Easiest Way to Prepare Delicious Dan Dan noodle (easy version)

Dan Dan noodle (easy version). 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.

The classic recipe includes fresh noodles and a meat topping made with ground pork or beef and (usually) Szechuan preserved vegetables. But there are many variations of this Southwestern Chinese dish, including this one without any meat. Sichuan cuisine is defined by its heat, and our spicy Szechuan noodle recipe is no exception! You can cook Dan Dan noodle (easy version) using 20 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Dan Dan noodle (easy version)

1. Prepare 1 lb of ground beef.
2. Prepare 2 tbsp of oil (I used peanut).
3. It's 1/2 of medium onion, chopped.
4. You need 4 clove of garlic, minced.
5. Prepare 1 piece (2 inch) of ginger, minced or grated.
6. You need 1 cup of chicken stock.
7. You need 1 1/2 tbsp of soy sauce.
8. You need 1 1/2 tbsp of rice wine vinegar.
9. Prepare 1 1/2 tbsp of sesame oil.
10. You need 2 tbsp of peanut butter.
11. You need 1/2 lb of long noodles.
12. It's of Spicy.
13. You need 1 of each use only one of the spicy, these are some options, adjust to your liking.
14. Prepare 2 tbsp of gochujang (Korean chilli paste).
15. You need 3 tbsp of Sriracha sauce.
16. Prepare 2 tbsp of chilli paste, like samba oelek.
17. It's of garnish.
18. It's 1 of each green onion, sliced.
19. You need 1/4 cup of roasted peanuts, chopped.
20. Prepare 1 tbsp of cilantro, fresh.

There are many, many versions of dan dan noodles out there—some are face-numbingly spicy, and others (like ours) have heat, but don't completely set your mouth on fire. Dan dan noodles or dan dan mian, are a super popular spicy Sichuan street food. Noodles are tossing a spicy sauce served up with preserved pickled vegetables and minced pork. They can be dry or in soup.

Dan Dan noodle (easy version) step by step

1. In a medium size pan or skillet, heat the oil, medium-high heat, and when hot add the ground beef and cook until done, chopping into smaller pieces as you cook it..
2. Remove cooked beef to a bowl with paper towels..
3. Reduce heat to medium, add chopped onion and cook, stirring a little, until translucent. Scrap up any of the beef bits left in the pan, into the onions as it cooks.
4. Add the garlic and ginger, stir for about 2 minutes.
5. Add the stock (or water), soy sauce, vinegar, sesame oil, and peanut butter..
6. Add your spicy ingredient of choice, but only one, I just listed a variety so you knew it wasn't all that difficult. My preference is the gochujang, but you can't always get that..
7. Add your cooked beef back in, stir to mix well. Bring up to a simmer..
8. Cook your noodles to al-dente, our just under done, not soft. I prefer a whole grain noodle, and something like spaghetti or linguini sized.
9. Cook your beef mixture until it is the thickness you desire. I like a gravy/sauce thickness myself..
10. Drain your noodles when done, add a little butter or oil so they don't stick together.
11. Add the noodles to individual bowls, add the beef mixture on top, garnish and serve.

Sesame paste is often added for a contrast to the spice as well as a nice nutty note. Dan Dan Noodles (担担面) is the new inclusion into the hot and numbing Sichuan dishes that I obsessed lately. It is a dry noodle dish with a strong savory flavor as a result of the combination of Sichuan peppercorn, chili oil, minced pork, vinegar and siumiyacai (green mustard pickle), perfect as a side dish or as the main for a larger bowl. These vegan dan dan noodles are from the new book Speedy BOSH! - a surprisingly easy Chinese recipe with incredible flavour. It may not be much to look at, but it wows the taste buds with its punchy flavours.