Dan Dan Noodles
Dan Dan Noodles
Spice up your meals with this easy Szechuan noodle recipe.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 30 minutes
  • Cooking Time 40 minutes
  • Yield 4 servings
  • 300 grams Longevity noodles, cooked
  • 1 stalk Spring onions, chopped for garnish
  • 60 grams Salted peanuts, crushed
  • Soup base ingredients:
  • 1 litre Chicken stock
  • 2 tablespoons Light soy sauce
  • 1 tablespoon Garlic, minced
  • 1 tablespoon Chinese sesame paste
  • 25 millilitres Szechuan chili oil or as desired
  • Salt and sugar to taste
  • Meat topping ingredients:
  • ½ packet Preserved Szechuan vegetables, chopped
  • 100 grams Ground chicken
  • 1 teaspoon Ginger, minced
  • 1 teaspoon Chili powder
  • 1 tablespoon Light soy sauce
  • 30 millilitres Vegetable oil
  1. Bring a medium saucepan of water to boil over high heat and cook noodles until just done, 3 to 5 minutes, stirring to prevent sticking. Drain in a colander and rinse with cold water until cool, then shake well to remove water.
  2. In a separate saucepan, add in chicken stock, minced garlic, Szechuan chili oil, sesame paste, light soy sauce, sugar and salt. Bring stock to a boil, reduce heat and let it simmer for 3 minutes.
  3. Heat oil in a wok and fry preserved vegetables until fragrant, then dish out and set it aside.
  4. In the same wok, add more oil, followed by garlic, ginger, chicken and chili powder, stri frying until lightly browned. Set aside.
  5. Heat up the stock and pour over noodles, spoon on the meat topping. Garnish with preserved vegetables, spring onions and salted peanuts.

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