Dan Dan Noodles
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 667
- Total Fat
- 37
- Saturated Fat
- 7
- Carbohydrates
- 63
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 22
- Cholesterol
- 90
- Sodium
- 716
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
Ingredients
Sea salt
1 pound flat Asian wheat noodles (such as udon)
2 teaspoons toasted sesame oil
2 tablespoons peanut oil
1 tablespoon finely grated peeled ginger
3 red Fresno chile peppers, seeded and finely chopped
2 cloves garlic, minced
8 ounces ground beef
1 tablespoon tahini (sesame paste)
1/2 cup finely diced cornichons or sweet gherkins
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
1 teaspoon ground Sichuan peppercorns
Freshly ground white pepper
For the toppings:
2 cups low-sodium chicken broth
1/4 cup chili oil
1/4 cup toasted sesame oil
1/4 cup low-sodium soy sauce
1 tablespoon ground Sichuan peppercorns
3 red Fresno chile peppers, seeded and finely diced
2 large scallions, thinly sliced
1 small handful fresh cilantro, finely chopped
Directions
- Make the noodles: Bring a large pot of salted water to a boil. Add the noodles, stir and cook until al dente, 2 to 4 minutes. Drain, then rinse under cold water and transfer to a bowl. Drizzle with 1 teaspoon sesame oil and toss to coat.
- Heat a wok or large skillet over high heat until smoking and add the peanut oil. Add the ginger, chiles and garlic and stir-fry 30 seconds; add the ground beef and cook, breaking up the meat with a spatula, until browned, 2 to 3 minutes.
- Combine the tahini and the remaining 1 teaspoon sesame oil in a small bowl. Add the cornichons to the wok. Stir in the tahini mixture, soy sauce, rice wine, vinegar and ground peppercorns; cook until the beef begins to crisp, 2 to 3 more minutes. Season with white pepper and remove from the heat.
- Prepare the toppings: Bring the chicken broth to a boil in a medium saucepan over medium heat. Combine the chili oil, sesame oil, soy sauce, ground peppercorns and chiles in a small bowl.
- Divide the noodles among bowls and sprinkle the beef mixture evenly over each. Pour the hot broth over the noodles; top with the chili oil mixture, scallions and cilantro.