Dan Dan Mian
Serves | 54 |
---|---|
Ingredients | Pork, Vegetables |
Menu Part | Entree |
Cuisine Type | Asian |
Source: Feast at Rieber, University of California, Los Angeles
This unique dish brings many flavors to life, making this dish a hit for lunch or dinner.
Ingredients
9 oz. Asian flour noodle, flat (noodle doubled when cooked)
1 tsp. canola blended oil
1 tbsp. finely grated ginger
3 tbsp. finely chopped red Fresno
1 tbsp. finely chopped garlic
1 cup ground pork
1 tbsp. Chinese sesame paste
1 tbsp. light soy sauce
1 tbsp. xiao xing rice wine
1 tbsp. chiang kiang vinegar
1 tsp. ground Szechuan peppercorns
1 tsp. finely ground white pepper
1 tsp. LA-YU chili oil
¼ cup light soy sauce
1 tbsp. ground Szechuan peppercorn
3 finely chopped red Fresno
1 tsp. pure sesame oil
1 tsp. LA-YU chili oil
1 ½ tbsp. zha chi preserved mustard stem
3 tbsp. chopped cilantro
6 tbsp. chopped green onion
3 ⅓ cup chicken stock
Steps
Procedure
- Bring water to boil in pot.
- Once boiling, cook noodles for 3 minutes until silky and chewy.
- Remove from hot water and shock in iced water.
- Using hands, rinse excessive starch on noodle strands.
- Drain any excess water.
- Set aside. Portion noodles into 6 ounces.
For toppings
- Heat oil in wok over high heat, until smoking point.
- Add ginger and cook until aromatic.
- Add chopped chilies and garlic. Stir-fry for 30 seconds.
- Add ground pork and stir-fry with wok spatula, breaking into pea-sized clumps, until golden browned and fully cooked.
- Pour chicken stock and bring to a boil.
- Add sesame paste, soy sauce, rice wine, vinegar, peppercorns and chili oil.
- Season with white pepper and remove from heat.
- Season with salt to taste, if needed.
For condiments
- Mix together chili oil, soy sauce, sesame oil, peppercorns, chopped chilies in small bowl.
To serve
- Place portioned noodles into bowl, pour 8 ounces of soup with 3 ounces of pork topping.
- Garnish with ½ teaspoon preserved mustard, 1 teaspoon of cilantro and 1 tablespoon of green onion.
- Enjoy with condiment for added flavor and heat.