4 teaspoon white pepper
1 lb udon noodles (500gm) or 1 lb fresh wheat noodles (500gm)
4 spring onions, finely sliced, for garnish

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) image

Provided by kathiejacgmail.com

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 18

8 ounces ground pork
1 tablespoon soy sauce
2 tablespoons dry sherry
1 dash white pepper
2 tablespoons oyster sauce
2 tablespoons soy sauce
4 tablespoons peanut butter
1 tablespoon rice vinegar
1 dash white pepper
1 1/4 cups chicken broth
1 tablespoon peanut oil
1 tablespoon minced fresh ginger
6 garlic cloves (put through press or mince finely)
3/4 teaspoon red pepper flakes
1 tablespoon toasted sesame oil
12 ounces dried Asian noodles (wide works best)
3 medium scallions, sliced thin
2 cups bean sprouts

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.