Dan Dan Noodles - Culinary Seasons Style
Print RecipeServings: 4 servings
~ Dan Dan Noodles is a easy to make, premixing the sauce makes cooking quick as you won't have to stumble through measuring the sauce while sauteing the other ingredients. ~ You can pre cook the ground meat and keep in the refrigerator, making the dish at a later time. ~ Taking another step to make assembling the dish easier. Pre-cook the dry noodles and cool on a sheet pan in the refrigerator coated in vegetable oil, careful not to over cook the noodles doing this method. Just blanch the pre-cooked noodles into boiling water for a few seconds and plate.
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Recipe Multiplier
- ½ lb Ground Pork or Chicken
- 1 tbsp Vegetable Oil
- 1 tsp Kosher Salt
- ½ tsp White Pepper
- 8 ea Garlic Cloves sliced thin
- 1 tbsp Chili Paste (Sambal)
- 3 ea Scallions/Green Onions sliced
- 8 ea Large Cremini, Button Mushrooms, Shiitake or other mushrooms
- 1 tbsp Chili Oil
- 32 oz Cooked Chinese Noodles (can use dry noodles or precooked chinese noodles)
- ¼ ea English Cucumber half moons sliced thin
- Sesame seeds for garnish
Dan Dan Noodle Sauce
- 2 tbsp Sugar
- 1 ½ tbsp Oyster Sauce
- 2 tbsp Seasoned Rice Vinegar
- 2 tbsp Mushroom Soy Sauce
- 4 tbsp Soy Sauce
- 2 cups Chicken Broth
- Cornstarch to Thicken
Instructions
Cooking the Ground Pork
- In a hot saute pan or stove top wok, add the oil bring up to temperature.
- Add the ground pork and cook to sear, breaking apart into small pieces.
- Season with Kosher salt and white pepper. Continue to sear the meat until about 3/4 cooked. (Meat will finish cooking in the sauce)
- Remove the meat from the pan and drain the fat.
Premix the Sauce
- In a bowl, combine sugar, oyster sauce, mushroom soy sauce, rice vinegar & soy sauce. Mix to combine and dissolve the sugar. Hold aside until needed.
Assembling the Dish in the Pan or Wok
- In the pan or wok, add the sliced garlic and saute over a medium heat until fragrant.
- Add ½ of the chopped scallions to the pan. Saute with the garlic for a few seconds.
- Add the chili paste and the mushrooms.
- Saute for about a minute to soften the mushrooms.
- Add the ground pork to the pan. Saute to combine with other ingredients.
- Increase heat to high.
- Add the premixed sauce and the chicken broth. Mix to combine with ingredients in pan.
- Make the cornstarch slurry, 2 Tbl dry cornstarch and 1-2 Tbl of water. Mix to break apart the cornstarch, it should be the thickness of cream.
- Once the sauce comes to a boil, thicken the sauce with the cornstarch. Adding in small amounts while whisking to incorporate into the sauce.
- The sauce should begin to thicken within a few seconds. The sauce should start to bubble with large bubbles. You want the sauce to be thick enough to mostly sit on top of the noodles. If the sauce is not thick enough prepare more cornstarch slurry and add more while simmering. (When I was taught Asian cooking, I was told to look for the fish eyes in the sauce. Large bubbles during the thickening process.
- Add the chili oil to the sauce and stir to combine.
Preparing the Noodles
- If using dry chinese noodles, cook to al dente.
- Drain and portion the noodles into serving bowls.
- If using precooked noodles, blanch the noodles in boiling water to heat.
- Drain the noodles and portion into serving bowls.
Plating the Noodles
- Ladle the Dan Dan sauce on top of the noodles. Dividing between the 4 bowls.
- Add the cucumber slices as garnish as you like.
- Sprinkle with sesame seeds and remaining sliced scallions. Enjoy!